A Cured Meat Guide for Everyone
The two most common methods of curing meat are first the brine or sugar cure process and second the dry-curing process. For general farm use the brine cured process is the better. It requires less time, less effort and not such an exacting place for the work. On most farms it is impossible to secure a desirable place in which to do the dry-curing as the meat is exposed to rats, cats, flies and other insects. The dry-curing requires considerable time to rub and salt the meat at different times while the only attention that is necessary for brine-curing is to properly prepare and pack the meat in the vessel and prepare the brine for it.
This section describes general methods of food preservation. For detailed canning, freezing, drying, or root cellar storage procedures, look in the chapter that covers that food for grains, Chapter 3 for herbs, Chapter 5 for fruits, Chapter 6 meats, Chapter 8. For vegetables, look in Chapter 4 pickles are mostly discussed under Cucumbers and sauerkraut making under Cabbage in that chapter. In-Ground Storage Some people say you should leave most of the root vegetables in the garden during the winter, even after they're grown, rather than using other preserving methods. Parsnips and salsify are about the be t for that they're often left in the ground over winter with a mulch over them. But I tried that and despaired. Every time I wanted something out of the garden, the ground was either frozen so solid that I couldn't dig it up, or it was so wet and muddy that I could barely manage to pull my legs back out of the garden soil, much less bring an armload of vegetables with me. If the...
Of course many farmers never attempt to smoke their cured meats but use them directly from the brine but if possible it is more satisfactory to smoke them before using for several reasons. First, the process of smoking helps to preserve the meat. The creosote formed by the combustion of the wood closes the pores of the meat to a great extent thus excluding the air and helping it to keep and at the same time makes the meat objectionable to insects. In the second place, pickled or cured meats taste better and are more palatable if smoked. Of course the smoking must be properly done and the right kind of fuel must be used. How to Store Smoked Meats. A dry, cool cellar or attic where there is good circulation is a good place for storage. If the meat is to be used soon the meat can hang without coverings but for long keeping you will have to wrap it when cold in waxed paper and then in burlap, muslin or canvas bags and then hang it, after it is tied very tightly to prevent insects from...
Berries and dried fruits were considered delicacies and were a main part of the first Thanksgiving feast. The Pilgrims may have made cranberry sauce sweetened with maple syrup instead of sugar. Cranberries, which grew in wet swamps and marshes, were plentiful in the area. Native Americans also picked and ate cranberries, and used them to make pemmican. Pemmican, often referred to as trail cake, was made of dried meat that had been pounded into a powder, fat such as deer fat, and dried cranberries or other dried berries. Pemmican was an easy-to-carry nutritious food that was always ready to eat.
I Chips are small pieces along the lines of mulch. Wrap them in heavy-duty aluminum foil and tear several holes in the foil to give the smoke a route out of the packet and onto your meat. A word of warning Fish easily picks up a metallic flavor from the foil, so if you're planning to smoke fish, you may want to use wood chunks instead. Avoid using softwood to smoke meat. Pine trees and other conifers smell great, but they do terrible things to the taste of meat. Any seasoned hardwood is fair game. The next section, Describing characteristics of woods, gives you a rough idea of what different woods will do for your barbecue.
2-1 2 oz. (75 g) small dried fish Have all the ingredients ready (illus, 1). Wipe the kelp clean with a domp cloth. Cut into pieces about the same length os the small dried fish. Set aside. Soak the small dried fish in water for about 5 minutes. Remove the heads and entrails (illus. 2). Place some of the small dried fish in the center of each piece of kelp (illus. 3), roll into a cylinder, and tie tightly with a dried gourd shaving. Place in a small saucepan. Mix 1 until blended. Cook the kelp rolls in 1 until the sauce thickens and is almost completely reduced.
1 2 Pound Raw bacon diced 2 Cup Chopped onions 4 Ounce Pickled pork meat cubed 2 Smoked ham hocks - (abt 3 to 4 Ounce ea) 2 Tablespoon Chopped garlic In a large pan, over medium heat, render the bacon until crispy, about 4 to 6 minutes. Add the onions and saute for 2 to 3 minutes. Season the onions with salt and pepper. Stir in the pickled pork meat and ham hocks. Saute for
A jungle curry is a country curry that is simple and robust in flavor and technique. Coconut cream is never used but either a green or a red curry paste can be its base. This version is perhaps the most common however, there are many variations, using frogs, game, freshwater fish, and shrimp as well as a myriad of vegetables reflecting the bounty of the local market. It can be served with pickled red shallots and dried fish or shrimp.
