Easter Ham

[omega50]

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

[greylynx]

Hi Omega.


Any cheese on go right now?

[omega50]

Originally Posted by greylynx

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

[omega50]

Picnics are under a $1 a lb right now


These Picnics are skin -on which is critical to my Plan


I remove the bone in order to get a good interior dry cure inside the shoulder- Saving the bone to smoke separately for soup


I leave the hock bone-in for brining as a Hungarian Mother-in Law gift

[fatboyz]

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

[Iskra]

Originally Posted by omega50

Picnics are under a $1 a lb right now


These Picnics are skin -on which is critical to my Plan


I remove the bone in order to get a good interior dry cure inside the shoulder- Saving the bone to smoke separately for soup


I leave the hock bone-in for brining as a Hungarian Mother-in Law gift

where.

[Iskra]

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

[omega50]

Originally Posted by fatboyz

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

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

I always find them hock and skin on

[omega50]

Originally Posted by Iskra

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

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

[RandyBoBandy]

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