HAM?

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sbishop

Smoke Blower
Original poster
Nov 24, 2009
123
16
New Brunswick, Canada
Hi everyone,

I've got 3 front shoulders (5-6lbs each ) that have been in the brine long enough, its time to smoke them. But i can't seem to find what temperature i should smoke them at? i'm assuming like bacon at around 160-170? or can i smoke them at 225?

At what IT do you stop? 145?

Thanks for any help!

Sbishop
 
225 - 250* if you are wantiing to cook them instead of cold smoking them. If you pull them at an IT of 140 - 145* they will be considered raw or uncooked hams & you can bake them in the oven to an IT of around 155* when you're ready to eat them...
 
They do look good! Nice job 
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  I wish I could smell them 
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The chips I call them "Uncle chips"...not sure its either maple, oak, possibly cherry or birch. A friend of mine picked up a bunch of it from my uncle who has a saw mill a few hrs away...the pile was huge.

A good guess would be Eastern Canadian hardwoods! :-)
 
The chips I call them "Uncle chips"...not sure its either maple, oak, possibly cherry or birch. A friend of mine picked up a bunch of it from my uncle who has a saw mill a few hrs away...the pile was huge.

A good guess would be Eastern Canadian hardwoods! :-)
Ha! Good name! 
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  Make sure you let us know how good they are when you try them out 
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