Re: "see-through luncheon meat"
Kobe is tasty, as are various other variations of Waygu, but it's not worth anywhere near what they charge for it. Me, I find the breed to be entirely too finicky, I'll stick to my Belted Galloways. (Although a friend in Nevada has shown interesting results crossing Waygu and Belties ...).
Yes, there are some bad country hams. In fact, some are downright awful. But there are many more that are wonderful ... which can't be said for any of the city hams. IMO, of course.
If you absolutely must liquid brine a pork hindquarter, PLEASE cook it in a smoker over apple wood at about 210-215F (100C) for around 18 hours ... but don't call it a ham. Because it ain't, and because soggy pig isn't good eats. (Don't get me started on that British abomination "watery bacon" ... )
Biting the hand that feeds IT
