Due to rain coming on later in the day can I cold smoke the ham and then start an finish in the oven..I would be using just the smoke tube in a weber kettle,outside temp right now is 60*,the only other heat would be from the tube.Wanting the smoke taste I had plan on.I am not sure if this would be a safe way to do it.Happy Easter Grizz
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cold smoking a ham
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You would be fine for an hour and then into the oven keep the kettle out of the sun, even though there are clouds... will help keep temps down, that hour is assuming it was a fully cooked ham prior.... good luck!Brian
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Originally posted by GrillenGrizz55 View PostThank you for the quick reply.Yes it is a fully cooked ham.Its a 15lb bone in shank.Scoring it right now.You say no more than 1hr.Is there any grace period between smoking an then into oven.Bad weather coming really put a hurt to me .
On edit: Or 41 and 138 or some shit... I know it’s changed a bit..but 40-140 is easier and..possibly safer.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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A lot also depends on when it was cooked.
Bacteria wise meat comes out of the oven clean. It then starts to get recolonised.
So meat that's only just been cooked could be cold smoked for quite a few hours pretty safely.
Something that's been out of the oven 24 hours or more - not so much.
The other thing to bear in mind is that uncooked ham has a pellicle (protein layer) - which actively inhibits the take up of smoke by the meat.
Cooked meat doesn't have this so will take on a smokey flavour much quicker as the smoke is absorbed directly. So cooked meat should always be cold smoked for a shorter time anyway.
Basically follow rich's guidelinesMade In England - Fine Tuned By The USAJust call me 'One Grind'
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