Nineteenth-century cookbooks certainly included recipes for these other meats. Nevertheless, the story of meat in New England was a story of pork and beef. Further, it was a story of pork and beef cooked and eaten only after they had been subjected to various treatments designed to preserve them. We devote the next several pages to New England meat preservation technology, a subset of the overall preservation ethos described in chapter 4.
Roots that are firm and free of blemishes should be selected. The root can be refrigerated in a plastic bag for up to a week. Usually grated and used raw, the root must be washed, scrubbed, and peeled before grating by hand or with a food processor. Vinegar or lemon juice can be added to the grated horseradish to retard the enzyme process that produces the distinctive bite. For a mild sauce, 2 to 3 tablespoons of lemon juice or vinegar can be added to a cup of horseradish along with a half teaspoon of salt immediately after grating. For a hot sauce, the grated horseradish should be allowed to stand a few minutes before the lemon juice or vinegar is added. Because heat causes the root to release a pungent smell, horseradish should never be cooked. Grated horseradish is used as a condiment on fish, beef, chicken, and sausages. It is usually combined with oil and vinegar or with cream to make sauces for beef, smoked fish, or asparagus. Horseradish is the ingredient that provides the...
When there was more than enough grain to feed the family, some of it would go, along with the hay that was likely to be plentiful at the same time, to fatten the livestock. The portion of this fattened livestock that was not needed for home consumption might be sent on the hoof to market. When grain for the family and fodder for the animals were in shorter supply, more of the animals might have to be slaughtered to meet the family's needs, but the farmer might still sell some of his holdings, not on the hoof but directly as salted and dried meat. Animals that might be killed and eaten in a severe winter might be kept alive through a mild one, to be, in another year, either eaten at home or sold, either as live animals or as dried meat. All in all, people living on farms both ate their own pork and beef and sold them to others, while people not living on farms both ate their own pork and beef and bought them from others.107
Eaten once a day for dinner in the late afternoon. A side dish of greens or other vegetables is the usual accompaniment pumpkin, pumpkin leaves, or other vegetables or meat. Small dried fish from the lake, beef, goat, wild game, or, for a celebration, chicken (the most expensive form of protein) can also be made into side dishes. It is usual for most people to have just one side dish for everyday family meals.
SMOKED WHOLE TURKEY The product is available fresh or frozen. It is best used as a display piece on buffets. If sliced meat is needed, purchase boneless breasts. Check the quality some products are flavored with artificial smoke and boiled in the bag rather than smoked. All smoked meats should be served at room temperature, providing that all sanitary precautions are taken. Pack 4 turkeys per case.
Sweet pickled pork England A leg or hand of pork pickled in a mixture of equal volumes of beer and stout which have been boiled with 150 g of coarse salt, 150 g of bay salt and 25 g of saltpetre per litre. The boiling pickle is poured over the pork, which is then turned in the pickle every day for 2 weeks.
Many farmers seem to have more trouble with the curing of meats than with the slaughtering. This part of the work is indeed very important as it determines whether one will have good tasting cured meat or meat that is too salty or possibly that is far removed from the original taste of the raw product. It is worth every farmer or farmerette's attention to spend some time on this problem as it pays so well in the resulting, good tasting meat. Why not have a superior grade of home-cured meat as easily as a poor grade Work carefully and accurately done will produce good results while work slovenly or carelessly done can produce nothing but poor results. To cure meat so that it is not only delicious but has good keeping qualities is
Canning, drying, pickling and salting are essential and necessary but they can not take the place of storage. To keep vegetables in their natural state is the easiest and simplest form of food preservation. Of course, you must take proper precautions against freezing and decay. If you do this you can have an abundant supply of many kinds of fresh vegetables all winter, where climatic and living conditions will permit. Storage costs but little money and little effort and yet it is very satisfactory.
Your eyes may deceive you when it comes to figuring out whether your meat is cooked. This is particularly true when you smoke meat because smoked chicken and pork tend to pink as they cook instead of taking on the white color that reassures cooks and eaters that the meat has been thoroughly cooked.
