Curing, Salting, & Smoking

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Members: 15
Latest Activity: Mar 8

Curing, Salting and Smoking

Curing, salting and smoking add flavor and longevity to meat...and make use of cuts and lard that might otherwise be discarded. Whether it's a corned beef brisket for St. Patrick's or smoked bacon on Sunday mornings or hot Italian sausage with pasta on Wednesday night, the palate pleasing combination of meat, spices, salt and time applied in curing, salting and smoking add distinctive texture and flavor to our foods.

As with other home food preservation skills, be sure to follow tested recipes or procedures for best results and food safety.

Discussion Forum

Geese a-brining in the fridge; Goose breast pastrami coming up....

Last year, I used this recipe to make goose pastrami: http://www.flocknockers.com/showthread.php?t=20098It was excellent, and came out…Continue

Started by Krys Cail May 30, 2012.

duck prosciutto challenge 4 Replies

hi all,like nancy, i am also doing the charcuterie challenge and have begun with the duck prosciutto. they've been hanging in my front hall (which was 50 degrees when i checked on 30 degree days...…Continue

Started by marlo capoccia. Last reply by IthacaNancy Mar 13, 2011.

Charcutapelooza Year of Meats - Moved from Advanced Food Preservers 3 Replies

I don't really feel like I need to take on another 'hobby' just now, but I saw that there is what looks like a fairly fun and non-stress opportunity to try a new food preservation skill, charcuterie,…Continue

Started by IthacaNancy. Last reply by Mark Norton Feb 24, 2011.