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Unread 12-15-2011, 04:06 PM   #38
On the road to being a farker
Join Date: 11-22-10
Location: RSM, CA
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Originally Posted by LM600 View Post
I'm getting the ham out of the brine this weekend and as it's going to be between 0C and 4C for the next week it's going to be cold smoked all week and then roasted on Christmas Eve.
So not technically a twice smoked ham but it'll have five days of smoke on it!
Did you brine a pre-cooked pre-smoked ham? That sounds interesting. Do you have to worry about it turning out salty? Or does the brine not call for any salt?
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