======== Newsgroups: rec.food.preserving Subject: Rec.food.preserving FAQ, version 2.3, part 3 From: lebasel@nando.net (lebasel) Date: 1 Jan 1996 20:27:11 -0500 Part 3 of 6 Version 2.3 Curing/Smoking meats and vegetables, Root cellaring, Potting, Distilling, Dairy products -------------------------------------------------------------------- E. CURING WITH SALT, SUGAR, OR LYE 1. [What do I *really* need to know about curing foods, and what makes this different from pickling?] Sometimes the difference between pickling and curing is semantic, but generally curing is salting, etc, without the second acid step. Again, by adding the salt or sugar, you dehydrate the food sufficiently to stop microbial growth. Examples of salt curing: salt pork, olives, anchovies, herring, lox; sugar curing: crystallized flowers, syrups, fruit "cheeses", Virginia ham. Lye (NaOH) treated foods include olives, hominy, lutefisk--perhaps lye changes the food sufficiently so that no self-respecting spoiler would grow on it (grin). F. SMOKING 1. [What do I *really* need to know about smoking food?] Smoking food in order to preserve it is a bit different than smoking food on the barbeque. Generally, the meat or fish to be smoked is salt-cured, which preserves the tissue throughout, then is smoked either for flavor, or to preserve the surface of the meat. Other items can be smoked to preserve them and concentrate their flavors, e.g smoked hot peppers. Smoking provides the flavor, but dehydration preserves the pepper. If you are smoking or curing meat, you need to be concerned the health of the animal (i.e. trichnae). 1. MEAT CURING AND SMOKING Compliments of Richard Thead (C) Copyright 1995 Richard Thead. All rights reserved. --N.B. This is *not* the most current edition of the meat curing/ smoking FAQ. The most recent versions can be downloaded by anonymous ftp at ftp.rtd.com. Get /pub/rthead/msfaq.txt. It is also on the Web, link at URL http://www.rtd.com/~rthead/msfaq. html. I put this in simply to give the reader an idea of what the FAQ contains.-- ----------------- I. Curing ------------- [Why is meat cured?] For a couple of reasons. One is safety. When meat is cold smoked its temperature often stays in the danger zone for several hours or days. Many environmental factors of this treatment are such that the growth of dangerous bacteria is greatly accelerated. The curing of the meat inhibits this growth. The other reason is traditional preparation. There are many curing techniques that were developed in the days before refrigeration that are continued today for traditional reasons. A good example is corned beef. Oldtime butcher shops closed every weekend. Ice, the only refrigerant available, could not dependably hold fresh meat for two days. To keep unsold meat from going to waste, the butcher soaked the meat in a strong brine or covered it with coarse salt to trigger osmosis. The grains of salt were called "corn" in England, and the name "corned beef" stuck with the product. [1] [What is osmosis?] Osmosis is the movement of water across a membrane from weak solutions toward strong solutions. [1] [What is meant by "the danger zone"?] The "danger zone" is the temperature range between 40 and 140 degrees F. When uncured meat remains in this range for more than 2 hours the growth of dangerous bacteria increases to a dangerous level. [What other factors affect the growth of bacteria?] When meat is smoked, the environment is robbed of most if its oxygen. If this is combined with temperatures between 40 and 140F, the growth of the bacteria that causes botulism is increased. [What is botulism?] Botulism is an intoxication of the bacteria clostridium botulinum. This bacteria is anaerobic meaning that it requires an environment relatively free of oxygen to multiply. It also requires a moist environment and temperatures between 40 and 140F. The symptoms of botulism are sore throat, vomiting, blurred vision, cramps, diarrhea, difficulty breathing, and central nervous system damage (including paralysis). Symptoms usually occur within 12 to 36 hours. The fatality rate is up to 70%. [2] [What are the commonly used curing compounds?] Salt, sugar, sodium nitrite and sodium nitrate. Salt and sugar both cure meat by osmosis. In addition to drawing the water from the food, they dehydrate and kill the bacteria that make food spoil. In general, though, use of the word "cure" refers to processing the meat with either sodium nitrite or sodium nitrate. Sodium nitrite and sodium nitrate are the basis for two commercially used products: Prague powders #1 and #2. Prague powder #1 is a mixture of 1 part sodium nitrite and 16 parts salt. The chemicals are combined and crystallized to assure even distribution. Even though diluted, only 4 ounces of Prague powder #1 is required to cure 100 lbs of meat. A more typical measurement for home use is 1 tsp per 5 lbs of meat. Prague powder #2 is a mixture of 1 part sodium nitrite, .64 parts sodium nitrate and 16 parts salt. It is primarily used in dry-curing. One other commonly available curing product is Morton's Tender Quick. It is a mixture of salt, sodium nitrite, sodium nitrate and sugar. Ask your butcher or grocer to stock it for you. [Where can these compounds be obtained?] If you are chummy with a local butcher who does curing, maybe (s)he will sell you a small quantity. Otherwise, the Sausage Maker offers all items mentioned here and elsewhere in this FAQ mail order. See the books section for a phone number where you can obtain a catalog. [What is spray pumping?] It is the process of injecting the meat with cure using a special purpose needle. [What's trichinosis?] It is an infestation of trichinae. The parasites invade the voluntary muscles causing severe pain and edema. It can be avoided by ensuring that cooked pork reaches an internal temperature of 150 degrees F. [If my cured pork doesn't reach a safe temperature, what about trichinosis?] Trichinae can also be killed by freezing the pork according to the following chart: Temperature Grp1-days Grp2-days ----------- --------- --------- 5 deg F 20 30 -10 deg F 10 20 -20 deg F 6 12 Group 1 comprises product in separate pieces not exceeding 6" in thickness or arranged on separate racks with the layers not exceeding 6" in depth. Group 2 comprises product in pieces, layers or within containers the thickness of which exceeds 6" but not 27". [3] [What about dry-curing sausages and meats?] I'll leave this topic open for someone with real experience. The dry climate in Tucson makes it difficult to maintain the ideal 70% relative humidity required for dry-curing so I've never even tried. -------------- II. Smoking ------------- [What is the difference between smoke cooking and curing?] Pretty simple; Smoke cooking is done at higher temperatures in order to cook the meat. Smoke curing is really just smoking cured meat or sausage. [What are the proper temperatures for smoke cooking meat?] I prefer to keep the temperature around 220F. This means the temperature *at* the meat. I use a large log burning smoking pit with an offset firebox so it's easy to maintain this. In an upright water smoker you will have trouble keeping the temperature this low, since the heat builds up at the top where the meat is. You can achieve decent results with a water smoker, but the cooking time will be shorter and the depth of smoke penetration will be less. My briskets and pork shoulders smoke for 20-24 hours; pork ribs and loin roasts take less time. [How important is temperature control during smoke