Can I get some thoughts on smoking a fresh uncured ham to turn into pulled pork? Also what is the yield once it is smoked; i.e. how much weight is lost.
Fresh uncured ham
- Thread starter modernmanbbq
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- May 12, 2011
- 22,172
- 7,150
Not all that different then a Butt in terms of temp and time. Being a leaner cut than a butt, leg can be drier so plan on a finishing sauce. The yield is about the same. Same moisture loss and the gain in lean meat is offset by a heavy large bone...JJ
Thanks for the response. So expect about 40% loss from the original weight? I just want to make sure so when I bid out this job I do it correctly.
- May 12, 2011
- 22,172
- 7,150
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