Thighs are the best part of the chicken to use as raw material. The drumsticks can be used, but the numerous tendons make them troublesome. No matter what kind of fowl is being used, removal of the skin from the …
Recipes: Ham
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Foss Family Hams
This is an old Canadian Prairie recipe for smoking ham and bacon. Ingredients 50 kg (100 lb) Ham or Bacon 4 kg (8 lb) Salt 1.5 kg (3 lb) Sugar 60 ml (2 oz) Saltpetre 16 l (4 gal) of …
Honey Cure Ham
CURE MIX FOR 5 LBS. (2.25 KG) OF PORK 3 Tbsp (45 ml) Bradley Honey Cure (Do not use more than this amount.) 1 tsp. (5 ml) teaspoons onion granules or onion powder 1 tsp. (5 ml) garlic granules or …
Maple Glazed Ham
Ingredients 6 to 7 kg (12 to 14 lb) ham, cooked, ready to eat Paste: 30 ml (2 tbsp) Dijon mustard 30 ml (2 tbsp) maple syrup 30 ml (2 tbsp) ground black pepper 15 ml (1 tbsp) vegetable oil …
Minced Ham Lunchmeat
Seasonings and other ingredients for 5 lbs. (2.25 kg) 7 1/2 tsp. (37.5 ml) Bradley Honey Cure (Do not use more than this amount.) 1 tsp. (5 ml) salt (optional — see step #1 below) 1 tsp. (5 ml) white …
Smoked Bacon
This is an old Canadian Prairie recipe for smoking ham and bacon. Ingredients 50 kg (100 lb) Ham or Bacon 4 kg (8 lb) Salt 1.5 kg (3 lb) Sugar 60 ml (2 oz) Saltpetre 16 l (4 gal) of …
T-Shirt Double Smoked Ham
This posting is about more than offering a recipe. It is an effort to provoke new thought-lines. To offer a new horizon. I devolved the T-Shirt smoking method due to my own preferences. There were times when I only wanted …
Tasso Ham
Adapted from Charcuterie, “The Craft of Salting, Smoking and Curing”; by Michael Ruhlman & Brian Polcyn. Got caught up on the holiday sausages last week and figured it was time to replenish my Tasso. There’s nothing like a good bowl …