TheCompleteGuidetoPreservingMeat,Fish,andGame

Step-by-StepInstructionstoFreezing,Canning,andSmoking

ByKennethV.Oster

TheCompleteGuidetoPreservingMeat,Fish,andGame:Step-by-StepInstructionstoFreezing,

Canning,andSmokingCopyright©2011byAtlanticPublishingGroup,Inc.1405SW6thAve.•Ocala,Florida34471800-814-1132•352-622-1875–FaxWebsite:www.atlantic-pub.com•E-mail:sales@atlantic-pub.comSANNumber:268-1250

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Oster,KennethV.,1952—Thecompleteguidetopreservingmeat,fish,andgame:step-by-stepinstructionstofreezing,canning,curing,andsmoking/byKennethV.Oster.p.cm.Includesbibliographicalreferencesandindex.ISBN-13:978-1-60138-343-3(alk.paper)ISBN-10:1-60138-343-6(alk.paper)1.Canningandpreserving.2.Frozenfoods.3.Food--Preservation.I.Title.TX601.O882010641.4’2--dc22

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AfewyearsbackwelostourbelovedpetdogBear,whowasnotonlyourbestanddearestfriendbutalsothe“VicePresidentofSunshine”hereatAtlanticPublishing.Hedidnotreceiveasalarybutworkedtirelessly24hoursadaytopleasehisparents.

Bearwasarescuedogwhoturnedaroundandshoweredmyself,mywife,Sherri,hisgrandparentsJean,Bob,andNancy,andeverypersonandanimalhemet(well,maybenotrabbits)withfriendshipandlove.Hemadealotofpeoplesmileeveryday.

WewantedyoutoknowaportionoftheprofitsofthisbookwillbedonatedinBear’smemorytolocalanimalshelters,parks,conservationorganizations,andotherindividualsandnonprofitorganizationsinneedofassistance.

–DouglasandSherriBrownPS:Wehavesinceadoptedtwomorerescuedogs:firstScout,andthefollowingyear,Ginger.Theywere

bothmixedgoldenretrieverswhoneededahome.

Wanttohelpanimalsandtheworld?Hereareadozeneasysuggestionsyouandyourfamilycanimplementtoday:

Adoptandrescueapetfromalocalshelter.

Supportlocalandno-killanimalshelters.

Plantatreetohonorsomeoneyoulove.

Beadeveloper—putupsomebirdhouses.

Buylive,pottedChristmastreesandreplantthem.

Makesureyouspendtimewithyouranimalseachday.

Savenaturalresourcesbyrecyclingandbuyingrecycledproducts.

Drinktapwater,orfilteryourownwaterathome.

Wheneverpossible,limityouruseofordonotusepesticides.

Ifyoueatseafood,makesustainablechoices.

Supportyourlocalfarmersmarket.

Getoutside.Visitapark,volunteer,walkyourdog,orrideyourbike.

Fiveyears ago,AtlanticPublishing signed theGreenPress Initiative.Theseguidelinespromote environmentally friendlypractices,such as using recycled stock and vegetable-based inks, avoiding waste, choosing energy-efficient resources, and promoting a no-pulpingpolicy.Wenowuse100-percentrecycledstockonallourbooks.Theresults:inoneyear,switchingtopost-consumerrecycledstocksaved24maturetrees,5,000gallonsofwater,theequivalentofthetotalenergyusedforonehomeinayear,andtheequivalentofthegreenhousegasesfromonecardrivenforayear.

Dedication

Thisbookisdedicatedtomywife,Joyce,whohasfaithfullystoodwithmethroughallofthechallengesoflife.

TableofContents

PrefaceIntroductionChapter1:BasicUnderstandingoftheCanning,Curing,andSmokingProcessChapter2:Equipment,Methods,andGeneralInstructionsChapter3:HowaboutBeefforDinnerTonight?Chapter4:PreservingPoultryfortheFamilyChapter5:PreservingthePorkChapter6:PreservingLambandMuttonChapter7:HaveSomeGoatforSupperChapter8:PreservingGood,LeanBisonMeatChapter9:PreservingGameBirdsandBigGameAnimalsChapter10:PreservingFishandSeafoodConclusionAppendix:ResourcesGlossaryofMeatPreservationandCookingTermsUSDARecipesforCanningPoultry,RedMeats,andSeafoodBibliographyAuthorBiography

Preface

Theabundanceofcommerciallyprocessedfoodhasleftmanypeoplewithoutaneedfortheartofhomecanningmeatsandvegetables.Homepreparedandpreservedfoodswereonceessentialinfeedingfamiliesthroughouttheyear.Ihavemanyfondmemoriesofmyfamilycanninglargequantitiesoffruitsandvegetablesthatweenjoyedthroughoutthelongwintermonths.Acoupleofthosememoriesarestillfreshinmymind,althoughtheytookplacemorethan20yearsago.

