Cold smoked ham

[johnp]

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.

 

[themule69]

It should be fine. Remember you will still have to cook it.

Happy smoken.

David

 

[oldschoolbbq]

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

Have fun and . . .

 

[johnp]

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.