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View Full Version : So Aye started a little ham last week! Pr0n


CharredApron
06-18-2013, 10:06 AM
Aye started with a boneless pork loin,

http://i1308.photobucket.com/albums/s619/hometruckin/pastramiham008_zps998e664e.jpg (http://s1308.photobucket.com/user/hometruckin/media/pastramiham008_zps998e664e.jpg.html)

Dressed her up in some fishnet stockings

http://i1308.photobucket.com/albums/s619/hometruckin/pastramiham009_zps84e59473.jpg (http://s1308.photobucket.com/user/hometruckin/media/pastramiham009_zps84e59473.jpg.html)

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.

http://i1308.photobucket.com/albums/s619/hometruckin/pastramiham011_zpsfdd58458.jpg (http://s1308.photobucket.com/user/hometruckin/media/pastramiham011_zpsfdd58458.jpg.html)

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

And bid her farewell

http://i1308.photobucket.com/albums/s619/hometruckin/pastramiham013_zpse734c249.jpg (http://s1308.photobucket.com/user/hometruckin/media/pastramiham013_zpse734c249.jpg.html)

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.

http://i1308.photobucket.com/albums/s619/hometruckin/kesslerham002_zps44372b38.jpg (http://s1308.photobucket.com/user/hometruckin/media/kesslerham002_zps44372b38.jpg.html)

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

http://i1308.photobucket.com/albums/s619/hometruckin/kesslerham004_zpse7ca97f3.jpg (http://s1308.photobucket.com/user/hometruckin/media/kesslerham004_zpse7ca97f3.jpg.html)

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

http://i1308.photobucket.com/albums/s619/hometruckin/kesslerham007_zps5d082783.jpg (http://s1308.photobucket.com/user/hometruckin/media/kesslerham007_zps5d082783.jpg.html)

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

http://i1308.photobucket.com/albums/s619/hometruckin/345d341d-3535-4588-a7c3-eb12cf3676cf_zpsb8f01618.jpg (http://s1308.photobucket.com/user/hometruckin/media/345d341d-3535-4588-a7c3-eb12cf3676cf_zpsb8f01618.jpg.html)


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

Weapons Officer HT, standin by!

deguerre
06-18-2013, 10:11 AM
OUT standing. :thumb::thumb: Aren't those tenderloins though?

CharredApron
06-18-2013, 10:13 AM
OUT standing. :thumb::thumb: Aren't those tenderloins though?
Aye Aye Sir!

OutlawSwine
06-18-2013, 10:14 AM
Looking GOOD!

CharredApron
06-18-2013, 04:29 PM
Tasted good too! Thanks

deguerre
06-18-2013, 04:31 PM
What's that gravy like substance on the pasta? Is that just the drippings from the loins?

slow-smoker
06-18-2013, 04:46 PM
Looks good HT.

Budman1
06-18-2013, 07:25 PM
:thumb: awesome!

Tonybel
06-18-2013, 07:31 PM
well done!!!

caseydog
06-18-2013, 07:31 PM
People who are not Throwdowners are probably wondering why you are writing like a pirate. :twitch:

Ooooo, I think I just coined a term. Throwdowners. :becky:

CD

firefighter4634
06-18-2013, 07:50 PM
Nice, I love the narrative!!!

martyleach
06-18-2013, 07:57 PM
Looks great! So why did you use the Sodium Nitrite? I am assuming for flavor because you didn't need to cure it.

chicagokp
06-18-2013, 08:10 PM
Looks good!

Crazy Harry
06-18-2013, 09:23 PM
how long in the briny deep?

CharredApron
06-18-2013, 09:29 PM
how long in the briny deep?
A week.

CharredApron
06-18-2013, 09:31 PM
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.

CharredApron
06-18-2013, 09:34 PM
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: