Hog ham

[Weldor]

Just finished a Texas hog ham and front shoulder in my smoker. Had a hard time getting it to 160+ took along time. Started at 190 200 0n the temp gauge. ( don't know how accurate it is) Finished it off for about 3 hrs. at high. Total time 8 hrs plus. The interal reading barely 160? Any idea's? I did wrap them in foil and put them in the oven for about 45 minutes to make sure got 170 . Electric smoker?

 

[butcherboy]

170 is pretty high. I smoke
My commercial hams to 153. They do have cure in them though and
Not just smoke. I go by USDA cooking schedules because I have to. 150 and hold that temp for so many minutes. 160 for so many minutes or seconds, etc. If you look it up it should be under Apendix A & B. Add some sodium nitrate to your flavor if you are injecting or brining and then smoke. If not, add celery powder or cherry powder and it will be the curing agent like sodium nitrate and it actually converts to nitrate during the cooking process.

 

[NRA4LIFE]

Sounds like you hit "the stall" where the meat evaporatively cools itself.

 

[Weldor]

Did taste great though. I thought it would be dry but it was'nt. Being a wild hog wanted to make sure it reached min.160F inside.