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Re: Help with Temp Queston

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Posted by Jackitup on February 17, 2014 at 02:39:50:

In Reply to: Help with Temp Queston posted by fisher1 on February 16, 2014 at 17:15:06:

For me it depends on what I want for the end result. If I want a firmer, slicing ham I would say 165-175. But I also like that fall apart, moist, stringy chunks like a fall apart pot roast too. Then 195ish. If it's a biggun, have a butcher split it on the band saw and do a half each way. Also, if it's the real salty, long cured hams, either way do some braising or pre-soaking to get some of that salt out too. just some thoughts anyway, post your results! Look up root beer or coca cola braised hams, great for them real salty ones


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