Cold smoked ham

Discussion in 'Pork' started by johnp, Nov 24, 2014.

  1. I cured a 6 pound wild pork hindquarter on Pops brine for a total of 22 days and cold smoked it at a temp of 100.It stayed in the smoker for 7 hours will it be ok?
    I changed the brine at the half way point and injected it bowth times.
  2. It should be fine. Remember you will still have to cook it.

    Happy smoken.

  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    You should track the temp. to 165*F with a probe type therm.

    Have fun and . . .
  4. I plan on putting it back in the smoker Thursday morning for a few more hours.Then putting it in the oven to finish cooking it.

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