Liver sausage is a cooked sausage with a smoked characteristic (a smoked characteristic may be imparted by smoking, by adding smoked meats to the formula, or a combination of both). The meat components consist of pork with smoked jowls and or bacon ends included in some formulas. These are combined with pork livers, finely comminuted and stuffed in artificial or natural casings. Onion shall be included as a seasoning. Unless otherwise
Mild smoked pork sausage, pork tenderloin, bacon, or carne seca (dried and salted beef) 1. If using came seca or salted meats, place in a large dish, cover with cold water, and soak overnight. 2. Drain and rinse salted meats. Place all meats in a large kettle or stockpot with enough water to cover. Place over medium heat, cover, and simmer, stirring occasionally, 1 to 1 hours or until meat is tender. Add water as needed to keep meat covered. Preparation time 20 minutes (plus overnight soaking time for salted meat) Cooking time 1 to 2 hours Serves 6
1 pound piece of smoked pork shoulder or other large piece of smoked meat or poultry (e.g., smoked turkey or chicken) Boil water, and add smoked meat, potatoes, and carrots. Remove smoked meat chop into bite-sized pieces and reserve. cook for 5-8 minutes. Return smoked meat to broth.
Current canning recipes are in recent books or university extension bulletins. For a free booklet, Home Canning Made Pure and Simple, write Consumer Products Co., PO Box 2005, Muncie, IN 47307. This company now owns and markets both Ball and Kerr (another disgusting example of complete marketplace monopoly, the trend). For answers to food preservation questions, or to order the Ball Blue Book Guide to Home Canning, Freezing and Dehydration ( 6), call them at 800-240-3340. You can also refer to the Canner's Planner, the USDAs attempt to take the guesswork out of planning for the coming year. In the Planner, the phrase 36 weeks means that item is canned only for the out-of-season weeks of the year. The Meats category assumes you also have 10 other servings of meat, poultry, food-from-water, or eggs. A sizable old-time family with no meat preservation system other than canning, no modern refrigeration, and lots of animals on the farm canned as much as 400-500 quarts of meat per year....
Take two sticks (about 12 Long), one for each bag, and pLace at open end of bag. Wrap cLoth around stick firmLy and sew in pLace, Leaving ends exposed. with a roLLing pin spread the meat inside bag to aLL corners to fiLL air space Lake some string Loops on extended ends of stick and hang out to dry in coLd, dry sunny weather. Bring bags in at sundown and refrigerate overnight. Repeat this process for 2 weeks, then cut bags away from meat and then cut up partiaLLy dried meat into Quarters. Thread a string through each piece and hang out to dry uncovered for one more week, refrigerating at night. when done, wrap each in aLuminum foiL and refrigerate or freeze. Use as needed.
Execrable alike partook of ''the beef, pork, and vegetables of our daily meal.'' Breakfast, if not boiled dinner, featured another product of the meat preservation effort ''the smoking hot brown bread, the beans and sausages, which formed our morning meal.''112 Stowe's sense that preserved meat had come to play as central a part in the New England diet as grains and legumes is confirmed by Christopher Clark's description of how Connecticut Valley farm families would increase their supplies of meat when grain ran low. In Northampton, Massachusetts, in 1816 the famous ''year without a summer'' one of the school districts had decided that no school could be offered that year because with grain so scarce, no family had enough to take on the schoolteacher as a boarder. However, a farmer donated a heifer that he could not afford to feed. It provided the means of subsistence when grain could not, and the schoolhouse opened for business after all. To some degree, in other words, meat had by...
1 5-ounce piece smoked fish, skinned and deboned and simmer for 30 minutes, or until tender. Add tomato, peppers, and smoked fish and simmer for 5-10 minutes, until About 4 ounces dried fish, skin and bones removed, soaked and rinsed in hot water (dried codfish slices are available in Caribbean and Hispanic stores smaller whole dried fish, from Asian stores) 2 pounds afang leaves (or substitute any other greens kale or collards), cleaned, stems removed, and torn into pieces or shredded 1 cup dried shrimps, crushed (available in Asian stores) 1 cup red palm oil (or canned palm soup base, available from African and Brazilian stores) Add the dried fish, afang leaves, dried shrimp, palm oil, and salt (taste first if needed as the stock cube and dried fish are salty) to the simmering beef.
