Sliced ham VS Chopped ham!

[excelscior]

I recently purchased sliced ham that comes packed in those yellow and red paks. Then I saw chopped ham from the same company. The chopped ham was about 15 cents cheaper. So I bought one pak of each. My wife made herself a sandwhich with the sliced ham and I used the chopped ham. Hers tasted as it usually does. It was very good. The chopped ham on the other hand had a different flavor. Hard to describe, but it tasted like it had some additive. Visually the chopped ham had alot more fat nodules inbedded rather than the striations that the sliced ham had. Does anyone know of why chopped ham has a different taste and or texture than sliced ham? Thanks. laterz. :t

[DocEvi1]

:eek:

Stefan

[leprechaun_40]

Several reasons probably. Different parts of the pig, you know, parts is parts. Different curing methods and materials and additives.:eek:

[alondra]

my thought would be, the sliced, is easy to see what quality, where as choped, like hamburger can be anything, grade/ quality wise.

[Optimus Prime]

Chopped and Sliced, haha, in Manchester, chopped and sliced means exactly the same thing mate, i'm sat here thinking your a loony!

[j.m@talk]

Originally posted by excelscior
I recently purchased sliced ham ...............

Blah blah

Pigs is pigs!

The problem is?

Buy Pigs **** ya get pigs **** :D

Me I go 4 Cutlets :-@

[Billforce]

When I buy ham, I expect ham....as in pigs ****, but when you buy chicken nuggets, I am still trying to find which part of a chicken nuggets come from.:D

[Optimus Prime]

:D Good one Bill.

[mireland]

Originally posted by Billforce
When I buy ham, I expect ham....as in pigs ****, but when you buy chicken nuggets, I am still trying to find which part of a chicken nuggets come from.:D

I believe chicken nuggets are lips and ***holes! But hey as long as it doesn't TASTE like lips and ***holes thats ok isn't it!

:D

[ukulele]

Go get your own pig, then you know what you got. That canned stuff could be a pork flavored hotdog for all you know. :rolleyes:

[Imperion1]

Um, hotdogs come from various parts of a pig. Some parts can only be found on Fear Factor by the way.

Of course there are also chicken and beef flavored hotdogs.

[AllGamer]

Does SPAM count as Ham? :D

[Billforce]

Originally posted by AllGamer
Does SPAM count as Ham? :D

Not in Canada, they call it SPORK.

What scares me about hot dogs or other unknown origins like bologna is the FDA report indicates they are 60% saturated fat. UUUGGGGGGG

Too answer your question, chopped ham only has to contain a portion of ham, not 100%. So, you can only guess what the rest is?

[leprechaun_40]

Substance Posing As Meat = SPAM:D

[ukulele]

Hamburger is getting that way too. I recently bought a pound that was supposed to be 25% fat. I cooked it down and weighed both the fat and the cooked burgers. The fat weighed more! A neighbor works at the local market where it is packaged. She says they take lean ground beef from the butcher shop and add both fat and water before re-packaging it. The added water keeps it within legal guidelines.

[AllGamer]

Now in days, it's much safer to eat a Sausage Hot Dog, than any kind of Hamburger out on the streets stands (McD included :p)

but if it's homemade, then i rather have a super burger with everything :D :D

[ukulele]

Is baloney really just a big hot-dog or is there a secret baloney recipe that only Oscar Myer knows?

[Dracas]

Chopped ham is re-processed fat and pork bits, normally boiled to clean it up (thereby changing the flavor a bit, and solidifying meat particles in the fat), generally speaking it come from less-prime bits that go to the little oinker chop block, sliced ham on the other hand is made from higher quality bits and in some cases is actually shaved from water treated pork quarters.

Getting Sliced ham means you'll probably get less pig knuckle, gonads, organs, etc.. etc.. chopped ham, its pretty much a washed spam product (to bring down the salt content). Chopped ham also has a higher potential for spoilage, since in some cases it has bits of ham and pork in it that have been reprocessed 9 to12 times.

Sad thing is, this is pretty much true, I had a good friend working at a slaughterhouse and meat packaging company in Ohio, took a few tours, I never knew pigs could scream :)

[Optimus Prime]

You shouldn't kill a pig when it is frightened, it makes the meat harder to chew and not very nice to eat.

I couldn't work in a slaughterhouse.

[ukulele]

I thank you all for this incredible insight. I won't eat the stuff for at least a week. I swear. :D

[AllGamer]

Originally posted by Optimus Prime
You shouldn't kill a pig when it is frightened, it makes the meat harder to chew and not very nice to eat.

I couldn't work in a slaughterhouse.

So i guess we should send a recomendation letter to slaughter houses to kill the pigs when they are asleep :D

:t

[ukulele]

Originally posted by AllGamer


So i guess we should send a recomendation letter to slaughter houses to kill the pigs when they are asleep :D

:t

I hunt wild pigs occasionally. We use dogs here to catch them. The dogs are trained to grab the boars by the Mc Nuggets to force the pig to sit down. The hunter then uses a knife or gun to kill the pig. Now that's a terrified pig, and the meat is so tough it is best to cook the whole pig under ground for about 18 hours. It sounds cruel, but the pigs live a good life in the wild and don't spend their life in a cage like the grain fed pork in a market and a fast pig has a chance to get away, unlike those taken to a slaughterhouse.