curing?] Very. If you are smoking sausages, excess heat will melt the fat out and leave the final product dry and crumbly. This I know from experience. Here, we're talking about temperatures around 140F, although it varies from recipe to recipe. This is very difficult to maintain in a wood burning smoker. Mine has a slow smoking section farthest away from the fire. With experience, I've learned to control the temperature in this section without overdamping the air inlet. Some other meats, like bacon and ham, are a little more tolerant of higher heat, but it can affect the quality of the final product. The best solution is a thermostat controlled gas or electric slow smoker like those sold by the Sausage Maker (see sources). These are not good general purpose smokers, in my opinion. I just don't think they do nearly as well as a log burning pit for smoke cooking. Unfortunately for the many water smoker owners, they just won't do for slow smoking--don't even bother trying. [Is closing down the air inlet dampers a good way to keep the temperature down?] If you keep the temperature low by closing down the inlet dampers, the smoke gets thick and sooty and produces an unattractive and bitter coating on the surface of the meat. I prefer to keep the fire burning more freely and control the temperature by providing some draft between the fire and the meat. [What are the various woods used for smoking?] Alder The traditional wood for smoking salmon in the Pacific Northwest, alder also works well with other fish. It has a light delicate flavor. Apple and Cherry Both woods produce a slightly sweet, fruity smoke that's mild enough for chicken or turkey, but capable of flavoring a ham. Hickory Hickory is the king of the woods in the Southern barbeque belt, as basic to the region's cooking as cornbread. The strong, hearty taste is perfect for pork shoulder and ribs, but it also enhances any read meat or poultry. Maple Mildly smoky and sweet, maple mates well with poultry, ham, and vegetables. Mesquite The mystique wood of the past decade, mesquite is also America's most misunderstood wood. It's great for grilling because it burns very hot, but below average for barbecuing for the same reason. Also, the smoke taste turns from tangy to bitter over an extended cooking time. Few serious pitmasters use mesquite, despite a lot of stories about its prevalence in the Southwest. Oak If hickory is the king of barbecue woods, oak is the queen. Assertive but always pleasant, it's the most versatile of hardwoods, blending well with a wide range of flavors. What it does to beef is probably against the law in some states. Pecan The choice of many professional chefs, pecan burns cool and offers a subtle richness of character. Some people call it a mellow version of hickory. [5] [Rick, do you have any politically incorrect views about smoke cooking that you enjoy getting flamed about?] Don't get me started. --------------III. Specific Foods ------------- [Can I make a Smithfield Ham at Home?] These are unique since the hams come from only peanut-fed hogs. They are worked with cure for 30-45 days. Then they are smoked for at least 7 days and left in the smokehouse for another 6 months. "The Smithfield ham or a reasonable facsimile is rather difficult to produce unless you have a steady supply of peanuts and a huge smokehouse 3-4 stories high." [3] [How do I make my own bacon at home?] It is my experience that bacon is the easiest product to produce at home and the results are as good as, or better than, the best commercially produced bacon. I use Morton Tender Quick and brown sugar. Rub down a slab of fresh bacon (pork belly) with a liberal quantity of the Tender Quick. You can't really use too much but a cup or so should do. Then follow with a thorough rub of brown sugar (again, start with a cup or so). Then place the meat in heavy plastic and allow to cure for 7 days at 38F. I use a small refrigerator for this. I run a remote temperature probe inside and monitor the temperature, tweaking the thermostat when necessary. The temperature is important; too low (below 36F) and the curing action will cease, too high (above 40F) and the meat will begin to spoil. I also cut the pork belly in two and cure it with the meat surfaces face to face and the skin on the outside. It helps it fit in the fridge and improves the curing action. I then smoke it at 140-150F until the internal temperature of the pork reaches 128F (about 8 to 10 hours). I find it best to remove the skin about 3/4 of the way through the smoking process. This way the fat is protected but still acquires some color. Chill overnight before using. If you are using Prague Powder #1, mix 2 oz with 1 lb of salt and use like the Tender Quick. Other sugars can be used instead of brown sugar. Try honey or even some maple syrup. [How do I make my own corned beef?] For best results, use trimmed briskets. Start with a curing brine. This recipe comes from [3] and makes enough for 25 lbs of meat. 5 quarts ice water (about 38-40F) 8 oz. salt 3 oz. Prague Powder #1 3 oz. powdered dextrose Spray pump the briskets to about 12-15% of their original weight. After pumping, the briskets are packed in a vat, and sprinkled with whole pickling spice. If more than one brisket is done at a time, pack them flesh to flesh with the fat sides out. Add enough brine to cover and allow to cure for 3-4 days at 38-40F. The meat is then ready to use (but still requires cooking). [What is pastrami and how do I make my own?] For best results, use trimmed briskets. Start with a curing brine. This recipe comes from [3] and makes enough for 25 lbs of meat. 5 quarts ice water (about 38-40F) 8 oz. salt 5 oz. Prague Powder #1 5 oz. powdered dextrose 1 Tbl garlic juice Prepare and cure as for corned beef. After curing, remove from brine and rub liberally with cracked black pepper and coriander seeds. Smoke at 140F until the meat is dry and then increase smoker temperature to 200-220F and hold until internal temperature of meat reaches 170-180F. Chill overnight before using. This meat is fully cooked. [How do I make beef jerky?] There are a jillion recipes for jerky--take a look in the recipe archives. (you can find an archive at ftp.rtd.com:/pub/rthead/jerky.rcp --LEB) I prefer a teriyaki-based marinade (use 1/2 tsp of Prague Powder #1 or 1 tsp of Tender Quick for safety) with other spices, lightly smoked. My recipe is not for publication, but it's nothing out of the ordinary. Experiment with your own combinations of spices and find something you like. -------------- IV. Other Sources (besides this FAQ) ------------- BOOKS: Great Sausage Recipes and Meat Curing (1984). Rytek Kutas. Self published. Can be obtained from the author at The Sausage Maker Inc./ 26 Military Road/ Buffalo NY 14207. (716)-876-5521. -------------- V. References ------------- [1] Food Science--Osmosis, Rita Sorci Planey, "Fine Cooking", Aug/Sep 1994, pp 12,13 [2] The New Professional Chef (1991). The Culinary Institute of America. [3] Great Sausage Recipes and Meat Curing (1984), Rytek Kutas. [4] On Food and Cooking (1984), Harold McGee. [5] Smoke and Spice (1994), Jamison and Jamison. Please direct questions, comments, criticisms, and contributions to: Richard Thead rthead@rtd.com -or- thead@igate1.hac.com ---- 2. VEGETABLE/FISH CURING AND SMOKING E.2.1 [How do I cure olives?] MMMMmmm. Nothing I like better than a home cured olive, and they are very easy to make. All that's required is patience, yer olives, a rolling pin or a paring knife, and a non-reactive