Christmas ham

Discussion in 'Smoking Bacon' started by montydog, Nov 16, 2015.

  1. Hiya, I have bought an 8 pound joint of pork leg, bone in. The plan is to cure it using salt, sugar and cure #2 for 14 days or so. I then plan to cold smoke it and hang it in a cool place to dry.

    How long to smoke?
    What sort of wood?
    Can it hang for 4 weeks before cooking?

    Any help and advice greatly appreciated

  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  3. Thank you, very useful :p

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