Yesterday's Ham and Today's Rullepolse

Discussion in 'Cooking Forum' started by SeniorCoot, Feb 18, 2007.

  1. SeniorCoot

    SeniorCoot Elite Refuge Member

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    Wild hog ham I brined all week and smoke/cooked yesterday came out very good except that I didn't rinse outside enough and it was a bit salty.Inside just fine.
    Today I am going to cook up a Rullepolse(Danish luncheon meat) that i made yesterday and brined over night. It's made from flank or round steak pounded and seasoned then rolled around a pork tender and tied. Some recipes call for brining so I did it for about 24 hrs and then youn simmer it for 3 hrs,weight down,cool and slice thin for crackers or a sandwich. Forst time I've tried this one so we'll see what happens. I actually bout first beef in well over a year. Wife was agast at price--HAA what about price of wild?? At least it's hidden.
     
  2. Coho

    Coho Moderator Emeritus Moderator

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    Well? How was it?
     
  3. SeniorCoot

    SeniorCoot Elite Refuge Member

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    Rulleposle-Very good-- Nex ttime I'll try it with out brining --think the flavor of seasonings will come through and it might be moister-- it really looks good sliced and laid on lettuce --also good with apple/ cranberry chutney.
    Ham-Super- again i know why we don't use store bought hams.
     

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