Black Ham - Part IV - Smoking
Continuing the story of the Black Ham, the previous post is here:
Black Ham - Part III - Washing and Drying
The Black Ham's now been smoked. I was going to smoke it for 72 hours, but a rethink, because of it's size and the weather have meant that it's been over oak smoke for a total of about 28 hours.
It seems to be quite dry, I guess that the air is dry because of the cold weather and that this has quickened the drying process. However, I'll still give it a few days in the fridge, loosely wrapped, to dry further and to allow the cure to fully equalise. That is, to allow the cure to spread evenly throughout the meat.
The next part is:
Part V - Cooking and the Finished Ham...
Wow Phil that’s something I’ve never seen before. I can’t wait till ya slice it open and taste it.
Dan