From the category archives:
These curing ingredients are required to achieve the characteristic flavor, color and stability of cured meat. Nitrate and nitrite are converted to nitric oxide by microorganisms and combine with the meat pigment myoglobin to give the cured meat color. However, more importantly, nitrite provides protection against the growth of botulism-producing organisms, acts to retard rancidity and stabilizes the flavor of the cured meat.
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A delicious change of taste coupled with an appetizing nut brown smoked color makes this meat highly desirable as a festive treat or a special meal any time of year. There are two types of smoked turkey, a cured or pumped smoked bird and a smoke-cooked bird with no added ingredients.
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Just as you keep a copy of a good recipe, you should keep notes on the formulation and processing procedures of your favorite smoked and cooked sausage. Ingredients, times, temperatures and end results should be noted. This will help to make a better sausage the next time.
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Good sausage begins with good meat. Beef, veal, pork, lamb, mutton and poultry are all suitable for use in sausage. If you slaughter your own animal, meat from the head, trimmings, and the thin cuts can be saved for sausage. Meat from the neck and back of poultry, and meat from the entire carcass of spent fowl are used. Salt is necessary for flavor, aids in preserving the sausage, and extracts the “soluble” meat protein at the surface of the meat particles
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Pressure canning is the only recommended method for
canning meat, poultry, seafood and vegetables. The
bacterium CLOSTRIDIUM BOTULINUM in low-acid foods is
destroyed when they are processed at the correct time and
pressure in pressure canners.
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Overall Appearance
* Good proportion of solid to liquid.
* Full pack with proper headspace.
* Liquid just covering solid.
* Free of air bubbles.
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Some herbs are best frozen while still on the stalk.
Dillweed, in particular, is easiest to handle if you gather
a whole bunch and freeze it in a freezer bag or container.
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Canning – A method of preserving food in air-tight vacuum-sealed containers and heat processing sufficiently to enable storing the food at normal-home temperatures.
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This early Mason jar is decorated with “THE GEM” in one line embossed on one side of the upper body. The jar has a glass lid, with nine patent dates, and metal screw-band top seal. The pale blue-green body, formed in a mold, is round with a tapered-shoulder. The Hero Glass Works, Philadelphia, Pennsylvania, manufactured the mason jar.
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Hot-packing is the practice of heating freshly prepared food to boiling, simmering it 2 to 5 minutes, and promptly filling jars loosely with the boiled food. Hot-packing is the best way to remove air and is the preferred pack style for foods processed in a boiling-water canner.
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