Eating 2 year old Ham: Is it Safe
HTML-код
- Опубликовано: 16 авг 2024
- Today's VLOG Jason and family eat there 2 year old cure ham! They show you how they did it. See below for links.
Website: sowtheland.com
Instagram: bit.ly/3viGcQQ
Facebook: bit.ly/3NGfYy3
Podcast: @Homesteadshoptalk
Farmers Friend High Tunnel: bit.ly/47vPxTB
Buy the ChickLift Here: bit.ly/3nowvJs
Support us on Patreon: / sowtheland
Subscribe to our Channel: bit.ly/3szsp4Y
"It's the next day.... we're not dead" 😂🤣😂🤣😂🤣
Seriously, next day, haven't died of botulism...
Back in the 70's my dad purchased a whole bunch of hams like that, he had them for years and every once in awhile he would get one out for us to eat. You have to boil it, changing the water a few times and that would reconstitute it, then serve very thinly sliced on biscuits, a true country ham, they were delicious. Don't give up yet, they really are worth preserving!!!
my cousin still has some hung in the shed outside its been there 20 + years
Prociutto de Parma (Parma Hams) are aged for a minimum of 400 days to qualify as a real Prociutto, but 36 months is common on the better ones. They are sliced super-thin on a slicer and are delicious in sandwiches or wrapped around melon.
Jason, They sell special stands that are made for high end restaurants and caterers to properly hold a whole prosciutto with bone. To slice it well by hand is an art. Thin slices are what most people want. All our deli prosciutto is deboned before it is hung so it can be sliced on a deli slicer. The hard outside that forms is like a casing that seals the meat. That casing is normally removed before slicing for the customer. The cut edge can spoil so you are right to refrigerate it. In the deli the cut edge is covered and the whole thing goes back in the cooler.
Looks good! We have a bunch of hams like this hanging up. We soak it in water and then boil, and it softens up and removes any extra salt too. Some are several years old. Haven't died yet either 😂
My family used to sugar cure the hams. My job was coat the meat with brown sugar. We hung ours in old pillow cases from the rafters of a cinder block building once used a chicken coop. They didn’t cure long, 3-6 months then they were ready. Best breakfast ham ever! You’re absolutely right about society today being removed from the process.
sounds good to me
You need to get the slicer out to cut it
Sounds like a honey glazed ham. Yummy
Once the weight drops down to the desired level traditionally you cover any exposed flesh with a lard, rice flour, pepper mixture that prevents evaporation of much more water, but still allows for a maturation of the flavor.
have you tried it? taste good?
@@SowtheLandI miss what I once had.
From Spain the Country of Jamón Serrano, Chorizo, Salchichon, Lomo, Cecina etc etc...of course you can eat all those after 2, 3, 4 or even 5 years if curated properly. And are delicious!!! Some of the most expensive of those come from black pigs that only eat acorns and live in the mountains, those you can pay around 90$ a pound or even more.
Well done!!!
I have been waiting along with you guys this moment for 2 years. Unless we try we never learn. Proud of your journey.
I have been waiting for this show for the entire two years. Good to hear how it worked. It does not sound like my favorite taste.
you could use the fat part and scraps to flavory cooked dried beans or peas, mighty good addition.
And lentils. Never realized how easy to cook
We always raised Berkshire pigs for meat. My dad swore they were the best tasting and so after I married a hog farmer , lol that’s what we stayed with. We never feed meat or meat leftovers to any animal, pig, chickens, or beef that were are harvesting to eat. That’s a rule I’ve always respected. I come from a very long line of beef/sheep, goat ranchers and farmers.
Jason, you need to get Ben to sharpen your knife.....smile....
We love watching you guys, laughed so hard watching this video. I Imagined my family reacting the same way. Thank you for all the great content!
You only get better the more you try. I'd probably slice that all up and vacuum seal it for some quick meals. You can just rehydrate some for all sorts of yummy meals on the fly.
You should buy a slicing machine to create thin slices😝like the italians do.
Don't give up on the prosciutto it would be so cool to dial that process in
the term sitting around the table to "chew the fat" is a reference to most people having pork curing hanging around the kitchen, and when people would come over to visit, you would have some pork bits and - chew the fat
I don't know why people are afraid of ir because its the only way we used to preserve meat.
that is how far we have been removed from that. once was normal is now weird.
Yeah, and we used to use ddt for pesticide. Just because that's what we did doesn't make it right.
Because they made mistakes back then too....all progress isn't bad.
