vandenberg
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Homemade Sausage & Ham
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??
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tiotomasbcs
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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
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vandenberg
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Tio,
familiar with both those places. Will try Travis.
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comitan
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Hams all over La Paz Right now, Sams HAD honey cured spiral cut to die for.
Strive For The Ideal, But Deal With What\'s Real.
Every day is a new day, better than the day before.(from some song)
Lord, Keep your arm around my shoulder and your hand over my mouth.
“The sincere pursuit of truth requires you to entertain the possibility that everything you believe to be true may in fact be false”
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vandenberg
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Wiley.
Nobody had any in November. One of the reasons we were in La Paz.
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comitan
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They did last week. I plan on buying one thurs. will let you know.
Strive For The Ideal, But Deal With What\'s Real.
Every day is a new day, better than the day before.(from some song)
Lord, Keep your arm around my shoulder and your hand over my mouth.
“The sincere pursuit of truth requires you to entertain the possibility that everything you believe to be true may in fact be false”
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Paula
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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.
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vandenberg
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| 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.
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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.
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baronvonbob
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| 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.
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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?
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capt. mike
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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.
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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vandenberg
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| 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.
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baronvonbob
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| 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.
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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]
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