container. You can cure olives at nearly any stage (really tiny green ones aren't worth it). Green, red ripe, black (or dead) ripe. You've got several choices, depending on your curiousity and your fanaticism. Water curing. (For the most fanatic) Generally you water cure the big green ones, right before they turn red. You pick the olives, crack each of them with a rolling pin, then immerse them completely in cold water, changing the water *each* day for at least 25 days. Stir them up when you think about it. Immerse and change the water, etc, taste one after 25 days. If they are too bitter, keep up the regime until they are edible. Brine curing. (A little less fanatic) You usually brine cure olives that are either red-ripe or black-ripe. The red-ripe olives generally turn a grey green to pink, while the black-ripe ones keep their color, becoming a Kalamata-deep purple. Again, you pick the olives, or you shake the tree over a tarp, and collect the olives. Deeply slit each one using a sharp paring knife, then plunk them into a brine (brine is 1/4 cup canning salt in 1 qt water). Weight down the olives, make sure they are fully immersed. Cover your vat of olives, stir once in awhile, wait one week. Rinse, and change the olive brine once/week for at least 3 weeks. Taste, if still too bitter, keep changing brine 1/week. Mine usually take about 6 weeks. Scum will form on the top of the vat; its harmless *if* olives are immersed, but get rid of it when you see it. Lye curing. (No fanaticism necessary) You always lye cure green olives. If you bubble air through the lye solution, the green olives turn black; the California black olive is born. You pick the olives, clean them. Save a few of your biggest olives for the top of your vat. Immerse all those olives in a lye solution (2 tablespoons flake lye in 1 qt water) for 12 hours. Dispose of lye solution, reimmerse olives again in new lye solution for 12 more hours. Take and cut into some of your largest olives to see if the lye penetrated the olive (olive will be soft to the pit, easy to cut to the pit, and the flesh will be yellowish green when ready). Soak olives in water for 3 days, changing the water at least 3-4 times/day. Taste an olive on the fourth day. Should taste sweet and fatty, with no bitterness, a little like a tiny avocado. Immerse for 1 week in a light brine, about 6 Tbs salt in gallon of water. ***Lye is nasty, remember to wear rubber gloves, use lemon juice or vinegar to neutralize lye burns, and your olive vat shouldn't be plastic.*** Can also make marinades for your cured olives, good flavors/herbs to use in various combinations are: garlic, bay leaf, oregano, thyme, dried chiles, fennel seed, peppercorns, coriander seed, orange peel, lemon peel, lemon slices, cumin seed. -- E.2.2 [A friend of mine is looking for the recipe for "preserved eggs" or "1,000 year old eggs". Jim Kofler ] from Katherine , rec.food.cooking I just got a new Chinese cookbook - "The Chinese Gourmet" by William Mark. It has a detailed descripion of "Hundred-Year-Old Eggs", though not an actual recipe. I'll pass on what it says, in case it may be of use/interest. "Rather than being dug up from an ancient tomb, as the name might suggest, '100-year-old eggs', or as some call them '1000-year-eggs,' are actually preserved for only 100 days at most. Fresh duck eggs are mixed with various preservative compounds that permeate the shell and alter the consistency of the egg. There are two main methods for preserving eggs in China: P'i tan are coated with an alkaline mud and then covered in ash, rice husks, or tea leaves, before storing in large crocks for 100 days. The yolk becomes creamy and very pungently flavored, the white turns an amber- gray color and coagulates into a firm, gelatin-like consistency. They are shelled and the egg sliced to serve as an hors d'oeuvre with slivers of preserved ginger and a vinegar dip. Hom tan are preserved in brine and saltpeter, or a mixture of finely ground charcoal and brine. The yolk hardens to a firm, grainy texture and acquires a pleasing salty taste. These must be cooked before they are ready to eat, as a snack with a splash of sesame oil and vinegar and a sliver of ginger, or to add, sliced, to congee. The yolks are an ingredient in the fillings of many sweet pastries. Hundred-year-old eggs are valued not only for their taste, but also for their medicinal value. The preservation process raises their alkalinity, making them a good antidote for ulcers and other conditions caused by hyper-acidity. They are also considered a cure for hangovers." -- E.2.3 [After some discussion on posole (aka, hominy) on the Chile-Heads list, someone in France asked how you make hominy, since it isn't really available there. ] from Justin M. Sanders , the Chile-Heads list... Traditionally not lime, but *lye*. Here is a recipe paraphrased from a delightful recipe book called "Seems Like I Done It This A-way", by Cleo S. Bryan. (Mrs. Bryan was an Extension Home Economist in Oklahoma, and many of her recipes are traditional Native American recipes). Hominy 2 qts. dry shelled corn (white or yellow) 8 qts. water 2 oz. lye Boil the above 3 ingredients 30 minutes. Remove from heat and let stand 20 minutes. Rinse in cold water until all the skins and the "eyes" on the corn are loose. Return to heat, cover with water, bring to boil for 5 minutes. Pour off the water, and repeat 2 more times (for a total of 3 five-minute boilings with fresh water). Cover again with water and cook 30 minutes and can. Process in a pressure cooker at 10 lbs. pressure for 70 minutes for quarts, or for 60 mins. for pints. Apparently, if you don't wish to can the hominy, you can eat it after the 30 minute cooking period. In more traditional recipes, the lye was obtained by straining water through hardwood ashes-- or by boiling the ashes along with the corn. -- E.2.4 [How do I smoke chiles?] Some recipes and techniques are available at the chile heads www site. Check the Other Sources List for the URL. from Garry Howard, , taken from the chile-heads list.. Americans who love the smoky taste and fiery bite of chipotles have recently been hit with high prices and a scarcity of product. With prices for these smoked jalapenos reaching $15 a pound wholesale, home growers yearn to smoke their own. But the Mexicans have been fairly secretive about their techniques, and none of the books on chiles describe home smoking. After a trip to Delicos Mexico, I think I have solved this mystery -- but the process takes some dedication. First, let's look at how the Mexicans do it. They use a large pit with a rack to smoke-dry the jalepenos. The pit containing the source of heat is underground, with a tunnel leading to the rack. The pods are placed on top of the rack where drafts of air pull the smoke up and over the pods. The jalapenos can be whole pods or pods without seeds. The latter are more expensive and are called "capones", or castrated ones. It is possible to make chipotle in the back yard with a meat smoker or Weber-type barbecue with a lid. The grill should be washed to remove any meat particles because any odor in the barbecue will give the chile an undesirable flavor. Ideally, the smoker or barbecue should be new and dedicated only to smoking chiles. The quality of homemade chipotle will depend on the maturity and quality of the pods, the moisture in the pods, the temperature of the smoke drying the pods, and the amount of time the peppers are exposed to the smoke and heat. The aroma of wood smoke will flavor the