Smoking Fish, Meat, and Game to Preserve It

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Permalink Reply by Courtney Ostaff on May 6, 2009 at 8:39pm

Anyone read Charcuterie?

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Permalink Reply by Gary Gill on May 7, 2009 at 2:18pm

A friend went through a Culinary College and one of his instructors is one of the authors. He highly recomend that book if you want to make anything like sausage or cure meat in any way.

I would love to make a smoke house and cure my own bacon/ham. It will have to wait a little while though.

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Permalink Reply by Gillian on May 6, 2009 at 8:39pm

What a great subject - we make biltong ( a South African traditional way of preserving meat) which is a little like beef jerky.

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Permalink Reply by Michelle W. Flannery on May 6, 2009 at 8:54pm

Charcuterie, derived from the French words for flesh (chair) and cooked (cuit), is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef's repertoire. Originally intended as a way to preserve meats before the advent of refrigeration, these preparations are prepared today for their flavors that are derived from the preservation processes. (Wikipedia)

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Permalink Reply by Skip on May 9, 2009 at 8:39am

We help our Daughter raise pigs, and butcher our own meat. The last one we butchered was a freebie. My son-in-law had access to a huge smoker mounted on a trailer. So we got it for one weekend last winter. On Friday, we killed the pig, and let it hang overnight. We went to the woods and cut some green hickory, and one dead hickory that had been down about a year. Saturday morning, we got up early, and cut the pork into manageable pieces. I made a rub of brown sugar,salt, pepper, red pepper, and a several spices I built a fire in the firebox, and when the temp reached 225 degrees, we loaded all the meat in the smoker. For 14 hrs, I checked and kept the fire going to keep the temp right. about 1/2 way thru', I covered the meat with foil.

After we were done smoking, we took all the meat off the bone, shredded it, and added a home made BBQ sauce. Served it as sandwiches along with cole slaw and fried potatoes. We fed about 50 people, and still froze some of the meat. Now we are planning to do it again in July.

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