Recent content by Cpackmom
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C
Uncured Ham Roast
Domestic pig, yes from the hind quarter. I was hoping for pulled pork...thanks for the welcome.- Cpackmom
- Post #10
- Forum: Meat Selection and Processing
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C
Uncured Ham Roast
It was fresh. We cut it ourselves because we couldn't get a butcher. I usually cook the ham roast in the crockpot but thought it'd be better smoked. Its not my favorite cut. I guess I'd go back to crockpot.- Cpackmom
- Post #9
- Forum: Meat Selection and Processing
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C
Uncured Ham Roast
It was a domestic pig and the roast was from the hind quarter. I was smoking for pulled pork. Thanks for the welcome.- Cpackmom
- Post #8
- Forum: Meat Selection and Processing
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C
Uncured Ham Roast
We smoked a pork ham roast (2" thick) yesterday, tasted wonderfully, but it's very dry. I rubbed it with a nice rub that had the typical spices with a bit of brown sugar. Internal temp of the ham roast was 180°. Then let it rest. Is it dry because of the type of roast??? Smoked it to long...- Cpackmom
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- Replies: 12
- Forum: Meat Selection and Processing
