Steaming corned beef??
 

brooklyn1 wrote:
> But nitrites add no flavor different from NACL.

Speaking as someone who has made actually cured and smoked ham from
scratch, both with and without nitrites, I can assure you that nitrites
*do* change the flavor of pork. And everyone who's ever used it knows this.

OTOH, you have never cured or smoked ham in your life.

-sw

Steaming corned beef??
 

Sqwertz wrote:
> brooklyn1 wrote:
>> But nitrites add no flavor different from NACL.
>
> Speaking as someone who has made actually cured and smoked ham from
> scratch, both with and without nitrites, I can assure you that nitrites
> *do* change the flavor of pork. And everyone who's ever used it knows
> this.
>
> OTOH, you have never cured or smoked ham in your life.
>
> -sw

Yes they do change the flavor as well as the color of the product. Also
nitrates and nitrites (last I knew anyhow) were causes of carcinogenic
compounds (cancer causing agents) when cooked to a brown or blackened state.

--
Steve

Steaming corned beef??
 

"Mark Thorson" wrote:
> Sqwertz wrote:
>> brooklyn1 wrote:
>> > But nitrites add no flavor different from NACL.
>>
>> Speaking as someone who has made actually cured and smoked ham from
>> scratch, both with and without nitrites, I can assure you that nitrites
>> *do* change the flavor of pork. And everyone who's ever used it knows
>> this.
>
> I've bought nitrate-free bacon and Spanish-style chorizo,
> but I don't remember ever seeing nitrate-free ham.
>
> I'll have to keep an eye open for it.
>
>
It's called "Fresh Ham"... should be readily available most everywhere
shortly... roast fresh ham is a very popular Easter dish, the King of
Pork... I never could figure out why anyone lusts after preserved ham when
they could have unadulterated and lucious... anyone thinks a 12 pound cured
ham is special has no beeswax bashing a 12 ounce can of SPAM, other than
size really not a lick of difference. Anyone wanting to cook up a big batch
of beans or pea soup and hasn't a ham bone just dice in a hunk of smoked
Spam.

Steaming corned beef??
 

brooklyn1 wrote:
> Anyone wanting to cook up a big batch
> of beans or pea soup and hasn't a ham bone just dice in a hunk of smoked
> Spam.

We need to start keeping track of these little gems in a book.

-sw

Steaming corned beef??
 

Sqwertz wrote:
>
> brooklyn1 wrote:
> > But nitrites add no flavor different from NACL.
>
> Speaking as someone who has made actually cured and smoked ham from
> scratch, both with and without nitrites, I can assure you that nitrites
> *do* change the flavor of pork. And everyone who's ever used it knows this.

I've bought nitrate-free bacon and Spanish-style chorizo,
but I don't remember ever seeing nitrate-free ham.

I'll have to keep an eye open for it.

(Still recovering from a minor case of gout caused
by eating about half of a Framani chorizo three days ago.
And I did have one of those "I wonder if this will give me
gout" thoughts while eating it. I'll have to remember
to trust that little voice.)

(Enjoyed every bit of it. Maybe I should push for
legislation to make it illegal. Yeah, that's the solution!
Obviously, I can't stop myself. Maybe I could sue them.)

Steaming corned beef??
 

Mark Thorson wrote:
> Steve Calvin wrote:
>> Yes they do change the flavor as well as the color of the product. Also
>> nitrates and nitrites (last I knew anyhow) were causes of carcinogenic
>> compounds (cancer causing agents) when cooked to a brown or blackened state.
>
> That was formerly believed, but it is now known
> that high temperature cooking is not necessary
> to form the carcinogens. They will form naturally
> when the meat passes into the intestines. For
> example, a nitrate-cured boiled ham was previously
> thought safe if you didn't slice it up and fry it
> or something, but now it's known that it doesn't
> matter how you cook it.

Thanks for the update Mark.... there's the thing that I learned new for
today! :D

--
Steve

Steaming corned beef??
 

Steve Calvin wrote:
>
> Yes they do change the flavor as well as the color of the product. Also
> nitrates and nitrites (last I knew anyhow) were causes of carcinogenic
> compounds (cancer causing agents) when cooked to a brown or blackened state.

That was formerly believed, but it is now known
that high temperature cooking is not necessary
to form the carcinogens. They will form naturally
when the meat passes into the intestines. For
example, a nitrate-cured boiled ham was previously
thought safe if you didn't slice it up and fry it
or something, but now it's known that it doesn't
matter how you cook it.

Steaming corned beef??
 

