If you look under a microscope, you will see a tiny speck of dried blood that got through the production process; something in the blood spreads out a bit and makes the surrounding meat brown.
Turning off the light! the temp. to high or no foil on the ham.
Brown spots don't necessarily mean meat is spoiled. It could be oxidation from exposure to air or light. But if you doubt its safety, don't use it.
The smoke contains nitrates which prevents meat from turning brown. The center of the sausage may not have the nitrates (and anti-browning chemicals) that the surface of the smoked sausage has.
No, Montreal smoked meat is not made from horse meat. Montreal smoked meat is made from beef brisket that is salted and cured with spices.
Smoked meat can stay longer than fresh meat outside a refrigerator. Smoked meat can go for up to 4 days if it is well stored.
Smoked meat turns black because the smoke in the meat tension the color which causes it to change in color.
smoked
Ham
As far as I know, most smoked meats can be frozen.
cooked or smoked in a smoker or grill usually pork jaw meat
The difference between smoked meat and corned beef are the seasonings used, and the method with which the are prepared. Corned beef is seasoned in a large vat of water. Smoked meat is rubbed with spices and then put into a smoker.
No, if it's been stored properly. The red color of most fresh meat changes to a darker red or brown as the meat sits in the fridge. It doesn't mean it's bad.
it was invented in 1717