- 63 Posts. Joined 5/2014
- Location: New London, NC
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Boneless ham with qview
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As long as it came out juicy & tender, that's Great!!! Probably because it only took 4 1/2 to 5 hours to get there.
Years ago before the USDA changed the "Safe Pork Temp" from 160° to 145°, I did a Canadian Bacon, and I took it to 160°. I found it pretty dry. That's why I was so happy they changed & said 145° was safe, and that's why I mention it to others.