Text 13850, 55 rader
Skriven 2014-06-02 22:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: food fads
=================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> Roslind's childhood farm was almost completely self sufficient;
 JW> they had a smoke house, an ice house, and even ground their own
 JW> flour and kept bees.

 NB> I'm envious...  ;)

It was a lot of work, for everyone in the family. They had no
electricity, so no fridge or freezer, until a year after Roslind
graduated from high school and left home. So there was lots of
salting, smoking, preserving and canning going on as well as
gardening, animal husbandry and butchering.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corned Pork
 Categories: Pork, Preserving
      Yield: 16 Servings
 
      8 lb Pork - shoulder or loin
  1 1/3 c  Kosher salt
      3 tb Salt
      1 ts Sage
      2 ts Thyme
      1 ts Paprika
      2 ts Allspice
      4    Bay leaves
      1 tb Juniper berries; crushed
 
  Combine the spices and rub into meat.  Place the meat and the
  chopped vegetables in a heavy zip-lock bag, squeeze out as much
  air as possible and seal the bag. Place the bag in the
  refrigerator, turn and massage daily for at least two weeks.

  Before cooking the meat, soak in water for at 24 hours to remove
  the salt. To cook, place the meat in a large pot and cover with
  water. Bring to a boil, skim, and ten add carrots, onions, celery
  and garlic as desired. Cook for 3 to 3 1/2 hours or until tender.
  Serve with vegetables that have been steamed or cooked in some of
  the pot liquor.
  
MMMMM
 



YK Jim


... She was a mimosa girl and I am a whisky boy.

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