From the category archives:
Back to Pasture. Since the late 1990s, a growing number of ranchers have stopped sending their animals to the feedlots to be fattened on grain, soy and other supplements. Instead, they are keeping their animals home on the range where they forage on pasture, their native diet. These new-age ranchers do not treat their livestock with hormones or feed them growth-promoting additives.
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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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One of the great things about living in rural America is the access to farm fresh traditional foods like eggs. The eggs I get are totally different then the eggs most of you reading this get. My eggs have richly colored yolks, a sign of chickens that eat a diet perfectly suited [...]
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You can find a lot of people who are enthralled by the idea of raising corn, but it is a difficult job and not everyone is cut out for growing corn. It takes a lot of work and lots of learning and skill to actually master the skills of making healthy and hardy corn. Corn is best grown in areas with warm climate, lots of rain, and wide spaces for it to pollinate and bloom. Growing corn requires you get the right land first.
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