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Discussion in 'General Discussion' started by sonofcarl31, Dec 25, 2015.
Should there still be blood in a fully cured but uncooked ham?
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?
I did the curing. 17-18 days for a 8# bone-in ham shank.
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.