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Unread 11-14-2012, 02:30 PM   #3
somebody shut me the fark up.

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Join Date: 06-05-09
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Agree with Guerry. Not sure it matters, but why are you going to cure a shoulder for a ham instead of curing a ham for a ham?


If you're cooking a butt as a ham, I'm honestly not sure what to tell you as far as cooking time and temps.

A ham doesn't have the fat marbling or as much connective tissue as a butt (I don't think) and may be pretty tough to eat if only cooked to 155-160 (the typical ham finished temp).

Just thoughts.
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