ABSTRACT
There are two basic types of smoking techniques: hot and cold. From these variations, a preheated water bath may be added to help maintain moisture. An example is a pork loin that would be hot smoked. The loin, which is low in moisture and has a reduced fat content, will produce a more visually appealing product and will have a feel more succulent in the mouth. Another example is the brining of pork leg. This cut of pork is a working muscle and is very dense. The required cooking time is 1 hour per pound of meat. A total of 12-14 hours of hot smoking is common before a pork leg becomes a ham.
