kimari Check out the learning center video. Jonathon does a pretty good video explaining the process. My hams and turkeys have come out great. Make sure you get adequate cure into the hams since they are such a large muscle group.
Grilling a fresh ham steak
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I have one marinating over night in spices and olive oil
Looking for grilling tips on a gas Weber with sauce to make it tender
Thanks
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
rberrell If you going to use a sauce I’d probably do medium to medium low and put the sauce on at the end to keep it from burning. You’re looking mainly for color, and since its ham its already cooked.
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rberrell Yeah, good point, if you add it too early and the sauce is sugary it can burn and leave a bitter taste. Didnt know that grilled chicken wasnt bitter until my cousin made it for me when I was 17 or so cause my mom just lathered it on through the entire process.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Jonathon I can relate. When I was learning how to grill in the beginning I would keep putting on sauce on the chicken and ribs as they cooked and couldn’t understand why the tasted the same with all that burned sauce on them. LOL
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