Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!
I used to cook small, shop bought, ham joints in a pressure cooker years back.
As far as I can recall there was no noticeable difference from just simmering,except it was a lot quicker.
Interesting really,as the internal temperature of the ham must get well over that recommended.
Give a man a fish,and you feed him for a day.
Teach a man to fish,and you won't see him again for the rest of the season.
Did that make it drier Phil,or was a texturel problem?
I wish I could recall exactly what mine were like
On one hand you might think that the increased pressure would force more moisture into the tissue,but on the other hand there's the increased temperature to take into account.
Will be interesting to see how Jim gets on with his "experiment"
Give a man a fish,and you feed him for a day.
Teach a man to fish,and you won't see him again for the rest of the season.
It was a long time ago. If I was to try it now, I'd go easy on the length of time at pressure; it's so easy to overcook things in a domestic pressure cooker.