Cold smoking season 2014-2015: ham bones and hocks

[atomicsmoke]

These bones are from the legs I used for sausage (described here http://www.smokingmeatforums.com/t/175965/cold-smoking-season-2014-2015-pork-sausage#post_1307042)

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• atomicsmoke
• Feb 4, 2015

 

[themule69]

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

 

[atomicsmoke]

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.

 

[atomicsmoke]

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

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• atomicsmoke
• Feb 9, 2015