Recipes in Armed Forces Recipe Service cover the preparation of meats, including fresh, variety, prepared, cured or smoked, and canned, meats. Fresh meats are usually boneless, frozen beef, veal, lamb, and pork. Variety meats include liver, heart, brains, and other meats which do not fit the usual classifications of regular meat cuts. All variety meat contribute essentially the same food elements as those found in the muscle moat from the same animal. Liver, an outstanding source of certain vitamins and mineral, is the only variety meat purchased by the Army for issue to dining facilities. Luncheon meat, frankfurters, and sausages of different kinds are examples of prepared, or ready-to-serve, meats. Cured meats such as corn beef have been treated with salt or other curing agents. Ham, bacon, and some dried beef are cured meats that have been treated with smoke, which adds to the keeping qualities and to the flavor of the meat. Some dried beef is cured without smoke. Canned...
Food Preservation Books Stocking Up III The All-New Edition of America's Qassic Preserving Guide, by Carol Hupping, covers canning, drying, freezing, root cellaring, plus preserving meat and dairy products. A similar, good, big, conservative, encyclopedic book on food preserving is Putting Food By, by Ruth Hertzberg, Beatrice Vaughan, and Janet Greene it also covers making sausage, cheese, lard, and grits. The Busy Person's Guide to Preserving Food by Janet Bachand Chadwick (1982) and The Big Book of Preserving the Harvest by Carol W Constenbader would also be helpful. For commercial level postharvest technology, see the Wiley Encyclopedia of Food Science and Technology (4 vols., John Wiley & Sons, NY, 2000). NOTE The USDA says be careful of any canning recipes published before 1990 Before then, all canning recipes were based on research completed in 1942, but USDA studies completed in 1990found numerous errors in the old research. equipment If you are preserving foods gathered from...
Ham generally refers to the hind legs of a pig. Hams can be whole, with or without skin (rind), partially boned, or boned, rolled, and tied into a neat, round shape. Ham from the front leg (shoulder) is called picnic ham or butt. Hams are available from other cuts of pork as well, such as loin. Ham hocks, or the lower trimmed portions of each ham, are cured and smoked like whole hams. Why so many varieties Simply because there are hundreds of variations on curing and smoking techniques. Just remember that there are but two basic ways of curing wet curing and dry curing.
And seeded 1 cube chicken stock, crushed 1 pound smoked fish, whole or fillets 2 pound smoked meat, cut into Meanwhile in a separate pan, lightly brown the smoked fish. Remove from heat. Add fish, crabmeat, smoked meat, and shrimps to sauce and let simmer for about 7-10 minutes, or until shrimp are almost done.
Unlike Elena Molokhovets' book about pre-Revolutionary aristocratic excesses, Mrs. Palmer's book is a plain, down-to-earth anthology of everything a North American homemaker at the turn of the century needed to know. It included everything from dressing game, to preserving food, to baking pies and making ice cream delicacies. For extra value in the over 500 pages, there are chapters on cooking for an invalid, how to run a nursery, how to make soap, perfumes and cosmetics, and remedies for common ailments, my favorite. So, before we become too nostalgic for the good old days, here are some of the invaluable (and sometimes unbelievable) cures you might want to try.
Some people substitute honey for sugar in food preservation recipes. This doesn't reduce the sugar content of preserved foods because 2 types of sugar fructose and glucose are the major components of honey. Honey can be substituted for sugar in canned and frozen fruits. The flavor of honey is sweeter than that of granulated sugar, so it is advisable to use less honey than the amount of sugar specified in the recipe. In jelly recipes without added pectin, honey can replace up to one-half of the granulated sugar. With added pectin, honey can replace up to one-fourth of the sugar. Be sure to use light, mild-flavored honey if you don't want noticeable flavor changes in your preserved food.
Dried fish smoked fish product is imitation meat such as BACOS . The product can sometimes be found in the health foods or specialty sections. It can be found as beef, ham, chicken, or bacon . It is a lower cost substitute for Freeze dried meats. But I would always plan to add a well seasoned sauce. Or try to rehydrate in bouillon broth. Some TVP must be cooked, while
Traditionally pork or chicken was the main source of meat, but beef, fish, and a wide variety of wild game were also enj oyed. Some form of homemade bread was served at nearly every meal. The two main types of breads were corn breads and biscuits. There are almost more ways to eat a Cat Head biscuit than you can imagine. Most everyone grew their own gardens and during the summer, large gardens would produce an abundance of fresh vegetables. F a-vorites vegetables tended to be green beans, cabbage, turnips, beets, garden greens, tom atoes, onions, carrots and potatoes. Not only did these large gardens product fresh vegetables for the summer but also for canni ng and preserving for the coming winter months. Winter in the North Carolina mountains were extremely harsh at times and a stoc kpile of preserved meats and vegetables were a necessity for survival.
Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1 2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 250 F. Line two large baking sheets with foil and set wire rack(s) on top of each. Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat to 175 F and continue drying meat another 40 minutes (meat should be lightly browned but not burned). Let meat continue to dry on racks at cool room temperature overnight before packing into jars. Dried meat can be brushed lightly with sesame oil for additional flavour and shine.
Rice and kimchi are the two foods that the Korean kitchen is never without. In fact, kimchi is the Korean national food that is served at every meal. There are dozens of variations of this famous pickle, which range from mild to very spicy. You can make a simple kimchi from cabbage alone, or you can substitute any combination of turnips, radishes, and cucumber for all or part of the cabbage. It can be seasoned with green onions, garlic, red pepper, and ginger root. Salted fish or shrimp can also be added. Remember, the longer kim-chi sits, the spicier it will be.
The Portuguese claimed the rights to the territory that makes up modern-day Brazil in 1500, and in 1532, they began bringing African slaves to Brazil. The Africans introduced the Brazilians to new cooking styles and tastes, such as cooking food in dende (palm oil), using okra as a thickener and a vegetable, and using the banana in different dishes. Africans also introduced a wide variety of chili peppers and ginger to season food, and this practice has continued to be part of Brazilian cooking. Another cooking technique Africans took to Brazil was the use of dried smoked fish and shrimp. The oldest African dish in Brazil, carur , dates back to the 1600s. It is a spicy stew made with smoked fish or shrimp, quiabo (okra), onions, dende (palm oil), and peppers. In the twenty-first century, the African influence on ingredients and cooking techniques
Hot Barbecue Sauce Hot Georgia BBQ Sauce Layo Barbecue Sauce Barbecue Sauce Teriyaki Marinade & BBQ Sauce Oak Sauce Barbecue Sauce Barbecue Sauce for a Crowd Kansas City - Style Sauce Kinda Karolina Sauce KY Colonels Secret Pork BBQ Sauce Ol' Fashion Barbecue Sauce Moppin' Sauce Missouri Barbecue Sauce Molasses Orange Barbecue Sauce Mustard Based Central South Carolina BBQ Sauce N.C. Basting Sauce New Orleans Barbeque Sauce No Salt Barbecue Sauce North Carolina-Style Barbecue Sauce Eastern North Carolina Rub & Sauce Western North Carolina Smoked Pork Sauce Oriental BBQ Sauce Pungent BBQ Sauce Quick BBQ Sauce Ranch Barbecue Sauce Red Hot Barbecue Sauce Pineapple Cranberry Barbecue Sauce Secret Basting Sauce
Mashed Potato Candy Potato Soup Pumpkin Soup Traditional Eastern North Carolina Style Barbecue Sauce Western North Carolina Style Barbecue Sauce For Smoked Pork Summer Chicken Salad Whole-Kernel Corn Salad Cranberry Salad Summer Fruit Salad Hot Potato Salad Strawberry Salad Harvest Time Rice Fruity Rice Pilaf Sour Cream Baked Noodles Broccoli Cheese Casserole Chicken Noodle Casserole Cornbread Casserole Layered Ham & Potato Casserole Pork Chop Casserole Sour Cream 'N' Cheddar Potato Casserole Sweet Potato and Apple Casserole Squash Casserole Tater Tot Casserole
You can try almost anything on a pizza some ingredients like fresh sausage, chicken, and fresh mushrooms are best lightly sauteed, while others such as green bell peppers are best roasted. Cured or smoked meats don't need pre-cooking. The reason you're roasting or sauteing some toppings is that certain vegetables will never cook on time and will release so much of their own juices that your pizza will become soaked and mushy.
Cut meat diagonally crosswise into 1 4 thick, 2 wide strips. Trim away any fat or gristle. Transfer to a non-metallic pan. Add the other ingredients and marinade 24 hours. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 225. Line two large baking sheets with foil and set wire racks on top. Arrange the meat on racks in single layer. Bake 15 minutes. Reduce heat to 175 F and continue drying meat another 4 hrs or more. Leave meat on racks to cool and continue drying for several hours before bagging it.
