Thank you!
I was just reading the tenderbelly link when you posted, but worried it sounded a bit like an ad. I have smoked meat in the past, and usually end up using a nitrate or nitrite of some kind, but I’ve forgotten why.
ETA Thank you so much for the Serious Eats links ( I’m still a bit of a Serious Eats fan girl).
I’d love a few “cooking for one or two” suggestions. I love these recipes, but I’m wondering what I can adjust if I only need 4-6 slices.
“Transfer to oven and cook until ham reaches 120°F (49°C) in the center, about 2 1/2 hours” .
“Preheat sous vide cooker to 140°F (60°C). Add ham and cook for at least 3 hours and up to 8 hours”
Why, if it’s fully cooked? How could I translate to cooking some slices sous vide?
I’ll probably try to experiment a bit with sous vide and glazing a few slices. I really wanted the bone!
