Category Archives: Cured Meats
The Road To A Good Pastrami Sandwich
As with all cured meat, there was a bit of time that elapsed from when I put the meat in the brine, and when it was ready for eating. When last we left the pastrami, it was going into the … Continue reading
Posted in Charcutepalooza, Cured Meats, Food, Slow Food
Tagged 10.000 Lakes Dressing, brine, charcutepalooza, coriander, pastrami, pepper, Reuben, sandwich, smoker
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Low Stress for Pigs = Darker Meat? Pancetta Pics
Temple Grandin has done research showing that lower stress for meat animals means higher quality meat. When I was watching America’s Test Kitchen today, Jack Bishop mentioned that the main differences in heritage pork vs. supermarket pork is the higher … Continue reading
Posted in Charcutepalooza, Cured Meats, Food
Tagged charcutepalooza, curing, meat pH, pancetta, Red Wattle pigs
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Maple Bacon 2012
I’m lucky enough to live in an area where people grow food and raise meat animals so that the animals have good lives, and get to eat what they are supposed to. I’m even luckier to live in a town … Continue reading
Posted in Charcutepalooza, Cured Meats, Food
Tagged Bacon, curing, maple cured bacon, pork, pork belly, Red Wattle
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Patience + Meat = Pastrami
I’ve never been a patient person, as so many of my relatives and friends have told me. I like to remind people that I was born two months early, so my impatience goes all the way back. The fact that … Continue reading
Posted in Cured Meats, Food, Slow Food
Tagged brine, charcutepalooza, Charcuterie, pastrami, smoked meat
4 Comments
Gift wrapping… the bacon
DH and I did a little gift wrapping this afternoon…. Maple Cured Bacon on the left, Pancetta on the right. I like how these vacuum seal bags show the stuff… A nice red foreground. When the shippable ice packs show … Continue reading
Posted in Cured Meats, Food, Slow Food
Tagged Bacon, charcutepalooza, Maple Cured, pancetta
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Charcutepalooza! Getting Ready for the fun
It becomes necessary to make charcuterie a few times a year. It is always more fun when you involve your friends in the process, whether making or eating. (My life this year has been much busier than I had originally … Continue reading
Posted in Cookbooks, Cured Meats, Food, Slow Food
Tagged Bacon, charcutepalooza, Charcuterie, pork bellies, pork fat, pork ribs, sausages
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Support Your Local XC Skiers! Bid on the Dinner I’m Offering!
EVENT: Winona XC Ski Team Fundraiser Dinner and Auction DATE/TIME: Saturday, November 12, 2011 6:00 PM LOCATION: Toner Hall, St. Mary’s University, Winona, MN 55987 GREAT ITEM TO BID ON: Four Course Dinner for Six at Chez Bosworth/Sanborn As … Continue reading
Cassoulet, the French Classic
Cassoulet is a classic of regional French cooking. It is a combination of staple foods (beans, onions) and cured meats (sausages, bacon, and duck confit), with a very slow sauce (demi-glace) . There are some regional differences (some recipes include … Continue reading
Posted in Cured Meats, Food, Slow Food
Tagged demi-glace, duck, duck confit, sausages
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Duck Confit Day 2
In case you missed it, day 1 is here. I made duck confit so that we can use it for a large cassoulet party later in January. After yesterday’s seasoning (curing) of the duck legs, today’s major effort involved the … Continue reading
Posted in Cured Meats, Food, Slow Food
Tagged Au Bon Canard, cassoulet, Charcuterie, confit, duck, duck confit
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