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Thanks for the info. Is the wet cure pretty much what I made and then inject it into the meat? Or is that something different?

That’s a wealth of knowledge there! Will my smoker be capable of cold smoking? I’m not sure if it’s lowest temperature. I’m out of town or I would check. Also, would you cold smoke and then smoke regular? I don’t even know where to begin with all this stuff haha but I enjoy learning new things...

What would y’all describe the final meat looking like? Just some kind of visual so I can get yalls thoughts.

That’s true! I will look into that for sure!

Thanks for all the info! That’s good stuff. It was a wet cure. It was one I found online. What exactly is a cold smoke? There’s a lot more to this smoking stuff than I thought haha

It was about a 6lb ham. I cured it in tenderquick and brown sugar submerged in the fridge for about 7 days.

Thanks guys, but here was my experience that got me yesterday. I put a bear ham in a bribe for 7 days. Put it back in the smoker for two hours at 120deg then put it at 180deg for 10hrs. I checked the internal temp and it showed 120ish. I then out it back in for five hrs at 210 while I fell...

Hey everyone, This is my first post and trust me, everyone on here probably know more about smoking meat than I do. I need to learn. I have a $300 masterbuilt electric smoker. I usually just use mine to make jerky and smoke deer and bear hams. I do well with the jerky, but with the deer and bear...