2 pounds collard greens (or spinach or kale, removing hard stalk parts of kale), washed and cut in small pieces 2 pound smoked salted fish, cut in 1- to 2-inch pieces (or substitute smoked bacon) Combine greens, salted fish, onion, salt, pepper, chili flakes, and water in a
Remove all fat and membrane from the meat. Combine the rest of the ingredients. Soak the meat in the solution (brining the meat) for 8 to 10 hours. Remove meat and rinse thoroughly. Pat dry with paper towels to remove excess moisture. Let stand to air-dry for an hour or so. Then rub in the seasonings of your choice, such as onion salt, garlic salt, pepper or a prepared seasoning mix from the spice department at the market. Smoke meat for 8 to 12 hours or until ready. Test the meat by twisting a strip of meat. It should be flexible but stiff like a piece of rope. Remove and let stand until cool.
The jerk seasoning you need for the Paradise BBQ Sauce is easy enough to find on the shelves of any grocery store the story behind the style of cooking that relies on it has a lot in common with barbecue. Jerk cooking is the Jamaican version of slow smoking, often done over a pit or a halved steel drum and using pimento wood. Rubs and marinades are a big part of the process, and the flavors that most commonly show up in jerk cooking include Scotch Bonnet chilies, allspice, cinnamon, ginger, and thyme. Like barbecue, the origin of the term jerk is up for debate, with some theories attributing it to a Spanish word for dried meat or from the practice of jerking cooked meat from a pig carcass.
The Cucumber section in Chapter 4 has lots of information on crock and canned cucumber pickles. But you can actually pickle just about anything using different combinations of salt, sugar, vinegar, and spices. Cured meats like ham, bacon, and corned beef are made using salt and sugar, with the addition of saltpeter (makes foods red and helps preserve them). Dill pickles use salt and vinegar, leaving out the sweetness. Spiced fruits leave out the salt and put in sugar, vinegar, and spices. Krauts and salted-down vegetables are vegetables and salt only. (See Cabbage in Chapter 4.) These ingredients aren't there just for flavoring. Salt,
Salting is another method of food preservation. A 5 percent salt solution reduces bacterial activity, 10 percent stops most of it, and 15 percent stops anything. See Cabbage in Chapter 4 for instructions on making sauerkraut, a basic salted, fermented food whose formula can be applied to other vegetables (corn, green beans, turnips). Carrots, beets, and turnips keep well if peeled, shredded, and salted. They also do well in a root cellar. String beans and corn cannot be stored in a root cellar, but they salt well. Peas and onions do not salt well, but peas dry well and well-cured onions store well if put away on a shelf where they won't freeze. Peppers, green beans, and asparagus salt well but need to go into a brine rather than be put down in dry salt. For more information, see Making Sauerkraut and Pickled Vegetables at Home The Original Lactic Acid Fermentation Method by Annelies Schoeneck.
Remove all fat and membrane from the meat. Combine the rest of the ingredients. Soak the meat in the solution for 8 to 10 hours. Remove meat and rinse thoroughly. Pat dry with paper towels to remove excess moisture Let stand to air-dry for an hour or so. Then rub in the seasonings of your choice, such as onion salt, garlic salt, pepper or a prepared seasoning mix from the spice department at the market. Smoke meat for 8 to 12 hours or until ready. Test the meat by twisting a strip of meat. It should be flexible but stiff like a piece of rope. Remove and let stand until cool.
Slices of pickled pork -or- bacon to cover bottom of stew-pan Prepare one or more chickens, and twice as many squirrels, as for frying. Into the bottom of a pot or deep stew-pan, lay slices of pickled pork or bacon, cutting off the rind and rancid parts, if bacon is used. Put a layer of chicken, one of Irish potatoes peeled and sliced, two large onions cut up fine, butter beans, corn and tomatoes red and black pepper and salt to taste a layer of game, then of pork. Finish with a layer of vegetables cover with water, and, putting on a well-fitting cover, set the vessel where the mixture will simmer gently and steadily for four hours.
Trianon France A garnish of 3 colours trichinosis A disease of humans caused by eating fresh pork infested with the eggs or cysts of a parasitic worm, Tricinella spiralis, which can also reproduce in the human body. It is for this reason that pork is always well cooked and never eaten raw. Curing and smoking raw meat kills any infestation so that hams, bacon, salamis and smoked pork sausages are safe. They are also killed at 75 C and at -15 C for 3 weeks. Tricholoma gambosum Botanical name Saint George's mushroom
Curing and smoking have been important methods for preserving foods, especially protein foods, since prehistoric times. Before the days of modern preservation techniques such as canning, freezing, and refrigeration, curing and smoking, as well as drying, enabled people to store food in times of abundance for use in times of scarcity. Today we use these techniques for their contribution to flavor perhaps even more than for their preservative qualities.We smoke foods because we like the taste,not because we must in order to preserve them.
