IT for Cured Picnic

[mikelens]

Used Pop's brine recipe on an 8lb picnic. I boned & rolled it, injected it & it will be floating for 18 days. Planned on smoking with hickory & apple at 245. What IT am I shooting for? I thought 145 would do it, but see others going to 160. Read a Pops post on ham, where he called 145 a raw cured ham.

Thanks,

      Mike

 

[chef jimmyj]

Current USDA guidelines have pork safe to eat and fully cooked at 145, but recommendations of 147 to 165 are out there...JJ

Product	Minimum Internal Temperature & Rest Time
Beef, Pork, Veal & Lamb Steaks, chops, roasts	145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground meats	160 °F (71.1 °C)
Ham, fresh or smoked (uncooked)	145 °F (62.8 °C) and allow to rest for at least 3 minutes
Fully Cooked Ham (to reheat)	Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).

https://www.fsis.usda.gov/wps/porta...e-minimum-internal-temperature-chart/ct_index

 

[mikelens]

Thanx Chef.

 

[ab canuck]

Good Info, Thx for the post.