Mywife’sfamilystilllivesinSouthCentralNebraskaproducingcorn,soybeans,andwheat.Eachyear,UncleNeilplantsseveralrowsofsweetcorninafieldnearthehouse.Uptotenfamilieswouldpickasmuchsweetcornastheycaneatandpreserveeveryyear.Oneyear,mywife,hermother,andourtwodaughtersdecidedtheyweregoingtocanasmuchcornaspossibleinadayortwo.Theycannedmorethan100quartsofsweetcornfreshfromthefamilyfarmthatweek.Besidesthevalueofthefreshfoodthatwaspreservedformonthsofenjoyment,theymadealifelongmemory.

Severalyearsago,IwasstationedattheformerWurtsmithAirForceBaseinMichigan.OneofthehighlightseachyearwastheannualsalmonrunuptheAuSableRiver,whichflowedjustafewmilesfromthebase.Onenightmyeldestsonsetoutbyhimselfonhisbicycletospendthenightfishing.Hecaughta39-inchsalmon.Hemusthavebeenarealsightashecamethroughthemaingateofthebase,excitedashecouldbe,ridinghisbicyclecarryinghisfishinggearandthatbigfish.Hecameintothehouseatabout2a.m.andwokethewholefamilyup.Allsevenofusstayedupandcleanedandcannedthatgreatfishintheearlyhoursofthemorning.Thatmemorycannotbemanufacturedbytheartificialtechnologyofmodernsociety.

Whentheopportunitywaspresentedtometoworkonthisbook,Irealizedthat

Whentheopportunitywaspresentedtometoworkonthisbook,Irealizedthatthiswasachancetoencouragefamiliestospendtimetogetherandbeinvolvedinavaluableactivity.Preservingmeatathomenotonlyprovidesyourfamilywithgreatfoodtoenjoy,butitalsobringsyourfamilybacktostandardsthatwearelosingsightofinourfast-paced,modernworld.Itrustthatthisbookwillencourageyoutogettogetherwithyourfamily,digoutthoseoldrecipesyourgrandmotherused,andmakesomememoriespreservingmeat,fish,andwildgame.

TableofContents

Introduction

Longbeforerefrigerationbecameanimportantpartoflife,peoplehadtofindwaystopreservemeatforsurvival.Mostearlyhunter/gatherersocietiesweredependentontheavailabilityofwildanimalsforfood,clothing,andtools.Ashumanbeingsdevelopedthetechnologytoincreaseefficiencyinhuntingandbringingdownlargeanimals,theknowledgeandtechnologytosafelypreservemeatforlongperiodsoftimewasalsodeveloped.Earlyattemptsatcivilizationcouldnothavebeensuccessfuluntilimprovedefficiencyinfoodproductionandpreservationwasdeveloped.

Around10,000yearsago,humanbeingsintheregionwenowcalltheMiddleEastbeganlearninghowtodomesticatewildanimalsandplantandharvestplants.Theabilitytodevelopcontroloverfoodsuppliesisthefoundationofbeingabletosupportcitiesanddevelopcivilization.Asthecultivationofcropsbecamemoresuccessful,farmerswererequiredtofindefficientmethodsofcropstoragethatwouldextendthelifeoftheharvestedfood.

Intheearlyhistoryofthehumanrace,peoplelearnedhowtopreservevaluablefoodsuppliestoprotectthemselvesagainsthungerandstarvation.Peoplelearnedhowtodryfruitsandvegetablesbylayingthemoutinthesunoronahotstove.Afterthemoistureinthefoodwasremoved,bacteriaandothermicroorganismscouldnotgrow.Oneofthekeystoearlyfoodpreservationtechniqueswastheremovalofwater.

Thediscoveryofusingsalttopreservemeatsenabledmankindtogotoseaandbegintheageofexploration.Saltbecamesuchanimportantcommoditythatpeoplewerewillingtofightforthepossessionofrichsaltdeposits.

