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Hello from Rochester, NY
I have been smoking meats for several years with everything from electric to wood and finally have a Treager wood pellet smoker. Looking forward to getting some great advice and maybe a couple of awesome recipes! -
Fist time making ham
I am getting a fresh ham Friday and want to have it for Easter. Do I need to cure it in a brine before I smoke it? I was planning on rubbing it and the smoking it at 220 to a thermal temp of 190. Confused about whether I need to brine t or not? Thanks for the help.
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