Internal Temp for Fresh Cured Ham???

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

HOOSIERDUDE

Newbie
Original poster
Dec 9, 2023
1
1
I raise a couple hogs for my family every year. I do all of it myself, butcher, cure hams/bacon, etc. Im planning on opening a small meat locker in the next few years and I gotta get this recipe nailed. Most of the interwebs says a fresh cured ham should be cooked to 160F, which I find results in a drier product, compared to a good commercial ham. I think my cure recipe is good, the time in cure is right. The pigs are fatty as hell. Why couldn't I pull it at 145F like pork chops?
 
  • Like
Reactions: JLeonard
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky