Archive for the 'Pork' Category

Sweet and Tangy

It was commented by Seriouswriter (a contributor here), sometime ago, that I should try coating a ham with a 50/50 mixture of brown sugar and mustard. Being distracted by all life has had to offer, it has taken all this time to give it try.
Last night we had some family over for dinner and […]

Sunday, March 2nd, 2008

What makes good sausage?

For most people, getting good sausage is as easy as going to the local store and grabbing a package of bulk sausage.
Some people like to make their own or are curious what it takes to make tasty sausage. So here we go, a short tutorial on this breakfast treat.
First you need trim with enough […]

Monday, February 4th, 2008

And You Thought Salt Was Simple

We use salt in our daily lives all the time without much thought. It’s just one of those things we have on the table and throw around freely. When we are cooking, however, the salt we chose can make a noticeable difference in the final result. Yes, there are many choices […]

Sunday, January 27th, 2008

I Like Mine in Brine!

I’ve gone on and on about the different ways to smoke meat. Finally, I am going to have to pick one and write about it.
So here we go.
First of all, I am most familiar with using a brine to cure and flavor the meat. In a bit of research about what is out […]

Tuesday, January 8th, 2008

What Causes Meat to Spoil?

What could be worse than finding a cut of meat you had big plans for is partially or totally spoiled?
You weren’t supposed to bring a list, it was a rhetorical question.
Whether it makes your top list of worst disappointments or not, it’s certainly not what we bargain for when we pick up a cut from […]

Sunday, December 30th, 2007

Ham does not equal ham.

In a recent poll of sane people reading the title of this article the most common response was, “Huh”.
I am normally sane and I do not usually mix math, philosophy, and cooking in my titles, but it somehow seemed right.
For Thanksgiving we had turkey of course, but we also had ham. As I have mentioned […]

Wednesday, November 28th, 2007

Tools of the Trade Part Two of Three

As we continue looking at some spices I use in my cooking, and the companies behind them, I am taken back to my time in the Meat Department. Quite a bit of what I learned about meat comes from that time, including my experience with Vecchi’s Seasonings.
We used spices from several different companies in […]

Thursday, November 15th, 2007