Hello all!
I am going to give my best shot at smoking my own pork. I have a half of a organic pig coming in two weeks. I want to cure and smoke the hams. I have been looking at the CFM Home Products 36 Inch Extra Wide Gas Smoker that is on sale at Gander Mountain for 149.99. Does any one have any suggestions for a beginner on using this type of smoker. What would be good tempature for smoking hams with this smoker and how long would be best to smoke them. I have my hams in 3 to 5 lbs cuts. Also I had purchased a half pig in late fall. I have the four hams frozen. I know that I can thaw them out and smoke them. What I need to know is can you refreeze them after smoking? Also the butcher made a mistake on the bacon. He cut up the bacon in slices instead of cutting the slab in 3 sections. Is it possible to cure the strips and smoke them? I would think that smoking the strips it would take less time since the bacon is cut up. I would like suggestions on what to do with the bacon strips? All the information would be appreciative for a new comer at smoking meat.
Thanks All,
Randy
I am going to give my best shot at smoking my own pork. I have a half of a organic pig coming in two weeks. I want to cure and smoke the hams. I have been looking at the CFM Home Products 36 Inch Extra Wide Gas Smoker that is on sale at Gander Mountain for 149.99. Does any one have any suggestions for a beginner on using this type of smoker. What would be good tempature for smoking hams with this smoker and how long would be best to smoke them. I have my hams in 3 to 5 lbs cuts. Also I had purchased a half pig in late fall. I have the four hams frozen. I know that I can thaw them out and smoke them. What I need to know is can you refreeze them after smoking? Also the butcher made a mistake on the bacon. He cut up the bacon in slices instead of cutting the slab in 3 sections. Is it possible to cure the strips and smoke them? I would think that smoking the strips it would take less time since the bacon is cut up. I would like suggestions on what to do with the bacon strips? All the information would be appreciative for a new comer at smoking meat.
Thanks All,
Randy