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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Ham I Am
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You are most welcome sir. Cold smoking cured meat is kind of a forbidden subject here due to legal liabilities that Amazing Ribs might incur. Anyway, please keep us posted on your cook. I'm currently on jury duty this month, so I have to cook vicariously through others..lol
When I finally get a bit of time off, I've been considering doing a cured ham. The problem is, we're empty nesters and would have to find a use for all that ham!
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Strat, my wife and I are also empty nesters and we love doing hams. The next morning you can have Eggs Benedict with the ham, and ham steaks and eggs on another morning, save some for making some ham and bean soup or ham and plit pea soup (we usually freeze some portions for the soups as I can't eat that much ham that fast. Anyway you get the idea, it goes well on pizza also.
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Yes, that is why we love to have a ham every once in a while for the variety it provides.
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