But just last week, we final finished the process.
The hams have been hanging in the smokehouse ever since December. They were smoked and laid in a salt cure. It is crazy to think that raw meat would keep without spoiling when unrefrigerated, but this is the way meat has been cured for centuries. When warmer weather arrives, bugs can sometimes be a problem. The meat needs to be covered with Borax to discourage the bugs. We prefer to just take the hams out of the smokehouse once warmer weather arrives.
My dad did the big job. He cut off the outer skin and rind off the ham and took out the bone. At this point the hams could be placed in the freezer as raw meat, but I decided to precook the ham for convenience.
This ham was huge and just barely fit into my largest pot. I covered the ham with water and brought it to a boil. I then left it simmer on the stove for three hours. I used a meat thermometer to make sure it was fully cooked to the very center.
I removed the bones (which I had simmered along with the meat just for flavor) and placed the meat in the fridge overnight.
The next day, I used my mom's meat slicer to cut thin slices. These were bagged up and frozen. I love having pre-cooked and sliced ham in the summer. It will make a quick sandwich, pizza topping, or quiche.
Now we can finally say that Butchering 2010 is over. Except for enjoying the good meat still in the freezer.
I saved the ham broth and promised my husband I'd make him ham and bean soup. Personally, ham and bean soup is not my favorite. Anyone have a good recipe?
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