40-140 Rule Large Meat

[smokindrew]

I am gettigntowards the end of a long smoking session for a 24# fresh butchered ham. I keep the smoker at 220-240F and use an I grill to monitor smoker and meat temps. The smoker held steady all night and still is holding 230F. When I looked at the meat temps though it started at 39-40F but took 7.5 hours for the meat at the core of this bad boy to reach the 140F mark. Obviously the meat further from the core reached it much sooner. What are thoughts on this rule for large meat like this?

It was brined and injected for 36 hours before smoking.

 

[SmokinAl]

Was there cure #1 in your brine?

Al

 

[smokindrew]

There was not but there were 3-4 cups of dissolved salt in the brine.

 

[smokindrew]

Does the Insta Cure #1 take care of this issue? I've done some large butts and other meats before and never thought about the 4 hr rule but not sure I've ever really monitored the times. I used to cook at 200-225 real slow and have likely broken the 4 hr rule... which will not happen in the future to be safe. First time I've done a large ham like this though.

 

[SmokinAl]

Yes the cure will take care of it. Or on a butt or brisket you can still break the rule if you don't inject the meat.

There is only bacteria on the outside of the meat. The inside is sterile.  If you inject you take the bacteria from the outside & put it into the center of the meat. I used to do my butts & briskets real low & slow, starting at 205-210. Never had a problem as long as I didn't inject them.

Now I like the hot & fast method better, same flavor & juiciness in half the time.

Al

 

[chef jimmyj]

40 to 140 is a good guideline but lower temps, 130, with time is just as effective. Add the. Salt brine and you are fine. Merry Christmas...JJ

 

[smokindrew]

Thanks for the advice... have a Merry Christmas!!!

 

[smokindrew]

IMG_3812.JPG

• smokindrew
• Dec 24, 2016

9C216735-56CD-485C-B94B-3F36C2930BFC.jpg

• smokindrew
• Dec 24, 2016

 

[SmokinAl]

That's some good looking PP you have there!

Al

 

[smokindrew]

Thanks! I hadn't done an actual ham before so it turned into some awesome pulled pork. Going to do a real ham version next time around. Didn't have enough days to get it cured etc...

 

[daveomak]

Thanks! I hadn't done an actual ham before so it turned into some awesome pulled pork. Going to do a real ham version next time around. Didn't have enough days to get it cured etc...

I developed a method for curing hams etc. where they are cured in 5-6 days...  It's the same theory the commercial folks use....

http://www.smokingmeatforums.com/t/236375/ham-from-fresh-picnics-update-10-21-money

HAM ham-injection.gif

• daveomak
• Dec 19, 2016

HAM shoulder-injection.gif

• daveomak
• Dec 19, 2016

 

[smokindrew]

Thank you for the resource! Love this forum.