Hi Ross
I envisioned a crunchy bubbled skin, juicy, roasted ham.

Doug

Hello All, Need some advice on roasting a boneless raw ham - 10.8 lbs. Brine? If so, using what ratio of salt/cure ? A rub? if so, what recipe - pre-packaged? I took the hock off - it looks like a large basketball all tied up. It has been frozen 14 days at -15 F. (so, no trich.) Thank you, Doug

Thank you CW.
I will get help to post photos.
I am computer illiterate.

Doug

Crustyo44, I'll see the chef Saturday and I will ask him for the recipe. I think Pro-Chefs wing-it when they make Charcuterie since they know so much already but I will ask. Also if he would like to join our fraternity. Thank you Butterbean, Your recipe is just PERFECT. I just did some things to sui...

Greetings all. Just felt like bragging - finally a success at making something after 6-7 attempts at sausage, bacon headcheese. I made Butterbeans Recipe and tested it with Carbonaia. He says the; texture and taste was perfect to his taste. (might have been a little saltier though.) Carbonsia was my...

Hello Jerbear I did an overkill regarding salt/cure, which is why it did not bother me to rinse the bacon after curing at 38F for 9 to 10 hours. I did about 10 to 12 times the cure the federal guidlines recommended and gross overkill on the salt. After pat drying the bacon I poured Honey and Maple s...

CORRECTION; THANK YOU BACONOLOGIST FOR THE HEADS UP.

Thank you CW. The link is precious... I will use your recipe next time around. I'm not sure what I'm cooking this time around. I used the recipe from his book. Thanks for the heads up. Redzed - I rubbed in the spices salt/cure - then the honey, maple syrup abut - 9 hours ago - I just rinsed it off a...

Hello All, I am making my 3rd attempt at dry curing bacon. First attempt was like salty roast pork (I ate it anyway), Second attempt tasted like Ronson lighter fluid (lesson learned) It was a windy day and could not light my AMNS - so I squirted Ronson lighter fluid up front near the hole. Don't do ...

Hello Bubba

No Cure??

Thanks -- Doug

ssorllih

Where are those recipes that you have listed in your post?

Thanks - Doug

HELLO ALL, I just got from a 425 lb pig offals; heart , kidneys, tongue and a huge liver. I am a newbie and need recipes on what to do with them. I saw the liver sausage recipe but there is insufficient info for me to make it; time - temp etc. Cured liver?? Anything liver, anything offal. Thanks Doug

I like your idea best.

ssorllih,

My nephew is visiting Bankok at the present time. I'll email him with pertinent information
on this book and see if he can pick one up for me.

It's good to know that it can be downloaded to my computer but my eyes won't cooperate.

Thank you,
Doug

Hello ssorllih,
How can I buy this book? Where can I buy it?

Delie here