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-   -   Gonna try something today (https://www.discusscooking.com/forums/f49/gonna-try-something-today-83544.html)

wag 12-29-2012 10:32 AM

Gonna try something today
 
We cooked a big whole salt-cured Virginia ham :pig:, without company, and thus we have most of it still around waiting for ideas. Sure, you can use it for a variety of dishes, and we have already... russet potato wedges (with onions, cheddar and salsa), and mainstay red beans.

So now I have a few pounds of "country" pork ribs (not actually ribs, but from the back loin area, with some hip bone, but that's what they call them [marketing!]), soaked overnight in a buttermilk brine. I want to come up with a way to incorporate some of the virginia ham into the dish :unsure:.

It's morning, that's where I am. Will follow up.

Addie 12-29-2012 12:45 PM

The ham is great with scalloped potatoes. :angel:

CraigC 12-29-2012 02:20 PM

Biscuits. Lots of biscuits!:rolleyes: How about a hash. Oh. your from MD. If you make crab soup, through some in and back off the salt.

wag 12-29-2012 09:26 PM

Result
 
https://sphotos-a.xx.fbcdn.net/hphot...66182421_n.jpg

wag 12-29-2012 09:28 PM

Began as...
 
https://sphotos-a.xx.fbcdn.net/hphot...39823449_n.jpg

wag 12-29-2012 09:40 PM

I'd give it a B-. The spuds, kraut and cured ham worked perfectly together. Ham provided all the salt necessary. Pork "ribs", in need o another day of brining and more salt, were on the dry side. But the pork lite (fresh) and pork stout (cured) combined nicely.

As for over execution, a slight fail. I started at 450 (10am) for a while for browning, then dropped to 210 for slow cooking. Upon testing (mid afternoon), I upped to 350 for a while, then back to 210. Served at 6:00. Pork needed a few more hours, the yukons were done might have done better a bit longer.

Forgot to mention a very necessary splashing of white vinegar need the end. As said, the VA ham provided all the salt necessary. MSG (especially for pork!) is always optional.

wag 12-29-2012 09:43 PM

As for spuds and biscuits, your reminder prompted a stop at the local grocery store. Who's gotta a good VA ham gravy formula? I like mine red/white.

Kylie1969 12-30-2012 04:07 AM

Looks wonderful!

wag 12-30-2012 07:21 PM

Tasted pretty good. We finished leftovers for lunch with some leftover bean soup mixed in.


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