Culinary science du jour
Dec. 8th, 2015 07:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceToday I am dry-brining a ham. Well, a shoulder. (Leg-of-pork is no more commonly available than belly pork, hereabouts; I am supposing that all the legs go to be made ham commercially, just as - I suppose - all the bellies go to be commercial bacon. It's very odd. Shoulder and chops and loins, these are the pork cuts I can buy readily.)
Anyway: shoulder has been rubbed with salt and sugar and pink-stuff-number-two; and shall be rubbed again on a daily basis, while it sits in the fridge under weights (of plates; I have decided plates are heavy) for the next number of days. I am in hopes that it will be ready hamwise for the Hogswatch festivities, which in our case will be on the 20th inst, for who wants to party on a Monday?
Anyway: shoulder has been rubbed with salt and sugar and pink-stuff-number-two; and shall be rubbed again on a daily basis, while it sits in the fridge under weights (of plates; I have decided plates are heavy) for the next number of days. I am in hopes that it will be ready hamwise for the Hogswatch festivities, which in our case will be on the 20th inst, for who wants to party on a Monday?