- Joined Oct 28, 2013
So hams need 3 weeks of cure, a soak and an equilibration period before smoke. No problem, but does anyone have a clue what bad things will happen if I leave the ham curing on the salt bench while I smoke the bacon? The only thing I can think of is particles sticking to the wet sticky ham, but it gets washed after curing anyway. Same thing if it's in there aging and I want to smoke something.