Recent content by Justin L

Jim, Just in case, here is a link to some search results that touch on using vinegar to wipe away any mold on your ham, what types of mold are good and bad, etc. http://forums.egullet.org/index.php?act=Search&CODE=sho...sts&highlite=vinegar

What is some of that colouring on the right side of the ham? It looks a little off to me. Everything I've read says that non-white, or white and fuzzy = bad. Have you tried wiping it with a vinegar solution every so often?

I made the maple-cured bacon from the book. It turned out fantastic. Definitely better than store-bought. Also, and I think I have seen this mentioned elsewhere, the bacon actually improves with time in the freezer after having been cured and smoked. For some reason the flavouring seems more...

2 Questions: 1) Like Chris above, I also had an 8 lb. belly and cut it into two halves. How crazy do I have to be about adjusting the cure? The one in the book is for a 5 lb. belly. Do I need to reduce all ingredients by 20%, or is this being overly picky? 2) Some of the brine solution...

I have one of these: http://www.williams-sonoma.com/products/c222/index.cfm?...asters&ckey=roasters A little pricey, but I think the anadozied-type pan is a good mix between non-stick and stainless steel. It cleans easily, cooks a mean roast, and can go right to the stovetop for making a pan...

I have a lamb question as well. On Tuesday I'm getting half of a juvenile lamb... head and neck removed, feet removed, and then basically one side of lamb. As the lamb is so young, I expect this to be about 15 lbs. of lamb. I'm not sure that the fat content is going to be too high. What do...