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Post by Cajunate on Jan 24, 2012 7:51:44 GMT -6
Looks fantastic!
I see myself doing this very soon. I bet that would be good with some of JimZ's bread.
Point when I reload. You can only give out one point per hour.
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Vindii
HoneyBee~Notsonew Member
Posts: 425
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Post by Vindii on Jan 24, 2012 12:43:48 GMT -6
Looks like it came out great squirt. I've been wanting to make a ham for awhile. Just need to find some time.
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Post by jimz on Jan 24, 2012 19:42:01 GMT -6
Wow Squirt you put a great team together there for the ham. My goodness! You do nice stuff Cat. Nate I would love some that ham on my bread. Killing me Squirt ;D ;D ;D ;D-JimZ
Ps thanks for the recipe
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Post by Cajunate on Jan 25, 2012 7:22:37 GMT -6
Next one will go in my Reveo container, and spend a week curing under a partial vacuum. I thought about doing a cure soak like this myself and I wonder if it's a good thing or not to force more of the pink salt cure into the meat. Anybody you know done this before?
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Post by Cajunate on Jan 25, 2012 20:54:08 GMT -6
I went to Sam's to pick up some ink cartridges and spotted the pork loins for $1.98@lb so, I picked up a nice 11.66 pounder thatI'll use about half for trying for ham. I'll get it going this weekend.
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