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How to make your own cured meats
Pioneer Press/ Denver Post ^ | 9-4-13 | Douglas Brown

Posted on 09/04/2013 4:16:07 PM PDT by TurboZamboni

You say you have never eaten this French thing called charcuterie. But if you have swabbed a forkful of all-American meatloaf in a mess of mashed potatoes and swallowed it, you have eaten charcuterie. Which means its gets even better — you probably have made charcuterie. Check you out. Next thing, you will be a charcuterie blogger with a book deal and routine Twitter shout-outs from Mario Batali. He loves talking up charcuterie, in part because his father, Armandino Batali, makes his own charcuterie in Seattle and sells it, although neither Batali would ever call it charcuterie. They go with salumi (with a "U"), the Italian word for the same process. Truth be told, the Italians got into it before the French.

(Excerpt) Read more at twincities.com ...


TOPICS: Food
KEYWORDS: meat; preppers
MMMMMM.
1 posted on 09/04/2013 4:16:08 PM PDT by TurboZamboni
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To: TurboZamboni

I don’t eat Frog food.


2 posted on 09/04/2013 4:17:07 PM PDT by Paladin2
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To: TurboZamboni
Isn't Pastrami the most sensuous of all the salted, cured meats?

Or was that a Seinfeld episode......

3 posted on 09/04/2013 4:18:51 PM PDT by jeffc (The U.S. media are our enemy)
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To: jeffc

Is there shrinkage when you cure sausage?


4 posted on 09/04/2013 4:20:32 PM PDT by Sacajaweau
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To: Paladin2

If it tastes good, I eat it.

Especially bacon.


5 posted on 09/04/2013 4:22:26 PM PDT by TurboZamboni (Marx smelled bad & lived with his parents most his life.)
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To: TurboZamboni

Anybody know if “salame” is somehow different than “salami”, maybe like “creme” instead of “cream” means there’s something fake in it?


6 posted on 09/04/2013 4:24:40 PM PDT by jiggyboy (Ten percent of poll respondents are either lying or insane)
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To: TurboZamboni
Just don't use the French name and I'm good with most of it.

(Like Freedom Fries. ;-) )

7 posted on 09/04/2013 4:25:02 PM PDT by Paladin2
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To: TurboZamboni
Reminds me a Family Guy episode:

Brian (the dog) - "Does anyone want to taste my smoked meatlog?"

8 posted on 09/04/2013 4:27:59 PM PDT by Extremely Extreme Extremist (Governor Sarah Heath Palin for President of the United States in 2016)
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To: TurboZamboni
Mmmmmm Prosciut....
9 posted on 09/04/2013 4:35:03 PM PDT by mylife (Ted Cruz understands the law, and he does not fear the unlawful.)
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To: jiggyboy

Salame is singular, Salami is plural.


10 posted on 09/04/2013 4:37:05 PM PDT by mylife (Ted Cruz understands the law, and he does not fear the unlawful.)
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To: jiggyboy

Oh and Salome is a different kind of seductress altogether.


11 posted on 09/04/2013 4:39:15 PM PDT by mylife (Ted Cruz understands the law, and he does not fear the unlawful.)
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To: jeffc

Pastrami is simply smoked corned beef. I make it all the time. Absolutely scrumptious. It cooks a lot quicker than brisket. (corned beef and pastrami and sensuous BBQ) = brisket


12 posted on 09/04/2013 4:39:26 PM PDT by LesbianThespianGymnasticMidget (God punishes Conservatives by making them argue with fools.)
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To: Sacajaweau
Is there shrinkage when you cure sausage?

Depends on the fat/water content. I ground and mixed up 20 lbs. of pork sausage last weekend. But I haven't gone to the next step of stuffing it.

13 posted on 09/04/2013 4:43:49 PM PDT by bigheadfred (INFIDEL)
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To: TurboZamboni

“My recipe is a seven-day cure, in a gallon Ziploc bag — a 5-pound pork belly fits perfectly,” said Polcyn. “Every day you massage the salt and sugar into it. It’s a slow cure. It’s been done this way for 500 years. You rinse it off, slow smoke it over natural wood. I use cherry. Get it to a temperature of 135 degrees, chill it, slice it if you like, griddle it. Oh my God. It’s fantastic, the best bacon you have ever had in your life.”


14 posted on 09/04/2013 4:47:34 PM PDT by Dr. Bogus Pachysandra ( Ya can't pick up a turd by the clean end!)
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To: Dr. Bogus Pachysandra
I never knew they had ziplock bags 500 years ago.

Image Hosted by ImageShack.us

next we'll learn they had a State Fair with Big Fat Bacon

15 posted on 09/04/2013 4:49:59 PM PDT by TurboZamboni (Marx smelled bad & lived with his parents most his life.)
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To: LesbianThespianGymnasticMidget

I make my own , also . Brisket is the cut of beef used to make pastrami and corned beef . Both have to be cured in order to get to the end product . Very tasty .


16 posted on 09/04/2013 4:58:04 PM PDT by katykelly
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To: TurboZamboni

I see pork bellies at my Asian Market all the time. What do they taste like if you fry them up like bacon?


17 posted on 09/04/2013 5:15:31 PM PDT by Dr. Bogus Pachysandra ( Ya can't pick up a turd by the clean end!)
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To: katykelly; LesbianThespianGymnasticMidget

Have you ever tried salmon pastrami? Amazing!


18 posted on 09/04/2013 5:21:50 PM PDT by kitchen (Make plans and prepare. You'll never have trouble if you're ready for it. - TR)
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To: Kartographer

This is a good skill for preppers.


19 posted on 09/04/2013 5:32:00 PM PDT by passionfruit (When illegals become legal, even they won't do the work Americans won't do)
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To: TurboZamboni

http://www.drybagsteak.com/


20 posted on 09/04/2013 5:33:36 PM PDT by 21twelve ("We've got the guns, and we got the numbers" adapted and revised from Jim M.)
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To: Sacajaweau

***Is there shrinkage when you cure sausage?***

Only if you add Saltpeter (nitrates)to it. ;-D


21 posted on 09/04/2013 5:40:22 PM PDT by Ruy Dias de Bivar (Sometimes you need 7+ more ammo. LOTS MORE.)
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To: kitchen

I am a carnivore except for Brussels sprouts asparagus and endive. Chicken is a vegetable unless it has been smoked for 5 hrs over apple or cherrywood and has been glazed with a Carolina style mustard sauce.

:-)

Fish. Only sashimi. Otherwise you ruin it.


22 posted on 09/04/2013 5:41:46 PM PDT by LesbianThespianGymnasticMidget (God punishes Conservatives by making them argue with fools.)
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To: Ruy Dias de Bivar

I was waiting for someone to post George....guess it’s a slow night.


23 posted on 09/04/2013 5:53:20 PM PDT by Sacajaweau
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To: Paladin2

“I don’t eat Frog food”

I’ll make an exception for Sophie Marceau or Bridgette Bardot in her prime!


24 posted on 09/04/2013 6:24:33 PM PDT by jimmyo57
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To: TurboZamboni

The drawback to all of this is the same as with canning. You generally need to make a lot, to make it a worthwhile endeavor. For this reason, except for a novelty, perhaps the best way to make such food is as a co-op. Thus you make 50-100 pounds at once, and others get a portion to do with what they want.


25 posted on 09/04/2013 6:39:38 PM PDT by yefragetuwrabrumuy (The best War on Terror News is at rantburg.com)
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To: Dr. Bogus Pachysandra

never tried that.


26 posted on 09/04/2013 7:14:51 PM PDT by TurboZamboni (Marx smelled bad & lived with his parents most his life.)
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