curing

For each lb. of hamburger, add: 1 tsp. curing salt 1/2 tsp. mustard seed 1/2 tsp. pepper 1/2 tsp. garlic salt 1/2 tsp. liquid smoke Mix and refrigerate for 3 days- mixing well each day. On the 4th day, form into rolls and let dry in oven 8 hours at 150F. Can be frozen for further use.

4 lbs. chicken ½ tsp. M.S.G. ½ tsp. black pepper ½ tsp. powdered ginger ½ tsp. smoked curing salt ¾ lb. pitted olives 3 lbs. butter ½ cup strawberry syrup Prepare coals to a heat somewhere between 275 degrees F. To test the readiness of heat you should be able to hold your hand over live coals...

This requires 48-60 hours curing time in your fridge, but you get great-tasting corned beef in the end. Ingredients 4 1/2 lbs lean beef brisket (to make SiFi, I use top round and split it along the fat line, removing the fat, so that the two pieces are sort of shaped like small brisket...

I understand that even cell phones can give off enough radiation to give you a brain tumor and a tv can also radiate you if watched too close. I t does not make sense that radiation can cure cancer but this seems to be the standard cure for most cancers.Please explain the differences between...

INGREDIENTS FOR 25 LBS. 8 ozs. salt 2 ozs. powdered dextrose 1 oz. Prague Powder No. 1 3 oz. fresh garlic 4 ozs. wine or cider vinegar 4 ozs. paprika 1/4 oz. ground black pepper 1/2 oz. marjoram 2 1/2 lbs. ice water 12 ozs. soy protein concentrate or non-fat dry milk 25 lbs. pork butts...

Skill level: Beginner Ingredients: First cure: 1 3lb segment or side of salmon 1 oz (approximately) aqvavit, gin, tequila or vodka [/LEFT] [/CENTER] 1/2 cup kosher salt 1/2 cup white sugar 2 tbs fine ground white pepper 2/3 bunch dill sprigs Second cure: 1/4 cup kosher salt 1/4 cup white...

From an email that has been circulating. Bananas Contain three natural sugars -sucrose, fructose and glucose combined with fiber, a banana gives an instant, sustained and substantial boost of energy. Research has proven that just two bananas provide enough energy for a strenuous 90-minute...

2 pounds fresh pork tenderloin, trimmed 1/4 cup bourbon 2 tablespoons molasses 1 tablespoon crushed red pepper flakes 4 cloves garlic, crushed 2 bay leaves, crushed 10 sprigs fresh thyme, coarsely chopped 6 sprigs fresh sage, coarsely chopped 3/4 cup olive or peanut oil salt Combine...

5 lb. hamburger or venison mixed with beef tallow 6 tsp. curing salt (or pickling salt) 2.5 tsp. mustard seed 2.5 tsp. coarse ground pepper 2.5 tsp. garlic salt (3 cloves of garlic chopped can also be used) 1 tsp. hickory smoke salt (Some liquid smoke may be used) First day: Mix in a large...

Ingredients: 1 Tongue, beef Water, as needed 1 Salt, kosher; as needed 1 Egg, in shell 1/2 c Sugar, brown, dark 2 Bay leaf; crumbled 1/2 ts Allspice, whole; bruised 1/2 ts Peppercorns; bruised 2 ts Coriander seeds; bruised 1 ts Mustard seeds; bruised 2 Garlic clove; peeled...

meat from 2 turkey legs 3 oz. fatback, brunoise 1 tbsp. garlic, pared, minced 15 whole peppercorns 1/8 tsp. curing salt skin of 1 turkey neck Grind leg meat through fine die. Combine remaining ingredients; add to ground meat. Combine. Stuff mixture into neck skin; sew ends closed to seal...

1 whole turkey, 8 to 10 lb. Remove all bones. Divide bird as follows: 2 breast halves with skin on; 2 thighs, skinless; 2 wings; 2 legs, skinless, tendons removed; neck skin; neck meat; and giblets. Reserve all trimmings for use in forcemeat and other preparations. Because turkey prosciutto...

2 fennel bulbs, fine julienne 3 tbsp. anise seeds 1 gal. water 1/2 cup anise-flavored liqueur 1/2 oz. curing salt zest and juice of 3 lemons 3 tbsp. lemon pepper 1 (10-oz.) sturgeon fillet Combine all ingredients except sturgeon fillet. Add fillet; marinate for 6 to 12 hours. Remove fillet...

1/4 tsp. Spanish paprika 1/8 tsp. garlic, pared, chopped 1/8 tsp. red pepper flakes black pepper coarsely ground, to taste oregano, chopped, to taste 3-1/4 oz. pork butt, cut into cubes 1-1/2 oz. jowl fat, diced 1 oz. lobster meat, chopped 1/4 tsp. lobster coral 1/4 tsp. kosher salt pinch of...

1 Ham -- uncooked 1 whole Liverpool Salt 3 6/7 lb. Salt Peter 1/4 gal. Hickory Ashes 1/4 gal. Molasses 2 whole Cayenne Pepper 1 whole Black Pepper Mix these ingredients well together in a large tub, rub it into each ham with a brick, or something rough to get it in well. Pack in a...

Some time back there was a discussion of marinades on RFC newsgroup. I found this interesting and printed below is the message and reply: It is sent here with his permission. Sheldon has considerable formal training in food handling and has done a lot of cooking, both professionally and for his...

***SEE DIRECTIONS*** Good cures start with good meat. We raise our own hogs and fatten them on a corn based ration supplemented by whatever is available - stale bakery products, household garbage, etc. Garbage should not dominate the ration as the fat will be soft. Top hogs weigh 220 pounds and...

1/4 gal. Cold Water 1 1/2 cup Salt 1/2 cup Molasses 1 1/2 tbs. Garlic 1/2 tbs. Onion Powder 1/4 cup Black Pepper 1/2 cup Lemon Juice oz. Maple Flavoring 3/7 oz. Ginger Ale Alternatively, use: 1/2 tablespoon ginger (ground, or minced) in place of the garlic and onion. * Table salt is not...

See Directions Pickle is a generic term for brine and/or vinegar solutions used to preserve meat and vegetables. There is no standard recipe for curing meats with dry cures or brines as every region (and family) had their own way of formulating their cures. Some just used salt, others added...

PICKLING SALT PACKED BROWN SUGAR PEPPER GROUND ALLSPICE GINGER CRUMBLED BAY LEAF GARLIC CLOVES NOTE: ALL COLD-SMOKED FISH NEEDS TO BE CURED. COLD SMOKING DOESN'T COOK FISH, JUST FLAVORS IT. Prepare the fish as you would for hot-smoking, using a cure or brine. In this case, however, you...