Quote Originally Posted by Frank S View Post
And the meat will not be injected with more water content than the weight of the meat. When did that all start anyway? Before I left for the Middle East I could find fully cured Hams wrapped in cloth and hung above the butcher counter not refrigerated, if you wanted you could even slice off part of it and eat it without cooking it first. Now even if it says fully cured it will also say up to 60% water added by weight,even after you cook one for several hours, once the meal is over you have to put it in the fridge.
Yeah I cured and smoked a ham once. It was gone the same day. Never had anything like it since.

In the middle east ham would be a little hard to come by I am guessing.