Text 376, 128 rader
Skriven 2006-04-15 10:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: country "ribs" 521
==========================
 -=> Quoting Michael Loo to Jim Weller <=-

 JW> Also a less than wonderful ham. All I noticed in the store was $1.39 a
 JW> pound.

 ML> Did not the texture and the heft of the package give this
 ML> away to some degree.
 
It was two minutes to closing, I had just finished a long, grueling day
at work and I was hungry and anxious to get home.... a bad combination.
I hurriedly grabbed things at random. Mistakes were made.

 ML> the people aren't
 ML> all bad, and there's some fairly nice scenery.

Such a nice turn of phrase!

 JW> By the time I got the salt content down to reasonable there
 JW> was no ham flavour left and the meat was dry (overcooked and not
 JW> enough
     
 ML> perhaps the best way to deal with the stuff would be to treat it
 ML> as if it were Spam - in which case chopping it in little bits and
 ML> frying it to almost the jerky stage and then using it in small
 ML> quantities to flavor fried rice or mashed potatoes might work.

It did make a good fried rice that way. I have also found 1/3 salty ham
broth and 2/3 unsalted chicken broth to be a tasty medium for lentils
and split peas.

 ML> A surprising lot of sausages have nonfat dry milk in them
 JW> It makes a good binder if you're not lactose intolerant. But small
 JW> amounts of cereal meal or flour works fine too.

 ML> So why use nonfat dry milk, offending the Kosher and the lactose
 ML> intolerant at once, when small amounts of starch would do the
 ML> job as well. I reiterate to you, it's the dairy subdivision of
 ML> agribusiness at work.

It's an old European trick but I'll admit the American Dairy Mafia have
made the practise more universal.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wyoming Polish Sausage, Salami and Smoked Venison
 Categories: Sausage, Smoked, Venison, Chilies, American
      Yield: 35 Pounds
 
     17 lb Lean, fat-free venison
     17 lb Lean, fresh pork.
      4 oz Water
  1 1/2 oz Black pepper
      1 oz Ginger
  1 1/2 oz Nutmeg
    1/2 oz Allspice
    1/2 oz Paprika
      2 ts Garlic powder or
      4 ts Onion powder
     12 oz Salt
    1/2 lb Dried milk
 
  Take 17 pounds of lean, fat-free venison and 17 pounds of lean, fresh
  pork. Your mixture has to be this half-and-half mixture to be really
  good. (It will be dry without the pork.) Grind up the meats and mix
  them together thoroughly.  Mix in 4 oz. of water.
  
  Now mix in 1 1/2 oz.  of black pepper, one oz. of ginger, 1 1/2 oz. of
  nutmeg, 1/2 oz. of allspice, 1/2 oz. paprika, 2 level ts. of garlic
  powder, (if you do not like garlic, substitute 4 level ts. of onion
  powder), 12 oz. of salt and 1/2    pound of dried milk.
  
  If you do not want to go to the trouble of making the meat into
  sausages, simply wrap it in one pound packages in aluminum foil and
  freeze it for safe keeping.  To use it simply make up into patties
  and fry like hamburger or hamburger steak.  It is delicious.
  
  To make up into sausages you can do it in two different ways,
  depending on where you have smoking equipment or not.  Either method is
  equally good.
  
  1. If you do not have smoking equipment proceed as follows.
  
  Mix in 3 level ts. of liquid smoke (Check the instructions on the
  liquid smoke bottle as the amount necessary to use varies from brand
  to brand. Herter's French-Canadian Liquid Smoke is best.)
  
  Stuff the meat in casings if you have them.  Keep the links about 6-8
  inches long.  If you have no casings, simply make the meat into
  patties. This works just as well.
  
  Smoking is just a baking process.  Put what you will use for 2 weeks
  in your refrigerator.  Wrap the balance in aluminum foil and freeze.
  
  2.  If you have smoking equipment proceed as follows.
  
  Stuff the meat in casing if you have them.  Keep the links about 6-8
  inches long.  Keep the links connected until they are dry.  If you do
  not have casings, make up the meat into patties and place them on
  metal trays or wire screen that will go in your smokehouse or
  smoker. Smoke over a low maple, apple, mesquite or hickory wood fire
  from 4-6 hours. Keep the fire low at about 120 degrees.  This is not
  hot enough to cause much dripping or shrinking.
  
  Remove and put a two week's supply in your refrigerator.  Wrap the
  balance in aluminum foil and freeze at once.
  
  To cook, put the patties or sausages in a frying pan and add enough
  water to cover up 1/3 of the way on them.  Put a cover on the
  fryingpan and boil for 15 minutes.  Remove, pour out the water from the
  frying pan and then put the patties or sausages back into the frying
  pan and brown them slightly on all sides.  Makes wonderful eating.
  
  Source: "BULL COOK AND AUTHENTIC HISTORICAL RECIPES AND PRACTICES",
  BY George Leonard Heerter and Berthe E. Herter, copyright 1969
 
MMMMM

Cheers

Jim, in Yellowknife




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