Smoking has been used as a way of drying and preserving foods since prehistoric times. Smoking does have some preservative effects but, for modern cooking, it is more important for the flavors it gives to meats, poultry, and seafood. Even smoked cheeses and vegetables are enjoyed for their special flavors. The first rule of smoking foods is do not smoke meats, poultry, and fish that have not been cured.The reason for this rule is a matter of food safety. During smoking,foods spend a period of time in the Food Danger Zone (p. 18) that is, at a temperature that is favorable for the growth of bacteria.Without the preservative effects of curing, smoking could be unsafe. (This rule does not apply to smoke roasting and barbecuing p. 71 , which are more properly considered cooking methods rather than smoking methods because they take place at higher temperatures.) The two basic types of smoking are cold smoking and hot smoking. In cold smoking, the temperature inside the smokehouse is kept...
A cured and cooked product processed from a pork butt that meets the requirements for Item No. 407 Pork Shoulder Butt, CellarTrimmed, Boneless.The curing process may be by dry curing, immersion curing, or pump curing. The cured product is coated with spices and paprika before cooking. This product shall always be labeled with Cooked as part of the product name.The product may be produced and labeled as a water-added product if desired. A number of different spellings exist for Capacollo.
Groundnuts are what non-Africans call peanuts. Variations on this hot sauce appear all over Africa using peanuts, ground peanuts, or natural peanut butter. The most common use of this sauce is to spread it over fried chicken or fish. It is frequently served over matoke, plain white rice or boiled sweet or white potatoes. It can be made without the dried fish. Small pieces of smoked fish (mackerel or herring) can also be added for additional flavor, or substituted for the cayenne. This sauce can be made in advance and warmed up before serving. 4 pound dried fish, such as salt cod
Other salted dried fish, available from Asian and Caribbean stores) salt, pepper to taste 2 tomatoes, diced For dried fish soak fish in cold water in a covered container in the refrigerator overnight. Change water at least twice. Saute onion in oil until soft. Add tomatoes and 1 cup water cook for 5-8 minutes until tomatoes are soft. Add dried fish cover and simmer for 20-30 minutes or until fish is tender. Adjust seasoning because the fish has been salted, the dish may not need any more salt. If it is still too salty, squeeze some fresh lemon juice over the fish before serving.
Canned meat adds variety to the diet in the winter-time and makes a pleasant change from the cured and smoked meats. You put meat into jars in the raw state and extend the sterilizing period or you can cook the meat partially or completely and then sterilize for a shorter period of time. Of course a reliable method of canning meat must be used, such as the cold-pack process, where the sterilizing is done in the tin or jar in either boiling water or steam under pressure. We usually recommend the partial cooking, roasting or boiling of the meat before canning especially for beginners. If you are a beginner in the business of cold-pack canning then by all means cook the meat before putting it in cans. If you have canned peas, beans and corn successfully for years then you are ready for all kinds of raw meat canning. To save criticism of the cold-pack method of canning meat and to guard against any danger from eating poorly prepared and improperly sterilized meat we do not urge beginners...
Sun drying is the oldest method of food preservation. Nowadays it is the least common form. Too bad, because drying is a cheap, easy way to preserve, and everybody loves the results. You can dry fruits, vegetables, meats, fish, herbs, berries, edible flowers, nuts, and eggs. For directions, look in the entry in this book that tells you how to grow them. Small, thin, leafy herbs are the easiest foods to dry. Apples, apricots, cherries, and coconuts are the easiest fruits. Easy vegetables are mature kidney, mongo, pinto, red, black, and soybeans green lentils chili peppers parsley celery tops mature sugar, cow, chick, pigeon, and other peas sweet corn sweet potatoes and onions. You can make jerked meats, vegetable chips (corn, potato, zucchini, etc.), and much more. Dried foods require less space and weigh less than foods preserved in any other manner. low moisture Dried foods are preserved by their very low moisture content, so if in doubt, it's better to get them too dry rather than...
RIB, OVEN READY, MBG 109 Rib bones in prime rib, but with the aitchbone removed. The piece is easier to handle than Oven-Prepared Rib, MBG 107, because it is lighter, yet it gives the same yield. The piece is often sold netted the netting should not be removed before roasting. The yield depends on shrinkage during the roasting process. Normal roasting time is 3 hours at 325 F for a 22-lb (10-kg) rib. Low-temperature roasting increases yield.
