Not to mention the BRT abbreviation, which we all know according to Bob, makes you a d bag.
I’m sure you’ve heard of Canadian Bacon?No way, too lean. That cut is meant for pork jerky only.
I’m sure you’ve heard of Canadian Bacon?
Bill, my issue is i want something like a whole ham but fresh. Im wondering if a boneless fresh ham is like a boneless cured ham or is it going to fall apart after i cook it. Im tired of asking this question. Noboduy seems to know the answer and just throws their two cents and gets mad when i tell them they are not helpful. Oh well.FWIW This kind of thing is simply a "Leg of Pork" here and it is roasted, bone in or bone out depending on your preference.
I suppose that removes the confusion of what is, or is not a "ham". Having been a member of the site long enough, and having read well enough, and having paid considerable attention to regional terminology and customs on the great US of A, just calling it a "Leg of Pork" IMHO solves a few issues.
Bob... Yes, go buy one. If you don't feel like boning one out yourself it's worth it because removing the bone for a butcher is pretty easy and they truss it up pretty well.
You will get roast pork just like you've described you want and you'll be very happy. It has sufficient fat content for your purposes but can become a bit dry if you go overtemp. Recommending 165F as an absolute maximum IT and a good rest will give you what you want and you can can carve it up without having it fall apart. I have done hundreds, bone in on a Weber Kettle and in a plain old oven (not the entire leg) and a few on the offset when I had one... The entire leg. It's a lot of meat. It will feed the family for a week.
Hope that helps.
Cheers!
Bill
Yes i have heard of Canadian Bacon. I have made it. It was not made from Garbage pork Loin.
FWIW This kind of thing is simply a "Leg of Pork" here and it is roasted, bone in or bone out depending on your preference.
I suppose that removes the confusion of what is, or is not a "ham". Having been a member of the site long enough, and having read well enough, and having paid considerable attention to regional terminology and customs on the great US of A, just calling it a "Leg of Pork" IMHO solves a few issues.
Bob... Yes, go buy one. If you don't feel like boning one out yourself it's worth it because removing the bone for a butcher is pretty easy and they truss it up pretty well.
You will get roast pork just like you've described you want and you'll be very happy. It has sufficient fat content for your purposes but can become a bit dry if you go overtemp. Recommending 165F as an absolute maximum IT and a good rest will give you what you want and you can can carve it up without having it fall apart. I have done hundreds, bone in on a Weber Kettle and in a plain old oven (not the entire leg) and a few on the offset when I had one... The entire leg. It's a lot of meat. It will feed the family for a week.
Hope that helps.
Cheers!
Bill
Noboduy seems to know the answer and just throws their two cents and gets mad when i tell them they are not helpful. Oh well.
Or just don't respond if it's not the solution you are looking for. People honestly trying to help getting insulted. Gee I cant imagine why they would be upset let alone ever try to help again. My two cents.
I think these folks disagree with you. But what do they know. But you be you and show the rest of us.
Canadian bacon is made from pork loin, which makes it much leaner than American side bacon, which is made only from the pork belly. This gives Canadian bacon a different texture that is closer to a thick slice of ham than cured bacon most people are familiar with.Oct 5, 2020
What Is Canadian Bacon? | Jones Dairy Farm
boneless pork loin
Canadian bacon comes from boneless pork loin and is typically cured, smoked and sliced into rounds. Canadian bacon is so named because it originated in Canada, but it is also known as back bacon or rashers. It's often served in classic eggs benedict and used to top Hawaiian-style pizza.Aug 3, 2023
What Is Canadian Bacon? | Cooking School - Food Network
foodnetwork
The bottom line: American bacon comes from fatty pork belly and is assertively seasoned with salt and sugar before being smoked. Canadian bacon is made from lean pork loin and is much milder. NORTH OF THE BORDER: Canadian bacon is leaner than American bacon.
What Is Canadian Bacon? | Cook's Country - America's Test Kitchen
americastestkitchen.com