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Post by celesteb on Dec 27, 2009 11:19:15 GMT -5
I started slicing a cooked smoked ham yesterday and found small dark spots throughout part of the ham. They looked like clotted blood and were about 1/8" - `1/4" in size. Needless to say no one wanted to eat any ham! Any comments?
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Post by BBQ Butcher on Dec 27, 2009 11:39:15 GMT -5
I started slicing a cooked smoked ham yesterday and found small dark spots throughout part of the ham. They looked like clotted blood and were about 1/8" - `1/4" in size. Needless to say no one wanted to eat any ham! Any comments? It could be blood clots, but more than likely it was where the injection needle (for the brine) was inserted into the meat and the lack of salinity in the brine caused the discoloration during the curing procedure. Altho it doesn't look good, it's harmless. It's also possible the needle bruised the meat.
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