or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › What to do with...
New Posts  All Forums:Forum Nav:

What to do with...

post #1 of 13
Thread Starter 

My neighbor bought a pig off someone (says sweet corn fed) & had his brother slaughter it; but he's not a butcher. Then they froze the 'chunks'.

So he took it to a small grocery store & asked them to slice it into these large 'discs'. And he gave me a few.

 

They're like 10-12" diameter, 1/2-3/4" thick. Looks like a 'fat cap' around most of the outside. Might have a bone in the middle of some. 

 

So suggestions on what to do with these things?

 

Pan fry a 'ham steak', smoke, marinate/rub? etc?

post #2 of 13
My 2 cents. If you have enough room and a vacuum sealer I would smoke it to around 145 and freeze it. Make it worth firing up the smoker. Easy on seasoning and marinade. You can always do that when you reheat for a specific purpose. Ham and beans. Fried steaks.. Will all be better smoked. Cold smoking is an option too if you have the capabilities
post #3 of 13

These sound like a steak cut from the rear leg, below, but with some Fat around the outer edge, like they used to be. A Picture of what you have would be helpful. 

 

Image result for ham steak

 

They can be smoked at 225°F or higher for what will be similar to a smoked pork chop but at an internal temp higher than 165°, can dry out easily. Since Cold Smoking is only safe on Cured meat, at <40°F or for no more than 2 hours then immediately fully cooking in some other manner. If you have the ingredients I would Cure them into Ham Steaks. The easiest would be to get some Cure #1 and use Pops Brine.    http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine  Soak it for 5-7 days and smoke them at 170°F until the center hits 145°F. You can then eat as is or reheat any way you like. I usually sear in a hot pan with a bit of bacon grease...JJ

post #4 of 13
Thread Starter 

Thanks' I'll try to post a pic soon; but it's similar to the pic.

 

I should elaborate; we're not a big pig eating family, love the cow, can afford the chicks; but only get pork once in a while. Pork chops, pork loin/roast is about all we do.

 

So can I not just slap it into a skillet & fry it as is (raw) it needs to be cured first? Looks like I'm just missing cure #1 (or similar ingredient)

 

Open to any dinner ideas recipes (smoked or not)

post #5 of 13

You can absolutely just pan fry it. I would season with garlic and onion powder, some salt and pepper and brown the pork in butter or bacon grease.  I recommend just frying until there is just a hint of pink or slightly more done. For a 3/4" slice maybe 4-5 minutes a side over med/high heat. You want it still juicy and just cooked through. Serve with a big pile of Caramelized Onions, some Mashed Potatoes and your favorite veg, we like Sugar Snap Peas or Snowpeas sauteed in brown butter with fresh garlic and Thyme, Now I'm hungry!...JJ


Edited by Chef JimmyJ - 2/23/15 at 11:07am
post #6 of 13
Thread Starter 

Thanks for the tips.

 

Lets see if I can upload the pics:

post #7 of 13
That's some beautiful meat.... It may tend to be dry when cooked as the leg doesn't have much intramuscular fat.... You don't want to over cook it.... Have you salt brined pork before... I would brine and cook/fry on med heat.. to an Internal Temp (IT) of 145-150....
post #8 of 13

Try a short Smoke on them ( say 1hr. @ 225*F , then Sear before serving). Should be nice and moist still .

post #9 of 13

Looks good I 'll be waiting to see what you do and the results, Free meat is a good thing

 

Gary

post #10 of 13
Thread Starter 

So first attempt was just pan fried, like a chop.

 

Not knowing what to expect, they were pretty good.

 

Sat I'm going to smoke a turkey; might throw some more piggy in too. Just the same season (I went simple garlic, onion powder, sat & pepper [I forgot about these simple seasonings; you'd think I wouldn't since I think that all my mom owned!])

 

 

I do have a small batch of semi-fresh Sugar snaps, cooking suggestions for those?

 

I want some smoky mac & cheese; but every time I"ve tried, I only get a light hint of smoke on the top crust... ideas?? smoke way more than an hour or so I suppose.

 

Other side suggestions for pig & bird? (smoked or not)

 

Thanks!

post #11 of 13

We eat Sugar Snap Peas very frequently. The easiest is to get the pods prep'd, wash, dry, pull the strings if needed. Place 4 or more Tablespoons of Butter in a pan and heat over med/high heat, swirling the pan, until the butter stops foaming and turns brown. Add the Peas, Salt and Pepper and saute until tender crisp and heated through. Snap Peas in Brown Butter cooks fast so just get them hot and out of the pan. Serve. If you want more flavor, Add the Butter and a couple of cloves minced Garlic to the pan. Heat over med/high heat until the Garlic is fragrant. Toss in the Peas, and 2-3 teaspoons each chopped fresh Thyme leaves, Basil leaves and Oregano or Marjoram leaves. Saute as above and season with S & P. Serve. Good stuff...JJ

post #12 of 13

Excellent advice above!

 

That pork is simply a leg steak.  Needs curing to be a ham.  Fine without curing, but can dry out easily if not cooked tenderly.  No more than 140 IT before a short rest to rise to 145.

 

Sugar peas are the bomb!  Again be sure not to overcook them.  Go with Chef Jimmy's advice and you can't go wrong.

 

Good luck and good smoking.

post #13 of 13
Quote:
Originally Posted by Chef JimmyJ View Post
 

These sound like a steak cut from the rear leg, below, but with some Fat around the outer edge, like they used to be. A Picture of what you have would be helpful. 

 

Image result for ham steak

 

They can be smoked at 225°F or higher for what will be similar to a smoked pork chop but at an internal temp higher than 165°, can dry out easily. Since Cold Smoking is only safe on Cured meat, at <40°F or for no more than 2 hours then immediately fully cooking in some other manner. If you have the ingredients I would Cure them into Ham Steaks. The easiest would be to get some Cure #1 and use Pops Brine.    http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine  Soak it for 5-7 days and smoke them at 170°F until the center hits 145°F. You can then eat as is or reheat any way you like. I usually sear in a hot pan with a bit of bacon grease...JJ

I would go with Chef Jimmy's advice and cure them into ham. It is a simple process using pops brine and tastes way better than any store bought ham.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › What to do with...