jalapenos, so carefully choose what is burned. Branches from fruit trees, or other hardwoods such as hickory, oak, and pecan, work superbly. Pecan is used extensively in parts of Mexico and in southern New Mexico to flavor chipotle. Do not be afraid to experiment with different woods. The difference between the fresh weight of the fruits and the finished product is about ten to one, so it takes ten pounds of fresh jalapenos to produce approximately one pound of chipotles. A pound of chipotles goes a long way, as a single pod is usually enough to flavor a dish. First, wash all the pods and discard any that have insect damage, bruises, or are soft. Remove the stems from the pods before placing the peppers in a single layer on the grill rack. Start two small fires on each side of the grill with charcoal briquets. Keep the fires small and never directly expose the pods to the fire so they won't dry unevenly or burn. The intention is to dry the pods slowly while flavoring them with smoke. Soak the wood in water before placing it on the coals so the wood will burn slower and create more smoke. The barbecue vents should be opened only partially to allow a small amount of air to enter the barbecue, thus preventing the fires from burning too fast and creating too much heat. Check the pods and the fires hourly and move the pods around, always keeping them away from the fires. It may take up to forty-eight hours to dry the pods completely. The pods will be hard, light in weight, and brown in color when dried. If necessary, let the fires burn through the night. After the pods have dried, remove them from the grill and let them cool. To preserve their flavor, place them in a zip-lock bag. It is best to store them in a cool and dry location. If humidity is kept out of the bags, the chipotles will last for twelve to twenty-four months. Buen apetito! NOTES : From the article: The Chipotle, Mystery -- Solved at Last! by: Dr. Paul W. Bosland, Agronomy and Horticulture Department New Mexico State University Chile Pepper Magazine - October, 1992 MasterCook formatted by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com E.2.5 [What do I need to know about smoking a fish?] from Doug Smart, ... This isn't a recipe, but it is good information and does offer something on the strength of the brine: Pacific Northwest Cooperative Extension publication PNW 238 advises the following (somewhat paraphrased) for safety in smoking fish: - Fish must be heated to 160 F internal temp and held there for at least 30 minutes during the smoking process. - Fish must be brined long enough to absorb adequate salt for preservation. A brine solution containing 1 part salt to 7 parts water by volume for 1 hour will usually suffice. - Oily fish such as salmon, steelhead, shad, and smelt take longer to absorb brine, but tend to absorb smoke faster. - Fish should be air dried before smoking for better smoke absorption and to minimize the chance of spoiling during smoking. - It is best to smoke at a low temp for 3-5 hours before elevating to the 160 F cooking temp. This helps eliminate "curd" formation as juices boil out. To avoid spoilage during smoking, the magic 160 F temp should be reached within 6-8 hours. - Commercial smoked products must meet an FDA requirement of at least 3 1/2% water phase salt after smoking. Since most home smokers cannot make that measurement, refrigeration is essential for safe storage of home-smoked fish. - Use only hardwoods for smoking. Maple, oak, alder, hickory, birch and fruit woods are recommended. DO NOT USE WOODS FROM CONIFERS. [Smoked salmon] from Brian Bigler ... I recently responded to a thread concerning oily versus non-oily fish by listing my recipe for smoked salmon. I figured it may be of use to others on this Usergroup, so I'm posting this to the group. I hope to hear from some of you who have improvements on this, but be advised, this recipe has received rave reviews from my colleagues in the salmon business: First of all, the smoker you use will greatly effect the final product. I'm not familiar with all the various brands, but the hobbyist smokers that I've seen tend to be small, for the sake of shipping, and not really practical for the performance I need. I like to use cool smoking for cheeses, as well as warmer smoking for salmon or trout. I'll describe my ideal smoker at the end of this. [I put a copy of this under equipment sources--LEB] SMOKED FISH I use the following for at least two-six pound fish Brine: 1 gal water (at least a gallon, I use a couple) 1/2 lb (at least) pickling salt 1/4 lb (at least) brown sugar 3-4 tbs pickling spice 2-3 tbs paprika Put the water on to boil, adding the entire 1/2 lb of salt, stir until salt is dissolved. Add sugar and stir. Add the pickling spice and paprika. You may not be able to get the sugar to dissolve, but if you can, add more salt. Irrespective of the amount of water, you want to achieve a super- saturated saline solution with the salt and sugar. The mixture will be super-saturated when you have salt granules on the bottom of the pot at a boil. Speaking to details, the sugar is absorbed by the meat much slower than the salt. I've used half salt/half sugar mixtures with great success, but the amount I recommend here will allow you to reach the point of super-saturation and keep the salt content down. Boil the mixture (covered) for five or so minutes, and either set it aside to cool, or put it in a sink of cold water (change the sink water several times as it gets hot). I cut my fish in fillets and then in pieces about two to three inches wide. Brine the pieces for 3.5 to 5.0 minutes, depending upon thickness. Timing is important, don't brine longer than 5 minutes, no matter the thickness of the meat. This brine time imparts salt/sugar/pickling spice flavors to the outer tissues, that then diffuse through the meat as it dries. I've tried the products of people who leave the meat in brine for so long all you taste is salt. Don't make that mistake, too little salt is MUCH better than too much. Take the pieces from the brine and place on a paper towel-covered board. Allow to dry at least until a pelicle (hard outer surface) has formed. This could take up to two days if the weather is wet, alot less if you put it in the sunshine. I like to dry mine for a long time to attain a chewy texture, but you at least want the excess moisture to evaporate off. Smoke the pieces, skin side up, alternating the ones on the lower racks with those on the upper racks between chip loads. If your smoker is warm, the paprika will cause the meat to darken without your having to smoke the heck out of it. Too many hobbyists impart a creosote flavor to their meat in the attempt to make it LOOK like it's smoked. Paprika is a great way to make it look really well- smoked without having to leave it in too long. If your smoker is cool, the cooking will turn it dark. Remove the pieces to a cookie sheet and place in an oven that has been heated to 350 degrees. Put the cookie sheets in the oven, close the door, and turn off the oven. Leave the smoked meat in the oven for about 15-20 minutes, or until you can see that it's cooked. I vacume pack mine, one to three pieces at a time, right out of the oven while it's still hot. At the least, use Freezer Bags to store your fish. I've had success with Freezer bags by closing the ziplock to one end and sucking out the air to mimic the vacume sealer. Vacume packing assures that the salt/sugar/pickling spice flavors will be difused through the meat. I hate to have to freeze mine, but I do anyway out of necessity. My vacume packages will stay fresh if I referigerate, but freezing makes certain. E.2.6 [Lox, Nova Lox, and Gravlax] 1. from Ray Goddard : Gravlaks(Norway)- buried or grave fish, for a modern version:- Take a 6-7 lb salmon, 1 tablespoon brandy, 3/4 oz sugar, 1 1/2 oz salt, pepper, fresh dill. Clean and wipe out fish (do not wash), fillet, sprinkle with brandy. Mix sugar, salt and pepper and sprinkle over fish. Put one fillet skin down on plate, chop dill and spread it over, place other fillet on top skin side up. Cover with foil and place board on top and a weight (1lb) on top of that. Put in cool place 3 - 4 degrees C. Turn fillets twice a day and pour liquid back onto fillets. Remove weights after two days. Ready in three to four days. Serve cut in thin slices with more pepper and chopped dill, accompany with rye bread and butter. 