Tuesday
Linda
I am so sorry that I have not given you all an update about the hams. I have had a few glitches with my computer. Anyway, the hams are all smoked and the smoker could not have worked any better.
John and Sonny hung the hams in the smoker along with a pork tenderloin. They used applewood chips soaked in water in the wood stove to create the smoke and and brought it all up to the proper temperatures. They maintained the temperature between 120 – 130 degrees. Thats fahrenheit not celcius. It took about nine hours to complete the process, and boy did they smell good.
We put a pork tenderloin in the smoker as well and then cooked it in the oven to finish it off for dinner. The smoke flavor was delicious.
Once the hams were cool we wrapped them in seran wrap and they can be stored in the refrigerator for up to year or frozen. We haven’t cooked one yet, but plan on it in the near future.
Hams in the smoker.
Finished smoking
All wrapped up.
Off-Grid in West Virginia 
That ham will be tasty. While smoking them the smell kept me hungry the entire time.
i’m envious
oh my my my…….LOOKS GREAT
John and I spent lots of time and effort building that smoker. We used our old woodstove as the smoke/heat generator. Turned out to be well worth the effort.
That really looks good.