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Been holding on to this thread for almost a year!  My ham is a lot smaller, going to start brining tonight and have it ready to smoke the day before easter:)  Thanks for the instructions!

@dirtsailor2003 OK, thank you. My plan was after the cold smoke to cook it on the stove to temp to eat.  I was just trying to get smoke flavor in the meat.  But I could hot smoke it and just have a finished product with it tomorrow.

No it wasn't cured,  Kosher salt won't cure it enough?

So my friend had a pig butchered and we asked the processor to leave the pork belly whole so we could cure our own bacon.  Went to pick up the pig to find the porkbelly presliced and in 1lb packages.  He apologized for the mix up and said oops.  Anyway, to try and salvage the problem,  last...

You mentioned pink salt is needed for curing for a cold smoke.  Is there any way to cure without using a salt that has Nitrates in it?

I ahve always wanted to make Kraut but have not done it and used not having a crock for an excuse!  What a great set up! 

 The Roasted leg came out great!  Thank you all for the suggestions.  I will go through the pics I took. I know not a great picture but brined the leg for 5 days using the solution above.  I also injected the leg with a lot of Brine on Thursday evening.    It went it the smoker at 1pm...

Looks awesome!!!! 

@ lilwren  I agree it was very enlightening.  Glad I asked the questions.  I can wait to follow the hogleg to ham recipe.  I have always wanted to fully cure meat but haven't attempted it yet.

Very true and I appreciate your input.  I am still excited to smoke the roast this weekend.  The tough questions is do I leave it a roast or take it all the way to pulled pork and make some mustard bbq to put on it!  Leaving it up to the people ieating it to decide:)

Four taps in the pic. Great set up!  I have been wanting to set up a tasting night where I make some different styles of beers and pair it with sausages and other smoked meat.  I have thought about using homebrew in marinades and brines but I find it to hard to dump bottles of it in when cooking:)

Thank you JJ.  I will do that this evening after work!  I am excited to take some time to read through some of the posts and learn more about smoking!  I have seen some great pics and pointers from the few minutes I have had to look through the site!

Thank you guys!  I have updated my location but it is not showing up.

Thank you guys.  I will def. bring the smoke box temp up to about 200-225.  That was my original plan but the meat shop said it was too high and to start lower.  I have done a lot of pulled pork but never tried a ham.  This is the temp I keep at when i make ribs and pork shoulder.  Looks like I...

Good day!  My name is Brent Forsberg and this is actually the first chat room I have ever become a part of.  I live in Holt, Michigan, just outside of Lansing.  I started homebrewing about 14 years ago as well as started using a smoker that was charcoal based that I won at ducks unlimited.  They...

I purchased a Fresh 24 lb ham for Easter.  I have put it in a Brine of 1 gallon apple Cider, 2 Gallons Water, 2 cups Kosher Salt 1lb Brown Sugar 6 oz Maple Sugar 6 cloves crushed some ground cinnamon Garlic cloves crushed Lat night and plan on leaving it until Saturday morning. My plan...