2. from <> , by way of Leah Smith <> Lox comes from the German word "lachs," which means salmon, and came here with German-Jewish immigrants. Note that true lox is not smoked, merely brined, although the smoked salmon called Nova is often incorrectly referred to as lox. The name Nova comes from Nova Scotia, which is where that type of cold-smoked salmon first came from. Old-fashioned Jewish lox is saltier and oilier than Nova. Here's a recipe: 1 - qty of VERY fresh, VERY fatty (with whole skin) salmon 1 - large earthenware crock (or wooden keg) Kosher Salts (or rock salt) Qty of clear flavorless oil comparable to the qty of salmon - Skin the salmon keeping the skin as whole as possible. - Cut the salmon meat into thin slices. - Within the crock, (or keg), lay down a layer of salt to cover evenly. - Place one side of the salmon skin scale side up flat onto the salt layer. - Drizzle the oil lightly over the skin until shiny. - Lay one salmon slice atop the oiled skin. - Drizzle the oil lightly over the salmon slice until shiny. - Layer the salts thinly atop the salmon slice to cover. - Repeat the layers as above alternating salt, salmon, oil for all remaining slices. - Before adding the final layer of salts, lay the other side of the skin scale side up atop the oiled salmon. - Drizzle with oil until shiny. - Layer salts atop the final layer of skin to cover. - Cover entire crock (or keg) with multiple layers (3-4) of plastic wrap - Weigh down the top of the sealed crock (or keg) with heavy stones. - Store in a cool place 2 weeks prior to usage. - Eat when ready!~ NOTE: This will keep almost indefinitely, however, refrigeration is recommended. 3.from <>: CURED SALMON (Gravlacks - from Norway) 6-7 lb. whole salmon 1 1/2 oz. rock salt 3/4 oz. sugar Pepper 1 bunch fresh dill Carefully clean and bone fish. Do not wash fish, but wipe well. Leave skin on. You will have 2 half fishes when done. Mix salt, sugar and pepper to taste. Scatter over the fish. Lay dill over one half and cover with the other half. (You'll have a "sandwich"; dill in the middle, skin on the outside.) Place on china plate. Cover with foil and put a one pound weight on top. (Book suggests a board with a heavy can on it.) Leave in a cool place (38-40 degrees F). Turn fish twice daily, pouring pressed out liquid back between the fillets. After 2 days remove weights. Gravlacks will be ready in 3-4 days. Serve sliced thin with more pepper and dill. (Or bagels and cream cheese!) :-) BRINED SALMON (Lemrimmad Lax - from Sweden) 1 salmon (or thick pieces) 2 oz. kosher salt 2 c. water per pound of fish. Clean and fillet fish as in earlier recipe. Dissolve salt in boiling water. Allow brine to cool. Put fish in china bowl and pour brine over. Leave in cool place for 2 days. Drain and dry fish and serve as above. ----------------------------------------------------------------- G. POTTING G.1.1 [What is potting anyway?] Potting generally involves preserving food (meat, cheese) by smothering it in a layer of oil or fat, much like paraffin wax is used to seal up a jar of jam or jelly. This method of preserving food is not for amateurs, or for folks who have to watch their fat intake. G.1.2 [How do I render lard? Which pieces of pork fat are used?] from Imogen . Hi Jon, nothing simpler than making lard! The fresh fat from under the skin should be passed through a meatgrinder. Your butcher will do this, when you have your meat cut. Take small portions and heat them in a large, shallow pot. Safety is very important here! 1. Keep a tightfitting lid handy in case the fat catches fire. 2. Use a stainless steel pot, if you have one. They are easiest to clean later. 3. Use a wooden scraper to constantly loosen the fat from the bottom of the pot. Plastic one's are no good as they will melt. 4. Keep a metal laddle and WARM, HEATPROOF jars handy to fill as the lard dissolves. 5. Continously remove liquid lard as it becomes available. 6. Try to push the raw fat under, so it can dissolve versus the rest spitting all over the place, while it starts to roast. 7. When all your fat is crisp and your lard out, remove pot from the hot element immediately. 8. Never try to refill your pot. ALWAYS do one batch at a time! 9. If you want to use the fried fat later, freeze it in small portions. It is very greasy. Little portions go well though in spagetti sauce f. ex. 10.You should either pressure-can your lard or simply freeze it. [In answer to pressure canning it, also from Imogen...] When I pressure-can lard, I use the hot-pack method. The temperature of the lard should have at least 170 degrees Fahrenheit, when you seal the jars with new lids coming directly from a pot of boiling water. Always try to fill the jars as full as possible. You only fill as many jars at a time, as your pressure cooker will hold. I use the remainder of this batch of lard for freezing. That way, I don't have to reheat it. As for time and pressure that I use, 120 mins. at 10 lbs (70 kpa). The above mentionned informations are based on what I have read in several books on the subject of pressure-canning procedures for meat. They all seem to agree on these figures. Nobody expressively mentions lard in their recipes though. Most have recipes for pork cuts of various sorts with the addition of either broth or lard. I want to mention, that I, for my part, never sell canned lard, only the freezer variety. Besides for cooking purposes it tastes well as breadspread on Pumpernickel with cheese or just plain with a dash of salt. 11.Good luck and be careful. This advice comes to you from a porkfarmer! 