Got a fresh ham and did the brine thing. I want to smoke this bad boy for 24 hours hanging netted . Will be cold smoke in 35-45° weather might be raining half the time but no matter..
Question to people that may have cold smoked a few hams..
You think 24 hours straight smoke is going to be different than 12 on one day then 12 the next?
Flavor going to be best with a day rest?
Thanks for looking and input.
Question to people that may have cold smoked a few hams..
You think 24 hours straight smoke is going to be different than 12 on one day then 12 the next?
Flavor going to be best with a day rest?
Thanks for looking and input.
Last edited: