the other day I made
Ravioli ( purchased ) w canned peas and country ham.
I have a ' solid ' supply of country ham , some from Fathers
some from Broadbent:
https://www.broadbenthams.com/Hickory-Baconp-Seasoning-Pieces_pp4-1-Lb-Pkgs/productinfo/110/
as far as Im concerned , the bacon pieces and ham pieces ( seasoning ) are very similar
they are salty and very very smokey
I doubt I could tell the difference
So I pulled out 2 1 - lbs packs for processing :
after removing most of the fat :
I got these fine dice. its a bit of a chore to get to this size dice. next time Il
de-fat , then cut into larger chunks , partially freeze and try using my cuisinart w a
very sharp blade , a few pulses at a time , the recall to get to about this size :
this is fine dice. these two packs were from Fathers , and I think Fathers has more fat on the
chunks then Broadbent.
so out of 2 lbs : ( 900 grams ) I got 500 grams of dice.
I plan to de-salt them in cold water , and tame some of the serious smokeyness
Im thinking of making a few small bags w a cube of ice or two in them
( easier to seal ) and SV the bags @ 130.1 for a few hours
know the dice won't get tender at that temp for so few hours
but just a desalting , and taming the smokiness
probably soaking them over night in the refrigerator w cold water
would accomplish the same thing.
