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5 year old dry cured ham
Ya got me there. Probably tomorrow afternoon. -
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5 year old dry cured ham
Yes, this is a 10 year update. If my butcher friend can't cut into it, I'll take it out to the Woodshop and attack it with my bandsaw. Today or tomorrow I will post pictures and a taste report. -
5 year old dry cured ham
Well, the han is bow 10 years old this month. I'm going to see if a butcher friend of mine will slice it for me. If he will, I'll post pictures. -
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Green chili sausage
Does anyone have a proven recipe for roasted chili sausage? I've seen Len Poli's recipe for jalapeno sausage but I want to use the roasted hatch chili I have in the freezer. Any issue with simply substituteing green chili for the jalapeno and using that? -
5 year old dry cured ham
Correct, no injections. Salt, brown sugar, black pepper, wrapped in brown paper, refrigerated 40 days, cold smoked 48+ hours, socked, hung and sadly forgotten until now. I followed the university of Kentucky agriculture video on YouTube. -
5 year old dry cured ham
I've read about Italian hams kept for decades. Mine certainly wouldn't qualify for that kind of quality, but I'm going to crack it open and try it. I'll report when I do it. -
5 year old dry cured ham
I'm familiar with that place although it's been years since I've been there. -
5 year old dry cured ham
Such a generous offer, but I think I'll hold on to it, find a friendly butcher with a Binford 5000 meat slicer. However, I will post photos of the results. -
5 year old dry cured ham
I'm in Washington state. Relative high humidity, warm summers, cool winters. No mold on the stocking, which I attribute to the long dry cure under refrigeration, and good amount of smoke. Actually, the 'ante' room is a small cubby where I kept bages of pellets for smoking. It hung in a corner... -
5 year old dry cured ham
November 2015 I dry cured a number of hams. Over the next year, my family enjoyed what I thought was all of them. We recently moved to a new home and bam! I found one that I had hung in the corner of my smoke house ante room I had missed. It's still in the sock, nice and brown from the smoke... -
Is my country ham spoiled????
Two years hanging in the smokehouse, I pulled a ham for new years this year stripped off the fat (OK, first big mistake, but that's smoke up the chimney) but due to a family emergency, I had to wrap it in aluminum foil and put it on our back porch which is unheated. I figured to pull it out in...- seadog92
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- curing dry cure ham
- Replies: 1
- Forum: Food Safety
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Apple Sausage recipe...dried or fresh apples?
Thank you for your input. -
Apple Sausage recipe...dried or fresh apples?
I've seen Len Poli's recipes for apple sausages, and one uses dried apples and one fresh. Has anyone got an opinion....better yet, a great apple sausage recipe that gives me the skinny on which way to go? I'm planning on adding high temp cheddar cheese to which ever way I go. -
Adding BBQ sauce to recipe?
Good comments, thanks. I'll do a Qview and list everything I put into it, as well as the end result. -
Adding BBQ sauce to recipe?
I'd like to add a BBQ sauce to a cured pork sausage. Recipe is basic with cure #1, salt spices pork and back fat. Using Hog casing and it will be smoked to 160. Any issues with adding a commercial sauce to the recipe? -
Fermenting summer sausage per Marianski question
Oops, I was gone and didn't see this reply, and I pulled the SS at 140 and cooled it. Any comments about whether I'm looking at good or bad sausage? -
Fermenting summer sausage per Marianski question
He uses cure #1 and F-LC starter culture. -
Fermenting summer sausage per Marianski question
Hi Dave, it's page 229 in the art of making fermented sausages, and it's page 438 in home production of Quality Meats and sausages. Both recipes are identical just one copied from the other but he basically says to ferment it for 24 hours at 86 f, 85 to 90% humidity and then put it in the...
