Originally Posted by malibulvr
Not sure if this answered my question...lol
How do you keep it from getting hammy tasting ?
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You mean in general?
The "hammy" taste in many cases comes from too much salt in a brine or injection I'd think.
In general, the only thing that's going to cause "hamminess" is addition of salt of seasonings in general.
Is that what you mean or something more specific?