@@DouschebagsAnonymous ????
@@Greens5511"progress" made by scamartists, such as creep Billy Gates for example, IS all bad mate. Too bad in fact.
I think I would slice it and put in the freezer in portion size bags. Interesting video, thanks.
Try cutting it with a band saw. So you can get to the center of it! Very interesting!
Eating a piece of your homestead history! Pretty cool 😊
I’m so glad that you’re not dead. I really like your channel. 👍🏻💚😁
i remember back when lol and Penelope's little shack hugsssss
Keep up the good work
First one to comment. Lol
I would definitely fry some up in bacon grease and have it with eggs 🤤
so simply dont waste the time and effort required here.
Very interesting! Thanks for taking us in this journey! Those Berks were pretty goofy from my memory lol
Fry it with ketchup and red yellow and green peppers with onions that’s the Caribbean way on Christmas time
My parents when I was child they used to kill a pig every year and they made homemade sausage and soppressata and coppa but never did try too make prosciutto because is very hard to get right and I’m glad you guys did it and for my opinion you should start eating after 16 months cheers guys 👍👋🍻
Hey Jason, usually we use prosciutto holder, google it, there are a ton of different designs. We normally use the granite base ones. Then you need a thin long knife, again google prosciutto knife.
I like to cut of the skin upfront around the area I will cut my slices off.
Also, prosciutto is usually dried in a wind (cold wind in the area I'm from), for at least 14 months, what you did is strange and thus might be a bit too dry in a strange way.
I totally remember you starting this process!!! So happy for you!!! ❤
Before u salt it run a large rolling pin over it to squeeze out moisture...
I think you need to consult with some people from Spain, they use a stand to fix it in place to cut it, think it’s called a jamonero
"When preparing an uncooked country ham, it must be washed and soaked before cooking, since these hams are dry salt cured. Country Hams should be soaked 12-24 hours. The length of soaking time is important and should be influenced by your taste for salt. Longer soaking results in less saltiness. Change your soaking water often (we recommend every 4 hours). After soaking, wash your ham thoroughly in warm water, using a stiff brush to remove any remaining pepper or surface mold, if present. Mold is a common and natural occurrence on aged hams (just like fine aged cheeses), denotes proper curing, and does not affect the taste or quality."
They teach you how to slice, and preserve while you consume it.
I could hear the crunch there at the end.
We salt cure ours for 6 months soak your pieces in water to soften them and removes salt aswell
I love the crazed blank stare you sprinkle here and there throughout your videos!
In this case its the thumb nail. Humor appreciated!
What made you decide to try 2 YEARS? I heard Ben and Meg say they wouldn't wait that long the next time. I'm impressed, guys.👏🏼👍🏼🧡
Yessssss finally. I can’t wait till I try this.
Rub salt on fresh cut to keep flies from laying eggs will last forever...I can see my dad cutting slices from ham hanging in smokehouse..
..
The moment we’ve all been waiting for!!!! 🥁 🎉
Amazing how that turned out. Thanks for sharing! Blessings to all 🤗🇨🇦
My grandparents did this successfully all their lives so I think the reason I have doubts is that I don’t understand how it’s possible.
Loved seeing the process and taste test after your waiting for 2 years. One of my favorite videos was the day the Bacon Brothers got loose. I know this ham was from the
Bacon Ladies though. Love your style and ❤content!!
I am so envious! ❤enjoy. It looks a little too dry compared to many others I’ve eaten. Use some for a delicious lentil soup.
Maybe use it to flavor food. Hmmm its all a learning curve. Im learning how to cook rabbit and quail.
Absolutely! Safe!
U can add a touch of water to hydrate when used in a dish
😂 "We're Not Dead'😂. Will you try boiling, like some in the comments have mentioned and then update us?
Thanks for taking us along to learn with you. Very interesting. God Bless!
In the Cordillera Region, Philippines. Your ham is called etag here, cured with salt also, but the only diference is sometimes the etag (ham) here can include worm from it...
Awesome as always.Thanks for sharing and taking us along
Looks great thanks for this
Guys. You have preserved it. Whether it's enjoyable is debatable. Find a way to make it palatable for you and you've succeeded.
Ham and pea soup for the win
Wow, that looks lush, and absolutely perfectly cured. Theres a deli where I live in the UK that has them hanging around and look just the same. However saying that I understand the trepidation about eating something like that.
