Cold smoking season 2014-2015: ham bones and hocks

Discussion in 'Other' started by atomicsmoke, Feb 4, 2015.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

  2. A picture is worth a thousand words. How about a couple of words to tell us what is going on?

    They do have a nice color.

    Happy smoken.

    David
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Thank you David. Not much to say other than it was a supbar butchering job (by me).

    They were wet cured for about two weeks. Let them hang until they got a bit of a shine. Then cold smoked about 30h in 4 days (with breaks): beech first two rounds, then beech+cherry.
     
    Last edited: Feb 4, 2015
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    One of them ready to go into a pot of chilli.
     

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