grantw is Blowin Smoke! Joined Sep 13, 2012 Messages 1,364 Reaction score 395 Points 0 Age 47 Location canada May 18, 2013 #1 Why wont some meats stop dripping that gew stuff, i did a fresh ham today and it dont look purdy, is this did it not hang/age long enough?
Why wont some meats stop dripping that gew stuff, i did a fresh ham today and it dont look purdy, is this did it not hang/age long enough?
M Mark Warren Guest May 18, 2013 #2 Melting out the soft fat running throughout it. If you want to keep the fat in your ham unlike a pork butt you will need to cold smoke it.
Melting out the soft fat running throughout it. If you want to keep the fat in your ham unlike a pork butt you will need to cold smoke it.
