Lamb Ham

Johno61

New member
Hi there. Im due to smoke a couple of lamb legs this week. They have been wet cured and Im wondering if I could cold smoke them once for 6hrs, Refigerate and repeat for another six hrs. Refrigerate and then hotsmoke till the desired temp is reached. It probably sounds like a lot of smoking but the lamb has a stronger taste than pork.
Any suggestions will be greatly recieved.

John
 

TentHunter

Moderator
I don't know that you'll really gain anything by doing a double cold-smoke versus a single cold-smoke, but as long as they've been thoroughly cured using a nitrite cure, you can do it that way without any trouble.


What I do for Pork Hams when I want a deeper smoke is to cold smoke for about 6 hours, then right into a hot smoke to an Internal Temperature of 152°, then wrap and refrigerate for several days to allow the smoke to penetrate. They are always plenty smoky doing it that way. Much more and it'd be too much smoke IMHO.
 
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