Text 34471, 72 rader
Skriven 2010-02-07 08:33:29 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Hap Newsom
Ärende: Ham, Ram, Bo, Beef, Mutto
=================================
-=> hap newsom wrote to MICHAEL LOO <=-

 hn> Hey Michael!
 ->
 -> HN> Ham, in any form is gooood!
 -> HN> Unless it's turkey ham!
 ->
 -> Turkey ham is actually not too awful - sort of smoky sweety,
 -> not exactly hamlike, but okay for what it is. If you taste
 -> alertly, you can still detect the turkey thighness, which is
 -> a good thing.
 ->
 hn> I have a strong mental profile of what
 hn> ham should taste like, and turkey ham does
 hn> not match that. I have no such strong
 hn> profile for pastrami, so turkey pastrami
 hn> is just fine with me... Not that turkey ham
 hn> is bad in itself...it's just not hammy to me.

So, what does your profile of ham say it should taste like? Sweet, Salty,
Smokey, Spammy? Which is it? All are legitimate flavours of ham - and all come
from different curing processes. The "Amish" boiled ham we get around here is
quite different from Virginia ham - like Smithfield. Or from sugar-cured hams
like Kentucky hams from Zingerman's. Or from smoked hams like those from NB
Smokehouse in New Braunfels, TX.

Where do you stand on ham loaves which are "chopped and formed" and may contain
up to 30% "solution" and which must, by law, be sold as "ham & water product"?
They taste pretty hammy to me.

Or do you insist that your ham be on the bone? What is your stance on "picnic
hams"? Or, for that matter, fresh (uncured) ham?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sugar Cure for Ham
 Categories: Five, Pork, Preserving, Chilies
      Yield: 4 servings

  1 1/2 pt Salt
    1/2 c  Brown sugar
      4 tb Black pepper
      2 tb Red (cayenne) pepper
      1    Joint ham from a 300 to 400
           - pound hog

  Mix together and rub in and pack on joint of meat. Spread
  some on newspaper and lay joint, rind down, on mixture. Wrap
  in paper and then in cloth. Tie like a package. Hang where
  there is even temperature, a little cool, but not necessary.
  Hang with bone pointing down. It will drain a little. Leave
  for several months. When cured, slice and store in freezer
  if weather is hot.

  From: http://www.recipegoldmine.com

  Uncle Dirty Dave's Archives

MMMMM
 
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... It's all right letting yourself go as long as you can let yourself back.
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