12.NEVER leave the hot grease on the stove out of your sight! Hope I didn't sound like a preacher, but over the decades that I have been doing this, I have seen too much go wrong. Besides some nasty little burns from spitting grease I have so far always been lucky. From: mboddy@peg.apc.org Subject: Re: Help with lard making??? No doubt you've been flooded with advice, but I might just as well have a go. Your request has brought back many pleasant memories. Rendering lard was the first cooking operation I can remember doing as a child. Watching the lard on the fuel stove, the bubble off of the water, and the rise of the cracklings. The best lard is made from the leaf and kidney fat which is stripped from inside the carcase. Trimmings left from cutting are also suitable. You won't get a huge amount from baconers. In large, older pigs, backfatters, you can also use the excessive fat on the back. The fat from the mesentery or caul (round the stomach), and the fat round the gut (ruffle fat) should be kept separate. The lard rendered from this is darker in colour than other lard and can often have an unpleasant odour. Makes good soap. In any case, do not render the caul. Use pieces of caul to wrap up sausage meat and suchlike for slow frying or baking--an experience in itself, and rare these days. In preparing the best fat for rendering, remove all skin and traces of muscle meat. Muscle will cause an unpleasant flavour in the lard, if burned during rendering. To remove the skin from the back fat, etc., cut the fat into 25 mm (inch-wide) strips. Lay the strips on a table, skin side down. At one end of each strip, make a cut in the fat to the skin and pull the skin between the knife held flat and the table. Then cut the fat into 25 mm (one inch) cubes, or put it through a coarse mincer before putting it in the vessel for rendering. We find the mincing method well worth while. Cutting top quality back-fat from a good pig into cubes is a bastard. You can render in a kettle or other vessel over a slow fire, or in a shallow dish in the oven. We much prefer the slow fire method-- it is more personal and interesting to do. And you can control it. We often use an electric frypan, so that we can regulate the heat easily. One frypan doesn't hold much, so we do it in batches, or borrow a pan or two. If using a stove, set the pan at the back as the heat gradually rises, then move the pan to the hot-spot. But watch it! Overheated lard tastes peculiar and often darkens in colour. Always add a little water to prevent burning before the fat melts. The water will boil off, and when it has boiled off, the lard is ready. Bring fat and water up to heat gradually. Stir frequently and skim off any cracklings (little cooked fragments of this and that) as they rise to the top. Press out the lard that remains in the cracklings. Cracklings are delicious, with a dash of salt, and can also be used in baking. If you have a frying thermometer, you will find the optimum temperature to render the lard is about 120 Celsius (about 255 Fahrenheit), but watch carefully and don't push it. The cracklings will come to the surface, the water will bubble off, any cracklings left in the lard will sink again. The lard is ready. Strain the melted lard through clean cheesecloth into jars or other containers for storage. Cool quickly in order to obtain the best texture. We like to stir or whip the setting lard gently. Lard can become grainy as it sets. Stirring or whipping gently stops this. I also follow my grandmother and put a fresh sage leaf in each container. Lard can be stored in the freezer for at least six months and probably longer without becoming rancid. If you wrap the lard, or seal the lard in its container so that no air gets to it, it will keep for a long, long time in the fridge as well. Do you want uses of lard? It is the baker's friend. Makes excellent ointments (we used to make calendula). Fries potatoes. Cooked meat and solid meat sausages can be stored in lard. Melt lard in pot, put in meat, pour in more lard until meat is sealed off from air. Melt it again gently to get meat out and make sure the rest is still sealed off with lard. Much like the confits of duck and goose, done this way in the goose or duck fat. Older recipe books, before people became panicky and paranoid about fat, are full of recipes using lard. The difference between your own rendered lard (done slowly!) and supermarket lard is marked. Home-made lard, stirred as it cools, is of a soft, creamy texture and always used to fill me with wonder. Other bits from the pig's inside are worth having--spleen, testicles, kidneys etc. In our time, we have cleaned the guts to make runners for the sausages, but it's a hell of a job. Any questions? ----------------------------------------------------------------- H. DISTILLING H.1.1 [What is distilling anyway?] Distilling, in the strictest sense, is eliminating water from a water/ alcohol solution. I'd like to put in here other similar acts, such as preserving herb and fruit flavors in oils, vinegars, alcohols, cordials, fruits preserved in alcohol, making vinegars from wines, making unusual wines, etc. H.1.2 [How do I make vinegar from wine?] As the French vintners used to say, God loves to make vinegar... ---------- Forwarded message ---------- Date: Mon, 17 Apr 1995 13:35:18 -0400 From: EWhiteVHP@aol.com To: london@sunSITE.unc.edu Subject: FAQ Making Vinegar These directions show how to make vinegar at home using readily available ingredients and supplies. ------------------ In the late 1800s chemists learned to make acetic acid. Manufacturers added water to reduce its strength to 5%, colored it and sold it as vinegar. Imitation vinegar is still manufactured and by law the label must state that it is diluted acetic acid. Diluted acetic acid is inexpensive and lacks the vitamins, minerals and esters found in fermented vinegar; its flavor and aroma are also inferior. It takes good alcohol (wine or beer) to make fermented vinegar. The hit-or-miss method of making vinegar by allowing sugar and water to ferment is not wise. The fermentation of sugar to alcohol by wild yeast is followed by a conversion of the alcohol to acetic acid by wild bacteria. Chances of failure or undesirable tastes and aromas are high. Control the process by using great care in cleanliness and introducing chosen yeast and bacteria to obtain quality vinegar every time. General Directions Winemaking suppliers list acetobacter as "mother" or vinegar culture. These cultures convert alcohol to acetic acid (vinegar). Most suppliers sell red and white wine vinegar cultures. Some sell cider, malt and mead cultures as well. Any culture may be combined with any type alcohol to produce vinegar. Vinegar should contain at least 5% acid as required for preserving or pickling. Specialty vinegar contains acid as high as 7%. Beer containing 5.5% alcohol will yield about 5% acid. Wine containing 11 to 12% alcohol must be diluted to 5.5 to 7% alcohol before using it to make vinegar. Acid test kits, sold by winemaking suppliers, are used to determine the acidity of vinegar. Acid tests are easy to perform and instructions come with the kit. Sanitize Sanitize utensils and containers that will touch the vinegar by soaking them for 20 minutes in a solution of 2 tablespoons chlorine laundry bleach to 1 gallon water. Rinse everything well with hot tap water. Hot tap water is relatively sterile after being held at high temperatures for several hours in the hot water heating tank. Vinegar Method I 3 measures beer, ale or vinegar stock (5.5 to 7% alcohol) 1 measure vinegar culture with active bacteria Directions Vinegar leaches molecules from iron and aluminum. Use sanitized glass, enamel, stainless steel or stoneware containers less than two-thirds full. Cover the container with a cloth or stopper it with cotton to keep insects out, while allowing air to freely reach the stock. Store the mixture in a dark place. Temperatures: Temperatures between 80 and 85 degrees are ideal. Low or fluctuating temperatures slow the process. At 75 to 85 degrees F, it will take 6 to 8 weeks for conversion. At 85 to 90 degrees F, it can take 4 to 6 weeks for conversion. Temperatures over 95 degrees F slow conversion; above 140 degrees F, the bacteria die. An acetic film called "mother" will form. This smooth, leathery, grayish film becomes quite thick and heavy. It should not be disturbed. It often becomes heavy enough to fall and is succeeded by another formation. If the mother falls, remove and discard it. An acid test will indicate when all of the