Anotherimportantmeatpreservationprocessthatearlymandiscoveredwasthesmokinganddryingoffish.Communitiesthatlivedneartheocean,ornearlakesandrivers,enjoyedaseeminglyendlessfoodsupplythatcouldbeextendedyear-

andrivers,enjoyedaseeminglyendlessfoodsupplythatcouldbeextendedyear-roundwithfoodpreservation.Thereare29ormorePacificNorthwestNativeAmericantribes—suchastheCowlitztribeortheQuinaulttribe—thatdependedonsmokedsalmonforsurvival.MeriwetherLewisoftheLewisandClarkexpeditionrecordedeatingsmokedsalmongiventohimbyamemberoftheShoshonetribein1805,farinlandfromthePacificOcean.Earlytechniquesusedtosmokefishwerenotmeanttoaddflavorliketoday’sprocesses.Smokingnotonlycookedthefish,butitalsoremovedmoistureandplacedachemicalbarrieronthefishagainstbacteriaandmicroorganisms.

Ancientsocietiesthatlearnedhowtopreservemeatandotherfooditemscoulddevelopandexpandcomplexformsofcivilization.Thefirstwell-knownexampleofmeatpreservationwastheuseofsaltporkandsaltbeefonancientsailingvesselstoextendtherangeshipscouldsailouttosea.Historically,saltporkwasveryimportantintheAmericanCivilWar,asitwastheprimaryfoodofboththeUnionArmyandtheConfederateArmy.(Saltbeefwasnotaspopularbecauseoftasteandbecauseitdidnotremaininafreshoredibleconditionaslong.)Therearemanyreferencestobaconfromthosedays,butwhattheycalledbaconwasjustslicedsaltpork.

Salt’svalueinhistorycannotbeoverstated.Ourbodiesneedacertainamountofsalteverydayforustosurvive.Saltcanbefoundinnature;forexample,saltcanbeobtainedbysimplyheatingandevaporatingwaterinapan.AcompanycalledCargillharvestssaltfromtheSanFranciscoBayandotherworldwidelocationsusingsunandwindpower.Itproducesabout650,000tonsannually,accordingtoitsWebsite.Saltcanevenbeevaporatedoutoffreshwaterfromalakebecausewaterflowingintothelakeleachessaltfromthesurroundingland.Depositsofsaltarealsofoundinlargeundergroundminesorshallow,openstripmines.Somedepositsareharvestedbypumpingwaterdownaboreholeandforcingthebrinemixturetothesurfacewherethesaltisgatheredafterthewaterevaporates.

LongbeforetheEuropeanentranceintotheNewWorld,AmericanIndianswerepreservingmeatinseveraldifferentways.Theavailabilityofgameanimalsandfishindifferentpartsofthecontinentdictatedwhatthesepeoplewereabletokillandpreserve.Wherefishwereavailable,smokedfishbecameastaple.Largefishlikesalmonwouldbeattachedtopiecesofwoodandplacedoverafire,absorbingthesmokeintothemeat.AmericanIndiansmadejerkyoutofmanydifferentgameanimalsandfish.Themeatwouldbecutintostrips,coveredwithsalt,andsetouttodry.Themostinterestingmethodforpreservingmeatwasafoodthatwascalledpemmican,whichismadebygrindingdriedmeat,mixingitwithgroundberries,andaddingrenderedanimalfat.Thismixturemaynotsoundtooappetizingtoustoday,butitwasafoodwithgreatvaluetoearlyAmericanpeople.

Earlyinthe19thcentury,theharvestingoficefromlakesandriversbecameamajorbusinessenterprise.TheicewasusedbyNewEnglandshipperstosafelytransportfoodproductsallthewaytothetropics.Whenpeoplebeganmovingintothewesternareasofthecontinentinthemid-to-late1800s,pioneerslivinginthenorthernareasofthecontinentcontinuedthismethodoffoodpreservation.Duringthecoldwintermonths,theywouldgoouttothenearestriver,stream,orlakeandcutlargesquaresoficeandtransportthemtoanicehouse.Strawwouldbepackedaroundtheicetominimizemeltingastheweatherturnedwarmerinthespringandsummer.Icepackedthiswaycouldlastthroughmostofthesummer.Eachdayfamilieswouldgototheicehouseandgetapieceoficesmallenoughtofitintothewell-insulatediceboxthatwaskeptinthehome.Thisishowfoodwaspreservedbeforetheinventionofelectricityandrefrigerators.Eventoday,peoplestillrefertotherefrigeratorasanicebox.

