Black Ham - Part IV - Smoking

Continuing the story of the Black Ham, the previous post is here:
Black Ham - Part III - Washing and Drying

The Black Ham's now been smoked. I was going to smoke it for 72 hours, but a rethink, because of it's size and the weather have meant that it's been over oak smoke for a total of about 28 hours.

Black Ham

It seems to be quite dry, I guess that the air is dry because of the cold weather and that this has quickened the drying process. However, I'll still give it a few days in the fridge, loosely wrapped, to dry further and to allow the cure to fully equalise. That is, to allow the cure to spread evenly throughout the meat.

The next part is:

Part V - Cooking and the Finished Ham...


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There is one comment

DanMcG

Wow Phil that’s something I’ve never seen before. I can’t wait till ya slice it open and taste it.
Dan

DanMcG, (Email ) - 30-11-’10 21:36

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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