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The food thread
The food thread
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Old 18th October 2017, 03:05 AM   #8091
scott wurcer is offline scott wurcer  United States
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Quote:
Originally Posted by Cal Weldon View Post
Dry cures can be really salty like you say,
Cal I was talking about a commercial ham and how to treat it not making my own. The recommended soakage seems way to little.
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Old 18th October 2017, 03:14 AM   #8092
Cal Weldon is offline Cal Weldon  Canada
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k, I have no experience there.
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Old 20th October 2017, 09:58 PM   #8093
Cal Weldon is offline Cal Weldon  Canada
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The food thread
Piggy train paging Mr and Mrs Weldon.

Mr and Mrs Weldon, your Dungies can be claimed at Carousel 1.

$17.50/kg for some really feisty ones. I couldn't decide between 1 or 2 so I bought 3 to be safe. hehe. Party time tonight, and maybe, just maybe, I get smooches later.
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Old 20th October 2017, 10:31 PM   #8094
hitsware is offline hitsware
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If I had a certain whatever be that salty,
I'd move on to another product...........
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Old 21st October 2017, 12:18 AM   #8095
simon7000 is offline simon7000  United States
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Scott,

The folks I know boil the ham and then finish by a quick cosmetic roast or grill.

I am told that greatly reduces the saltiness.

Not quite my cup of tea, but I have done projects in the south were when eating with my crew everything including vegtables is normally served with a dollop of lard added with a soup ladle.

I hope you appreciate the humor.
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Old 21st October 2017, 01:00 AM   #8096
Cal Weldon is offline Cal Weldon  Canada
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Quote:
Originally Posted by simon7000 View Post
The folks I know boil the ham and then finish by a quick cosmetic roast or grill.
Where's the shudder icon when you need it?
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Old 21st October 2017, 01:08 AM   #8097
scott wurcer is offline scott wurcer  United States
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Scott,

I hope you appreciate the humor.
There are a lot of acquired tastes if you travel around I guess Virginia Ham can remain an unknown to me. You guys up north have no business criticizing, I saw this recipe from Vancouver on TV tonight it looked grosser than it sounds (a mass quantity). The entire pork belly was poached in gallons of lard.

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CRISPY PORK BELLY - 2 eggs, confit pork belly, grilled tomato,
salsa verde, hollandaise, homefries, toast, $14
http://www.redwagoncafe.com/wp-conte...n-Menu2017.pdf
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Old 21st October 2017, 06:01 PM   #8098
Cal Weldon is offline Cal Weldon  Canada
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Quote:
Originally Posted by scott wurcer View Post
The entire pork belly was poached in gallons of lard.
Sounds delicious. Hmmm... no wonder you never see a skinny Canadian.

Seriously though, why go to the trouble of salting the meat so heavily you don't need refrigeration and then turn around and boil the thing to attempt to bring it back to life? In this day and age, why not just have a ham?
Or am I getting it wrong, is this the kind of meat you toss into your packsack and head out to the cabin?
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Old 21st October 2017, 06:37 PM   #8099
simon7000 is offline simon7000  United States
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Originally Posted by Cal Weldon View Post
Sounds delicious. Hmmm... no wonder you never see a skinny Canadian.

Seriously though, why go to the trouble of salting the meat so heavily you don't need refrigeration and then turn around and boil the thing to attempt to bring it back to life? In this day and age, why not just have a ham?
Or am I getting it wrong, is this the kind of meat you toss into your packsack and head out to the cabin?
Country hams are salted, smoked and aged for up to a few years.

City hams are wet cured and sometimes smoked. That makes a moister ham.

Butcher shop hams are just the raw meat and need to be cured or cooked.

Real hams are found around theatres and no matter how trying should not be cooked.

It is the country ham that benefits from boiling to reduce the salt.

And there are specialty hams that are meant to be eaten in small pieces, sort of as an appetizer.

Last edited by simon7000; 21st October 2017 at 06:40 PM.
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Old 21st October 2017, 06:59 PM   #8100
Charles Darwin is offline Charles Darwin  United Kingdom
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Haggis' cousin. You can buy it on Amazon Pantry!

November 9 is "National Scrapple Day": Itís almost time to celebrate National Scrapple Day | On The Menu | insidetucsonbusiness.com
By the sounds of it scrapple is very similar to traditional north German pinkel except that we use oats rather than cornmeal and stuff it into sausage casings.
Usually served along kale stewed with bacon and/or more sausages.

Since having moved to the UK I use haggis instead and kale from the garden.
Can't wait for the first frost because that improves the kale's flavour dramatically.


PS: Pinkel is not popular outside northern Germany and in particular the region around Oldenburg. Probably because in all other german dialects 'pinkel' means urine.
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