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this time I may loose some friends...
[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:DoNotOptimizeForBrowser/> </w:WordDocument></xml><![endif] Great help... YES - the measurements are extremely unclear - especially if you're talking about a "cup". For a novice, it's a barrier, just as many... -
meat curing spices.JPG
- pongo
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- Album: this time I may loose some friends...
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this time I may loose some friends...
- pongo
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this time I may loose some friends...
[if gte mso 9]><xml> <o:DocumentProperties> <o:Author>Miroslaw Stanuszek</o:Author> <o:Version>9.2720</o:Version> </o:DocumentProperties></xml><![endif] But my message is real important for so many devoted home cooks and apprentice meat cure experts - I have to do it! How do you follow a... -
curing and fermenting 400.JPG
- pongo
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- Album: this time I may loose some friends...
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Bündnerfleisch and Appenzeller Mostbröckli - Home made!
- pongo
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Bündnerfleisch and Appenzeller Mostbröckli - Home made!
Bündnerfleisch: This is a very popular Swiss meat specialty, a almost secret tradition that goes back to the Middle Ages. Choice cuts of beef are cured in small villages in the beautiful Swiss mountains and hung up to dry in the air until an edible mold forms on the drying meat to give them a... -
pork loin lonzino beef tender 300.JPG
- pongo
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- Album: Bündnerfleisch and Appenzeller Mostbröckli - Home made!
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air cured dried beef meat 300.JPG
- pongo
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- Album: Bündnerfleisch and Appenzeller Mostbröckli - Home made!
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cure misshap
My compliments Sawyer, you figured it out at the right time! The Nitrate in cure# 2 will help for long storage. In Italy they call it Capicola or Capicollo; they keep that thing for a couple of weeks in the fermentation chamber at [if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View>... -
How did you come up with your screen name?
[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:DoNotOptimizeForBrowser/> </w:WordDocument></xml><![endif] A long time ago I was a young Boy Scout member in Switzerland. What a new and exciting world! And there where also all the big guys, they where...- pongo
- Post #1,455
- Forum: Messages for All Guests and Members
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Mountain cured & cold smoked Beef Eye of Round
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Mountain cured & cold smoked Beef Eye of Round
[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:DoNotOptimizeForBrowser/> </w:WordDocument></xml><![endif] I use a conical burr grinder for the spices and process all spices and curing salt together at the correct weight. The roast was coated with Morton... -
_Appenzeller Mostbröckli ct.JPG
- pongo
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- Album: Mountain cured & cold smoked Beef Eye of Round
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_curing chamber beef and coppa 02.JPG
- pongo
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- Album: Mountain cured & cold smoked Beef Eye of Round
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A friendly hello from South West Georgia...
[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:DoNotOptimizeForBrowser/> </w:WordDocument></xml><![endif] I grow up in the Swiss mountains in the North-East part of Switzerland, close to Germany and Austria (and just a hundred miles North of Italy). I...
