Need some help here, way too much conflicting info.
Ham was green and has been cured for 10 days which is cutting it close with the cure calculator being almost 19lbs. However, i did inject brine in a checkerboard pattern at roughly 1 inch apart from each injection and I did that twice so I'm optimistic if not positive it will be cured.
Some recipes say I smoke it to 165 like a fresh ham but some specifically say for fresh cured... but then some sites say 140ish and also specifically mention that temp for cured fresh. And then obviously 165 is well in excess of the 155 well done temp on the meat temp chart so really confused here.
Which is it?
Tonight I'll be rinsing and then maybe 4 hours of a fresh water bath and then hopefully at least an hour naked in the fridge before putting on the smoker.
But the finish temp is gonna dictate if this goes on the smoker at midnight or sometime in the morning.
Ham was green and has been cured for 10 days which is cutting it close with the cure calculator being almost 19lbs. However, i did inject brine in a checkerboard pattern at roughly 1 inch apart from each injection and I did that twice so I'm optimistic if not positive it will be cured.
Some recipes say I smoke it to 165 like a fresh ham but some specifically say for fresh cured... but then some sites say 140ish and also specifically mention that temp for cured fresh. And then obviously 165 is well in excess of the 155 well done temp on the meat temp chart so really confused here.
Which is it?
Tonight I'll be rinsing and then maybe 4 hours of a fresh water bath and then hopefully at least an hour naked in the fridge before putting on the smoker.
But the finish temp is gonna dictate if this goes on the smoker at midnight or sometime in the morning.
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