Have 2 schinken ,fat cap ,blade bone cold smoking with cherry,hickory sawdust currently. Trying to beat the siberian cold front north texas is looking at -19 chill factor lol
Hey there, great question. We tend to err on the side of caution when it comes to cold smoking hams as there is prolonged exposure to 'danger zone' temperatures. If you do decide to cold smoke, we'd suggest a hot smoke afterwards to ensure it gets to safe temps.
I cold smoke mine at 70 f for 8 hrs or so, let rest in fridge for a few days, then hot smoke till 150 internal or so. Then in fridge again for a couple of days then boil it. Double smoked and boiled is the best way I like it. You can eat it right off hot smoker but I like to hang it in a meat bag for a bit in a cooler.
most newer pros advise against injecting now due to concentration of toxic nitrites as well as over confidence in the cure. But, he did wet brine it as well, so as far as curing should be ok, but i'd skip the injection unless its solely for flavor without the nitrites
