or Connect
New Posts  All Forums:Forum Nav:

ham questio

post #1 of 4
Thread Starter 
Should there still be blood in a fully cured but uncooked ham?
post #2 of 4
Fully cured and uncooked, it's possible that some blood would still be in arteries and larger veins.

Was the curing done by a trusted source?
post #3 of 4
Thread Starter 
I did the curing. 17-18 days for a 8# bone-in ham shank.
post #4 of 4
Is it blood or myoglobin ? If it's blood it will be very dark, like when blood dries. If it's bright red stuff like when you pull a butt out of a cryo pack it's the latter and nothing to sweat.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion