The boneless one simply had a little more space and gaps (as small as they can be) allowing BOTH the glaze and brine to penetrate better all around the meat. IMHO.
Yep. Has nothing to do with the bone--except that when you open it up and remove the bone, you are also providing huge cracks for the brine to get into and reach the depths of the meat.
@@joshklein987 Quite likely. I'd be inclined to loosen the bone, but not extract it, by cutting as closely as possible, then brining, and see how it worked.
That’s how the best chefs do it! Haven’t seen Gordon Ramsey? “Add a little olive oil...” adds the whole bottle, so this is actually good he’s on his way! 😂
Guga, you might not see this but I just wanted to say how much I adore your channels and your food. I think you're everything that's right with the world, aaaaand it's refreshing to see such a generous soul who truly loves his friends and family. Since finding your channels, i've been amazed at the amount of genuine love you radiate in the things you do. To me it's inspirational. I just wanted to say thank you.
70% of americans are either Overweight (BMI over 25) or Obese (BMI over 30). Americans are the fattest country on this planet, by a huge lead. What do you expect?
@@livinlicious Except they aren't. There are plenty of countries with an average BMI around the USA's, and both Jordan and Egypt's are worse. Obesity is a global problem.
You scored the boneless ham more because you followed the indentations left by the butchers netting. The extra scoring allowed the boneless ham to hold onto more glaze. Which therefore made the boneless ham taste sweeter due to the higher sugar content.
@TheMetalWeasel The Law of Moses was not done away with. It is still in effect for those who do not respect Hamasiach's sacrifice and his New Law of the New Testament. Those non-messianic Israelites (which includes anyone still preaching the Law of Moses rather they claim to believe in Jesus with their words or not) are still under the WHOLE LAW of the OT, which no man is keeping, and they will be judged by that WHOLE LAW. Fail in one aspect of it and they have failed it in it's entirety.
@@froochie123 so we know if we have enough time, like say u need it for tomorrow, it took guga 23 hours, for us probably 25 so its not gonna be done for the next day
@Ghettobible I thibk pork is huge everywhere outside the US lol in Central and Eastern Europe it's the main meat next to poultry and beef is not that popular, and I thinak Asians would also agree though I'm not sure
@Dieter Petersmann since when Balkans are Eastern and not Southeastern Europe? It's a different cultural/geographic region so wtf are you even talking about. Your culinary tradition is more similar Middle Eatern/Greek than any other European region cause you've been occupied by Turks for so long. And in Central and Eastern Europe (V4 countries, Ukraine, Belarus, Russia, etc.) pork and chicken are the 2 absolutely main of the main meats. Beef is rare and lamb is something that only some Turkish fast food kebabs have (and even then it's not real lamb but some minced bullshit from factories) otherwise it's totally nonexistent There is not a single more basic meat dish than a cutlet, so a pork loin schnitzel, this is like the absolute staple of the entire culinary culture of Central and Eastern Europea, right next to pierogis that can have any minced meats, but typically chicken and/or pork since those are the most popular/readily available in stores
@@Sylkis89 pork is also among the main meats for east asians and the non muslim southeast asians like us, in fact we tend to eat more pork and chicken than beef
na, he's probably about my age....more like a piece of 3 hole notebook paper with cheat codes gotten outta the back of a magazine at the local grocery store.....no internet back in the 80s. Used to do that all the time for cheat codes/hints for games like mega man, old school NES, and then later on for SNES, games like Super Metroid etc.
5:19 Guga: "Then I add in a _little_ bit of brown sugar..." Me: I see a heaping bowl full.... 1) I need to redo schooling, and 2) I need a bigger bowl ;)
I love that when smoking the ham you had this zen like music and when it got thrown on the grill, the music got switched it. Love and and a great video to use for Christmas.
My guess on why the boneless ham is sweeter is because disarranging the tissues of the ham permits the brine to more thoroughly penetrate the meat, then, during smoking, the fat is also more evenly distributed through the ham, the result being that you get a juicier product.
Whomever is Guga's neighbors must spend an inordinate amount of time with their mouths watering given all the amazing meats he grills and smokes in that backyard, lol.
@@johnchase4408 because we don't have the capability To make the (for us) expensive cuts of meat and use his technology. A video of guga tilted like "affordable cut of meat" for me it's like "every day meat"
Totally Nonsense well seeing how collective reality doesn’t exist; only individual perception of what we “see” then who is to be sure that we humans have brains?
Even though you have the netting around the meat, you have the opening "seam"" where the liquid can penetrate, so the brine AND the glaze can still make their way inside the rolled-up ham.
Birthday releas for me. in Germany we have a lot of different cut´s for pork and beef. We love to take our vacation in florida since 2015, every year. Now i am glad i have found your channel. Great job.
The boneless had more surface area for the brine to get around even if the meat was rolled up. So the longer you waited the more it went into the meat, then because its rolled on itself the fat is distributed more evenly throughout the ham itself, no imagine if you put it in the meat net AFTER and had laid it flat in the brine.
Yes you could see on the bone in especially, the brine didn't penetrate. What was called the smoke ring was actually where the brine/cure didn't get in. Did not cure in the middle. The way to correct this would be to inject your brine into ham at the beginning for compleat cure to bone. Also you don't have to brine as many days if injected. The first one I did was like this and after injecting brine also have always had compleat cure.
Just wanted to point out that the ring is so deep not due to the smoke alone but also the pink curing salt. Pink curing salt darkens the pink/red color just as it does when you cure bacon. You can also "fake" a smoke ring on something like a brisket by using a touch of pink curing salt or celery salt in your rub but the nitrates from those salts change the flavor of something like a brisket giving it a cured flavor that I don't enjoy on a brisket. Thanks again for a great video!
@@jago668 it should have been pink all the way through no white. The pickling salt is what turns it pink. It penetrates the meat over time. When you have white it means it didn't sit long enough.
@@jago668 I have an it tastes amazing! You control the flavor, and it's much easier than you think. Just set it and forget it for a few days. Maybe a week.
@@quedizzle7378 bruh the pink is from the smoking, that's why at one point he was holding a piece and gugah told that the smoke penetrated deeply. the pink ring is from the smoker
Guga at the store : I need 'just a lil bit of brown sugar' Store next day : yo we are all out of brown sugar.😂 Just kidding, Guga does amazing work. Love this channel!😍
Guga, judging from the circle of white meat inside your slices, neither ham was fully"cured" by the pink salt. That is what gives that pink ham color and not a smoke ring that deep. I've injected my curing brine into thick hams and loins for Canadian bacon to get complete curing. Other alternative is longer bringer time.
10:38 "I'm sure you guys are geniuses you know a lot more than me..." *Reads comment section* TATS A LOT OF BROWN SUGA! ANGEL BAE! PEOPLE ONLY WATCH NO MAKE! Me: Maybe I'm exaggerating a little but, I wouldn't go as far as called them geniuses...
Except some people love the flavor added by cloves. I find ham to be one of the few places clove adds good flavor, though maybe not as many as he used.
A cook who really knows how to make food delicious deals with the "cheap" cuts as well as the expensive. Guga knows his way around pork shoulder and stuffed cabbage, as well as wagyu.
As a butcher, on a thick piece of meat you need to inject it with brine as well as soaking it. The brine will only soak in about 1 1-/2 inch to 2 inches per side. Guga, you need to do chuck eyes for an affordable steak that is about one of the best pieces of meat on a beef , esp the first two cuts. It’s as close to a ribeye and half the price but has more flavor since it comes of the chuck end
Beautiful looking ham, heck of a smoke ring too. I gotta keep reminding myself it's a front shoulder. All the ham I eat is off the back end and front shoulders are usually made for pulled pork, roasts or shredded for tacos, sometimes chilli. Rarely made into ham, but yours looks so good. I want to give it a try. TY☺
Better production than most cooking TV shows. Also nice use of the knife there with the mashed potatoes, you can tell he's cooked them that way hundreds of times. :D
Hi Guga, in the place where I work they gave us a boneless pig leg and I was thinking in this recipe for new year. Watching the video I didn't catch the temperatures and the times for both processes, thank you very much in advance. Greetings from Mexico
