Search found 247 matches

by story28
Fri May 13, 2011 02:37
Forum: Dry Cured Meats and Sausages
Topic: Soaking after curing.
Replies: 4
Views: 4323

Hello again Chuckwagon. When you say the chicken is then brined in its own juices, are you referring to the juice that was leached out in to the brining water during the initial stages of submersion?
Also, does salinity of water play a role or is this a standard 10% by weight salt solution?
by story28
Thu May 12, 2011 04:24
Forum: Hardware
Topic: Meat Grinders
Replies: 14
Views: 7573

Meat Grinders

Are manual grinders superior to high quality mechanical ones in terms of the quality of grind they produce?
by story28
Mon May 09, 2011 18:23
Forum: Technology basis
Topic: Speaking of salt...
Replies: 14
Views: 13399

I have seen a few demos online that take place in Italy where they use rock salt for curing and I was wondering what the benefits are vs. kosher salt?
by story28
Mon May 09, 2011 17:23
Forum: Other products
Topic: Lamb Prosciutto
Replies: 7
Views: 5166

Lamb Prosciutto

Armandino Batali developed a lamb prosciutto. They vaguely mention that they had to "Tweak the curing system" from that used in pork preparation. What issues beside surface to mass ratio and therefore curing time would need to be addressed?
by story28
Mon May 09, 2011 17:20
Forum: Dry Cured Meats and Sausages
Topic: Soaking after curing.
Replies: 4
Views: 4323

Soaking after curing.

Some recipes call for curing a product, and afterwards submerging that product in water for a period of time (typically 30 minutes to an hour). Why not simply shorten the cure time? What is the benefit of this technique?
by story28
Sat May 07, 2011 04:22
Forum: Microbiology of meat and products
Topic: Heritage Breeds
Replies: 33
Views: 20510

I think the importance of feed, weight at slaughter, and conditions of slaughter are all well understood variables in quality of meat, but my interest is in the breed's influence. If specific breeds are prized and saught after, they must have characteristics that make them exceptional beyond the pre...
by story28
Wed May 04, 2011 03:36
Forum: Microbiology of meat and products
Topic: Heritage Breeds
Replies: 33
Views: 20510

Heritage Breeds

Are certain heritage breeds of pork better suited for specific preparations? For example, Iberian pigs having great intramuscular fat in their legs for a well marbled jamon or Mangalista pig`s lower fat melting temperature vs. other hogs, producing a superior lardo. Conversely, are there certain bre...