Theidyllicpictureofanicepeddlerwithanoldhorse,pullinganicewagonaroundtown,puttingiceinaboxbythefrontdoorofpeople’shomes,shouldimpressuponyourmindhowimportantitwasforpeopletolearnhowtomaketheavailablefoodlastaslongaspossible.Thepreservationoffoodisthemostimportanthumansurvivalskillthatpeoplecanlearn.

importanthumansurvivalskillthatpeoplecanlearn.

CONTINUINGTHEARTOFPRESERVINGMEATAmericanseatanindescribablylargevarietyofcommerciallypreparedmeatseveryday.Grocerystoresandconveniencestoresaroundthecountrysellhugequantitiesofcommerciallypackagedbeefjerky,pemmican,andsmokedfish.Thebigdifferencebetweenourmodern,commerciallypreservedmeats,andthepreservedmeatsofthepast,isthesignificantamountofadditivesandchemicalsthatareusedtofacilitatethepreservationprocess.Fivechemicalsarecommonlyfoundinprocessedmeats:sodiumerythorbate,sodiumnitrate,monosodiumglutamate,maltodextrin,andalkalinephosphates.Thesechemicalskeepmeatfromspoilingandturningtounpalatablecolors,butaretheygoodforourbodies?

Sodiumerythorbateisachemicalcompoundusedtohelpmeatretainitsredorpinkcoloring,anditisusedtopreservefreshness.Sodiumnitrateretardsbacteriathatcausesbotulismandisessentialtothemeatcuringprocesses.Monosodiumglutamate(MSG)iscommonlyusedtobringoutflavorinpreservedfoods.Althoughwidelyused,somepeopleexperienceshort-termphysicaldiscomfortafterconsumingMSG.Maltodextrinisusedasanartificialsweetenerthatisconsideredsafeformostpeoplebutcouldbeaproblemforpeoplewithglutenintoleranceifthemaltodextrinwasderivedfromwheatproducts.AlkalinephosphatesareusedtoincreasethepHfactorinmeatandtoincreasetheamountofwatermeatproductswillhold.Thelevelofconsumptionofthisadditivedirectlyaffectsthebalanceofacidsandalkalineinthehumanbody.AdetaileddiscussionofchemicalsandadditivestocommerciallypreparedmeatproductscanbefoundinChapter1.

Withtheadventofrefrigeration,useofchemicaladditives,andmasstransportation,Americanscanenjoyfreshfoodyear-round.Foodsthatarefrozenorchemicallypreservedcanbemaintainedatthesamefreshtastetheyhadat

orchemicallypreservedcanbemaintainedatthesamefreshtastetheyhadatharvestbecausemoderntechnologytakesfooddirectlyfromharvestandpreparationandlocksintheflavorbeforeanyspoilageoccurs.Thevastmajorityofpeoplelivingtodayhavenodirectconnectiontotheharvestingandpackagingofthefoodtheyconsume.Thebestreasonforcontinuingtheartofmeatpreservationistohavecontroloverthechemicalsthatenteryourbody.

TheaverageAmericanwilltellyoufoodcomesfromthegrocerystore,buthasnorealconceptofhowitgotthere.Nottoomanyyearsago,mostAmericansknewhowtomilkacow,feedthechickens,orslaughterafarmanimaltoprovidemeatforthefamily.Familieswouldbutcheranimalsraisedonthelandorgameanimalsbroughthomefromfarafield.Themeatwouldbepreparedandpreservedtoprovidefoodformanymonths.Thesearefamilytraditionsthatareworthallthehardworkitwouldtaketokeepthemgoing.Ourtechnologicallyadvancedworldisinsomewaydehumanizingourwayoflife.Learninghowtopreservemeatwouldbeawonderfulwaytoreintroduceyourfamilytoarichheritageofclosenessandmaintaintheruraltradition.

Amajortrendinthefoodindustryoverthelastfewyearshasbeenthenaturalfoodconcept.Manyfoodproducersincooperationwithretailersarebringingtothemarketplaceproductsthatareasfreeaspossiblefromchemicalsandartificialpreservatives.Theseeffortsdonotcomeatacheapprice.Foodproducersandprocessorsincursignificantadditionalcostsbringingfoodproductstothemarketplacewithoutbeingabletousecertainchemicalsinthefieldandpreservationprocess.Theadditionalcostsofproductionareusuallypassedontotheconsumer.Thebestwaytoavoidpayinghigherpricesfornaturallypreparedfoodsistoreturnthepreservationprocessbacktoyourhome.Youcanreallysayyouareeatingnaturallywhenyouareinvolvedinbringingfoodinfromtheharvestandpreparingitforthedinnertableintime-honoredways.