The treatment of salted dried fish by TKP was found to be the best in preserving the quality of salted fish (Shetty et al., 1996). While investigating the nutritive value of kernel proteins Sano et al. (1996) and Patil and Nadagouder (1997) remarked that it is comparable to that of cereal proteins based on their observations that replacement of 25 or less of rice by this kernel powder produced a significant improvement in the overall nutritive value of rice diet.
Foods preserved in alcohol are brandied. Wines and foods containing over 14 percent alcohol by volume are self-preserving. Wines and foods with a weaker concentration of alcohol can become sour and vinegary. Brandied food should be kept cool and airtight. Burying it deep in the ground works well. The trouble with preserving food by brandying is that it will give you a hangover. I'd hate to have to get drunk to eat.
Vinegar is high-acid and thus is the basis for another sort of natural chemical food preservation. I've never managed to make it not for lack of trying, and not because it can't be done. A dear old lady injuliaetta named Mrs. Eggers took my recipe and made wonderful vinegar from it, absolutely the best wine-type vinegar I ever tasted. And she ended up with a mother (a thick substance that vinegar-making critters live in) that was like a colored firm-but-clear gelatin, just like you're supposed to. She even gave me the mother after she got done making vinegar. I brought it home and tried to make vinegar out of it still no luck. For the time being, I've given up.
The tendency to confine the meaning of souse to what would be, for us, the funkier parts of the pig was evidently well developed by the time the New England cooking tradition began to make its way into cookbooks. Child's recipe was intended for ''pigs' feet, ears, &c.'' Otherwise, as with other aspects of meat preservation, her instructions amounted to a variation on traditional English practice soaking boiling placing in cold water reboiling of ''the jelly-like liquor in which the meat was cooked with an equal quantity of vinegar,'' along with salt, cloves, allspice, and cinnamon and pouring of this pickling blend ''scalding hot'' over the boiled meat in cold water. Mrs. Lee likewise spoke of sousing only in connection with pig's head, ears, and feet. Beecher further narrowed its scope to just the feet.145
Herbs and spices have traditionally been traded as dried products for reasons of preservation. The industry goes back before the time of Christ (fragmentary written records exist from 2600 bc) when drying was one of the main forms of food preservation. Drying was then by means of the sun and this method is still widely used. With the advent of modern transport methods and methods of preservation, frozen herbs and fresh herbs and spices have made an appearance as items of trade, but the industry remains dominated by the trade in dried products. The major quality specifications are based mainly on dried herbs and spices.
Another old-time method of food preservation is larding. The French call larded bird meat a comfit. Julia Child's The Art of French Cooking has a chapter on this process, using goose fat. The fat seals the air out. August Bartelle, San Diego, CA, remembers After slaughtering a hog, the fat was rendered into lard. Those cuts of the hog that were not cured for smoking or made into sausage, like the shoulder, were fried. While still hot, these slices of pork steak were preserved through the winter by larding. In a large crock, layer on layer of the fried steaks was covered with hot lard. This meat was then used through the winter by scraping the lard off each layer. The amount necessary for a meal was removed and reheated. The used lard was reused in pies or other baking or cooking and ultimately for soap.
Filets of beef may be supplied by the butcher already trimmed and larded, but a more economical way is to buy the large piece which contains the tenderloin. Have the butcher cut the tenderloin out and the rest of the meat into slices one-half or one inch thick these pieces may be used to advantage in beef olives, stews or pies, the bones in the piece of meat to be broken up for the soup pot. The filet is then to be prepared by the cook in this manner Remove all skin and fat fold the thin end under and skewer in place the upper side must present a smooth surface for larding with a larding needle lard the filet of beef in regular and even rows, with strips of firm, fat pickled pork one-quarter of an inch square and about two and one- quarter inches long. The lardoon should be about one-third of an inch under the surface and come out about three-quarters of an inch from where it went in, one-half inch projecting on each side. Place the filet in a small baking pan, with minced salt pork...
Harvested in both the Atlantic and Pacific Oceans, the fish lives in salt water and spawns in freshwater rivers. Lake sturgeon live in fresh waters only. Sturgeon is esteemed primarily as a producer of caviar and as an excellent smoked fish. Much sturgeon is frozen and imported for smoking from caviar-producing countries and from Canada. Sturgeon species are distinguished in the caviar trade, but little distinction is made when purchasing sturgeon meat.