We just did a corned beef (commercially prepared) by boiling it inside a
boiling bag. Previously, boiling it resulted in a poorly seasoned
brisket. This time, I opened the bag, dumped in the included pouch
along with some salt, a tsp or so of liquid crab boil and a big pinch of
more pickling spice. That went into the refrigerator for a day. The
beef was boiled in its own juices only, inside the bag, to 180f. The
results were terrific. The bag was then opened, the meat removed and the
juices added to the water to do cabbage, onion and reds.
--
Nonny
If you think health care is expensive now,
wait until you see what it costs when it's free!

- P.J. O'Rourke

Steaming corned beef??
 

"brooklyn1" > wrote in message
...
> "Mark Thorson" wrote:
>> Sqwertz wrote:
>>> brooklyn1 wrote:
>>> > But nitrites add no flavor different from NACL.
>>>
>>> Speaking as someone who has made actually cured and smoked ham from
>>> scratch, both with and without nitrites, I can assure you that nitrites
>>> *do* change the flavor of pork. And everyone who's ever used it knows
>>> this.
>>
>> I've bought nitrate-free bacon and Spanish-style chorizo,
>> but I don't remember ever seeing nitrate-free ham.
>>
>> I'll have to keep an eye open for it.
>>
>>
> It's called "Fresh Ham"... should be readily available most everywhere
> shortly... roast fresh ham is a very popular Easter dish, the King of
> Pork... I never could figure out why anyone lusts after preserved ham when
> they could have unadulterated and lucious... anyone thinks a 12 pound
> cured ham is special has no beeswax bashing a 12 ounce can of SPAM, other
> than size really not a lick of difference. Anyone wanting to cook up a
> big batch of beans or pea soup and hasn't a ham bone just dice in a hunk
> of smoked Spam.
>
>
>

It's called the back leg of a hog, you ignorant ****shit.

It's just a hunk of meat. Kinda like a chicken breast. Tasteless, like
you. Worthless, like you.
With a proper cure (like you) it would be marketable.

Shut the **** up and crawl back into your hole. You've attained Kevin
status here already.

--
TFM®
Ua Mau Ke Ea O Ka Aina I Ka Pono

Steaming corned beef??
 

"Sqwertz" > wrote in message
...
> brooklyn1 wrote:
>> Anyone wanting to cook up a big batch of beans or pea soup and hasn't a
>> ham bone just dice in a hunk of smoked Spam.
>
> We need to start keeping track of these little gems in a book.


I'm running out of paper!

TFM®

Steaming corned beef??
 

Steve Calvin > wrote:

> Also nitrates and nitrites (last I knew anyhow) were causes of carcinogenic
> compounds (cancer causing agents) when cooked to a brown or blackened state.

Uh, we don't usually care about that. Those same reports tell us
that olive oil reduces carcinogens. So that's what we use to apply
our rubs.

-sw

Steaming corned beef??
 

On 2009-03-20, TFM® > wrote:
>
> I'm running out of paper!

got some cobbs? ;)

nb

Steaming corned beef??
 

TFM® > wrote:

> It's just a hunk of meat. Kinda like a chicken breast. Tasteless, like
> you. Worthless, like you.
> With a proper cure (like you) it would be marketable.

All Sheldon aside, pork really is pretty bland and tasteless.

But along with it's texture it makes for an awesome delivery system
for smoke, salt, and spice.

Nobody can possibly confuse a fresh ham + SPAM flavoring with the
myriad of real brined/cured/smoked ham products that we do at home.

-sw

Steaming corned beef??
 

"Sqwertz" > wrote in message
...
> TFM® > wrote:
>
>> It's just a hunk of meat. Kinda like a chicken breast. Tasteless, like
>> you. Worthless, like you.
>> With a proper cure (like you) it would be marketable.
>
> All Sheldon aside, pork really is pretty bland and tasteless.


I must reply to this. Commercial pork is bland, tasteless shit. The stuff
I get from Georgia, grown "down on the farm" is out****instanding!

TFM®

Steaming corned beef??
 

Sqwertz wrote:
> brooklyn1 wrote:
>> But nitrites add no flavor different from NACL.
>
> Speaking as someone who has made actually cured and smoked ham from
> scratch, both with and without nitrites, I can assure you that nitrites
> *do* change the flavor of pork. And everyone who's ever used it knows
> this.
>
> OTOH, you have never cured or smoked ham in your life.
>
> -sw

I second that

Steaming corned beef??
 

TFM® > wrote:

> "Sqwertz" > wrote in message
> ...
>
>> All Sheldon aside, pork really is pretty bland and tasteless.
>
> I must reply to this. Commercial pork is bland, tasteless shit. The stuff
> I get from Georgia, grown "down on the farm" is out****instanding!

