need some infinite knowledge here plz

Discussion in 'Pork' started by tailgate72, Oct 15, 2011.

  1. tailgate72

    tailgate72 Smoke Blower

    Im about to try bears double smoked hams. I cant find anywhere on the lable saying they are fully cooked soooo, IT needs to be at least 145 for this correct? or do I have the pork IT wrong?



    Guess it would help if I read the package a little better. IT 148
    Last edited: Oct 15, 2011
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Dave, your Ham should say fully cooked on it somewhere,however unless it says "FRESH",it has been cured and cooked.

    The double smoking is simply re-smoking your Ham to the amt. of smoke you want.

    A fresh Ham can be smoker also,rub if wanted,and glaze toward the end so you don't have any burndt sugars.

    Hope this helps and....
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

  4. tailgate72

    tailgate72 Smoke Blower

    You are right Al, It did say exactly that on it. It was a smithfield and I unfortunately bought four of them because they were a great price. We smoked it, took it to IT 148 as it said on the package and it tasted great but was over half fat. Was really unimpressed with that brand.

    Thank you OldSchool and Al for the replies though.


    Just looked at the link you gave me AL. we will definetly be useing your method for the next 3 of them. It looked awesome.

    THx again
    Last edited: Oct 16, 2011
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds like you did everything right.

    The thing that should make a big difference is that thing Al does (And I will do next time).

    Cutting most of the excess fat off, and putting it on the shelf above the Ham, will allow more smoke to get to the Ham, and still allow the fat to baste the Ham.

    Can't beat that, and I can't wait to try it on my next Double-smoked Ham.


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