BajaNomad

Homemade Sausage & Ham

vandenberg - 12-27-2011 at 06:15 PM

Since it is impossible to find a smoked ham here in Loreto, I decided to take a shot at making my own. Trouble is that one of the necessary ingredients is not available here and I wonder if it's available in the bigger towns. I'm talking of potassium nitrate, saltpetre, Prague@1 which seems necessary to keep botulism at bay and also causes the ham to get its pink color. Does anybody know of the availability of this item anywhere but in the States??

tiotomasbcs - 12-27-2011 at 06:30 PM

Try the Shack in La Paz or Prky's BB in La Paz! Skip the preservatives and hassle ? I am sure you can contact them here thru u2u and find out if they sell the whole deal! They want our business and we want their product! Suerte. Tio

vandenberg - 12-27-2011 at 06:49 PM

Tio,
familiar with both those places. Will try Travis.

comitan - 12-27-2011 at 06:58 PM

Hams all over La Paz Right now, Sams HAD honey cured spiral cut to die for.

vandenberg - 12-27-2011 at 07:18 PM

Wiley.
Nobody had any in November. One of the reasons we were in La Paz.

comitan - 12-27-2011 at 07:46 PM

They did last week. I plan on buying one thurs. will let you know.

Paula - 12-27-2011 at 09:08 PM

Boy Ed, you must be reeeeeally hungry for ham! I've bought hams at Dali the past two years, but didn't ask this year. They were pretty tasty.

vandenberg - 12-28-2011 at 08:37 AM

Quote:
Originally posted by Paula
Boy Ed, you must be reeeeeally hungry for ham! I've bought hams at Dali the past two years, but didn't ask this year. They were pretty tasty.


Hi Paula,
Yeah, hungry for good ham, not that pressed, rolled stuff you get here. But also like to try making my own just for experimentation sake. Did some corned beef. Came out alright, although the cut of meat was not the right one. Need brisket. Making ham, according to the net, is a pretty simple process, as long as you have acces to the right ingredients.(except Virginia dry smoked). Lots of receipes on the web.

baronvonbob - 12-28-2011 at 08:54 AM

Quote:
Originally posted by vandenberg
Quote:
Originally posted by Paula
Boy Ed, you must be reeeeeally hungry for ham! I've bought hams at Dali the past two years, but didn't ask this year. They were pretty tasty.


Hi Paula,
Yeah, hungry for good ham, not that pressed, rolled stuff you get here. But also like to try making my own just for experimentation sake. Did some corned beef. Came out alright, although the cut of meat was not the right one. Need brisket. Making ham, according to the net, is a pretty simple process, as long as you have acces to the right ingredients.(except Virginia dry smoked). Lots of receipes on the web.



Is your plan to use a piece of pork with a bone in it or or a boned out chunk? do you have a smoker? When you did the corned beef, whar salt did you use? Are you going to use liquid smoke if you do not have a smoker?

capt. mike - 12-28-2011 at 10:37 AM

you're talking cold smoke method of preservation if you need those extra ingredients.
just std smoke it, low heat 200 degrees lots of time and plenty of smoke and it will be fine and last for weeks - and you can freeze it too.

vandenberg - 12-28-2011 at 01:44 PM

Quote:
Originally posted by baronvonbob
Is your plan to use a piece of pork with a bone in it or or a boned out chunk? do you have a smoker? When you did the corned beef, whar salt did you use? Are you going to use liquid smoke if you do not have a smoker?


Used kosher and seasalt. And yes, I have several smokers, some with electric chip trays and one with charcoal, chip and water trays.

baronvonbob - 12-28-2011 at 01:59 PM

Quote:
Originally posted by vandenberg
Quote:
Originally posted by baronvonbob
Is your plan to use a piece of pork with a bone in it or or a boned out chunk? do you have a smoker? When you did the corned beef, whar salt did you use? Are you going to use liquid smoke if you do not have a smoker?


Used kosher and seasalt. And yes, I have several smokers, some with electric chip trays and one with charcoal, chip and water trays.


That would mean that your corned beef did not turn pinkish?

Morton makes a product called Tender Quick that will work for some curing, not dry curing. I have done some hams using boned out sections of pork, injecting them with an overgrown syringe and curing them, after that place them in a netting(stocking) and smoking them. Also stuff sausages.

There is supposed to be a guy that makes bread in either Loreto or La Paz that makes sausage also and sells them. He might have some salt, either type one or type two.
I am heading down to San Quintin in a couple of weeks if you want me to bting some salt or casings etc....


Subject: Update on an old posting, an option to the Wednesdaymarket
Breadguy

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posted on 10-26-2011 at 05:21 AM

Update on an old posting, an option to the Wednesdaymarket



Quote:
We will be bringing freshly baked artisan breads to Centenario on Wednesdays.
Fellow nomad roamingthroughbaja has graciously allowed us the use of his frontage along the highway at his Vista Properties Real Estate office.
We will be there from three to five pm.

We can be contacted via email or at the bakery in La Paz on Madero Street at the corner of Ocampo, or through facebook at Theo Breadguy.

We also visit in La Ventana Sundays at 10 on the main drag between baja joes and the rv park

Thank You


Les Carmona
The Breadguy
The O in Theo is silent


The chef from Hally Gally restaurant in La Paz has joined us along with Christina Campos. They bring with them assorted wursts: brats, red sausages, cheese filled, hams, and other deli meats. Also organic guava and kumquat marmelade and other condiments

[Edited on 12-28-2011 by baronvonbob]