Sounds like you're on the right track. Good luck.No surprises yet. Everything seems to be going as it should. Knocking on wood.
Picked up two pork bellies and ordered another ham today. Get it next week.
I think I will use the same curing process that was used on the last one as it is working well, but may adjust the time that it is aged. Thinking of six months.Are you going to take the same approach with the next ham, or do something different?
I'm with you, but am thinking Christmas or maybe Thanksgiving at the earliest.the wait is killing me. i want ham! SHOW ME THE HAM!
happy smoken.
david
trizzuth, Using the pitmaster blend pellets with a AMNPS, I smoke my bacon for 72 hours to obtain a good color and leaves a very good smoke taste to the finished product. That being said, I presume the ham will take at least that long. I will be smoking this one with hickory pellets though. Will be taking it to a chestnut color. If I have to, I will use the Smoke Daddy also.Mr T... how long do you plan on cold smoking this baby once it is done it's equalization period?
I gave my ham 7 hours of cold smoke on Sunday, and then another 8 hours of cold smoke yesterday, using my AMNS with the pitmaster's blend of dust.
I'm willing to wait maybe by then q-view will be a thing of the past and they will have figured out sample-Q! Just grab a piece right from the screen, mmmmm. Course that might lead to fewer postings...I'm with you, but am thinking Christmas or maybe Thanksgiving at the earliest.
Will start another next week. Might try it this fall.
Thanks Tom, taking your advice and I know the Ham needs much longer as it is 20 times as thick as the bacon, so she's out there in Bertha right now while I am at work. Started the AMNS only on one side this morning and left her there for the day to mellow out with some more smoke!Great news, you know that Bertha must have worked well for you, that's great. Looking forward for pics.
Tom
Just got in from plowing snow myself. Yes, at least four months, but why waste time? More than four months would be even better. Find a place in your living quarters maybe a closet to hang it. Place it in a tight knit stocking or cloth bag of some sort, this will keep the flies and such off while permitting the mold to grow. You can also wrap in butcher paper (non waxed) or use brown bags for paper then bag. The main objective now is to get it in where it's warm.Thanks Tom, this does help, and you make a very good point about replicating the environment of the Ham belt. Unfortunately for me, it's winter up here in the north east so I won't really get into any warmer temps until spring/summertime, especially anything above 70... I can just hang it for a very long time so it eventually gets those warmer temps.. In general it needs at least 4 months at those warmer temps, correct?