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Question about cured, smoked picnic.

gdenbygdenby Posts: 4,579
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.


  • 500500 Posts: 1,719
    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.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • gdenbygdenby Posts: 4,579
    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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