I built a smoke house which I can cold and hot smoke in. Hot smoke max temp is about 185. I am thinking its a better cold smoker any way.(that way I get to build another one, shh ddont tell wife). I have 52 pounds of bacon in pops brine coming out later today and sitting in smoker at 40degrees for 6 hours(worked very well last time) . I have no problem keeping the temp at 90 degrees. I start out with good hot charcoal and add my apple wood. 12 hours later we have bacon. I have 2 hams(first attempt at them), the question is how long and how hot do I smoke these bad boys. I do not want to waste that much meat. They are all ready injected and in brine with a mesh hanging bag....I have found and heard different answers. Any help is appreciated, thanks.
Brian
Pics coming of full, smoking smokehouse tomorrow
Brian
Pics coming of full, smoking smokehouse tomorrow