alcohol is converted to vinegar. Part of the vinegar may be withdrawn and pasteurized. The remaining unpasteurized vinegar may be used as a culture to start another batch. Living bacteria are in the liquid. A piece of the mother is not necessary to start a new batch. Add beer or diluted wine to the culture every 4 to 8 weeks, depending on the temperature maintained and when most of the alcohol is converted to vinegar. Adding more alcohol to the culture keeps it alive, prevents spoilage and increases the quality of vinegar. If unpasteurized vinegar is exposed to oxygen without alcohol present, bacteria can convert the vinegar to carbon dioxide and water. Vinegar Method II 2 measures dry wine (11 to 12% alcohol) 1 measure water (boiled 15 minutes and allowed to cool) 1 measure vinegar culture with active bacteria Follow the directions in Method I. Purchased wine can be used, but some commercial wines contain sulfites or preservatives that could kill the vinegar bacteria. Vinegar Method III (For winemakers only) Wine containing less than 10% alcohol is subject to spoilage. This formula to make 7% alcohol is an ideal vinegar stock. Follow good winemaking procedures. When the fermentation is complete (specific gravity 1.000 or below) this low-alcohol wine can be converted to vinegar as directed in Method I. 1 1/2 pounds weight honey (or any sugar source to obtain a specific gravity of 1.050) 2 teaspoons yeast nutrient or energizer 4 teaspoons acid blend (7.5 ppt tartaric acid with an acid test kit) 1/4 teaspoon tannin wine yeast add water to equal 1 gallon Homemade wine Dry wine containing 11 to 12% alcohol can be diluted after fermentation (specific gravity 1.000 or below). It's important that the wine contain no excess sugar. Excess sugar increases the chance of spoilage and formation of a slime-like substance in the vinegar. The wine does not have to be clear as this is accomplished when the vinegar ages. At the last racking, do not add campden tablets or potassium sorbate. Dilute the mead as directed in Method II and follow the directions in Method I. Preserving vinegar To preserve vinegar, add 3 campden tablets per gallon of vinegar or Heat the vinegar to 155 degrees F and hold the temperature for 30 minutes. After pasteurizing vinegar add one tablespoon 80-proof vodka to each gallon and age it. If desired to enhance the bouquet, up to one cup oak or beech chips may also be added. Pasteurized or sulphited vinegar can no longer produce more vinegar. Pasteurizing kills vinegar baceria and prevents the formation of "mother" which could lead to spoilage. Pasteurized vinegar keeps indefinitely when tightly capped and stored in a dark place at room temperature. Temperatures above 160 degrees F cause a loss of acidity, flavor and aroma. Aging vinegar Vinegar has a strong, sharp bite when first made. It becomes mellow when aged. The esters formed during aging, like those in wine, develop after a period of six months or more when stored at a cool, steady temperature (50 to 60 degrees F is ideal). This undisturbed rest also allows suspended solids to fall, making the vinegar clear and bright. Siphon the clear, aged vinegar off the deposit of solids into sanitized bottles. Introduce as little oxygen as possible. Winemaking suppliers sell attractive vinegar bottles. Use corks or plastic caps to avoid vinegar contact with metal. If corks are used, the necks of the vinegar bottles should be dipped several times into melted wax to form an air-tight seal. The quality of vinegar improves for up to two years and then gradually declines. Fermented vinegar can be sold without the special permits or licenses required for alcoholic beverages. It costs the same as a good bottle of wine. ---------------------- This article is taken from "Super Formulas, Arts and Crafts: How to make more than 360 useful products that contain honey and beeswax" Copyright 1993 Elaine C. White. All rights reserved. ISBN 0-963-7539-7-5. This book is available by mail. Contact EWhiteVHP@aol.com for more information, or contact: Valley Hills Press, 1864 Ridgeland Drive, Starkville MS 39759 USA. In the US telephone 1-800-323-7102; other countries call 601-323-7100. H.1.3 [How do you make flavored vinegars?] I tend to want to make very powerfully flavored vinegars (you can always dilute), so I add a packed cup of herb/chile/fruit to 2-3 cup of vinegar. For delicate flavors such as delicate herbs and fruit, white wine vinegars, rice wine vinegar, or champagne vinegar are unobtrusive. Rice wine vinegar is probably the cheapest of your choices. For strong flavored herbs, chiles, and berries (e.g. blackberries), any vinegar will do. Combine, let sit for at least two weeks, depending how strong you want vinegar, then filter out the solids. A little heat, using either the stove or the sun is helpful to extract more flavor. H.1.4 [How do you make flavored oils?] H.1.5 [Garlic (chiles, herbs, dried tomatoes, etc.) in oil. How safe is it? How can I make them safely?] You can flavor oils with garlic, etc. within reason. Frankly, garlic is best preserved as dried heads in a garlic braid, not in a garlic and oil paste. It has been tragically shown that garlic and oil pastes, and by extension garlic cloves in oil, provide a good anerobic medium, perfect for _Clostridum botulinum_ to develop. You want to pickle garlic and other root vegetable flavorings in some sort of acid, either vinegar or citric acid. Check out the botulism questions in Section 4 for more information. Here's another solution for garlic in oil flavoring.. From: kallisti@merle.acns.nwu.edu (Patrick Grealish) Newsgroups: rec.food.preserving Subject: Re: Garlic and spices in oil I have been making garlic olive oil for a few years now. After I heard of the possible contamination troubles I didn't like the idea of using vinegar, so I, instead, roast my garlic which makes IMO an even better tasting oil. I roast a whole head of garlic double wrapped in aluminum foil for about 2 hours @ 250 F. Then squeeze out the garlic cloves into the oil. ~300 ml per one head of garlic. This may be too strong (or weak) depending on your like of garlic. Also i've tried adding dried herbs (rosemary, thyme and oregano) to the garlicked oil. It is very good. I hope this is helpful. H.1.6 [Dandelion wine] From: Nicole A. Okun Subject: Re: The dandelions won (wine recipe) Mmmmm, dandelion wine! Ray Bradbury wrote a story with that title that was all warm and nostalgic. In January, it is *so* nice to open a bottle of dandelion wine: it's golden and warm, just like the summer. Not to mention that it's quite potent and you'll get smashed before you realize it (*hic*!). The recipe: 3 qts fully opened dandelion flowers 2 gallons very hot water 3-1/2 cups sugar 2 oranges 2 lemons 3/4 cup lemon juice 1 tsp grape tannin (get it at the brew-it-yourself store) 1 tsp yeast nutrient (get it at the above) 1 Campden tablet (ditto) 1 pkg all-purpose wine yeast (ditto again) Wait for a warm morning when the sun is shining brightly and the dandelion flowers have all opened nicely. Pick a whole bunch, then find a shady spot and start scraping the yellow petals out of the flower. The green bits will make the wine bitter, so avoid them. Your thumb will get quite brown and even a soaking in bleach won't *really* remove the stain, so think about this before you start. It takes about a week to get your skin colour back to normal, and the thumbnail just has to grow out. Once you've got your masses of fluffy yellow bits, put them in a crock or other fermenting