Backyard Aquaponics
http://byap.backyardmagazines.com/forum/

Charcuterie
http://byap.backyardmagazines.com/forum/viewtopic.php?f=5&t=2669		 Page 1 of 1
Author:  Steve S [ Jan 4th, '08, 22:46 ]
Post subject:  Charcuterie
DanDMan wrote:
My brother-in-law cleans off any gamy taste in his fish and deer by placing the meet into an ice chest with ice and a lot of salt. All his meat taste really really good; no off flavors of any kind. Perhaps his post mortem purge could work too... Dunno... Once I get some fish to eating size I will try each method and compare.


Saw that book at somebody's place (no name :lol: )

Charcuterie
The Craft of Salting, Smoking, and Curing

by Michael Ruhlman & Brian Polcyn

Publiched by W. W. NORTON
www.wwnorton.com

ordered it from Amazon the next day, very worthwhile having
also have some fish recipes

(few more ideas to add to the kiwi's 101 ways to prepare a possum) :wink:
btw, I do need a cookbook to boil a kettle.
Author:  KudaPucat [ Jan 5th, '08, 08:17 ]
Post subject: 
How does boiled kettle taste Steve?
Have you got your book yet? or do you need to borrow mine this time :-)
Author:  veggie boy [ Jan 5th, '08, 08:34 ]
Post subject: 
Cheeky bastard = how do you put up with him Steve :lol:
Author:  mokevinb [ Jan 20th, '08, 04:38 ]
Post subject: 
If I remember my En Franicaise correctly Charcuterie means "the pork butcher". No wonder it has recipes on curing, smoking and brineing.

We used to soak game and other meat in salted water primarily to draw out the blood. To cut the gamieness we would sometimes use vinegar water, and other people I know would use wine or beer during the cooking process.

Kevin
Author:  KudaPucat [ Jan 20th, '08, 05:50 ]
Post subject: 
Quote:
We used to soak game and other meat in salted water primarily to draw out the blood.


nice tip, the few times I've eaten game larger than a rabbit, I have wondered how to get rid of the blood without hanging it for a few days (which I was never going to do) made the taste strange, but still quite edible.
Author:  creative1 [ Jan 20th, '08, 08:03 ]
Post subject: 
KP- what the blood or the hanging?
Author:  KudaPucat [ Jan 20th, '08, 16:18 ]
Post subject: 
hanging, flies and all...
Author:  Stuart Chignell [ Jan 20th, '08, 19:13 ]
Post subject: 
There is an english way of hanging meat where you hang the meat and then away.

After it has turned green scrape off the outside and then butcher the remainder. Yum, very tender :)
Author:  KudaPucat [ Jan 20th, '08, 20:06 ]
Post subject: 
Yes... Very English ;-)
Page 1 of 1 All times are UTC + 8 hours
Powered by phpBB® Forum Software © phpBB Group
https://www.phpbb.com/