Joe Milczewski
TVWBB Fan
Bought a half a hog from a local rancher, and asked for the hams to be left fresh (uncured and unsmoked).
Unfortunately, each ham was split in half, making each half at my best guess around 2 pounds including the bone.
I'm smoking them at 225 with a target temp of 165. I was expecting at least a 5 hour cook. To my surprise, within 2.5 hours each ham was up to 160.
They both now appear to be stalled at 162. My question is, how much moisture do I risk losing if I let them go through the stall just to get to 165? Is there anything magical when it comes to food safety at 165 that wouldn't also be true at 163?
Thanks for any help
Unfortunately, each ham was split in half, making each half at my best guess around 2 pounds including the bone.
I'm smoking them at 225 with a target temp of 165. I was expecting at least a 5 hour cook. To my surprise, within 2.5 hours each ham was up to 160.
They both now appear to be stalled at 162. My question is, how much moisture do I risk losing if I let them go through the stall just to get to 165? Is there anything magical when it comes to food safety at 165 that wouldn't also be true at 163?
Thanks for any help
