Fresh ham

atcNick · Post by **atcNick** » Sat Nov 27, 2010 14:56

Stopped in at albertsons to pick up a couple butts. Going to start the cure today for kabanosy. Asked if they had any fresh hams...they did!!! Picked up a 22lb whooper and a 9lb Boston butt. I'm sitting in front of Academy right now waiting for them to open. Going to try to get some of the 2.5" thick fiberous casings to make synkowa or krakowsa also.

Chuckwagon · Post by **Chuckwagon** » Sun Nov 28, 2010 04:13

Hey Nick, what is "Academy"?

atcNick · Post by **atcNick** » Sun Nov 28, 2010 05:43

Academy is a sporting goods store here in Texas.

Dave Zac · Post by **Dave Zac** » Sun Nov 28, 2010 11:32

A Christmas ham atcNick?

I was butchering a deer yesterday and decided to make a ham for Christmas. Prolly start the cure next weekend. Good luck with yours.

Dave Zac

atcNick · Post by **atcNick** » Sun Nov 28, 2010 14:44

I'm using it for kabanosy

ssorllih · Post by **ssorllih** » Tue Mar 15, 2011 02:49

Did you ever notice that often cuts of meat are sold in pieces far larger than are reasonable for the size family of today. twenty pound turkeys and hams just leave great quantities of left over meat that must be consumed or frozen. So much better to cut it into portions for a couple of meals and prepare it in a variety of ways.. I once found fresh turkeys that had reached their sell by date. Twenty pound birds at five bucks each. I cut them up like chicken and froze them. That was my first venture into curing meat instead of just cooking it as it was flavored by the fod they ate.

Chuckwagon · Post by **Chuckwagon** » Tue Mar 15, 2011 04:41

Ross,
Just wait until you discover the world of salami and fermented sausage making as a way of preserving meat. With the new bio-cultures of today, it is a snap. You'll also be able to make a product, the likes of which, has never been on any American grocery store shelf. Having tasted your own fermented sausages, you'll probably never again be able to hack down the grocery store, mass-produced, stuff!

The flavor of your own fermented sausage will be exquisite and it's a great way to preserve meat. We're here to help if you need a hand. Why don't you grab a copy of Stan and Adam Marianski's book, "The Art Of Making Fermented Sausages" available at Bookmagic.com
Oh, I don't have all the answers but I sure can grow white mold all over everything in sight!

Best Wishes,
Chuckwagon

ssorllih · Post by **ssorllih** » Sat Jun 04, 2011 03:35

Time to watch for better than average sales on your favorite pork cuts. Read this market report in Bloomberg's: http://www.bloomberg.com/news/2011-06-0 ... -ease.html

Chuckwagon · Post by **Chuckwagon** » Sat Jun 04, 2011 10:23

Mighty interesting Ross.
To what do you attribute the decline? Even the small drop will affect many people.
Is the "waning" actually a "warning"?

Best Wishes,
Chuckwagon

ssorllih · Post by **ssorllih** » Sat Jun 04, 2011 13:42

Probably the economy and people eating mor chikin as the add says.