- I would not eat green eggs and ham.
- I do not like them, Sam-I-am - Dr. Suess
It wasn't until my mother passed and we stopped being Kosher that I learned how bacon and eggs taste (and the bacon doesn't taste that way anymore - what do you think?).
My admiration for cured pork grew as quality improved and imports increased, but I have become a firm believer that the best is done yourself. I wrote of the first attempt at a home brined and smoked ham earlier. This one may have been better. When you put the ham in a sandwich you taste the ham, not just the mustard.It is worth the effort and I got a big bone and trimmings for pea soup!
3 comments:
That is one beautiful ham!
It took The Art of A Pig to get me here: imagine!! I am in the process of trying to home cure here in the North and it seems to be a really hard thing to do: like Pink Salt/Prague Powder #1 is not sold here...and murmurings from the butchers are 'u aren't s'posed to do that at home'...any way I am almost to the point of ordering off the net and spending 7 bucks to ship a package at the cost of 1.50. Seriously tho I cannot believe the difficulty in getting this one ingredient...the laws in selling a curing product to a non-liscensed butcher is quite a strictly regulated system; I can speak more on it another time. Draconian might be a definition.
Natalie, it's not my favorite curing product, but do you get Morton Salt's "Tender Quick" there? We have it in Supermarkets.
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