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need some infinite knowledge here plz

post #1 of 5
Thread Starter 

Im about to try bears double smoked hams. I cant find anywhere on the lable saying they are fully cooked soooo, IT needs to be at least 145 for this correct? or do I have the pork IT wrong?

Thx

Dave

 

Guess it would help if I read the package a little better. IT 148


Edited by Tailgate72 - 10/15/11 at 6:40pm
post #2 of 5

Dave, your Ham should say fully cooked on it somewhere,however unless it says "FRESH",it has been cured and cooked.

 

The double smoking is simply re-smoking your Ham to the amt. of smoke you want.

 

A fresh Ham can be smoker also,rub if wanted,and glaze toward the end so you don't have any burndt sugars.

 

Hope this helps and....

post #3 of 5

It sounds like you have a cured uncooked ham. It will say ready to cook on the package. IMHO they are the best hams to smoke. Here's one I did.

 

http://www.smokingmeatforums.com/t/104501/cured-uncooked-ham-on-wsm-update-its-done-sliced-bagged

 

Hope this helps and good luck!

 

 

post #4 of 5
Thread Starter 

You are right Al, It did say exactly that on it. It was a smithfield and I unfortunately bought four of them because they were a great price. We smoked it, took it to IT 148 as it said on the package and it tasted great but was over half fat. Was really unimpressed with that brand.

Thank you OldSchool and Al for the replies though.

Dave

 

Just looked at the link you gave me AL. we will definetly be useing your method for the next 3 of them. It looked awesome.

THx again

post #5 of 5

Sounds like you did everything right.

 

The thing that should make a big difference is that thing Al does (And I will do next time).

Cutting most of the excess fat off, and putting it on the shelf above the Ham, will allow more smoke to get to the Ham, and still allow the fat to baste the Ham.

 

Can't beat that, and I can't wait to try it on my next Double-smoked Ham.

 

 

 

Bear

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