I am curing a fresh ham (~20#) according to the recipe herein. You state "...at least 7 days" (& it was well injected, FYI). But due to daily-life-stuff, tomorrow night marks 14 days. And I'd really like to actually wait until Sat (8/3) to do the smoking, but that will make 18 days submerged. Is that ok? Or must I get it on the smoker ASAP?
And along those lines, you also state a 145 finish temp IF it's going to be eaten when finished. If not, you say take it to 165, and it will be good for up to 2 weeks (...when reheated to 145). So if I cook to 145, enjoy some, and then refrigerate ('cause it's a big ham), can't I reheat & reserve all the same? I guess I'm confused about the difference the initial finishing temp makes, and why I'd choose one versus the other.
Thanks in advance.
And along those lines, you also state a 145 finish temp IF it's going to be eaten when finished. If not, you say take it to 165, and it will be good for up to 2 weeks (...when reheated to 145). So if I cook to 145, enjoy some, and then refrigerate ('cause it's a big ham), can't I reheat & reserve all the same? I guess I'm confused about the difference the initial finishing temp makes, and why I'd choose one versus the other.
Thanks in advance.
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