Hi all,
I have been mucking around with hams...with some success. I recently got a brine injector, so am curing a bigger piece, it is almost ready, as in the next day or two....Now my problem. It is the first time that the ham I am curing has skin, and I can't find Pops ham recipe (which inspired me to try hams...much easier and tastier than my attempts at bacon). So, will my ham need to dry for a time to form a pellicle, or can I just drop it straight into the smoker (after fry test of course)? In peoples opinion would a long slow cold smoke be better than a shorter hot smoke to 150degrees F?
Thanks.
p.s. If you happen to know where it is, could someone please give me the link to Pops' ham recipe? I just spent two hours looking, and can't find it
I have been mucking around with hams...with some success. I recently got a brine injector, so am curing a bigger piece, it is almost ready, as in the next day or two....Now my problem. It is the first time that the ham I am curing has skin, and I can't find Pops ham recipe (which inspired me to try hams...much easier and tastier than my attempts at bacon). So, will my ham need to dry for a time to form a pellicle, or can I just drop it straight into the smoker (after fry test of course)? In peoples opinion would a long slow cold smoke be better than a shorter hot smoke to 150degrees F?
Thanks.
p.s. If you happen to know where it is, could someone please give me the link to Pops' ham recipe? I just spent two hours looking, and can't find it