Used Pop's brine recipe on an 8lb picnic. I boned & rolled it, injected it & it will be floating for 18 days. Planned on smoking with hickory & apple at 245. What IT am I shooting for? I thought 145 would do it, but see others going to 160. Read a Pops post on ham, where he called 145 a raw cured ham.
Thanks,
Mike
Thanks,
Mike