My First Post on this board... Seems like lot's of knowledgeable folks here! Ok, down to business. I bought a 9 pound picnic ham I intend to cure. I've never done a ham before (but plenty of bacon) so I figured on giving it a go (at .99 a pound, I'm not too worried). I'm following a method close to the one on this site, injection brining it for 7 days but cold smoking before hot smoking. The brine uses Instacure #1. If I want to cold smoke (say 12 hours) do I need to worry and use Instacure #2? The cold smoke plan was overnight in a WSM with the Amzn Pellet tray and Ice in the water bowl. My winter Ambient night time temps run around 50-60. This is a fun problem to have...

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