Edwin Pawlowski wrote:

>"mk" > wrote in message
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>
>
>>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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>Are you trying to make a cured ham or made barbecue?
>
>Different brines, different temperatures, different methods.
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I'm trying to make a ham similar to a ham you would buy in the grocery
store. I'm pretty new to this as you probably can tell. So far I've
smoked kielbasa, chicken, and a turkey, which i must say was the best
turkey I've ever had.

>Hickory is the most popular for ham, but maple and apple are good also.
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I have hickory, apple, cherry, and alder. Do you think a mix of any of
these chips would add to the experience?

Thank for the help
Mike