Easter Ham
 

Grabbed some Pork Picnics on sale today
Decided I have time(3 months) before Easter so I will be doing a Dry-Cured Juniper Ham.
Will post again in 3 months:sHa_shakeshout:

Hi Omega.


Any cheese on go right now?

You raise an excellent point. The cheese cave is pretty darn bare.
Youngest son moved home from Victoria in October and sadly I had no lock on my Cheese Cave.
Until I get more on the go-I did receive gift certificates for Springbank Cheese from the lad for Xmas (feeling quilty perhaps), so I guess a trip there is in order tomorrow.
One of my fav winter cheeses is a Red Leicestershire.

Amazing caramel notes from an aged cheese.
Guess that means a cider and beer shop is also in order
I am so glad we had this talk.
Thanks Grey

Picnics are under a $1 a lb right now
http://i1183.photobucket.com/albums/...ps9ce96e07.jpg

These Picnics are skin -on which is critical to my Plan
http://i1183.photobucket.com/albums/...ps8c83c94b.jpg

I remove the bone in order to get a good interior dry cure inside the shoulder- Saving the bone to smoke separately for soup
http://i1183.photobucket.com/albums/...ps2ea83bc3.jpg

I leave the hock bone-in for brining as a Hungarian Mother-in Law gift
http://i1183.photobucket.com/albums/...ps882c5e63.jpg

Where'd you get the picnics with the hock still on? Usually I only find them hock off.

where.

I use hocks for making "headcheese", blood sausage and hocks Bavarian style.

Calgary Coop- They have some split, but they are 50% more expensive

I always find them hock and skin on

Hungarian MIL makes a version of Szegediner Goulash with Pork Hocks/Paprika/Sauerkraut and Cream:sHa_shakeshout:

as always...this is just plain and dirty food PORN!! :sHa_shakeshout: