That's an Understatement! My wife only helps with the grind and stuffing portion and can't believe all the amount of time I'm spending on Cleaning!sawhorseray wrote:It seems as much time is spent cleaning utensils and gear as is spent on working the meat.
Search found 20 matches
- Wed Nov 27, 2013 22:58
- Forum: Microbiology of meat and products
- Topic: Food safety again
- Replies: 13
- Views: 11771
- Wed Nov 27, 2013 17:00
- Forum: Smoked pork products
- Topic: First HAM Ham
- Replies: 13
- Views: 12391
So.... I think we have Success!! Simmered to 160* It last night, Submerged in ice bath and cold running water then fridged over night. Cut into it a little while ago. Cure color was nice and pretty even , Taste is amazing, Hammy with a hint of hickory smoke, http://i19.photobucket.com/albums/b193/cr...
- Tue Nov 26, 2013 21:53
- Forum: Smoked pork products
- Topic: First HAM Ham
- Replies: 13
- Views: 12391
- Tue Nov 26, 2013 15:08
- Forum: Smoked pork products
- Topic: First HAM Ham
- Replies: 13
- Views: 12391
- Sun Nov 24, 2013 02:58
- Forum: Smoked pork products
- Topic: First HAM Ham
- Replies: 13
- Views: 12391
Honestly I had not gotten to the serving and eating phase in the plan. We do a night before thanksgiving get-together with my brothers and wives, last year i brought ring bologna that was a hit... if all goes well maybe we will bring a city ham version of ham biscuits, since that's the day it should...
- Sat Nov 23, 2013 01:53
- Forum: Smoked pork products
- Topic: First HAM Ham
- Replies: 13
- Views: 12391
- Fri Nov 22, 2013 01:52
- Forum: Smoked pork products
- Topic: My ham project
- Replies: 19
- Views: 19374
- Wed Nov 20, 2013 22:00
- Forum: Smoked pork products
- Topic: First HAM Ham
- Replies: 13
- Views: 12391
- Sun Nov 17, 2013 21:57
- Forum: Smoked pork products
- Topic: First HAM Ham
- Replies: 13
- Views: 12391
First HAM Ham
I have a butt end ham I am getting ready to cure based on the Hobble creek Hog leg method. Starting in two days -- realized I was almost out of cure 1 and only fructose not dextrose --rush order sausagemaker just now! I have made a few boneless cottage hams in the past but this will be my first Ham ...
- Sat Nov 16, 2013 23:48
- Forum: Smoked pork products
- Topic: My ham project
- Replies: 19
- Views: 19374
- Sun Dec 16, 2012 23:44
- Forum: Hyde Park
- Topic: Hello from PA
- Replies: 12
- Views: 6084
For anyone Struggling with VLC Play back. 1. Start the VLC program 2. In upper left hand corner select media 3. Select Open Folder. 4. Navigate to where you have the Video_TS folder is located 5. Highlight Video_TS and click select folder. 6. Wait 3-5 Seconds and you should see the DVD menu 7. Selec...
- Sun Dec 16, 2012 15:33
- Forum: Hyde Park
- Topic: Hello from PA
- Replies: 12
- Views: 6084
- Sat Dec 15, 2012 21:53
- Forum: Hyde Park
- Topic: Hello from PA
- Replies: 12
- Views: 6084
- Sat Dec 15, 2012 12:48
- Forum: Hyde Park
- Topic: Hello from PA
- Replies: 12
- Views: 6084
Hello from PA
I have added a few post recently after lurking a bit and realize I have not added a greeting. I am not sure how I found the english forum but I am glad I did. I used to browse the polish side through google translate when I had moments to kill. I have hot smoked food since about'99 or 2000, (Brethre...
- Sat Dec 15, 2012 12:33
- Forum: Other products
- Topic: Skin On Pancetta?
- Replies: 14
- Views: 20636
Re: panchetta
I just got done curing and slicing my first panchetta. The recipie I used was off the Chow web site. http://www.chow.com/recipes/10699-chow-pancetta It was easy and delicious. I had no problems, and as I said in the Makin Bacon post. Here is a shortcut. http://wedlinydomowe.pl/en/viewtopic.php?t=49...