Well the new brining/curing bucket is getting put to use!!! I got one of the most beautiful peices of meat I think I've ever seen sitting in the wet cure. At 1/2 day per pound in 9 days I can take this 18lb Fresh Ham out and proclaim it an 18 pound CURED ham!
Then to the smoke. How long will it take to get a 18lber up to 155 degrees cooking at 200-220ish degrees? I'm thinking I'll go with a hickory/apple mix of wood, but suggestions are welcome. Any suggestions on type and ammount of wood to use?
I'm looking forward to this experience and after this I'm looking foward to making a fresh smoked ham.
Thanks,
Josh
Then to the smoke. How long will it take to get a 18lber up to 155 degrees cooking at 200-220ish degrees? I'm thinking I'll go with a hickory/apple mix of wood, but suggestions are welcome. Any suggestions on type and ammount of wood to use?
I'm looking forward to this experience and after this I'm looking foward to making a fresh smoked ham.
Thanks,
Josh