The Accidental Smallholder Forum

Community => Coffee Lounge => Topic started by: The Lint Mill on August 24, 2012, 03:41:33 am

Title: cold smoking pork question
Post by: The Lint Mill on August 24, 2012, 03:41:33 am

have got two ham hocks in the cold smoker after salting them in a brine solution, first time I have cold smoked so any advice on how long to leave in the smoker is much appreciated!

Title: Re: cold smoking pork question
Post by: Dan on August 24, 2012, 07:41:13 am

It depends on the size, the intensity of the smoke, type of wood, and how smokey you want the result to be.

As a rule of thumb I'd say at least 24 hours for a small ham, 48 would be better, some people leave it for a week or more. Slice a wee bit off when you think it might be ready and try it.

HTH. :)

Title: Re: cold smoking pork question
Post by: The Lint Mill on August 24, 2012, 07:42:44 am

Thank you Dan, the cold smoker was bought from west country smokers so I will give it 48 hours and taste....