I cured them using Pops wet cure recipe...for 10 days.....them over night in the refrigerator....3 hours under the fan this morning.....4 hours of cold smoke...2 hours of hot smoke to get to a IT of 160.....Not to brag, but they are the best I ever did so far!!!! I was so happy with them, I already have some more in the bucket curing. This was my first run with the cold smoke generator.....I really didn't know if I was doing it correct or not, but they seem to have several different layers of flavors that are just so good !!! I already had several request for Boston Butt bones for beans and such things like that,so I'm going to try to do it again.....I think they will really enjoy them.....Are those fresh Hams and did you brine them ??? They look real good...
Yea, that color is more of what I'm use to......I had to go with what I know, I panicked at the end and put some heat on them.......The deeper color comes with the higher temps. Cold smoked bacon stays a dull clay color but if you ramp up the smoker heat, it gets that good color.. Cool job on the smoke gen!