Oct 31, 2013 · What little meat on top of the aitch bone is not enough to worry about, and the bone itself is much slower to cure than the meat underneath it into the center of the ham, so …

Nov 2, 2013 · The aitch (or pelvic) bone at the bottom, the femur bone in the middle, and the hock bones at the top. This describes removing the bottom and top bones, leaving the femur in; but …

Sep 16, 2017 · A 28 lb. fresh pork roast from a 1/2 hog I bought. Time to turn it into ham. I decided to remove the aitch (hip) bone to make it easier to inject my brine along the bone and …

Jan 19, 2025 · Butt has one BONE (called aitch bone IIRC) and it's a son of a gun to try to cut out BEFORE cooking. Once a bone-in butt is cooked, that bone just pulls out by hand. Pork LOIN …

Mar 17, 2017 · The bottom bone is the Aitch bone (pelvic) I removed the top bone, the hock, prior to curing so it would cure by itself. I left the femur and aitch bone inn the leg while curing, then …

May 16, 2010 · Other than calling it dinner, what do you call a 5 pound t-bone? Told the guy at the mexican market I wanted a thick t-bone, and what he handed over was this 5 pound t-bone …

Apr 14, 2013 · Here is the deboned half roast. The roast was about 2 1/2 lbs after the bone was removed. I threw the bone into a freezer bag and into the freezer; it will be used for stock at a …

Mar 1, 2010 · You have now added about 28 oz. of brine to the leg, or about 10% of it's weight all in and around the 3-bone structure of the ham. Now, the meat can cure from both the outside …

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Sep 15, 2013 · Pelvic (aitch bone) suspension dramatically increases tenderness, particularly of the high value leg muscles, compared to hanging carcases from the achilles tendon (Figure 1). …