I bought a ham today. One of the smaller ones, six kilos (14.5 pounds). I take it home. I need to trim it and start it to cure.
I first remove what I believe is the aitch bone. I haven't had my meat class yet.
It's a small flattish bone that makes the socket for the ham bone. Meanwhile I set the brine on to boil: four gallons of water, three pounds of salt, six ounces of pink salt, 2 ounces of pickling spices in a sachet. While I'm waiting for it to cool, I'm going to watch 3:10 Yuma.
Okay it's after midnight now and I am in a South Suburban basement with twenty-seven pounds of pork. The movie was real good, and the brine has chilled enough to get going.
Along with the ham I have some pork belly left over from Sausage Mania Part Deux. I'll get colonial and throw the whole lot in the pot.
A plate for weight and into the fridge. I'll check on our briny bits in a few days.
That's it for now from studio B. Stay tuned. Happy curing.
Cheers.
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