Chicory

chicory

I am in Northern VA, but I order mine from smithfieldhams.com. OldTimer is right, even my local safeway used to sell them (Well, not genuine Smithfield). When you are there be sure to stop by the museum - They have a 100+ year old...

Hi! Cute ... salt flats and Craig Breedlove’s race track. You know his car is at the Science and Industry Museum. I went to school in Washington, D.C. and marveled at the Smithfield hams in all the grocery stores. Prior to a...

If you go to the link TheGloaming includes in the post earlier on in this thread, you will find answers to your questions, all except is it worth the money. That is a very personal thing, and really depends on how much you like...

What ever will hold the whole ham and it can be covered by cold water. You really need to scrub the ham well. The dry cured hams often aquire a light coating of mold during the dryinng/curing process. I advocate changing the cold...

Where can I get the BEST BEST BESTEST in the world cured ham. Serrano from Espagnola? Prosciutto from a certain deli. Does Cheese store BH have some? Mail order?? Where are the hidden gems? I owes you bigg time....

'm having a problem finding salt cured ham. I’ve been looking and have only found it smoked and fully cooked, or smoked and partially cooked, but not necessarily salt cured. Any ideas? My guess is that my best bet might be...

chinese ham (yunnan ham, xuanwei ham)

for making bacon, ham, corned beef, etc. Cure #2 is for making air dried meats and sausages.

i would like to do some more cured meats like i used to at my old house...trouble is, my new place doesn’t have a nice dark spot with a steady temperature. does anyone know where i can get a cabinet that is temperature...

ham, cooked

serrano ham

Technically, ham is the term for a hind leg of pork. Because is so often cured, when you read "ham" with no modifier, that normally refers to a whole or partial cured hind leg of pork. "Fresh ham" means it is not cured: it’s...

smithfield ham

I’m about to tackle the prosciutto style dry-cured ham from Rulhman’s “Charcuterie” (already done bacon and pastrami). After salting under pressure for a week, the recipe calls for the exposed flesh of the...