Hey all,
The folks brought our Christmas (and my birthday) presents since we won't be seeing them for Christmas this year. Anyhow, got a nice rival slicer for my birthday and decided the Canadian bacon would be the first thing to slice. Wow, do I ever love having a slicer! I did not realize how nice they work versus hand cutting. Well, I guess I did figure they were nicer, but I had no idea.
(http://i322.photobucket.com/albums/nn436/msovik/Canadianbacon113008.jpg)
The bacon on the left and lower middle is sliced thin for sandwiches, top middle for frying with eggs and throwing on a pizza and on the right, thicker for use with cheese and crackers. If you don't have a slicer, I highly recommend putting it on your Santa wish list!
Now, I need to find a recipe for prosciutto (sp?). Mama and the Yard Apes will never eat store bought lunch meats again!
SD
Nice lookin' CB SD.
Nice SD!
I have a slicer on my Christmas list. ;D While CB & belly bacon are the main reason I also want to be able to do turkey breast & roast beef.
I think there might be a recipe for Prosciutto in Charcutiere. I'll check...
Deb
Deb,
I think it's in there, (I think) it's one of those "dry cure" recipes that needs a long time ~50F and a certain humidity.
Those conditions are hard to have where I live...
Thanks guys! If I have to buy a humidor to make Prosciutto, then so be it. Man, I love that stuff! ;D
CB looks great SD!
I just got done having my favorite for lunch.... Toasted Back Bacon (Canadian Bacon) and ketchup sandwiches!
8) Ohhh Yaaaa! 8)
Mike
Very nice Mike. Had mine toasted with Tabasco Ground Mustard. Sweet Michael on a Motorcycle, it was good. Oh and added a slice of smoked horseradish cheese. Hard to beat!
Sd, how did you like the smoked horseradish cheese? Of all the cheeses I do, horseradish is in the top three! Its great! ;D
SD,
Since you can't see your folks over Christmas, if I invite them to my house do you think they might bring me a Reveo tumbler? ;)
Seriously, sorry your folks can't be there for Christmas. I know how hard that can be. Both of my parents are deceased and it can be an empty feeling.
Great looking CB.
KyNola
Pens,
I love the horseradish cheese! I love horseradish, period! I could eat it by the spoonful. I've done about 5 batches of it now. What I've found to be the case is, if you liked horseradish cheese before the smoke, you'll love it smoked. If you don't like horseradish cheese, the smoke doesn't help. I definitely place it in the top 5 cheeses I've smoked. I also find that the horseradish cheese takes on the smoke color pretty well compared to other white cheeses.
How bout them Steelers?
SD
KY,
I would imagine if you invited them over, it would be a Reveo at the very least! I've told them good things about you and they're awaiting your call ;D
SD
Quote from: Smoking Duck on November 30, 2008, 12:07:36 PM
Thanks guys! If I have to buy a humidor to make Prosciutto, then so be it. Man, I love that stuff! ;D
SD,
Here is a blog entry on Charcuterie's prosciutto http://headlessblogger.blogspot.com/2008/10/adventures-in-charcuterie-prosciutto-di.html
It's a 4 to 5 month process. If you want me to type up the recipe I can. It will probably be tomorrow night before I will get a chance.
Deb
Duck, I've been a fan of those Rival Slicers for a while, and yes there are a whole lot better more pro models out there it will sure do the job on your Canadian Bacon, Pastrami or whatever. For cheese , might put in the freezer for just 20 minutes or so so it does not gum up. I am still using my original blade after 6 years or so.
Horseradish is becoming a basic spice here, I just ordered another pound of powder from Butcher Packer. It's good in so many things. I'm makin a trip tomorrow to find some horsey cheese. Thinking about Canidian Bacon with horsey cheese on an english muffin.
Quote from: deb415611 on November 30, 2008, 05:40:40 PM
Quote from: Smoking Duck on November 30, 2008, 12:07:36 PM
Thanks guys! If I have to buy a humidor to make Prosciutto, then so be it. Man, I love that stuff! ;D
SD,
Here is a blog entry on Charcuterie's prosciutto http://headlessblogger.blogspot.com/2008/10/adventures-in-charcuterie-prosciutto-di.html
It's a 4 to 5 month process. If you want me to type up the recipe I can. It will probably be tomorrow night before I will get a chance.
Deb
Dang, that sure looks pretty cool, Deb. If it's a long process, don't bother typing it out Deb. I gotta get me a copy of that book. I so want to make Prosciutto di Elkhart ;D
Quote from: Smokin Soon on November 30, 2008, 06:05:39 PM
Duck, I've been a fan of those Rival Slicers for a while, and yes there are a whole lot better more pro models out there it will sure do the job on your Canadian Bacon, Pastrami or whatever. For cheese , might put in the freezer for just 20 minutes or so so it does not gum up. I am still using my original blade after 6 years or so.
Horseradish is becoming a basic spice here, I just ordered another pound of powder from Butcher Packer. It's good in so many things. I'm makin a trip tomorrow to find some horsey cheese. Thinking about Canidian Bacon with horsey cheese on an english muffin.
