“There is no real ending. It’s just the place where you stop the story.”

― Frank Herbert

Tuesday, October 15, 2013

Fall, nice day and the quiet is resonant.

Country hams are outstanding because you can keep them in non-refrigerated spaces and they stay good. You can eat country ham sliced and fried, or you can use it to cook with other things to give them additional flavor. Even the bone makes wonderful lima bean soup and then the dogs can gnaw the bone. Nothing has to be wasted.  I put these pictures on the blog because I have had a few questions about country ham.



   Stadler's is one of the best.  It costs a little more, but it has been hickory smoked and cured,  and they are delicious.  All the little country stores up here sell this kind of ham, but it's best to go to the grocery store in town because the prices are lower.



It's a Tuesday but it really seems like Sunday it's so quiet.  In a bit I am loading up in the truck and running into town to pick up a few supplies.  I won't be worrying about replacing anything expended over the weekend till later in the week, because that will require a trip up across the state line to a grocery outlet store.


I went out this morning to have my coffee on the porch.  You couldn't ask for a more beautiful day. The temperature is in the mid fifties, and the humidity is only about 40%.  Perfect weather.



You can't really tell it from this picture, but Sam the Dog is sleeping on the straw doghouse. It's a solid square of hay bales, with another bale spread inside for a floor then topped off with hay bales over boards for a roof. The entrance is screened from the wind, so they can all get in there and snuggle together and be warm despite very cold weather. Time to build this years hay dog house.  I'll try to get it done this week.

Things continue to go well.




22 comments:

  1. I have not had a country ham in forever. I need to fix that.

    ReplyDelete
    Replies
    1. I'm sure they have them out your way. Two slices of country ham fried, two eggs fried hard, some grits and red eye gravy, and coffee. That's the way to start the day.

      Delete
  2. Your Gray tiger Tabby looks just like one of our new addition kittens.

    I would replace the used stuff soon. This thing looks like it may go down before too long.

    ReplyDelete
    Replies
    1. I was just watching the news and Fox was basically saying the Republicans have caved in completely and Obama is declaring a complete victory. I will probably go over to the Grocery Outlet tomorrow.

      Delete
  3. Harry,
    Good post. I need to get one of those and try it. How long do they store unrefrigerated?

    I prep DAK ham in the 1# tins. Tastes poorly alone but mixes well into other base substances like rice, beans and soups. Plus I have ham base to smoke em up flavor wise.

    On another note, please read this important article at zero hedge. President stompy feet is in a snit again and it's not going to be pretty in the cities if this goes down. Once again, he's trying to foment riots and disorder which, is exactly what his Cloward-Pivens strategy dictates. You may have that clan of visitors right back up there as shtf.

    Foodstamp Program Shutdown Imminent?
    http://www.zerohedge.com/news/2013-10-15/foodstamp-program-shutdown-imminent

    ReplyDelete
    Replies
    1. SnW, they will keep indefinitely in a cool, dry place. I've kept them up to a year but have always eaten and replaced them within that time frame. Out of curiosity I'll do some research and see what the longest storage time I can find is.

      I keep DAK hams too. I had one go bad in the can one time, for reason I could never figure out but perhaps it was not properly prepared when they canned it. Just that once, though. DAK ham is good cooked up with cabbage, or potatoes, or Hopp'n John, or just with black eye peas and such.

      If the food stamps go off line everybody can hold on to their derriere, as the glitch with the cards this past weekend would seem to indicate.

      Delete
  4. I just got back from NC today, weather is turning nice though.

    ReplyDelete
    Replies
    1. It's a nice day all around. Supposed to rain here on Wednesday though.

      Delete
  5. I like ham in split pea soup. I never grew up having it, but as an adult I made it once, and enjoyed it. My son Mica took some to school, and someone made fun of him. He said, "It's melted witches skin." They laughed, and stopped making fun.

    ReplyDelete
    Replies
    1. That boy has a vivid imagination! I expect that gave the kids at school something to mull over. ;-)

      I love split pea soup. I buy the dehydrated soup, add my own ingredients, and cook it in the crock pot.

      Delete
  6. Country Ham!!! It;s been too long since I've had one. It got my mouth a waterin'

    ReplyDelete
    Replies
    1. Everybody should have at least one in the pantry. Man does not live by bread alone!

      Delete
  7. G'day Harry,

    You read my mind, I was just about to ask what a country ham was. Kind of sounds like it is similiar to Italian Proscuitto ham, when i was over there 2 years ago every cafe or bar seemed to have one on the counter noumnted on a nifty frame so you could turn it and slice bits off, I ate about 5 years worth of my normal consumption if salami proscuitto in 3 weeks!

    Over here the only place you can find proper smoked hams is in the poncy "organic delicatessans" and of course they cost an absolute fortune

    ReplyDelete
  8. Hey, Sgt. Glad you came by, I was wondering how you were doing "down under."

    It is a bit like Proscuitto, although usually we don't slice it as thin and I think it's saltier.

    Smoked hams are common here in the South, and there are different kinds. Virginia ham, for instance, is not as hard as Country Ham but it doesn't keep as long either.

    I would guess the nearest organic delicatessen near here would be in Chattanooga, TN. We get over there maybe once every few months now, but luckily we can get country ham right in our little town.

    ReplyDelete
    Replies
    1. Not doing too bad, sorry for the bad spelling & grammar in my last post! Should put on my reading glasses. I am going to do some searching & see if I can find some hard smoked hams that I can afford to buy.

      The most popular time for whole hams in NSW is Christmas time, as it is so hot in December most families have a hot & cold Christmas lunch. We often have hot turkey cooked in the BBQ along with cold chicken, ham, salad & baked potatoes & pumpkin. probably sounds a bit strange to you! Sometimes I get a couple of kilos of prawns and we have them as well.

      Delete
    2. Nobody worries about misspellings in a comment. It's like talking, you just get to thinking faster than your fingers can keep up on the keyboard. Actually the spread you described sounds very appealing. I like shrimp too. I don't think I've ever had baked pumpkin, only pumpkin pie.

      Delete
    3. You have to try baked pumpkin it is delicious, make sure it is just startling to go crispy as it tastes best like that. My favourite baked meal is what we call a baked dinner, this is roast leg of lamb with baked potatoes, pumpkin, sweet potatoe, peas or beans, covered in dark gravy and lots of mint sauce.

      When I was growing we had this meal every sunday for lunch, in fact just about every mother would make this on a sunday, you could smell the aroma of baking coming from every house in the street!

      Delete
    4. I have never had mint with meat, but I would give it a try. I don't think anyone bakes pumpkins in the states but I could be wrong. I wouldn't be averse to trying that meal you described at all.

      Delete
  9. We have two country hams that we processed ourselves. They are hanging in our kitchen/breakfast area in cheese cloth sacks and have not spoiled. they are not sliced at this time. I know they are supposed to be moldy when we open them and as long as they smell OK, especially by the bone, should be good. Nevertheless, I thought I'd let my husband try the first serving. In a couple of days, if things go well, I might try some.

    ReplyDelete
    Replies
    1. I have a book that has a chapter on smoking hams. I should try the process because wild hogs are everywhere here and would be even more obtainable than venison if I had to hunt. The hams you buy at the store don't have mold on them but they will develope it if they hang long enough. Then you just trim it off. I bet Bird would like the trimmings if you cut them up small for her.

      Delete
  10. Is that a Carcano above the fireplace?

    ReplyDelete
    Replies
    1. No it's a German model 1888 converted to 8mm Mauser by the Turks at the Ankara arsenal in 1936.

      Delete