Yeah - out standing in some field where I can't can't get to it.

=sw

Steaming corned beef??
 

On Thu, 19 Mar 2009 23:26:53 -0400, TFM® wrote:

> "Sqwertz" > wrote in message
> ...
>> brooklyn1 wrote:
>>> Anyone wanting to cook up a big batch of beans or pea soup and hasn't a
>>> ham bone just dice in a hunk of smoked Spam.
>>
>> We need to start keeping track of these little gems in a book.
>
> I'm running out of paper!
>
> TFM®

<snort>

your pal,
blake

Steaming corned beef??
 

TFM® wrote:

> I'm running out of paper!

For your bunghole, right?

Steaming corned beef??
 

Sqwertz wrote:
> TFM® wrote:
>
>> I'm running out of paper!
>
> For your bunghole, right?

I thought he meant rolling... <shrug>

Steaming corned beef??
 

"Steve Calvin" > wrote in message
...
> Sqwertz wrote:
>> TFM® wrote:
>>
>>> I'm running out of paper!
>>
>> For your bunghole, right?
>
> I thought he meant rolling... <shrug>

I am Cornholio! I need TP for my bunghole!

Are you threatening me?

TFM®

Steaming corned beef??
 

brooklyn1 wrote:
> "Mark Thorson" wrote:
>> Sqwertz wrote:
>>> brooklyn1 wrote:
>>>> But nitrites add no flavor different from NACL.
>>> Speaking as someone who has made actually cured and smoked ham from
>>> scratch, both with and without nitrites, I can assure you that nitrites
>>> *do* change the flavor of pork. And everyone who's ever used it knows
>>> this.
>> I've bought nitrate-free bacon and Spanish-style chorizo,
>> but I don't remember ever seeing nitrate-free ham.
>>
>> I'll have to keep an eye open for it.
>>
>>
> It's called "Fresh Ham"... should be readily available most everywhere
> shortly... roast fresh ham is a very popular Easter dish, the King of
> Pork... I never could figure out why anyone lusts after preserved ham when
> they could have unadulterated and lucious... anyone thinks a 12 pound cured
> ham is special has no beeswax bashing a 12 ounce can of SPAM, other than
> size really not a lick of difference. Anyone wanting to cook up a big batch
> of beans or pea soup and hasn't a ham bone just dice in a hunk of smoked
> Spam.
>
>
>

What the hell are you doing here, Shelly?

-dk

Steaming corned beef??
 

"Nonnymus" > wrote in message
...
> We just did a corned beef (commercially prepared) by boiling it inside a
> boiling bag. Previously, boiling it resulted in a poorly seasoned
> brisket. This time, I opened the bag, dumped in the included pouch along
> with some salt, a tsp or so of liquid crab boil and a big pinch of more
> pickling spice. That went into the refrigerator for a day. The beef was
> boiled in its own juices only, inside the bag, to 180f. The results were
> terrific. The bag was then opened, the meat removed and the juices added
> to the water to do cabbage, onion and reds.
> --
> Nonny
>

That would have to be very salty.

Steaming corned beef??
 

"DK" > wrote in message
...
> brooklyn1 wrote:
>> "Mark Thorson" wrote:
>>> Sqwertz wrote:
>>>> brooklyn1 wrote:
>>>>> But nitrites add no flavor different from NACL.
>>>> Speaking as someone who has made actually cured and smoked ham from
>>>> scratch, both with and without nitrites, I can assure you that nitrites
>>>> *do* change the flavor of pork. And everyone who's ever used it knows
>>>> this.
>>> I've bought nitrate-free bacon and Spanish-style chorizo,
>>> but I don't remember ever seeing nitrate-free ham.
>>>
>>> I'll have to keep an eye open for it.
>>>
>>>
>> It's called "Fresh Ham"... should be readily available most everywhere
>> shortly... roast fresh ham is a very popular Easter dish, the King of
>> Pork... I never could figure out why anyone lusts after preserved ham
>> when they could have unadulterated and lucious... anyone thinks a 12
>> pound cured ham is special has no beeswax bashing a 12 ounce can of SPAM,
>> other than size really not a lick of difference. Anyone wanting to cook
>> up a big batch of beans or pea soup and hasn't a ham bone just dice in a
>> hunk of smoked Spam.
>>
>>
>>
>
> What the hell are you doing here, Shelly?
>
> -dk


Looking for a good ol' country style ass whippin', would be my guess.

TFM®