Lee Smoked Pork Shoulder Picnics


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All products are sold/shipped on a full case basis.

Products marked as Catch Weight (CW) are priced per pound. 
Average Case Weights are listed alongside the product description.

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Ingredients: Cured with Water, Salt, Sodium Phosphate, Sugar, Sodium Erythorbate, Sodium Nitrite.

Cooking Instructions for Smoked Picnics

Place the picnic in a pan with about 1 cup of water.  Cover the pan tightly with a lid or aluminum foil.  Set over to 350 Deg. F. and cook the product to a minimum internal temperature of 160 deg. F.

Let ham rest 5 minutes before serving.  Always use an accurate meat probe thermometer checking thickest portion of product.

NOTE: Estimated time requirement is 20-25 minutes per pound.





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Lee Smoked Pork Shoulder Picnics

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