[Dracas]

Oooh...sandroast pig, last time I had that I was at a Luau in Hawaii...goood stuff, goes great with a Mai Tai. I didn't believe you could actually roast a pig in the sand until I saw them do it :)

[AllGamer]

How do you go about Heating up the Sandy to roast the pig?

[gjimene2]

you burry the pig int he sand and then make a fire on top of it.

just like we do to some cows for a bbq


we dig, put the cow in there on top of some wood, and put wood on top of it with banana leaves and cover it up with a bit of sand/rocks and we set fire on top of it :)

YUM

[Dracas]

gjimene2 pretty much has the right idea, but the method varies in areas, in the case of the roast pig we had at the luau, 14 hours of bright tropical sun had heated the lower layers of sand up enough to slow roast the pig, otherwise they do what gjimene2 suggests and build a fire over it, which also lets you grill up some banana's and veggies to go with the pork hehe, good stuff, not something you'll get much of unless you live on the southern border or on a tropic island

Considering I live down in Sunny SD, should try it sometime, might make a tasty meal for one of our camping trips out into the desert lol :)

[ukulele]

No, No, No. You don't cook the pig with a fire on top. It is actually cooked with hot rocks. First you dig a hole about four feet deep and big enough to put the pig in. Then you line the bottom with river rocks of a special type that does not explode when heated up. Next you fill the hole with Kiawe wood ( it is called mesquite in the mainland). Next you burn the fire down to ashes and charcoal. The pig is cleaned, shaved, salted with sea salt and wrapped in Ti leaves and bannana leaves and tied up tightly with coconut sennent or manila cord. Often turkeys, chickens, sweet potatoes, taro root and lau laus are added before the final wrapping. Next you chop the trunks of several bannana stalks which are full of water and throw them on the hot rocks. Next you pile on bannana leaves and more Ti leaves. Then you lower the pig into the pit. You cover it with another pile of bannana and Ti leaves. Finally you cover it all with wet burlap bags and a canvas tarp and then cover it all with a few more feet of sand. This is done in late afternoon. The next day it is all dug up around noon and feast begins. The left over charcoal is gathered up for the finest barbecue charcoal in the known universe.

I actually cooked one in California for a wedding party and lacking Bannana leaves and Ti leaves I used corn stalks and fresh sage brush instead. That pig was perfect and not a morsel was left after the party. :)

[j.m@talk]

But who shaved the pig?

:eek: :eek: :eek:

[ukulele]

Originally posted by j.m@talk21.com
But who shaved the pig?

:eek: :eek: :eek:

This job you delegate to the bigger boys! Actually, we use a short piece of 3 inch steel pipe sharpened around one rim to shave the pig. It is best done when the pig is dead. :p

[j.m@talk]

You guys not got "Bic" yet? :(

http://www.bicworld.com/inter_en/bdd/product_shaving.asp?product_id=2

http://www.bicworld.com/images_upload/produits/Classic0.jpg

[gjimene2]

Like Dracas said, it depends on where you are from :)

That's why I said sand/rocks You have to heat up either one or the other :)

And if you are in a beach, the way Dracas said with using the sun is perfect :)

[j.m@talk]

Originally posted by gjimene2
if you are in a beach, the way Dracas said with using the sun is perfect :)

Need a dang large magnifing glass to, cook a pig tho' :eek:

[ukulele]

It'll work if you can get about 50 cubic feet of sand up to 500F to start with. A good sized pig is over 300 lbs dressed for the imu. The temperature starts to drop as soon as you get it buried. With only the sun to cook it it will spoil long before it is ready to eat.

[Dracas]

Sand is mostly silicon stuff, we all know how long it takes an unsinked AMD Athlon to heat up to 690 F and then cool off again LOL

Mmm...Ukulele sounds like he knows his stuff, I didn't get to watch the full preparation of the pig so he might be right gjimene2. However, it still stands that they do it differently in different places and regions, I hear they have a similar (but completely different) way of doing it on the French Polynesian islands.

All the same man, its awesome. And what a way to save on meal-prep gas and electric bills :D

[ukulele]

I hear they have a similar (but completely different) way of doing it on the French Polynesian islands.

The Hawaiians are from there. That is also where the pigs came from. Polynesians throughout the Pacific all cook it the same way, but might use different plants for the steam. The pig is actually cooked by steam and if any air gets in to fuel the fire the pig would be burnt to ashes. When that happens the cook takes a drive to Mc Donalds. :rolleyes:

[gjimene2]

I have cooked eggs in the sand before, it's fun.


But for pigs, I've put rocks on them. I've cooked them before.

[gjimene2]

Originally posted by Optimus Prime
You shouldn't kill a pig when it is frightened, it makes the meat harder to chew and not very nice to eat.

I couldn't work in a slaughterhouse.


Imagine how tought the meat will be if it's pissed when you kill it, roflmao.

[ukulele]

Originally posted by gjimene2
I have cooked eggs in the sand before, it's fun.


But for pigs, I've put rocks on them. I've cooked them before.

Any good cook knows that heat rises. Radiant heat also rises. One needs to consider efficiency among other factors.