This is my first attempt at ham using Pop’s brine. It’s a 1.28kg(2.8lb) bone removed front shoulder roast, has been in the brine for 9 days. I’m thinking of treating this much like cold smoked bacon, reason being my wife isn’t a fan of too much smoke on hot smoked meats yet she loves cold smoked bacon smoked for20 plus hours using pellet dust. I’m not a fan of store bought ham, my wife could eat ham everyday so I’m trying to find a ham that she will love(hence the cold smoked bacon approach) and one that I can tolerate maybe even enjoy.
1) Can/should I leave the ham in the fridge to drain and start loosing moisture for 2-4 days maybe longer?
2) Cold smoke for 20 hours or so resting, overnight between smokes. After the cold smoke is done cook the ham in the oven or smoker with no smoke to an internal temperature of 145F?
3) Once 2) (above) is done I’m at the same stage as those “ready to eat” hams in the supermarket, heat to serve?
4). Being a small roast will two strings holding it together it’s a little loose which will be good for draining and dehydrating but will make handling a challenge, it wants to fall apart. My thought was to make a cheesecloth bag, (single layer) to hold it together. Will the cheesecloth weave be too dense and prevent the smoke from penetrating, much like those automobile radiator screens reduce airflow to the radiator?
Any advice is welcome and Thanks for your time and input.
1) Can/should I leave the ham in the fridge to drain and start loosing moisture for 2-4 days maybe longer?
2) Cold smoke for 20 hours or so resting, overnight between smokes. After the cold smoke is done cook the ham in the oven or smoker with no smoke to an internal temperature of 145F?
3) Once 2) (above) is done I’m at the same stage as those “ready to eat” hams in the supermarket, heat to serve?
4). Being a small roast will two strings holding it together it’s a little loose which will be good for draining and dehydrating but will make handling a challenge, it wants to fall apart. My thought was to make a cheesecloth bag, (single layer) to hold it together. Will the cheesecloth weave be too dense and prevent the smoke from penetrating, much like those automobile radiator screens reduce airflow to the radiator?
Any advice is welcome and Thanks for your time and input.