I used to love doing experiments with food and home made cold smokers and jerky/biltong driers using plastic boxes, lightbulbs, computer fans, random junk and there was always a bit of a fear if it is ok to eat that takes away a little from the end result. It was the jerky I was always cautious about, after sitting in a wooden box for 10 days it would always receive the cautionary lick with the tip of a tounge...moving on to a corner nibble....then after a few peices and an experienced friend with no fear giving it the all clear it would be devoured in a matter of days.
Personally I recon slicing it super think with your bacon slicer would be the best option to prepair it (and I would avoid cooking it), but good luck to you and Im sure with a little more confidence brought with your experiences you will love it even more.
I would try the meat slicer.
I would love to try the whole process..
Thank you for sharing your experience. I've been hesitant to try this and have wanted to.. Thank you for the inspiration!..
Here in Quebec Canada 🇨🇦 we used to make pork jerky and turkey too.
Great for a green pea soup! Oh, some sour dough with some pairing of cheese! Yum!
Will make yummy flavor for beans and greens. ❤
Make pemmican with it since its so dry.
As an spanish lokking at this result of that poor ham been Jamon Serrano / Jamon Iberico such a big deal in my culture (the level of pride we take in Spain with Jamon is at the point that at school when i was 10yr old the school took us to a trip to learn how its made and all the process) and wahtching a North American try to do it this hurts me a little looking at the result and at the same time makes me proud, i think you guys just need to investigate a little more and try more times and the amount of ham looks like much but for snaks and before eating is perfect, my family (4people) eats a hole Jamon (The full leg) in just one Christmas season every year.
So, would you do it again? Was it worth it?
So kool! Experimentation will win the day!
Should taste nutty. Vs pepper.
I’m sure it would work great in soups and stock
Well, that was interesting with lukewarm results. Seems like a lot of work for ?? Glad it was safe. 💗✌️👋
Lol kune kune. I agree I wouldn't wait as long. I would use the meat slicer as well.
I am not sure I could get past the dust and the possibility of flies having been on it over the last 2 tears. Maybe if it had been in a meat safe, but not having it hanging from my kitchen ceiling.
Hey Gang 👋, Jason, prosciutto was done by the Egyptians, can't believe you're reaction? It's the best part of preserving meat, lasts for years
God's Good Blessings to you and your beautiful family keep up the great work love U guys XOXOXO stay safe and healthy
Looks pretty cool, liked the video. Plus your dad has some serious guns on those arms. Lol great job
Congratulations...you can check videos on hoe to slice ham on bone. In Spain, they do it at homes, very popular.
Como cortar y conservar una pierna de jamon"
They have a stand/holder and the none is longer.
I would slice it, then put it in my insta-pot (pressure cooker), put some bone broth with it and cook it tender, it might work, happy eating.👍🏼👍🏼
Guys next time how about doing a monthly show to check in your cured meats ?
I've been waiting for this❤
Put some thin slices uncovered on a plate in the refer...that will really accentuate the saltiness...
The fat and skin is great for spaghetti sauce...but the skin takes a while to soften up during cooking...low and slow...
Good day to all.
In France we prefer this ham for sure it’s part of our culture
You’re much much braver than me. I don’t even like the thought of meat only being smoked I want my meat well cooked.😊 I wonder if the frontier travelers carried something like this with them as well as pemmican.
Looks good! I would definitely eat it!!
O yes i been waiting for this moment well dun 😊
Glad you are still alive, 😂 good job!
The way you say Berkshire makes me giggle x
Maybe when you moved it different house temperature might have made it hard x
Curious if a bread knife or serrated steak knife would have cut it easier?
Am I the hundreth person to suggest the spanish ham holder stand? If you keep the whole leg, you'll be all set. Congratulations on ham, even if it is like jerky! I tried to make salami a few times and it is just too hard to control humidity where I am.
no, 1,000th to suggest that. 🤣
@@SowtheLand OMG - You should be able to build one. What was I thinking!
If you do it again, you'll need to make some adjustments in your process. Do some more homework before setting out. If you do it the same way again, you probably won't achieve better results. This appears over-cured, which likely contributed to its dryness and hardness. A few other beginner's errors here but we all make them. They're part of the learning process. Good luck next time.
The Ham! Yay! Brilliant!
Is safe, i don't think you need 2 years to waith to eat, you can do sem way baken to ,try you will like it 😊
Awesome!
Success. God bless.
Good for chowders or beans.
I wonder if it would make good split pea soup.
Maybe ham and beans?
thx 4 sharing
I have an old cookbook and it says they boiled the ham and then baked it. Of course that wasn't for prosciutto.