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Hi Everyone,

I just bought a whole fresh raw uncured ham.
Now what do I do with it?
What kind of spice or brine or how to cure it?
Maybe SmokinOkies Holiday brine?
Inject it?
Or maybe Buckboard bacon kit?
Set smoker temp to 200 or 225 deg?
What internal temp for slicing?
I will try 6 oz maple wood.
This is a practice smoke before Christmas

Thank you,
Brian E.
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