vessel, and pour a gallon of hot water on them. Stir to moisten all the petals. Cover the container tightly with plastic. Allow the flowers to steep for 5 days, stirring once daily. Be sure to replace the plastic tightly. This will smell bad (but not as bad as kimchee ). On the fifth day, strain the flowerheads and liquid through a cheesecloth or nylon straining bag into a crock. Squeeze as much liquid out of the flowers as possible. Measure 2 cups of the liquid into a pot, add 3-1/2 cups of sugar and bring to a boil. Cook, stirring, until the sugar is dissolved. Cool the syrup for 5 minutes, then add it to the rest of the liquid in the (large) crock (this is the primary fermenting vessel). Remove the zest from the oranges and lemons, cut off all the pith, and add the zest and mashed fruit to the primary. Stir in the grape tannin, lemon juice and yest nutrient. Crush and add the Campden tablet. When the mixture is about 75F, sprinkle the yeast over the top. Cover the primary tightly with plastic, and allow the yeast to work for 12 hours. Then stir the yeast in well and cover tightly again. Allow this to ferment for about five days, stirring daily. Sterilize 2 gallon jugs and rack the must (that's what you've got) into them in equal amounts (a syphon is required for this), leaving behind the yeasty sediment. Boil up 1 quart of water with 3-1/2 cups of sugar, cool the syrup and top off the must to within about two inches of the top of the jugs. Put an airlock on each jug and let the wine ferment for about three weeks. At this point it will need to be racked again. Prepare another sugar syrup, syphon the wine into sterile jugs, leaving the yeasty sediment behind, and top up with cooled syrup. Attach airlocks again. Store the wine in a cool dark place for three months, at which time it should have cleared. Rack it into clean gallon jugs again, using tepid tap water to top it up. It should now rest in a cool, dark place for 6 to 9 months. The wine is now ready to bottle. Taste it first to see if it requires further aging. If not, bottle and drink it whenever you want to. If so, bottle and let it remain in a cool, dark place for a few months (check a bottle every month or so to see how it's coming along). Last year's dandelion wine should be ready to drink in the late summer of this year, but it does it no harm to be kept for the long, dark nights of winter when its cheery colour and not-insubstantial kick brighten dull evenings. The flavour is indescribable (unless you've had it before!), the colour is like a pale white wine, the texture is a bit thicker than wine, perhaps more like sherry (because of the sugar content), and the sweetness is on par with dessert sherries. -------------------------------------------------------------------- I. ROOT CELLARING I.1.1 [What do I *really* need to know about root cellaring?] Root cellaring is one of the simplest acts of food preservation. Many vegetables, especially root crops can be preserved in a dry, cool (just above freezing), dark place, such as root cellar. In some climates, one can even leave garden produce in place during the winter. What you really need to know are the precise conditions needed for optimal storage, and know what cannot be stored next to what. Also, your pile of produce needs to be carefully monitored. Fruits and vegetables that ripen in the presence of ethylene can quickly age all of your produce. (The one rotten apple does what the old adage says it does.) ------------------------------------------------------------------- J. Food Preserving Dairy Products [Looking for rennet for a cheese recipe?] from Teresa Brucker , rec.food.cooking.. Funny, I just bought a book on cheesemaking today as I still want to make that mozzarella. But the book talks about definately not using the rennet available in the grocery stores. There are a few choices as well: animal vs vegetable and liquid form vs tablets. Take your pick. The liquid is more perishable. They give the following sources: Caprine Supply 33001 West 83rd/ PO Box Y/ Desoto, KS 66018 Misc starter cultures, kits, molds, presses and equip. Specialize in dairy goat supplies. Cumberland General Store Route 3, Box 81/ Crossville, TN 38855 Starter cultures, presses, boxes, cutters & tools Lehman Hardware PO Box 41/ Kidron, OH 44636 Starter cultures, kits, dairy thermometers, presses, cheesecloth, butter churns, butter molds & colors. Catalog $2.00 New England Cheesemaking Supply Co 85 Main Street/ Ashfield, MA 01330 Starter cultures (including direct set), rennet, wax, molds, presses, kits and miscellaneous supplies. Also workshops. A newsletter was mentioned too: Cheesemaker's Journal 85 Main Street/ Ashfield, MA 01330 bi-monthly with articles about making cheese and a large recipe section [Recipes] From: James Harvey How to make homemade Devonshire Cream Devonshire cream is just another name for clotted cream (or perhaps just for clotted cream made in Devonshire?) Clotted cream is the richest form of cream at 55% butterfat by weight. A traditional way to eat it is loaded on scones already spread with fresh butter, and topped with blackcurrant jam. Here are two basic methods of making it: ***** Clotted cream, traditional method ***** Put the cream in an earthenware or enameled bowl, or a stainless steel milk pan. Heat gently over very low heat or in a basin of water for up to six hours until the cream has a rich wrinkled crusty look. You must never let it boil. Set the pan to cool overnight (in the refrigerator is OK but obviously not traditional :) In the morning, lift off the clout that has formed and store in jars or lidded pots in the refrigerator. ***** Clotted cream, quick method ***** This method requires a bain marie or double boiler, and a thermometer. Heat the cream until it reaches a temperature of 170 to 180 degrees Fahrenheit (76 to 82 degrees Centigrade). Stir it once to distribute the heat. Keep the cream at this temperature (not more than 190 degrees Farenheit (87 degrees Centigrade)) for an hour until it looks wrinkled and crusty. Cool quickly by standing in a bowl of cold water, then set the pan in the refrigerator overnight. In the morning lift off the clot that has formed and store in jars or lidded pots in the refrigerator. I have used the second recipe, starting with U.S. light cream (equivalent to British single cream, about 18% butterfat by weight) with good results. Of course, results using commercial cream will not be able to match the best products of particular farms. From: Kim Pratt Stirred-Curd Cheddar Recipe A few people requested this recipe for making Stirred-Curd Cheddar Cheese. By the way, it tastes great! This recipe assumes that you know the basics for making cheese. It uses 2 gallons of milk (can be doubled etc). 1) Heat milk to 90 degrees, stir in 1/2 cup cultured buttermilk, cover, let sit for 45 minutes at 90 degrees. 2) Add 1/4 tablet rennet, let sit for 45 minutes at 90 degrees. 3) Cut curds and let sit for 15 minutes. 4) Stir curds gently and warm to 100 degrees over the next 30 minutes. 5) Hold for 30 minutes at 100 degrees. 6) Drain curds, put curds back in pot without whey. 7) Add salt (2T) and work it into the curds. 8) Allow curds to sit at 100 degrees for 1 hour. 9) Press curd for 24 hours. 10) Air dry cheese for 2-3 days. 11) Age as long as you can stand it at 40 to 55 degrees. If you eat this cheese at 3 weeks, it tastes like a Jack cheese. After about 2 months it starts tasting like Cheddar (mild). It takes about 6 months for it to be sharp. (end of part 3)