Okay so I've just started smoking got my first 26lb of bacon cured/smoked and came out very well! Just what I was hoping. The ham not so much..just wasn't salty enough I smoked it at about 130/150f for about 7 hours.
..
I did a dry cure for both my ham and bacon
Cured the bacon for a week and the ham 2 weeks, the ham weighted about 22lbs My curing recipe.
3cups brown sugar
Half cup kosher salt
6tps curing salts
6tps freshly ground black pepper to about 16lb meat.
I'm thinking this time around I should brine cure the ham and then smoke the same way.. I've seen a lot of people saying they smoke at like 200 to 300f.. Which seems very high to me.. Let me know how you think I'm doing!
Thanks a lot!
I did a dry cure for both my ham and bacon
Cured the bacon for a week and the ham 2 weeks, the ham weighted about 22lbs My curing recipe.
3cups brown sugar
Half cup kosher salt
6tps curing salts
6tps freshly ground black pepper to about 16lb meat.
I'm thinking this time around I should brine cure the ham and then smoke the same way.. I've seen a lot of people saying they smoke at like 200 to 300f.. Which seems very high to me.. Let me know how you think I'm doing!
Thanks a lot!
