tag:blogger.com,1999:blog-9082156144028140004.post3564748965997491303..comments2024-03-13T04:04:32.568-07:00Comments on Sku's Recent Eats: Salty Pig - Edwards Meatsskuhttp://www.blogger.com/profile/00487419662314518931noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-9082156144028140004.post-50473549207329871652011-05-19T20:51:00.719-07:002011-05-19T20:51:00.719-07:00Oooooh.... Richness!
But next year, see if you ca...Oooooh.... Richness!<br /><br />But next year, see if you can get a dry cured PEPPERED country ham. Divine stuff. I think I've only had them from Ohio and Virginia (whole) but yow, are they worth it.<br /><br />Happy Birthday!oddlymehttps://www.blogger.com/profile/10326515838434329374noreply@blogger.comtag:blogger.com,1999:blog-9082156144028140004.post-27586642703427423122011-05-19T20:16:15.243-07:002011-05-19T20:16:15.243-07:00I'm blown away by John's generosity. I ho...I'm blown away by John's generosity. I hope I can live up to the already high expectations. <br /><br />You'll definitely hear the results!sam knoreply@blogger.comtag:blogger.com,1999:blog-9082156144028140004.post-42503573748080183552011-05-19T19:09:48.577-07:002011-05-19T19:09:48.577-07:00Sam, the ham wasn't dry, and I both read instr...Sam, the ham wasn't dry, and I both read instructions and watched a video on their website which didn't include any soaking, but it may well have helped.<br /><br />Fried leek-filled morels...that sounds just awesome! I want some of those right now.<br /><br />By the way, congrats on your BT single oaks. I hope you'll tell us how they are.skuhttps://www.blogger.com/profile/00487419662314518931noreply@blogger.comtag:blogger.com,1999:blog-9082156144028140004.post-55309451860350051892011-05-19T18:45:13.466-07:002011-05-19T18:45:13.466-07:00Were the ham slices dried, maybe should have been ...Were the ham slices dried, maybe should have been soaked to leach out the salt, like a country ham? Don't take this as an insult...you have proven your affinity toward cured pork. It's just that that much salt seems excessive and might have been abated by some pre-cooking method or another.<br /><br />Or maybe not.<br /><br />A vendor north of me in northern PA gathers local wild leeks and chops them into sausage to die for. This year, during an extremely wet spring, I stuffed some into a bunch of wild morels, rolled them in egg wash and cracker crumbs and fried 'em up.<br /><br />Heaven should be so good!sam knoreply@blogger.com