Creamed dried ham...something new!

[shellbellc]

So I do grocery delivery to the house occasionally and recently tried a company called fresh direct, which is based near NY City, but has delivery down here. They have very good meats. Two weeks ago I saw this stuff called farmers ham. As soon as I saw it and tasted it had the same properties as dried beef. I immediately thought of creamed dried beef but with ham...made it tonight. Not much difference, was hoping for more ham flavor...it was still very good and we'll make it again!


















I'd like to find out the process for this!

[Mark R]

Mmmmmm, looks like SOS to me, with ham butt.... Mmmmm!

[Deerspy]

Ill take mine with biscuit please

[Fishawn]

Very cool! My mom used to make chipped beef on toast for me and bro when we were kids. We loved it, but have not had it in years. Looked similar to what you made..... .... Nice!!!

[Richtee]

Interesting... I'd bet it's a classic "country cured" ham, given it's apparently low moisture content. Did't have a "bacony" flavor fried out? Kinda?

[curious aardvark]

yep definitely looks like a traditional long period dried ham.

The transparency is a classic indication of that.
It's explained in mcgee - but you only get that with a long cured ham.

The Effects of Salt In addition to protecting hams from spoilage as they mature, salt contributes to
their appearance and texture. High salt concentrations cause the normally tightly bunched protein filaments in
the muscle cells to separate into individual filaments, which are too small to scatter light: so the normally
opaque muscle tissue becomes translucent. The same unbunching also weakens the muscle fibers, while at the
same time dehydration makes the tissue denser and more concentrated: hence the close but tender texture

for anyone who hasn't downloaded the cookbook collection yet.
click here

has prc files for kindle - but can also be opened with coolreader on any android device. If you can get coolreader on apple ios - then it'll open them there as well.
Can't remember if I included the pdfs in that file or not
(just checked and yes it's got both prc files and pdf files :-) )

Everyone who has even the slightest interest in food should have a copy of Harold mcgees 'on food and cooking'.
Not exactly a cookbook - but probably the most comprehensive and interesting book ever published on food.

[barkonbutts]

Oh yeah good eats! that is some good Sh** on a shingle!!

[Bearcarver]

Looks Great from here, Shell !!!

Might be better if heated less before mixing the cream in. Just a thought.

The Dried Beef doesn't get heated at all, except with the cream mixture.


Bear

[shellbellc]

Looks Great from here, Shell !!!

Might be better if heated less before mixing the cream in. Just a thought.

The Dried Beef doesn't get heated at all, except with the cream mixture.


Bear

WHAT??? We always fry the dried beef in butter before adding the cream. This ham I did get too done, walked away for a little bit too long.

So we fry the meat in butter, then sprinkle with flour, then let that flour brown just a bit then slowly add cream (milk). Then just let it slowly cook to thicken. I've never had creamed dried beef with unfried beef!!

[Richtee]

I've never had creamed dried beef with unfried beef!!

That's how I have always had SOS... just chopped and tossed in the base...

[shellbellc]

I guess I will have to try it unfried, but I think the frying brings out a bit more of the flavor...well I have another pound of it sitting in the fridge so I can try it that way.

Here is a link to the web site for the company that makes it, Schaller & Weber
It's actual name is Bauernschinken. In their description they say it's similar to prociutto, I think they mean prosciutto. And I guess maybe it is, but I initially thought dried beef similarities. I can't imagine what Italians would think if I suggested frying up some prosciutt and adding it to cream to pour over toast or biscuits!

http://www.schallerweber.com/product/bauernschinken/

[Bearcarver]

WHAT??? We always fry the dried beef in butter before adding the cream. This ham I did get too done, walked away for a little bit too long.

So we fry the meat in butter, then sprinkle with flour, then let that flour brown just a bit then slowly add cream (milk). Then just let it slowly cook to thicken. I've never had creamed dried beef with unfried beef!!

The Dried Beef has already been cured, cooked & smoked pretty hard, so you can eat it cold in Sandwiches. My Family & My Wife's family always throws the Dried Beef in last, then all it needs is to warm up in the cream before putting onto the toast-------And-------It's not often that both families agree on something. Must be the PA Dutch in them ALL !!!

I have fried Store Bought Knauss' Dried Beef for a snack one time, and all it did was get hard, dry, and salty.


Bear

[RowdyRay]

All my mom ever did was break it up and throw it in. Unfortunately she would also add asparagus. Most kids are not fans of asparagus. We did call it S.O.S. behind her back. Lol.

I would think yours tastes more like bacon after frying.

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[Bearcarver]

All my mom ever did was break it up and throw it in. Unfortunately she would also add asparagus. Most kids are not fans of asparagus. We did call it S.O.S. behind her back. Lol.

I would think yours tastes more like bacon after frying.

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LOL---I hated Asparagus when I was a kid, along with Broccoli, Cauliflower, and Endive!!! I'm still not crazy about Asparagus & Endive!!!

My Buddy told me it takes 2 years to grow Asparagus. I told him it wouldn't bother me if it took 10 years.


Bear

[shellbellc]

You know what's funny Bear is that my family is PA dutchie but definitely fry the beef. I know it's cooked already, but it's just something we do. And I guess I do it because my parents did it that way and guess why they did it?
Hmmm...maybe because we are Brethren and not Mennonite!

We also make a snack with dried beef, mix cream cheese and horseradish and spread on a slice of meat, then roll up and cut into like inch long pieces. Great party app. (Do the same thing with lebanon bologna too)

I'll have to try it not fried, but I keep thinking a little carmelization on the meat make it more flavorful.

I over cooked the ham in the picture above for sure, maybe just a light fry I'll try!