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Question about cured, smoked picnic.

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gdenby
gdenby Posts: 6,239
in EggHead Forum
So I saw the cured, smoked picnic for .99/lb. Couldn't pas that up. Its one that requires cooking. While I'm perfectly happy to roast it as a ham, I wondered if anyone had cooked one to pulling temperature? I've not cooked a piece of cured pork to 195-ish, and so wonder if there's something about cured meat that would end up dry.

Thanks for any pointers.
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  • 500
    500 Posts: 3,177
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    If its cured and smoked, doesn't it just need warmed up? Does it say "country ham"? If so, it will be salty. Good if you like that way.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • gdenby
    gdenby Posts: 6,239
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    I found a reference that said cured, smoked but uncooked pork must have a "prominent" statement on the label that says "cook thoroughly." My eyes aren't so good any more, but I did find that statement at almost the end of the label text.

    I've decided to try it "turbo" style. Its in the 325F Egg now, light coat of DP Pineapple-head. Will foil it at 160-ish, and unfoil at 190. Hopefully I won't get something w. the texture of jerky. If pullable, will mix the shreds w. a saltless sauce, because I do suppose it will be pretty salty.

    If un-pullable, and way too salty, plan B is some re-heated shrimp bisque, and another entry into the "Little Green Book of Eggsperience."
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