/ck/ - Food & Cooking

>>11252162
But I do. A good country ham is the best part of Christmas IMO.

you mean like a fine iberian ham from Spain?

jew

>>11252162
Based Benton's shill!

Hello yes how to Ham from raw prok?

I'm a vegetarian as I am not a fan of animals suffering or dying, least of all so I can eat them.

Wish I could afford it, but I'm in hock

I hate being that guy, but ever since I had some in Spain it's just not the same

It’s filthy

>>11252162
Is that mold?

>>11253101
It's a salt, retard frogposter.

>>11252162
Because the doctor forbade it

I actually had San Daniele yesterday.
As a french, I have to admit Italian and Spanish cured hams are godly.

>>11254803
Pretty sure you're full of shit that all those hams have mold growing on them. Is this some kind of weirdo sicko fetish thing?

>>11256022
You have to admit the old-school American ones are too. Even Escoffier wrote about them.

Sadly Benton (the dude in OP) is one of the few who still does it the old-fashioned way. Most are now industrial shit that's injected with flavored water instead of being properly dry-cured and smoked.

>>11256024
Mold is normal on traditional cured meats, the same as it is with cheeses.

>>11256025
Never had a chance to try American ham desu senpai pudi pudi.
But I loved every other meat I’ve tried in the US (inb4 dick jokes) so it would be reasonable to expect I’d enjoy the ham, too.

>>11256035
So what the fuck? You cut the mold off before you eat it? Sounds pretty gross desu. I'll stick to my industrial factory farmed water meat.

>>11256041
>So what the fuck? You cut the mold off before you eat it?
Yes. Never had traditional ham before? Even if there was no mold you cut off the outside because it's rock hard and salty as fuck.

>>I'll stick to my industrial factory farmed water meat.
Why? It tastes bad, splatters water when you cook it, and it requires refrigeration. The stuff like OP's pic doesn't even need to be refrigerated, and it's a goddamn flavor bomb. Dry-curing concentrates flavor. Injecting with flavored water dilutes it.

>>11256035
It’s actually not.
It can be cristallized salt, or curing/nitrite salts build up...but I don’t know a legit cured meat that’s supposed to have mold on it.

>>11256053
>.but I don’t know a legit cured meat that’s supposed to have mold on it.

Educate yourself.

>>11252162
>mfw I live ten minutes away from Benton's Smoky Mountain Country Hams

You faggots are making me consider ordering some of Benton's Smoky Mountain Country hams. How would I go about cooking this shit?

>>11256069
Show me where it says there should be mold on a ducking meat product pretty please.

>>11256088
Doubles prove I meant “fucking”, fucking autocorrect.

>>11256088
How do you think salami is fermented you fucking mong?
I'm generally against spoon feeding fucking retards but here's a tip: search Google for Bactoferm 600.
No get off this board you absolute ignoramus.

>>11256075
It's cured. It doesn't need to be cooked.

If you want to cook it you can just pan-fry it, the same way you'd pan fry-anything else. Country ham tends to be used more like a flavoring than a food you'd just eat as-is though. Its best uses are things like adding a chunk to a pot of beans.

>>11256088
I would, but I'm at work right now and my copy of that book is at home. Plenty of cured sausages develop molds as they age.

>>11256099
Could I use it to make chili?

>>11256099
It says to cook before eating. Though I suppose that could be some shit their lawyer told them to put on the package so they don't get sued if some pusssy gets an upset tumtum.

>>11256105
You could add it to chili, I suppose but IMHO the taste wouldn't be a good match. It has a very strong "cured" flavor (for lack of a better descriptor). That goes great with beans and greens. I don't think it would be what I would want in chili.

>>11256110
That's my guess. I've bought their whole hams several times and I always eat some of it raw. Even if I'm cooking with it I'll snag a few bites to snack on while I'm cooking.

>>11256088
Read about curing hams and making fermented dry sausages here, you mongtard.

www.meatsandsausages.com

>>11252162
with a face like that, how can i trust that guy those hams aren't from hookers he murdered

Fuck it. I'm buying Benton's bacon and ham! Wish me luck, lads.

>>11256135
American hookers by the size of it

>>11256135
>drives around the bad part of town, perhaps the Meatpacking District
>find a nice thick one with a bad cough hooking all alone
>"hey there, mister. You looking to party?"
>"that's a nasty cough you have, sweetie"
>"It's nothing contagious, baby"
>"I can cure you. Get in the car"

>>11256088
>"Whole hams may need to be scrubbed and soaked for several hours before eating to remove the salt cure and mold"

BTFO

>>11256155
very nice