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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-21-2013, 10:22 PM | #1 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Ham Press ?
Help, anyone here got a clue about a ham press? Is it used for dry ageing to force water out of a ham? My butcher asked me today if I have one. I was too embarrassed to say what the fark is a ham press? My idea of a ham press is a pannini wher I can make one heck of a cuban sandwich!
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03-21-2013, 10:30 PM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Well, I was curious and Googled it. Watch out for the Urban Dictionary definition!
The other hits indicate it is for making formed boneless ham products.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-21-2013, 10:40 PM | #3 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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That's what I got as well. I am trying to replicate a boiled ham for my wife. From my research it seems that they are brined and then steeped in water at 170 degrees until they are cooked. So in reality they are not ever boiled. I have started a brine for my ham and plan to give it a short hot smoke. From there I am not sure what I want to do. I left the skin on in the brine because I want a crispy skin bark, but putting it in water afterwards will turn the skin into rubber bands. LOL I say Tomato she says potato
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03-21-2013, 11:34 PM | #4 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Help is this something I may want?......
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03-22-2013, 05:29 AM | #5 |
Full Fledged Farker
Join Date: 10-11-09
Location: Germany. I'm not German. Just live here.
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On a german bbq site that I go to a few of the members made ham using a form. First the ham was brined, then lightly smoked, then put in a form and held in a warm bath until it is done. Cooled and then sliced.
http://forum.mybbq.net/viewtopic.php...=schinken+form http://forum.mybbq.net/viewtopic.php...n+form#p430747
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03-22-2013, 07:17 AM | #6 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser |
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03-22-2013, 07:29 AM | #7 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Cool link onex. Thanks.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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03-22-2013, 07:50 AM | #8 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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You are welcome. After 30 years in food service industry I have seen some obscure stuff and this definitely is one.
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[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser |
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03-22-2013, 08:04 AM | #9 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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Tater sack and a 1988 GMC. Works for me.
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03-22-2013, 02:33 PM | #11 |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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and here's one I found on Ebay a couple of years ago...
still use it frequently for pressed meat loaf and cooking a pressed "bread" of pork- or beef liver..
and a previous poster is correct - I poach the meat or liver and do not completely boil it.. I hold the water temp in the vessel I place this thing at 170F until the meat's internal temp is ~ 150F and hold it for 15 minutes. the spring loaded top says Globe Co - Chicago Perfection meat loaf mold 492 pat pend. and both hooks are marked Globe 494
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03-22-2013, 06:10 PM | #12 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Here's a nudder one
http://www.sausagemaker.com/49345sta...lhampress.aspx
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03-22-2013, 09:52 PM | #13 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I have two ham presses of different types.
The 1st is a loaf pan as illustrated that was passed on to me for making formed type hams from trimmed pieces. It is also good for making scrapple and other luncheon loafs. The second is an open wire ham press which I use to make hams from boneless pork butts. This presses them during smoking and keeps the meat secured so it does not open on the cuts during cooking |
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