So Aye started a little ham last week! Pr0n

CharredApron

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Aye started with a boneless pork loin,



Dressed her up in some fishnet stockings



Aye then sent her down to Davey Jones Locker! the Seas that day were laden with 2 gallons of water, 3 cups Kosher salt, 4 cups brown sugar, 3oz pink salt and a wad of pickin spice.



Threw a plate over the top of her to make sure she didn't float up and try ta escape.

And bid her farewell



Yesterday she washed ashore and looked a little worse for the wear. Aye said "crykee this Sheila won't die", so aye masterminded a plan.



Aye'll smoke her arse, yeah that's the ticket, so on she went at 275 degrees for a spell.



When she was almost dead, aye seared up some sesame tuna for Mrs, HT



Then aye went to get me grub on in the Galley!




Ship Ahoy Mateys, Another Blast Compliments of the Farkenaughty's

Weapons Officer HT, standin by!
 
OUT standing. :thumb::thumb: Aren't those tenderloins though?
 
What's that gravy like substance on the pasta? Is that just the drippings from the loins?
 
Looks great! So why did you use the Sodium Nitrite? I am assuming for flavor because you didn't need to cure it.
 
Looks great! So why did you use the Sodium Nitrite? I am assuming for flavor because you didn't need to cure it.
Out of habit I guess Marty, I always use the same Brine for hams. I don't mess with success.
 
What's that gravy like substance on the pasta? Is that just the drippings from the loins?
Gravy, from a prior pork roast. I always save drippings in my freezer vacuum sealed. I got as much stock as Aussietitch has frozen meat! :grin:
 
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