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Salting could be combined with smoking to produce bacon in peasant homes. Instructions for preserving (salting) freshly killed venison in the 14th century involved covering the animal with bracken as soon as possible and carrying it to a place where it could be butchered, boiled in brine, and dry salted for long term preservation in a barrel.
Smoking helps seal the outer layer of the food being cured, making it more difficult for bacteria to enter. It can be done in combination with other curing methods such as salting. Common smoking styles include hot smoking, smoke roasting (pit barbecuing) and cold smoking. Smoke roasting and hot smoking cook the meat while cold smoking does not.
Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to a broiler fryer chicken. Similarly, a large roast must be brined longer than a thin cut of meat.
For a traditional turkey brine, buttermilk can be combined with salt, and lots of it, for these results. ... and primed for a long roast in the oven or smoking on the grill.
Just fill a lidded bowl with your brine mixture and soak the chicken in it for at least 30 minutes. Buy a digital thermometer to avoid the stress of the guess. Use a meat thermometer to gauge when ...
For a crispier crust: Remove the turkey from the brine the night before, pat it dry, and place on a baking sheet in the refrigerator uncovered overnight. Related articles AOL
Generally, smoke and water cannot pass through the casing, so plastic is used for non-smoked products where high yields are expected. The inner surface can be laminated or co-extruded with a polymer with an affinity for meat protein causing the meat to stick to the film, resulting in some loss when the casing is peeled, but higher overall yield ...
Charcuterie: The Craft of Salting, Smoking and Curing is a 2005 book by Michael Ruhlman and Brian Polcyn about using the process of charcuterie to cure various meats, including bacon, pastrami, and sausage. The book received extremely positive reviews from numerous food critics and newspapers, causing national attention to be brought to the ...