It all looks great.
Need more info on the ham process.
Thanks Tom I will do a write up on the process as soon as I get the chance. I did make it as closely as I could to the way he used to make them
I am so impressed by the time and love you are putting into making sure Pap is a happy man now that he is home.
I'm sure he will love and appreciate all that you are doing! Nice job!
I knew you had to be from PA, OH or thereabouts when I saw "For my Pap". That's what we called our grandpa too and I grew up in OH.
Thanks Alesia I'm gonna do whatever I can for him & make anything he wants & hope & pray he gets better
He does & thanked me again today before I left to come back home.
That's all I've ever called him but I didn't know it was sort of a local thing...
Thanks Dave Each piece weighs about 4 lbs. & the one piece that was slightly larger is about 9 x 11" when stretched out completely - that's larger than the canister but it easily fit with no trouble at all.
Thanks again & ok here are a couple slices.
Thank you Disco
Thank you I will do a write up on the ham as soon as I get a chance.
Thanks Mikey I'll make whatever time I need to for my pap & I'll do the ham write up as soon as I get a chance.
Here are a couple sausage pics I missed posting somehow...
I had to test a little bit to make sure it was what I was going for.
It had the taste I was going for so I was good to go
I split it into a couple portions & took it to my pap.
I will finish updating this tomorrow. It's been a long day & I keep nodding off - guess I need to get some sleep... My pap always liked the Hickory Farms Beef Stick summer sausage so I'm gonna try to come up with something that tastes close & make some of that for him too...
Thanks for checking out my thread
Yeah the sausage is done & the BBB is done but not sliced yet - I like to let it rest a day or 2 before slicing. The CB & dried beef are still curing & I haven't figured out how to copy the Hickory Farms sausage yet. I'm getting ready to put more pics up now...
Hard to see but ended up with a really nice pellicle.
Great pellicle on this half too.
And into the smoker for a nice long cold smoke. AMNPS running hickory pellets.
While that was going on I cut up some mozz cheese for another project.
It went in for a while to keep the BBB company.
Took the mozz out after 2 1/2 hours.
I then got 2 score of olives ready.
And put them in for a while. BBB taking on some good color
Be back directly with more...
Here is the eye of round I started with for the dried beef - nice 6 lb. piece
I trimmed it up good
on all sides
then cut it in half.
Brine made for dried beef - slightly different than regular curing brine.