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Help w/ curring ham

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Bushgator
Bushgator Posts: 112
edited December 2011 in Forum Feedback

I have a half of ham that I want to cure & smoke tomorow  i know its equal amounts of salt to sugat ratio  but how cool does the water half to stay and how long does it need to soak  overnight etc?  also What temp to smoke it at and how long?  if I soak it over night wil i be able to smoke it tomorow?  

 

Also  can anyone reccomend a GOOD  wireless meat thermometer?  we have gone through tru temps from target and walmart . Lesson  learned !

                                                                        Thanks in advance as always     Dave    aka  Bushgator

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