Ham Question!

Discussion in 'Pork' started by mcsmokester, Dec 19, 2015.

  1. mcsmokester

    mcsmokester Newbie

    Hi all, I'm brining my own fresh ham and smoking it! question, other than a bit of a different flavour profile can i just as well use a front leg picnic cut as a subsitute? its WAY cheaper, i just want to know the cook and texture is the same and that i wont be making brined pulled pork. 
     
    Last edited: Dec 19, 2015
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    I can't really answer your question, but I make fully smoked/cooked (145F IT) Canadian bacon (pork loin) and Buckboard bacon (butt) and give them to my family.  They can never remember what I call them and always say "OMG that ham was fanastic!"  I just laugh. 
     
    Last edited: Dec 19, 2015
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

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