I want to make my own ham at home from a fresh pork ham, what temperature and time would you recommend so that the texture is similar to that of industrial hams? Thanks four amazing information 🙏!!
I think a lot of the flavor and texture comes from the curing process, so I'd research that part first, which is a little out of my wheelhouse! Sound like a fun adventure though! Michael Ruhlman's Charcuterie book might have a recipe if I remember correctly.
I recently found your channel and I have found it very interesting and useful. One question: Does it make sense to lightly oil (or butter) the steak before torching? I also heard that adding mayo works before torching.
Thanks for the kind words! I go back and forth on the oil + torch combo. I feel like lately I don't so I minimize the smoking but for a long time I did. I usually get a good sear either way with the torch. I think the mayo is usually used for pan searing, and I know several people that really like it.
I want to make my own ham at home from a fresh pork ham, what temperature and time would you recommend so that the texture is similar to that of industrial hams? Thanks four amazing information 🙏!!
I think a lot of the flavor and texture comes from the curing process, so I'd research that part first, which is a little out of my wheelhouse! Sound like a fun adventure though! Michael Ruhlman's Charcuterie book might have a recipe if I remember correctly.
I recently found your channel and I have found it very interesting and useful. One question: Does it make sense to lightly oil (or butter) the steak before torching? I also heard that adding mayo works before torching.
Thanks for the kind words! I go back and forth on the oil + torch combo. I feel like lately I don't so I minimize the smoking but for a long time I did. I usually get a good sear either way with the torch. I think the mayo is usually used for pan searing, and I know several people that really like it.
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