brentman0110
Meat Mopper
- Oct 4, 2007
- 215
- 10
Ok, we are 3 hours in and at 100F. Looking good to me. I thought about foiling it after it hit 140F.
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A stupid question from a noob
- Thread starter brentman0110
- Start date
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Spritz it with some liquid then wrap it. It is looking good though.
devolutionist
Meat Mopper
An elementary school teacher of mine used to say, "The only stupid questions are the ones that aren't asked"...
BTW, here's a pic of the fresh ham I started cooking this AM:
You can see the skin on it that those other two yahoos are going on about.
BTW, here's a pic of the fresh ham I started cooking this AM:
You can see the skin on it that those other two yahoos are going on about.
brentman0110
Meat Mopper
- Oct 4, 2007
- 215
- 10
Yeah. When I saw your post this AM, I instantly knew that mine was a precooker. It was fairly firm and not nearly as red looking. Now I know...and as my childhood in the eighties taught me...Knowing is half the battle.
Thanks G.I. Joe!
Thanks G.I. Joe!
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