Well that was clever, wasn't it?

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Well that was clever, wasn't it?
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judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Thu Sep 01, 05 9:56 am Post subject:

mochyn wrote:

Judith: I have no trouble freezing brawn. What happens to yours?

Can you really? All my books say not to freeze anything with aspic - I assumed it did strange things to the jelly. I'll have to try it then next time if the jelly survives OK.

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Thu Sep 01, 05 10:12 am Post subject: Re: Well that was clever, wasn't it?

Northern_Lad wrote:

A few months ago I had the idea to make a ham, so off I went to my dealer (Savin Hill, as featured on 'On Your Farm' Sunday just gone) and ordered a leg. 21 days in salt, and 3 months in my back bedroom and it's ready. The edges are a a bit more like biltong, but the inside is lovely, dark, dry-cured ham.

What interests me is that it only took three months to dry. Mine has been hanging in the garage since December and still isn't ready.

Northern_Lad

Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere

Posted: Thu Sep 01, 05 10:31 am Post subject: Re: Well that was clever, wasn't it?

Twoscoops wrote:

What interests me is that it only took three months to dry. Mine has been hanging in the garage since December and still isn't ready.

I believe it depends on a number of things.

My leg was 6.5Kg of free-range British Middle White pork, tunnel-boned and left un-tied. I then put it in a box of salt with a weight on it for 23/34 days, by which time it was about 3 inches thick. Rinced it in running water and enbalmed it with white-win vinigar. I then double-wrapped it in muslin and hung it from a perling in my back room. As I was doing it in summer, I left the window open and placed a fan about a meter away (but not directly at it) to keep the airflow going. After 2 months I took it down to check it out (looked good, but still slightly flexible), and re-hung it the other way up. Took it down on Monday, and examined. Slight white bloom all over, and the fat's gone a creamy yellow colour. The end was very dry and salty, but the flesh is much softer, and very dark.

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Thu Sep 01, 05 10:33 am Post subject:
That will explain it - mine is much bigger.

Northern_Lad

Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere

Posted: Thu Sep 01, 05 10:39 am Post subject:

Twoscoops wrote:

That will explain it - mine is much bigger.

Brag, brag, brag.
Yours may be bigger, but I can use mine now.

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Thu Sep 01, 05 10:41 am Post subject:
How about a picture NL?

Northern_Lad

Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere

Posted: Thu Sep 01, 05 10:56 am Post subject:
Love to, but that would envolve having a camera, PC and said ham in the same place. I'm around computers all day, I can't be doing with them at home too.

Behemoth

Joined: 01 Dec 2004
Posts: 19023
Location: Leeds

Posted: Thu Sep 01, 05 10:58 am Post subject:
Bet you take some ham to work though

Northern_Lad

Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere

Posted: Thu Sep 01, 05 11:00 am Post subject:

Behemoth wrote:

Bet you take some ham to work though

You've got me there. I was planning on having a ham and cheese butty tomorrow too.
Can someone with a memory remind me before 2pm tomorrow, please?

Cathryn

Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion

Posted: Thu Sep 01, 05 6:22 pm Post subject:
You daft lot i could lend you my kids - they'd knwo what to do with piffling little quantities of food like that!

Northern_Lad

Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere

Posted: Fri Sep 02, 05 8:50 am Post subject:

Jonnyboy wrote:

How about a picture NL?

Here you go then...

Bernie66

Joined: 14 Jan 2005
Posts: 13967
Location: Eastoft

Posted: Fri Sep 02, 05 8:57 am Post subject:
Awsome, I don't suppose you need 46 cauliflowers to go with them. I got carried away planting them and have a glut. A glut that won't fit in the freezers of the combined family

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Fri Sep 02, 05 9:06 am Post subject:
Ooh, you naughty air-dried ham, you!

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Fri Sep 02, 05 9:14 am Post subject:
Oh boy, does that ham look good. How about small mail-order packages to Downsizer members?

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Fri Sep 02, 05 9:16 am Post subject:

Bernie66 wrote:

Awsome, I don't suppose you need 46 cauliflowers to go with them. I got carried away planting them and have a glut. A glut that won't fit in the freezers of the combined family

There is only so much piccalilli that one family can eat, isn't there? 46! I found half a dozen all at once too threatening.

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