Comments on: Lunch Dilemma? http://www.stlbites.com/2010/02/12/lunch-dilemma/ st. louis food blog Tue, 07 Feb 2012 01:57:16 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Julie http://www.stlbites.com/2010/02/12/lunch-dilemma/comment-page-1/#comment-12884 Julie Thu, 18 Feb 2010 19:22:49 +0000 http://www.stlbites.com/?p=1747#comment-12884 If you'd like I'll let you know when I have extra hams....many times they are extrainous....shoulders, loins and sometimes heads are top on my list....bellies and hams are generally sold or traded. If you’d like I’ll let you know when I have extra hams….many times they are extrainous….shoulders, loins and sometimes heads are top on my list….bellies and hams are generally sold or traded.

]]> By: chefgirl55 (marianne moore) http://www.stlbites.com/2010/02/12/lunch-dilemma/comment-page-1/#comment-12564 chefgirl55 (marianne moore) Tue, 16 Feb 2010 03:54:51 +0000 http://www.stlbites.com/?p=1747#comment-12564 wow... that's just a beautiful thing! wow… that’s just a beautiful thing!

]]> By: Bill Burge http://www.stlbites.com/2010/02/12/lunch-dilemma/comment-page-1/#comment-12530 Bill Burge Mon, 15 Feb 2010 20:58:40 +0000 http://www.stlbites.com/?p=1747#comment-12530 A brine of brown sugar, salt, water, and #2 pink salt A brine of brown sugar, salt, water, and #2 pink salt

]]> By: vigneron http://www.stlbites.com/2010/02/12/lunch-dilemma/comment-page-1/#comment-12528 vigneron Mon, 15 Feb 2010 19:56:03 +0000 http://www.stlbites.com/?p=1747#comment-12528 injected it with what? injected it with what?

]]> By: Bill Burge http://www.stlbites.com/2010/02/12/lunch-dilemma/comment-page-1/#comment-12496 Bill Burge Mon, 15 Feb 2010 08:05:52 +0000 http://www.stlbites.com/?p=1747#comment-12496 I've never been very happy with any of the ham from any of the places curing from farmers around here so I cured and smoked it. I've actually done three now. The first was from my pig, and I did two more from another pig that was split four ways. I've got a Greenwood Berkshire ham that I had them bone and net that I'm going to pick up tomorrow and am curious to see how that goes. Slicing after boning was a pain as I'm ultimately using it all for lunch meat. Basically I go about 9 days injected and in brine for a 20lb or so ham, dry it for a day in the fridge, and smoke it for roughly 12 hours with applewood. I'm surprised at how much better it is then most of the ham I've ever had without really getting into playing around with it at this point. I’ve never been very happy with any of the ham from any of the places curing from farmers around here so I cured and smoked it. I’ve actually done three now. The first was from my pig, and I did two more from another pig that was split four ways.

I’ve got a Greenwood Berkshire ham that I had them bone and net that I’m going to pick up tomorrow and am curious to see how that goes. Slicing after boning was a pain as I’m ultimately using it all for lunch meat. Basically I go about 9 days injected and in brine for a 20lb or so ham, dry it for a day in the fridge, and smoke it for roughly 12 hours with applewood. I’m surprised at how much better it is then most of the ham I’ve ever had without really getting into playing around with it at this point.

]]> By: Julie http://www.stlbites.com/2010/02/12/lunch-dilemma/comment-page-1/#comment-12486 Julie Mon, 15 Feb 2010 04:07:13 +0000 http://www.stlbites.com/?p=1747#comment-12486 wow, serious meat Bill....did you make the ham or get it from Farrar Out? wow, serious meat Bill….did you make the ham or get it from Farrar Out?

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