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Whilst shopping this year for Easter ham, I picked up nice 9# Smithfield PB on sale and put in freezer. Smoked this w/e for company. It disappeared nicely with buns, NC sauce and slaw.

The bit of bother was that the meat had distinct grey/dark tint just where it contacted blade bone. Only had to trim 1/16" to remove. Is this related to freezing bone-in pork? Never had this happen with fresh. What it was? Thx, Mark
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quote:
Originally posted by Tom: I may have seen it,but never really paid any attention.
I know what you are saying... this was pretty noticable

I've seen the Smithfields PB with the solution added lables. I avoid these myself. These were labled natural - no solution, not sure if the lable tells complete story. I do plan to stick with fresh. Thx

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