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Wm.Mike

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About Wm.Mike

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  • Location
    Middletown Ohio
  1. I made some turkey stock last Tuesday, but have not been able to can it till today. Will it be ok or should I toss it. Mike
  2. Ok some definitions It is all pork. Rear leg is what "ham" is made from. It is not ham until it is cured. Country ham is dry cured in salt and then hung to dry. City ham in cured in a salt brine. Both can be smoked. Cut the ham into two parts give you a butt ham and a shank ham. Pork butts come from the shoulder so pork butt, pork shoulder are the same also sometime called the collar. The lower part of the front leg is the picnic. Country ribs are pork butt cut into strips, it can also be cured for bacon. Most pulled pork is from the pork butt and picnic. Ham steaks, or pork steaks are pork butt cut into steak form. Mike
  3. Isn"t this just like "stock" making. I use carrots, onion, celery, meat bones and some seasoning, cook for hours till thick then can. Mike
  4. Hi I canned some chicken breast last night and have a question. I raw packed qt jars with skinless chicken breast with no extra liquid and cooked for 90 min @ 10lb. After they cooled overnight I noticed that the jar only are half full of broth. Will the chicken above the liquid be ok? Thanks Mike
  5. Violet Why not use fresh onions and garlic? Mike
  6. Hi and welcome Michael!

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