Simon
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Smoking hamsI turned the old brick sh!+house into a cold smoker for our hams.
The question is - how long to leave them in the smoker?
It's been going since about midday yesterday and the hams weighed just under 15 kilos each and i'm using small pieces of oak to smoke them (if that matters). I guess at the end of the day it's a question of taste but does anyone know the mini/maxi/averages?
The Godin makes an excellent patio heater too. 
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sean
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No idea about the smoking, but that is as cool as ****.  Make sure you've got some ham left when we visit.
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dpack
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timing will vary by size temp and smoke volume
check it and leave until they look right
24 to 48 hrs probably
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Simon
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Thanks. I was thinking 48 hours would be about right. I read up on it somewhere but I can't remember where.
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Mary-Jane
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| sean wrote: | | No idea about the smoking, but that is as cool as ****. |
Corrr...not 'arf. Amazing!
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sean
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Re: Smoking hams | Simon wrote: | | The Godin makes an excellent patio heater too. |
Have you built a patio since we visited? There's posh.
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Simon
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Not yet. But we can get five of us on a paving flag. Shall I get another one for when you visit?
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sean
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Oh ambassador, with these paving flags you are really spoiling us....
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Stacey
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JEALOUS
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RichardW
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Of the paving flag?
Justme
PS is that hot or cold smoking as the smoke source looks very close to the smoker
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Simon
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It is quite cool in the shed as most of the heat is being disipated (sp?) via the woodburner. Also the smoke is entering at the bottom and the hams are at the very top.
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Simon
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Looking good!
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sean
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Oooh, one for me and one for Mandy. Thanks Simon. 
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Chez
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Re: Smoking hams | sean wrote: | | Simon wrote: | | The Godin makes an excellent patio heater too. |
Have you built a patio since we visited? There's posh. |
I read this as 'piano heater' to start with. 
They look great - very jealous.
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VSS
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we use our outside loo for smoking too - 'cept we tend to hot smoke ours.
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Simon
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| VSS wrote: | | we use our outside loo for smoking too - 'cept we tend to hot smoke ours. |
That's interesting. Do you still need to salt-cure them first? What is the expected 'keeping' time for hot smoked hams? I've never tried it but I might give it a go next time.
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Nick
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Without the salt bit, they'd just be pork legs, no?
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VSS
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yes.
we tend to do a whole leg for ham - cut out the first leg bone, and pack the hole with the dry cure mix (this is the same cure we use for bacon). Bury the whole thing in salt for a good ten days, longer if it is a particularly big one.
take it out, rinse the excess salt off, and leave to hang and dry out a bit for a week.
Hot smoke (usually oak chips) for three to four hours.
you can see the smoke eaking out through the holes in the roof if you look carefully.
we simply light the fire on the floor of the "ty bach" with kindling and then get a good glowing fire with charcoal. When going well, no flames, just red, hang up the ham (without singeing your bum) and dump a load of oak chips and sawdust on the fire. Shut the door, put an old blanket along the bottom of the door to block the draught, and leave it for most of the day. Check fire from time to time and top up with chips and shavings as necessary.
does keep quite well, can be eaten as it is, but we tend to boil it and then slice for eating as a cold meat.
got some for lunch today.
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Jonnyboy
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That is tres cool.
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