Billy Bear Delicious Slices of Pork Sausage Cured and Cooked, 100g

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The weather service added: “In the past haloes and other such atmospheric phenomena were used as an empirical form of weather forecasting before the development of meteorology. There is some degree of truth in this. Billy Bear ham has a special place in the hearts of those who grew up in the 90s. It was a staple in many lunchboxes and introduced children to the joy of picnics. The ham was made by the Feldhues family, who owned a traditional butcher shop in the town of Metelen in Westphalia, Germany. The company claims that they are the only food company that can prepare meat products like they do, and their process is a secret. They have a food factory and an engineering firm called Feldhues Tech in Germany that designs and builds production lines used to manufacture Billy Bear and Roll. Only two of these production lines have ever been built – one in Germany and the other in Clones. i dont buy billy bear ham (or princess ham or anything) but ONLY coz of the cost - its is stupidly high for what it is One comment reply reads: “It’s just ham – we put faces on it so that the little sh**s will shut up and eat their sandwiches.”

Have you ever wondered what’s in your sandwich meat? Specifically, the beloved Billy Bear ham with its cute little face? So I hatched a plan to turn the hind quarters into ham. I made sausage and bear shank stew and I was satisfied that bear was OK, if you were willing to spend the extra time making it that way. Process your animal as usual keeping the hind quarter intact with the bone. Cut off the shanks and save for stew meat or Osso Buco. Tie with butchers string around the meat to keep it compact during the brining and smoking process.Heat up brine until the salts are dissolved. Add any other spices and seasonings at this time. Let brine cool in refrigerator before injecting into meat Submerge the hog ham or hams in the brine and refrigerate for 3-5 days, or about 8-12 hours for every pound. Another said: “As a student I worked on the deli counter of a major UK supermarket that sold the Billy Bear version of this meat. Most of the conversations round this were kids asking their parents to buy it, then the parents saying no because you don’t actually like the taste of it. Great marketing ploy – sell you something the kids wont eat.”

Sides is joining the collection of food and drink outlets in Halle Place, where their neighbours will include Barburrito, Archie’s and PizzaLuxe. This bear was quite delicious, I wished I had more. I treated the hunters at the camp I was cooking for to some thin sliced bear with a drizzle of a smokey balsamic reduction I had worked up. Very delicious I also made Red curry bear with rice. Oh my, that is a winner also. (Recipe coming soon) Finally, yeast extract is added to enhance the flavor of the ham. Overall, while some may criticize Billy Bear ham for its low pork content, it’s important to note that it contains a variety of other ingredients that are necessary for its taste and texture. The Nutritional Value Of Billy Bear HamIt’s interesting to note that the Feldhues family, who owned a traditional butcher shop in Germany, were the ones who came up with the idea of meat slices with designs. In the 1960s, they started producing sausages with designs and eventually built their first production plant in their hometown in 1978. In general when brining for every two pounds of meat you need to brine it one full day or more. But when making a ham from scratch brine it for 7-10 days, or longer, in a container that fits into your refrigerator. It needs to keep refrigerated. I reached Harrods just before the doors opened at 10 am and stood among those eagerly waiting to burst through the department store, which is home to luxury bags and jewellery galore. But, bedazzled accessories were not on my shopping list – I was in pursuit of an edible bank breaker. Salt replacers such as potassium chloride and sodium gluconate are added to reduce the amount of sodium in the product. Spices are added for flavor, while antioxidants such as ascorbic acid help to prevent the ham from spoiling. Stabilizers like diphosphates help to maintain the texture of the ham, while preservatives like sodium diacetate and sodium nitrite help to extend its shelf life.

The unique design of Billy Bear ham, with its cute and friendly face, made it particularly appealing to children. Many kids specifically asked for Billy Bear ham in their sandwiches and refused to eat any other kind of ham. We use RecTec pellet smokers/grills for all of our outdoor cooking and all of our wild game is processed using Made With Meat equipment. Prepare the bear ham by removing the fat cap and much of the other surface fat. (Keep the fat for rendering. Bear fat is great for frying potatoes, making biscuits and even waterproofing your boots.) pound bone-in bear shoulder or ham, or you can debone and roll the ham if you prefer a boneless cut. Brine

Add wood chips to the pan and raise the temperature of the smoker to 180°. Close vents halfway and smoke until the ham’s internal temperature reaches 155°. Time will vary depending on a number of factors, including outside temperature. This ham took about 10 hours. Using a syringe or marinade injector, pump the brine into the bear ham at several locations. Be sure to get the needle down the bone while pumping. For many adults who grew up in the 90s, Billy Bear ham was a staple in their childhood diet. It was a fun and exciting addition to their lunchboxes and picnics, and siblings bonded over the joy of tearing apart a bear made of ham with their teeth. Remove ham from brine and pat dry, keep in fridge uncovered for about an hour. Dry smoke at 140F for 10 hours (my smoker does not get any hotter). Heavy smoke with apple chips for additional 2 hours. Total smoking time 12 hours

The best traditional food at Manchester Christmas Markets 2023, where to find it, and what it will cost youFrom its origins in a traditional German butcher shop to its popularity among Irish children, Billy Bear ham has become a staple in many households. i would rather DD ate something than nothing & im not sure the school would be happy if i sent her in with chocolate spead or jam sandwiches every day (even the jam cant have bits or lumps) Submerge the bear ham in the curing brine. Using a marinade injector, pump the ham full of the brine. Pay particular attention to the center of the ham and the areas along the bone. Inject the ham in several places. While you can’t pump to much brine into the meat, you can definitely pump to little. I keep injecting the meat until I see brine push out of the injection holes around the probe as I pump more into the meat.