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Cold Ham for Sandwiches and Salads
I have just finished wet-curing a 16.5lb fresh ham which is now covered with water and resting in the fridge for 24 hrs to remove excess salt. I need some help for the next step/s. What I want to end-up with is a finished ham to be eaten cold. The model I am trying for is what I remember form... -
Cold Smoke Tips and Tricks Wanted
I recently bought a Masterbuilt Pro electric smoker with variable temperature control. I don't have the model number handy but it is not a top-of-the-line model. Being a newbie I thought that doing hot a or cold smoking was simply a matter of adjusting temperature. At 100-150F I am not getting...- eyendall
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- Replies: 6
- Forum: Info and Practices
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Eric in Ottawa
Hi all: I live in Ottawa, Canada and am just getting in to curing and smoking. I have cured and smoked bacon but have some ways to go to get it right. (Over salted and over-smoked). Now I am going to jump off the cliff and do a wet cured ham and smoke it. I'll be looking in the forums for tips...
