[The Lint Mill]

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!

[Dan]

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.

[The Lint Mill]

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