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new member from pa

post #1 of 12
Thread Starter 
Hi all... this is one of the most informative forums i've seen so far. My father actually purchased a GOSM smoker for me last week because I was interested in smoking beef sticks/bacon etc. I do have a question though. Is it even possible to smoke a ham, say from fresh pork when we butcher pigs later this year in this smoker? And if you could follow that up with the same question regarding bacon that would be excellent. I think i will try some ribs in the upcoming days and see how they turn out. If anyone has any good info about this smoker and proven techniques that would be great. My email is jimalbert@thepoconoangler.com . Thanks one again and look forward to talking to to you all in the future.

Jim Albert
post #2 of 12
Welcome to SMF, Jim. Glad you joined us.
post #3 of 12
Hi Jim - welcome to the SMF - glad you joined us - lots of nice folks here to help - I am sure you will get some great info on the ham soon
post #4 of 12
Welcome to the SMF forum. Enjoy your stay.
post #5 of 12

Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

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Large ones that us old people with bad eyes can see.

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post #6 of 12
Welcome to the site Jim.
Not sure about a ham or bacon in the GOSM, I don't own one so as far as how well they hold lower temps I couldn't say but some will be along soon that have experience with that smoker.
I can tell you that you need to make sure to cure your meat properly before smoking it not only for taste and color but also for safety reasons.
Do you have access to any Mortons Tender Quick or any other form of curing agent?

No worries, you'll be smoking like a champ in no time.
post #7 of 12
Welcome to the SMF. Glad you joined us. Just in case, you might want to head over the pork area and post your question there. I don't know the answer to your question but I am 100% positive there will be someone along very soon who will be able to help you.
post #8 of 12
Welcome aboard!
post #9 of 12
Welcome aboard Jim, I would have to agree with FireItUp. I think you would have to cure the meat in some fashion first, but I am no expert, my local butcher just does it for me when I bring in a pig.
post #10 of 12
post #11 of 12
Welcome to the site, sit back and enjoy.
post #12 of 12
Hello Jim, and welcome to the SMF. I'm sure you'll have some good feedback real soon. It's all good my friend.
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