Lies My Teacher Told Me -
Everything Your American History Textbook Got Wrong
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Tuesday, 16 May 2023
quote [ Hearty, mouthwatering pastrami, corned beef, and brisket sandwiches paired with knishes, black and white cookies, New York cheesecake, and more! ]
Come on down to Mookie's New York Deli in beautiful downtown Cary, North Carolina to eponymously celebrate the biological expulsion of one of our very own!
I don't live anywhere near Cary, North Carolina, but if I did, I'd be there.
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lilmookieesquire said @ 11:27pm GMT on 20th May
Nope. Aged for 2 years. Got it from a butcher in Santa Cruz. Put it in a tub of salt for like a month. I smeared it with fat and pepper. Then hung it in a humidity / temperature controlled freezer for… two years. It was a bit humid in there so I hung a salt block to absorb the humidity as well as let the dehumidifier run.
I had an inkbird humidity controller hooked up to a humidifier and dehumidifier. I had a small fan blowing air 24/7 and had a inkbird temp controller that would turn the condenser on when it got too hot. It hung in there for two years.
I had a small maybe-mold issue at the beginning but I wiped the spot with vinegar. Never had a problem after that. I think it was probably salt accumulation on the skin.
For the record any bit of skin was super gross but the meat itself was quite nice. The only issue is, once you cut into it, you have about a month or so to eat an insane amount of ham. But like, I ended up vacuum sealing and freezing a lot of it. Kind of ducked up the texture, but was still tasty enough.
It’s way easier/cheaper to just pick one up at Costco - but it was an extremely fun learning experience, a great conversation starter, and no one died (except the pig. Sorry piggo.)
lilmookieesquire said @ 11:29pm GMT on 20th May
Nope. Aged for 2 years. Got it from a butcher in Santa Cruz. (Edit: make sure to squeeze the blood out of the arteries and washed it with salt and water. Then…) Put it in a tub of salt for like a month. I smeared it with fat and pepper. Then hung it in a humidity / temperature controlled freezer for… two years. It was a bit humid in there so I hung a salt block to absorb the humidity as well as let the dehumidifier run.
I had an inkbird humidity controller hooked up to a humidifier and dehumidifier. I had a small fan blowing air 24/7 and had a inkbird temp controller that would turn the condenser on when it got too hot. It hung in there for two years.
I had a small maybe-mold issue at the beginning but I wiped the spot with vinegar. Never had a problem after that. I think it was probably salt accumulation on the skin.
For the record any bit of skin was super gross but the meat itself was quite nice. The only issue is, once you cut into it, you have about a month or so to eat an insane amount of ham. But like, I ended up vacuum sealing and freezing a lot of it. Kind of ducked up the texture, but was still tasty enough.
It’s way easier/cheaper to just pick one up at Costco - but it was an extremely fun learning experience, a great conversation starter, and no one died (except the pig. Sorry piggo.)
<-- Entry / Current Comment
lilmookieesquire said @ 11:27pm GMT on 20th May [Score:1 Insightful]
Nope. Aged for 2 years. Got it from a butcher in Santa Cruz. (Edit: make sure to squeeze the blood out of the arteries and washed it with salt and water. Then…) Put it in a tub of salt for like a month. I smeared it with fat and pepper. Then hung it in a humidity / temperature controlled freezer for… two years. It was a bit humid in there so I hung a salt block to absorb the humidity as well as let the dehumidifier run.
I had an inkbird humidity controller hooked up to a humidifier and dehumidifier. I had a small fan blowing air 24/7 and had a inkbird temp controller that would turn the condenser on when it got too hot. It hung in there for two years.
I had a small maybe-mold issue at the beginning but I wiped the spot with vinegar. Never had a problem after that. I think it was probably salt accumulation on the skin.
For the record any bit of skin was super gross but the meat itself was quite nice. The only issue is, once you cut into it, you have about a month or so to eat an insane amount of ham. But like, I ended up vacuum sealing and freezing a lot of it. Kind of ducked up the texture, but was still tasty enough.
It’s way easier/cheaper to just pick one up at Costco - but it was an extremely fun learning experience, a great conversation starter, and no one died (except the pig. Sorry piggo.)
