The Ridiculous Food of Upstate New York: Ham.

Saturday, January 19, 2013

Ham.

I cut up a leg of pork into some small "hams" a while back. I cured and then lightly smoked them (Alder) yesterday and put them up to dry in Franken-Fridge (my meat curing chamber). That is about all I have been up to lately...

1 comment:

Holly BradshawFebruary 12, 2013 at 4:16 AM
Seeing this chunk of meat made me hungry. It's time to practice my culinary skills and make my own version of homemade ham.
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Quote of the Week

“A human being is primarily a bag for putting food into; the other functions and faculties may be more godlike, but in point of time they come afterwards. A man dies and is buried, and all his words and actions are forgotten, but the food he has eaten lives after him in the sound or rotten bones of his children. I think it could be plausibly argued that changes of diet are more important than changes of dynasty or even of religion....Yet it is curious how seldom the all-importance of food is recognized. You see statues everywhere to politicians, poets, bishops, but none to cooks or bacon-curers or market gardeners.”
― George Orwell, The Road to Wigan Pier

“	A gourmet who thinks of calories is like a tart who looks at her watch.	”
	— James Beard, Author, Chef, Father of American Gastronomy