Thanks Kat
I am sooooo hanging around to see what you are doing.....LOVE IT!
Kat
Thanks Tom
Your ham looks very good. Will be anxious to see and compare our procedures. It's been a long wait watching four of them. Did you use your Grandfathers recipe?
Tom
Thanks Alesia
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 DaveEverything is looking Great Jeremy!!!
About how big were those 2 pieces of BBB?
My tumbler should be here Thursday and I will mainly use it on my quest for no/low salt jerky to speed up the process and hopefully get flavors to infuse it the meat without the use of salt. Not sure if there's any BBB in my future was just wonder how big so I get an idea of what will fit.
That ham looks Awesome but I want to see the inside of it!
Thank you Disco
Wow, I can't believe I missed this thread. Great food, great techniques. Great Qview and best of all, making food for your family. I wish the best to your grandfather and thank you for this post.
Disco
Thank you
It all looks great.
Need more info on the ham process.
Thanks MikeyDang Jeremy. .. where you get all this time... so jealous. .. of everything. ... I waiting around for the ham to....
In the mean time Everything is looking fabulous. .. sorry I missed the beginning. ..
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...
Anything done yet?