Thread: Ham in progress
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Old 03-20-2013, 12:38 PM   #26
MS2SB
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Join Date: 06-28-10
Location: Bothell, WA
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That is an absolute monster. I've done a couple of wet brined hams which were much smaller so I just hot smoked them at around 225* and they got plenty of smoke. I think the cold smoking idea is great for something of that size.
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