I've searched around and haven't found anyone that's cured ham this way. I bought a 25# green ham and had the butcher slice it into about 2" slices. Dry cured the individual slices & now ready to smoke. What temp should I go to?
I want them fully cooked but afraid they will get dry. Thinking 145F. What do you all think? Thanks.
I want them fully cooked but afraid they will get dry. Thinking 145F. What do you all think? Thanks.