I need an easy way to smoke pork hams at home.Im tired of sending them away to get smoked.?

Question

I just got our hogs back from the butchers and ive been looking for the easiest way to smoke just a few hams at home and then be able to freeze.Just an easy do it at home method nothing to hard.I need how to do it or a lonk to somewhere that shows how to it .Your help will be really appriciated.

Answer 1

You could buy or make your own smoker. Im looking, wait one

http://www.flickr.com/photos/zigawatt/27433164/

Answer 2

Equipment first... depending what you already have and what you are willing to spend?
If you have a charcoal or gas grill, it can be done on this. For gas grill, if possible only turn on half of the burners, and place hams on other side, not over direct heat. Soak some hickory chips in water for at least 20 minutes, drain then wrap in a foil pouch and poke holes in it with a fork. Place of flame and try and keep tempature of grill area at around 250 with cover closed. For Charcoal do the same thing, just build fire to one side of pan, and do hams on other. Indirect heat is the ony way. IF neither is possible you can make your own smoker out of a variety of methods. Link below gives you a few. Good luck...

Answer 3

any of the Home Depots have the BBQ and Smokers
even our True Value Big 5 or Big R the Bass Pro even Sears Smokers come with instructions....
I just remembered
back in the 60's we made a smoker. watch NO fire allowed>>>
I had a small electric hot plate and an OLD cast iron pan.
we took 2 long cardboard boxes taped together about 3 - 4 foot high
stuck several wooden dowels in to make a shelf and laid the meat out --- wet wood chips in the pan and let it smoke
Oh we cut a door in one side to put the meat in
I guess you could hang a leg
well you take it from here
there is no fire you just want to contain the smoke.

Answer 4

Beware, most backyard smokers are too hot to use for a ham. Ham needs to smoke cool. For several days.The Joy of Cooking has instructions. Dry cure is preferred for home curing, brineing adds water, you want the meat to dry some for preserving. Look in the phone book for Dept. of Agriculture extension service. They have info for all kinds of home food preservation methods.

Answer 5

Find the Website of a company called "The Sausage Maker". They have smokers in addition to all the rubs and spices etc. needed for home smoking and sausage making.
They are located in Buffalo NY. They even sell books on the subject.

Adolph

Answer 6

I use my bbq and it is a webber kettle style. Soak your wood chips in water overnight light 8-10 briquets stack all on one side. wrap chips in foil place on top of fire and put meat on the opposite side of kettle. Put lid on and relax. when smoke stops your done. Fish would be ready to eat, pork will still require more cooking. A good rule of thumb for most stuff is it needs to reach 160 degrees. I think pork is hotter though

Answer 7

You can find a lot of information on making your own smoker, links to other smokers sites [e-mail]
They even give you rubs and recipes. I have a little Electric smoker and I found this website to be very helpful especially for smoking odd things like cheese, nuts and eggs.

Answer 8

get a really good smoker grill and some good hickory chips take one day sit back drink beer smoke pork