Cooking Question

[4588686]

Once I've tenderized my ham should I then kneed salt into it? Or is there already enough salt from the smoking process? Do they even still pack it with salt or is that method now antiquated?

[Lil Red]

knead.

[4588686]

[quote name='Lil Red' timestamp='1343601087' post='2460058']
knead.
[/quote]

Please stay on topic. I'd like to keep this thread from getting derailed

[Lil Red]

well, it's very important for context.

kneed:
[img]http://www.americanpankration.net/wsd/photos/girlpics/getting%20kneed.jpg[/img]

versus knead:
[img]http://0.tqn.com/d/mideastfood/1/0/C/-/-/-/pitastep5.jpg[/img]

[MIKolbe]

unless you're making a salt lick, you rarely need to add salt to ham.

[Winchester]

That's not how salt licks are made.

[IcePrincessKRS]

[quote name='MIkolbe' timestamp='1343601392' post='2460064']
unless you're making a salt lick, you rarely need to add salt to ham.
[/quote]

This. Unless you bought the nasty sweet variety, in which case, trash it and buy a different brand.

[4588686]

[quote name='Lil Red' timestamp='1343601305' post='2460063']
well, it's very important for context.

kneed:
[img]http://www.americanpankration.net/wsd/photos/girlpics/getting%20kneed.jpg[/img]

versus knead:
[img]http://0.tqn.com/d/mideastfood/1/0/C/-/-/-/pitastep5.jpg[/img]
[/quote]

I know what I said. Obviously you know nothing about Southern cooking.

[Lil Red]

obviously.

[PadrePioOfPietrelcino]

I personally would not add more salt for smoking.

[Papist]

I think you really knead to do it.

[Amppax]

[quote name='Hasan' timestamp='1343603825' post='2460072']
I know what I said. Obviously you know nothing about Southern cooking.
[/quote]

OR southern hospitality.

[inunionwithrome]

A lot of the hams are already quite salty. I would not use the additional salt unless you want to run to the lou quite often through the night

[elizabeth09]

When needed, if you ask me