Canadian Bacon - Sliced by Rival

[deb415611]

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

[Father Tom]

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

[Father Tom]

OK Guy's,  Where do i find Horseradish cheese.  Never have seen it in market.?

Tom

[Smoking Duck]

Where do you live, Father Tom?

[Father Tom]

Hi SD.

On a Horse Ranch South of Colorado Springs, Colorado.

Tom

[pensrock]

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.

[Smoking Duck]

I'm the same as Pens, Tom.  I can buy it locally rather easy.

[deb415611]

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

[Smoking Duck]

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

[Father Tom]

Thanks Pensrock

Just ordered a few pounds from site you suggested.  Will let you know how it is.

Tom ;D

[pensrock]

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