cold smoking small hams..

[stickem]

my mother and law got a side of pig and wants me to smoke some hams for her. She brought me over the whole shoulder, i boned it out and cut it into smaller hams as it is only for 2 people and they want it for like boiled dinner and such...i have a masterbuilt propane smoker , but it will not go down that low so my plan is to use a soup can and a burning pen and some chips for the cold smoking ...seen it on youtube..lol(note to self...get cold smoker unit)anyways.....how long should i cold smoke it for? thanks in advance..

 

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i also used mortons tender quick mixture and put it in a brine..now it is resting in the refrigerator waiting for the smoke!!!

 

[diggingdogfarm]

I make cottage hams from the shoulder all the time.
It's a matter of personal preference as far as the smoking goes, I usually smoke for 10-12 hours, light cold smoke at 75 degrees or less.
The surface of the ham must be dry to the touch so the smoke will cling properly.



~Martin

 

[stickem]

thanks!!