Hi Ross
I envisioned a crunchy bubbled skin, juicy, roasted ham.
Doug
Search found 60 matches
- Fri Mar 01, 2013 05:18
- Forum: For beginners
- Topic: cooking a raw ham
- Replies: 13
- Views: 9288
- Fri Mar 01, 2013 02:47
- Forum: For beginners
- Topic: cooking a raw ham
- Replies: 13
- Views: 9288
cooking a raw ham
Hello All, Need some advice on roasting a boneless raw ham - 10.8 lbs. Brine? If so, using what ratio of salt/cure ? A rub? if so, what recipe - pre-packaged? I took the hock off - it looks like a large basketball all tied up. It has been frozen 14 days at -15 F. (so, no trich.) Thank you, Doug
- Fri Mar 01, 2013 02:21
- Forum: For beginners
- Topic: Braunschweiger success!
- Replies: 7
- Views: 5425
- Fri Feb 22, 2013 22:12
- Forum: For beginners
- Topic: Braunschweiger success!
- Replies: 7
- Views: 5425
Braunschweiger/ Trotter Terrine
Crustyo44, I'll see the chef Saturday and I will ask him for the recipe. I think Pro-Chefs wing-it when they make Charcuterie since they know so much already but I will ask. Also if he would like to join our fraternity. Thank you Butterbean, Your recipe is just PERFECT. I just did some things to sui...
- Fri Feb 22, 2013 17:44
- Forum: For beginners
- Topic: Braunschweiger success!
- Replies: 7
- Views: 5425
Braunschweiger success!
Greetings all. Just felt like bragging - finally a success at making something after 6-7 attempts at sausage, bacon headcheese. I made Butterbeans Recipe and tested it with Carbonaia. He says the; texture and taste was perfect to his taste. (might have been a little saltier though.) Carbonsia was my...
- Thu Feb 14, 2013 20:23
- Forum: For beginners
- Topic: Checking measurements/weight of components
- Replies: 10
- Views: 6973
Honey/Maple syrup Bacon
Hello Jerbear I did an overkill regarding salt/cure, which is why it did not bother me to rinse the bacon after curing at 38F for 9 to 10 hours. I did about 10 to 12 times the cure the federal guidlines recommended and gross overkill on the salt. After pat drying the bacon I poured Honey and Maple s...
- Thu Feb 14, 2013 04:28
- Forum: For beginners
- Topic: Checking measurements/weight of components
- Replies: 10
- Views: 6973
correction
CORRECTION; THANK YOU BACONOLOGIST FOR THE HEADS UP.
- Thu Feb 14, 2013 04:19
- Forum: For beginners
- Topic: Checking measurements/weight of components
- Replies: 10
- Views: 6973
Thank you CW. The link is precious... I will use your recipe next time around. I'm not sure what I'm cooking this time around. I used the recipe from his book. Thanks for the heads up. Redzed - I rubbed in the spices salt/cure - then the honey, maple syrup abut - 9 hours ago - I just rinsed it off a...
- Wed Feb 13, 2013 02:57
- Forum: For beginners
- Topic: Checking measurements/weight of components
- Replies: 10
- Views: 6973
Checking measurements/weight of components
Hello All, I am making my 3rd attempt at dry curing bacon. First attempt was like salty roast pork (I ate it anyway), Second attempt tasted like Ronson lighter fluid (lesson learned) It was a windy day and could not light my AMNS - so I squirted Ronson lighter fluid up front near the hole. Don't do ...
- Sun Feb 10, 2013 21:53
- Forum: Offal products
- Topic: Need Mangalitza liver ideas
- Replies: 5
- Views: 8868
- Sun Feb 10, 2013 20:57
- Forum: Offal products
- Topic: Scrapple recipe
- Replies: 26
- Views: 29687
- Sat Feb 09, 2013 01:12
- Forum: Offal products
- Topic: Need Mangalitza liver ideas
- Replies: 5
- Views: 8868
Need Mangalitza liver ideas
HELLO ALL, I just got from a 425 lb pig offals; heart , kidneys, tongue and a huge liver. I am a newbie and need recipes on what to do with them. I saw the liver sausage recipe but there is insufficient info for me to make it; time - temp etc. Cured liver?? Anything liver, anything offal. Thanks Doug
- Mon Jan 21, 2013 05:48
- Forum: For beginners
- Topic: Beginner Sausage Making
- Replies: 8
- Views: 6744
- Mon Jan 21, 2013 04:25
- Forum: For beginners
- Topic: Beginner Sausage Making
- Replies: 8
- Views: 6744
- Mon Jan 21, 2013 03:54
- Forum: For beginners
- Topic: Beginner Sausage Making
- Replies: 8
- Views: 6744