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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 12-22-2013, 12:56 PM   #1
Flying_Spaghetti_Monster
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Default How to smoke a Ham? Uncured, Uncooked, Bone in

I have a bone in, uncured, raw ham I am wanting to smoke for new years. Thoughts, Advice, Ideas, and or links to recipes would be appreciated. Thank you.
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Old 12-22-2013, 01:00 PM   #2
cholloway
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I currently have a small fresh, uncured ham in a zip-lok bag in the fridge curing now.
I'm using Morton TenderQuick salt.
It'll stay there 7-10 days, turning the bag daily, then will get smoked to an IT of ~160°.
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Old 12-22-2013, 01:04 PM   #3
Lake Dogs
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^^^ above is how to make ham. To make BBQ; much like a butt. It can get my dryer than a butt, so I inject. I haven't injected yet with lard, but I've thought about it. Inject, rub, smoke, cover & foil after X amount of time, get to 195+lbs. pull.
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Old 12-22-2013, 02:01 PM   #4
Flying_Spaghetti_Monster
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Quote:
Originally Posted by Lake Dogs View Post
^^^ above is how to make ham. To make BBQ; much like a butt. It can get my dryer than a butt, so I inject. I haven't injected yet with lard, but I've thought about it. Inject, rub, smoke, cover & foil after X amount of time, get to 195+lbs. pull.
That's very generic. You got more details?
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