- Dec 30, 2010
- 3
- 10
I don't understand that Bear. I never take my ham past 148 degrees. It dries them out. If it is cured why would you need to take it to 160? Especially if it not probed or injected.I think if the Ham is Raw, even though it has been cured, you should take it to 160˚ internal temp, before it is safe to eat.
The length of time it takes will depend on what temperature you are smoking it at.
Bear
You don't have to take it to 160˚ until you eat it.I don't understand that Bear. I never take my ham past 148 degrees. It dries them out. If it is cured why would you need to take it to 160? Especially if it not probed or injected.
I thought pork was safe at 140, if it had been cured.You don't have to take it to 160˚ until you eat it.
Bacon is cured, and we take it to 80˚, or 110˚, or 125˚, or whatever when we smoke it, but it has to go to 160˚ before we eat it.
I'll look it up, so it's not just coming from me. That is what I read just lately.
Bear
Think of our "cured" Canadian Bacon & Buckboard Bacon.I thought pork was safe at 140, if it had been cured.
I don't see where he said he used a cure in his brine or how long it was left in the brine.... Assuming it had cure in the brine...I have a 15 lb ham that has been brined but still raw...How long U think to smoke this??
OK Bear you made a good point, but I've been doing hams this way for a while. I'm not saying that I'm not putting my health in jeopardy, but I didn't think I was. Just as if you were my doctor I want a second opinion. I want to have bbally's or Pops input here. Hopefully one of them will see this & respond. Please don't be offended. I'm not questioning your knowledge, It's just somewhere along the line I thought that what I was doing was safe. If it isn't I thank you for setting me straight, but I gotta tell you that those hams that you pull at 148 are awesome, juicy, & tender. Now the other thing that I didn't consider is the run up in temp while resting the ham. It is entirely possible that the ham would coast up to 160 while resting. I never kept the probe in for the rest period. Next time I will.Think of our "cured" Canadian Bacon & Buckboard Bacon.
Many smoke them to 140˚ or less. Then they have to fry or heat to 160˚ before eating.
If you smoke them to 160˚, you can then eat it cold, or just warm it slightly.
Bear
You could not offend me by telling what you have been doing, and not having a problem. I see no reason to tell you not to do what you're doing. The only reason I said it on my first post on this thread, was if the USDA and every credible smoking site I have researched is saying 160˚, I wanted to put that in this thread, so the only temperature suggested was not your 145˚. If we all say 145˚, people may think that is definitely the right temp to pull a Ham cooked from the Raw.OK Bear you made a good point, but I've been doing hams this way for a while. I'm not saying that I'm not putting my health in jeopardy, but I didn't think I was. Just as if you were my doctor I want a second opinion. I want to have bbally's or Pops input here. Hopefully one of them will see this & respond. Please don't be offended. I'm not questioning your knowledge, It's just somewhere along the line I thought that what I was doing was safe. If it isn't I thank you for setting me straight, but I gotta tell you that those hams that you pull at 148 are awesome, juicy, & tender. Now the other thing that I didn't consider is the run up in temp while resting the ham. It is entirely possible that the ham would coast up to 160 while resting. I never kept the probe in for the rest period. Next time I will.