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Curing / Smoking Hams
Posted By: NYFerg
Date: Monday, October 1, 2001 at 9:44 a.m.
I live in northern Westchester county NY and am interested in curing and smoking some hams this fall. Never having done this before I'm worried about the weather, especially as we get to below freezing nights.
I have been thinking of doing six or eight hams, curing in a fridge w/ injected tender quick and Morton's sugar cure for 2 to 2 1/2 days per pound, then smoking for a couple weeks.
I have an enclosed old carriage house/wood shed that I can use for a smoke house, but as the weather is turning colder every day, I plan on building a plywood 4x4 box smoker to hang the hams and use a small big green egg w/ chimney pipe to feed smoke to the box smoker; all enclosed in the carriage house.
Even if I started today, it would be the second week of November, or later, before hams came out of cure and ready for smoker. At that time, weather will be cold, nights definately below freezing, perhaps days too.
Given this timing and the weather, should I postpone till next year and plan to hit the smoker at a more temerate time?
Any advice or insight greatly appreciated.
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