Category Archives: Cured

Sausage (About)

Posted on July 13, 2015 by Cat

By Cat, Nov 2007 (Image, right, from Wikimedia Commons) See also: 1. Lamb, Port & Small Game Menu; 2. Boudin Sausage Other Sites: The Art and Practice of Sausage Making (pdf (2)) from North Dakota State University Includes: 1. General information about sausage; 2. Sausage classifications and … Continue reading →

Posted in Chilled, Cold storage, Cultured, Cured, Meat | Tagged | Leave a comment

Whole Foods: Storage

Posted on January 25, 2015 by Cat

By Cat, Jan 2015 See also: 1. Foods (About) Menu; 2. Diet for Health: Local and Organic: Procuring Healthful Foods (links to old site; update links in text when moved) Includes: Links to cold storage, and food-preservation files on The EssentiaList The EssentiaList website of which I … Continue reading →

Posted in Canned, Cold storage, Cultured, Cured, Dehydrated, Fermented, Frozen | Leave a comment

Dried or ‘Chipped’ Beef: Drying & Smoking Cured Meat

Posted on March 4, 2014 by Cat

by Cat, May 2012 (Photo, right, from ruhlman.com (5)) See also: 1. Curing Beef and Other Meats; 2. Dried Beef (Brine Cure); 3. Dried Beef (Dry Cure) See also (other sites): 1. Cured Meats – Salami is Just the Beginning (12) These instructions for drying and smoking are compiled from … Continue reading →

Posted in Beef, Buffalo, Cured, Game, Herbs, Lamb, Spices, Sweetener | Leave a comment

Dried or ‘Chipped’ Beef (Brine-Cure)

Posted on March 4, 2014 by Cat

by Cat, May 2012 (photo, right, from Wikimedia Commons) There are two types of cures: wet and dry. This article is about using the wet cure. See also Dried or ‘Chipped Beef (Dry Cure). This method can be used for curing beef, … Continue reading →

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Curing Beef and other Meat (About)

Posted on March 4, 2014 by Cat

by Cat, May 2012 (Photo, right, from ruhlman.com (5)) Curing meat is an ancient way of preserving it to last without refrigeration. However, it is still quite common in today’s modern world, primarily for the wonderful flavors produced by the cure. Includes: 1. Brining … Continue reading →

Posted in Beef, Buffalo, Cured, Meat, Preservation | Tagged , | Leave a comment