Has anyone ever smoked a salt cured country ham? If so how!
Original Post
You would still need to go through the day or so of soaking to remove the salt.
At this point, it is so dry you would need to inject moisture to make a smoking reduction make sense.
Lots of apple juice[if you have a commercial brine pump] will pump it back up.
It will already have a good concentrated flavor,that they worked hard to achieve.
Their's is a long term process that you will have to work hard, to break down ,to start another long term process.
IMHO you would be better off to slice, fry,make redeye gravy and buttermilk biscuits with the country ham.
Buy a Smithfield pumped shank ham for $1.50/lb and hot smoke it.
Save you a week's work and have better product on both ends.
At this point, it is so dry you would need to inject moisture to make a smoking reduction make sense.
Lots of apple juice[if you have a commercial brine pump] will pump it back up.
It will already have a good concentrated flavor,that they worked hard to achieve.
Their's is a long term process that you will have to work hard, to break down ,to start another long term process.
IMHO you would be better off to slice, fry,make redeye gravy and buttermilk biscuits with the country ham.
Buy a Smithfield pumped shank ham for $1.50/lb and hot smoke it.
Save you a week's work and have better product on both ends.