The BBQ BRETHREN FORUMS. - View Single Post - To Boldly Go Where I've Never Taken a Ham Before...Help, Questions!

bigabyte · 12-21-2010, 10:20 AM

Oh, you're not curing? OK, that's a lot easier then. The only reason brines and cures were mentioned was to make "ham" out of it!

Go with the flavorings you like, rubs and such. Inject is optional, but if you are wanting the flavors down in the meat you are gonna have to inject. Cook it to 160 internal for slicing.

12-21-2010, 10:20 AM	#11
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Oh, you're not curing? OK, that's a lot easier then. The only reason brines and cures were mentioned was to make "ham" out of it! Go with the flavorings you like, rubs and such. Inject is optional, but if you are wanting the flavors down in the meat you are gonna have to inject. Cook it to 160 internal for slicing. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.