The slicer is quite nice, especially for $59. I was wondering about doing cheese in it so I'm glad you mentioned that little tip. I buy all my horseradish from a little Amish guy......it's the freshest I've ever had and he knows I like it strong (at least strong enough to burn the nostril hairs).. Never had it in a powdered form though. Does it lose it's strength in the powdered form?
SD
Duck, If you want to try, it's pretty cheap and I have not found in stores. It puts a kick in just about anything.
http://www.butcher-packer.com/index.php?main_page=product_info&products_id=925 (http://www.butcher-packer.com/index.php?main_page=product_info&products_id=925)
Quote from: Smoking Duck on November 30, 2008, 06:58:24 PM
Quote from: deb415611 on November 30, 2008, 05:40:40 PM
Quote from: Smoking Duck on November 30, 2008, 12:07:36 PM
Thanks guys! If I have to buy a humidor to make Prosciutto, then so be it. Man, I love that stuff! ;D
SD,
Here is a blog entry on Charcuterie's prosciutto http://headlessblogger.blogspot.com/2008/10/adventures-in-charcuterie-prosciutto-di.html
It's a 4 to 5 month process. If you want me to type up the recipe I can. It will probably be tomorrow night before I will get a chance.
Deb
Dang, that sure looks pretty cool, Deb. If it's a long process, don't bother typing it out Deb. I gotta get me a copy of that book. I so want to make Prosciutto di Elkhart ;D
No, no Duck, I meant the proscuitto was a long process not typing the recipe. You would love the book though. I'll try to get it typed up tonight.
Deb
Your sliced meat looks great. Been looking for a new sliceer for a long time. Been lucky to have worked International for years and we have a 220 volt "epaisseur des tranches en mm" (ESB) slicer we picked up 10 years ago. Works great if one has a transformer. The one great thing about it is that when folded up for storage it is only 3" wide X 8 " high and 12" long. All the new ones are huge. Any suggestions from the forum ?
Tom
OK Guy's, Where do i find Horseradish cheese. Never have seen it in market.?
Tom
Where do you live, Father Tom?
Hi SD.
On a Horse Ranch South of Colorado Springs, Colorado.
Tom
I can buy it locally just about anywhere. I live in central PA and it is very rural.
I googled it and found this:
http://www.mycheesestore.com/gensym-1.html
https://pinconning.securesites.com/catalog/product_info.php?products_id=701&osCsid=648c62ba9606b94eeacd8b2bd51f0d84
https://www.ehlenbachscheese.com/shop/products.php?product_id=3117&storecategory_id=168
http://www.blcheese.com/cgi-bin/Site/commerce.cgi?cart_id=1226682556.362&product=More_Cheeses&pid=74
Hope this helps.
I'm the same as Pens, Tom. I can buy it locally rather easy.
Duck, as promised.... there is talk in the beginning that the pig makes alot of difference. They recommend carefully grown or organically raised hogs.
From Charcuterie .....
Salt Air-Dried Ham
4 pounds/2 kilograms kosher salt, or as needed to coat the ham
One 12 – 15lb fresh ham, skin on, aitch-bone removed
½ cup/500 grams lard
Cracked black pepper
Cheesecloth
1) Rub the salt heavily all over the ham, especially on the exposed flesh and around the exposed femur bone.
2) Place skin side down in a nonreactive roasting pan or plastic tub, cover w/ plastic wrap, and place another pan on top: weight the ham with about 10lbs (cans or clean bricks). Refrigerate for 1 day for each pound, checking every couple of days to make sure all areas are still covered in salt. Pour off any excess water and add more salt if necessary. Avoid touching the ham with your bare hands too much; you may want to use disposable rubber gloves for sanitation
3) On the last day of curing, the ham should feel firm and dense to the touch. If it does not, resalt as necessary and cure for another 1 to 3 days.
4) Wipe the remaining salt off the ham, rinse under cool water, and pat dry with paper towels. Spread the lard over the exposed meat and pack the cracked pepper on to the lard (the lard helps to keep the exposed flesh from over drying and the pepper helps to keep bugs away) Wrap the ham in four layers of cheesecloth and tie with butcher's string.
5) Hang the ham in a cool, dry place (ideally 60 degrees F with 60 to 70% humidity) with good ventilation for at least 4 to 5 months, or as long as a year. The ham should lose almost half of its original weight. You will know it is ready when there isn't much give when you squeeze it. & you can also take a metal skewer and insert it in the center remove and smell – it should have a cured aroma. This takes practice)
6) When the ham has dried, wipe off all the lard and carefully remove the rind with a sharp boning knife. Slice paper-this, parallel to the bone with a sharp slicing knife.
I didn't read through the whole thing so if something doesn't make sense let me know and I'll recheck. I expect a slice or two in 4 or 5 months :)
Deb
Thanks so much for typing that all out, Deb. As luck would have it, next spring, my buddy and I are going to raise a couple of pigs for slaughter. I just may have to try this. I do believe that my basement would work for this. I have an older house (well, for the time being I do) and it has an older basement that was used primarily for food storage. This could work out really well.
SD
Thanks Pensrock
Just ordered a few pounds from site you suggested. Will let you know how it is.
Tom ;D
Tom,
I have never bought any from those sites. I just googled them up for you to look at. Some of the prices looked good though. Hope you like it, everyone around here love it.
pens