Nah, just kidding. You can never make too much smoked cured meat.
Earlier this week I took all of the Christmas leftover ham and uncovered Ye Olde Slicer. I usually don't remember to take pics of stuff I cook and eat, but both of these were things I picked up from this forum, so I remembered!
One of them is approximately 1.5 lbs of pork loin ham. I really like this ham, especially from the lean end of the loin. I purposefully saved that end of the Xmas ham I cured specifically for sangwiches. Cure is as simple as a cure can be. 1.65% salt (including the curing salt) and 2% brown sugar.
Other slab was a chunk of Fricks. I like the Petite Ham version. Very lean. Both taken to 160ish for Christmas. I know the Fricks is cooked and all, I like mine a tad drier. I know, I'm weird.
Ye Olde Loin Ham
Nice and thin. Only way to eat a sandwich. Can't quite read through it, but close.
Frick's Petite. It's good too! Not as good as the loin ham, but better than anything you get outta da gabagool n pastrami shop. And at least my slicer is sanitized......
Anywhoo----- Happy New Year, ya filthy animals!
Earlier this week I took all of the Christmas leftover ham and uncovered Ye Olde Slicer. I usually don't remember to take pics of stuff I cook and eat, but both of these were things I picked up from this forum, so I remembered!
One of them is approximately 1.5 lbs of pork loin ham. I really like this ham, especially from the lean end of the loin. I purposefully saved that end of the Xmas ham I cured specifically for sangwiches. Cure is as simple as a cure can be. 1.65% salt (including the curing salt) and 2% brown sugar.
Other slab was a chunk of Fricks. I like the Petite Ham version. Very lean. Both taken to 160ish for Christmas. I know the Fricks is cooked and all, I like mine a tad drier. I know, I'm weird.
Ye Olde Loin Ham
Nice and thin. Only way to eat a sandwich. Can't quite read through it, but close.
Frick's Petite. It's good too! Not as good as the loin ham, but better than anything you get outta da gabagool n pastrami shop. And at least my slicer is sanitized......
Anywhoo----- Happy New Year, ya filthy animals!
