Have 2 schinken ,fat cap ,blade bone cold smoking with cherry,hickory sawdust currently. Trying to beat the siberian cold front north texas is looking at -19 chill factor lol
Hey there, great question. We tend to err on the side of caution when it comes to cold smoking hams as there is prolonged exposure to 'danger zone' temperatures. If you do decide to cold smoke, we'd suggest a hot smoke afterwards to ensure it gets to safe temps.
I cold smoke mine at 70 f for 8 hrs or so, let rest in fridge for a few days, then hot smoke till 150 internal or so. Then in fridge again for a couple of days then boil it. Double smoked and boiled is the best way I like it. You can eat it right off hot smoker but I like to hang it in a meat bag for a bit in a cooler.
most newer pros advise against injecting now due to concentration of toxic nitrites as well as over confidence in the cure. But, he did wet brine it as well, so as far as curing should be ok, but i'd skip the injection unless its solely for flavor without the nitrites
What temperature did you jack it up to when you applied the cherry bomb, and how long did you smoke at the higher temperature???
how can you make deli style ham? skip the second smoke and slice on slicer?
What are you're thoughts of dissolving modest amount of p.s. apple pie rub into the brine mixture ?
That would be absolutely delicious!
Have 2 schinken ,fat cap ,blade bone cold smoking with cherry,hickory sawdust currently. Trying to beat the siberian cold front north texas is looking at -19 chill factor lol
I didn't see you remove the netting after the first smoke. I assume that you peel it after after the first smoke once it's cooled down in the fridge?
Yep!
Would you be able to cold smoke this to since it has been cured and brined?
Hey there, great question. We tend to err on the side of caution when it comes to cold smoking hams as there is prolonged exposure to 'danger zone' temperatures. If you do decide to cold smoke, we'd suggest a hot smoke afterwards to ensure it gets to safe temps.
@@PSSeasoning Thanks for the reply. By the way, we LOVE the Philly Chees Brats with Pepper Jack.
I cold smoke mine at 70 f for 8 hrs or so, let rest in fridge for a few days, then hot smoke till 150 internal or so. Then in fridge again for a couple of days then boil it.
Double smoked and boiled is the best way I like it.
You can eat it right off hot smoker but I like to hang it in a meat bag for a bit in a cooler.
Beautiful ❤
Well, gotta go by some seasoning... I'll be making hams asap
I just purchased a 50lb Bag from PS
Looking forward to making my own bacons buckboard, back and Belly 🤤
Wow awesome, keep us updated on how it goes
Quit saying brine and say cure.
most newer pros advise against injecting now due to concentration of toxic nitrites as well as over confidence in the cure. But, he did wet brine it as well, so as far as curing should be ok, but i'd skip the injection unless its solely for flavor without the nitrites
@mexicoexpatlivingwithalpat7721 yes but in such a large ham 10 days in brine and center still won't have brine reach it.
@@ExpatLivingMexico you have to inject. or it wont be cured to the center.