We were at the store a couple of days ago and were hungry for ham sandwiches.
Instead of buying sliced ham in the deli, I found a real good looking boneless half ham.
It was fully cooked ready to eat. We just took it out if the cryovac & it was still in the sockinet.
Took that off and sliced it up on the meat slicer.
It may have been the best tasting juiciest ham I have ever had. No waste, just a little fat on the outside that was delicious.
The only thing that could have made it better was a little more smoke flavor.
This ham was so lean that if I hot smoked it, it would surely dry it out.
Question: How many hours can I safely cold smoke it?
I believe this question was answered several years ago, and the answer was as long as it was fully cooked I could cold smoke it as long as I want.
Has this answer changed? Are there any new rules that I am missing? Don't want to get anyone sick.
Thanks in advance,