i shot a young wild boar a few weeks ago and want to smoke a ham. i have smoked turkey and fish before but never a ham. i am using a Masterbuilt electric smoker with temp control. any suggestions???
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Posts: 13160 | Location: Georgia | Registered: 28 October 2006
The Italians cure a ham , as they've done for about 1000 years, by deboning, salting, and keeping the ham in temp and moisture controlled area for about a year !