I have a 17 pound fresh ham and need help
Hi all,
I have a 17 pound fresh ham from a pig that was slaughtered 3 days
ago. I want to brine it and smoke it and would like all of your advice on:
1.) Your preferences in brine solutions and time of brining
2.) Cooking temps and times
3.) Wood chips that you think are best
Thanks for any help,
Mike
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