I want to smoke a large bone in fresh ham for a family get together at the end of the month. I need to cure the ham before I smoke it. My problem is it is so stinking cold here I am not sure I can do it in the garage with out it freezing. I dont have the room in my kitchen fridge. My question is about the curing temp. I believe the optimal temp is 38. Will it be a problem if it is colder than that? Also will the salt in the water make the freezing temp less? Any ideas will help. I have smoked ham before just never cured one. I am about tired of the single digit temps already.
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1/7/10 at 12:31am