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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-14-2018, 01:52 PM
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#17 |
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Knows what a fatty is.
Join Date: 11-01-18
Location: Pascagoula,MS
Name/Nickname : Stephen
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that looks delish
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11-14-2018, 08:17 PM
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#18 |
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is One Chatty Farker
  Join Date: 04-17-16
Location: Midlothian, Texas
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Just did 40 pounds last weekend. I really prefer butt more as their isn’t enounf fat in the picnic to give it much flavor. This is one cut that could use an injection if you had some.
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22" Weber Kettle PBC 24x42 Shirley Fabrication Elevated/Straight back patio model with warmer Assassin 36” Pellet Grill LSG Mini on reversed comp cart LSG 20”x36” pellet grill Wes |
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11-14-2018, 10:42 PM
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#19 |
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is One Chatty Farker
Join Date: 06-04-18
Location: In the Matrix
Name/Nickname : Candice
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Can't you buy a cured picnic ham at a grocery store where you live? I live in PA and we have plenty of cured Picnic hams whole or spiral. They are even on sale right now for .049/lb.
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11-15-2018, 02:49 PM
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#20 |
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Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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I'm still not sure if you actually want cured picnic or a fresh/green picnic.
An uncured picnic is nothing more than the bottom half of a whole shoulder with the butt being the top half. If this is what you have, and want to slice it, then I would suggest cooking it between 180-190*. 185 tends to be a pretty good slicing temp. For a pre-packaged, pre-smoked "ham"...all you need to do is heat it to 140*. So there's that.
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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11-15-2018, 05:31 PM
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#21 | |
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somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
Ummmm No such thing as an uncured picnic “ham” Ham means cured pork. Normally the rear leg/thigh The picnic cut is part of the shoulder, just like a Boston Butt. Cook it the same way
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John |
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1 members found this post helpful. |
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11-15-2018, 05:59 PM
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#22 | |
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somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Quote:
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Let's all just calm down and smoke a fatty |
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11-15-2018, 06:08 PM
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#23 |
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is one Smokin' Farker
Join Date: 05-16-18
Location: Bronx NY
Name/Nickname : T.J.
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We call it “Fresh Ham.” I’m actually going to pick one up from the butcher tomorrow for thanksgiving.
Sent from my iPhone using Tapatalk
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Stumps XL Baby, PKTX, Weber Kettle 26, MAK 1 Star General, Gateway 30 |
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11-15-2018, 06:09 PM
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#24 | |
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Quintessential Chatty Farker
Join Date: 02-22-14
Location: Kensington, MD
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Quote:
I remember a certain President for whom I may or may not have voted used the Regional word "Nuculer", not Nuclear. That doesn't make it right. A Ham is cured, no 2 ways about it. |
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11-15-2018, 06:10 PM
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#25 | |
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somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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All my sources say otherwise. It’s only ham if it’s cured. https://en.m.wikipedia.org/wiki/Ham https://www.dictionary.com/browse/ham If the stores are calling green pork ham...then they have read too many Dr. Seuss books ;) USDA requires uncured ham to be called “Fresh Ham”  However they do cure the picnic and sell it as a picnic ham....... So technically you could have a ‘Fresh Picnic Ham’, but again, that would just be pork shoulder. ;)
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John |
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11-15-2018, 06:14 PM
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#26 | |
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Quintessential Chatty Farker
Join Date: 02-22-14
Location: Kensington, MD
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THAT is an ABOMINATION in my view. 1. You said "Uncured Ham" [???] as opposed to fresh pork leg. 2. How in the Blue Blazes could a Ham be Fresh? We are all over the map and need clarification. |
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11-15-2018, 06:15 PM
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#27 |
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somebody shut me the fark up.
 
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
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Ham equals CURED.
Doesn't apply to fresh picnics.
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John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS |
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11-15-2018, 06:17 PM
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#28 | |
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Quintessential Chatty Farker
Join Date: 02-22-14
Location: Kensington, MD
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Yes. They better NOT label a fresh picnic a HAM. And to edit the Picnic is the full front leg, not a rear leg, so forget hamstring references. You know, Brethren Fatback Joe, the Charcuterie guy near Chicago might know a thing or 2 about this, as well as his fellow Charcuterie Brethren - just saying..... Last edited by mchar69; 11-15-2018 at 06:22 PM.. |
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11-15-2018, 06:37 PM
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#29 | |
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somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Quote:
noun 1.a cut of meat from the heavy-muscled part of a hog's rear quarter, between hip and hock, usually cured. 2.that part of a hog's hind leg. 3.the part of the leg back of the knee key terms are "usually cured" I'll admit there's alot of cconfusion
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Let's all just calm down and smoke a fatty |
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11-15-2018, 06:54 PM
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#30 |
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Quintessential Chatty Farker
  Join Date: 02-22-10
Location: USA
Name/Nickname : Private
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"Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking"
Guess it can come from either end of the pig but curing is required.  I cured this Berkshire hindquarter via Pharsty's recipe, the other end of the pig is buckboard bacon to me. |
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