AnexperiencecomestomindfromseveralyearsagowhenmyfamilywasraisingchickensonasmallfarmsteadincentralNorthDakota.Ourchildren

raisingchickensonasmallfarmsteadincentralNorthDakota.Ourchildrenlearnedmanyhardlessonsaboutlifewhenthetimecametoslaughterandcleanabouttenchickensthatwerelivinginthebarn.ManyolderAmericanscanpicturechickenshoppingaroundtheyardaftertheirheadswerechoppedoff,andthechickensweredunkedinthetubofscaldingwatertofacilitatepullingoutthefeathers.CanyourememberthesmellofMotherholdingthechickensoverthegaskitchenstovetoburnoffthepinfeathers?Allofthehardworkthatgoesintofeedingandcaringforthegrowingchickensproducesfoodinthefreezerthatiswholesomeandwell-earned.Thegoalofthisbookistohelppeopleproduceandconsumepreservedmeatthehealthyway.

BillandKayTomaszewskiandtheirchildrenareveryinvolvedinhunting,fishing,andpreservingthemeattheyharvest.Theyprovidedthefollowinganecdotewhentheywereinterviewedforthisbook.

“Wewerecalledintoaparent/teacherconferencewithoneofourgrade-schoolchildren.Thecounselorwasseriouslyconcerned.Sheexplainedtoustheschoolteacheraskedthechild,‘Whatarethefourseasonsoftheyear?’Hereplied,‘Deerseason,birdhuntingseason,turkeyseason,andfishingseason.’Thecounselordidnotappreciateourinitialburstoflaughter.”

FarmersBillandKayTomaszewskiexplaintheirresponsetothesekindquestionsthisway:“Ourdietishealthierbecauseourfoodisleanandfreeofcontaminationduetothefactitisproducedhereatourhome.Weareproudtobeabletoprovideforourselves.Wemakeitafamilyeventwhenitcomestimetoprocess,forinstance,thesummersausage,thebrats,etc.Everyonehelpsout,andwehaveagreattime.Ithasbeenahealthylearningexperienceforthechildren,andweenjoythehuntingandfishingtosupplythemeatforpreservation.”

TableofContents

Chapter1:BasicUnderstandingoftheCanning,Curing,and

SmokingProcess

Thischapterisdesignedtohelpthebeginnerandchallengetheexperiencedmeatpreservertolearnallthedifferentwaysthatmeatcanbepreserved.Thereissomeinterestingchemistryinvolvedintheprocessofmakingmeatsafetoeatafteralongperiodofstorage.Therearedistinctadvantagestoeachpreservationmethodthatwillbediscussedinthebook.Hopefully,thematerialincludedinthischapterwillbeinterestingenoughtokeepyoureadingandthinkingallthewaytotheendofthebook.Alongwithsomebasicinstructions,generalsafetyissueswillbediscussed,withmorespecificinformationtocomelaterinthebook.AlltemperaturesinthisbookareinFahrenheit,unlessotherwisestated.

WHATISCANNING,ANDHOWISITBENEFICIAL?TheprocessforpreservingfoodinglassjarswasinventedbyNicolasAppertin1809inresponsetoachallengefromNapoleontofindawaytofeedhisarmy.Asthesizeandcomplexityofarmiesincreased,itbecamemoredifficulttoprovidefoodwhenthearmywasonthemove.Thetraditionalmethodofanarmyscavengingandlivingoffthelandcouldnotbesustainedduringlong-termcampaigns.WhenAppertfirstdiscoveredthecanningprocess,hedidnothaveanyknowledgeofthescienceofbacteriologyorfooddecay.Overaperiodof14yearsofexperimentationusingtrialanderror,hediscoveredthatfoodheatedtotemperaturesabove212degreesandsealedinglassbottlescouldbepreservedsafeforhumanconsumptionforlongperiodsoftime.

safeforhumanconsumptionforlongperiodsoftime.

Appertpreferredusingglassbottlesforfoodpreservation.Sincethepreservationprocessthatwasdiscoveredwasinitiallyinresponsetoaneedtofeedtroopsonlongcampaign,glassbottlespresentedaproblemduetotheriskofbreakageduringtransport.By1822,Apperthaddiscoveredhowtostorepreservedfoodintin-platedsteelcans,solvingtheproblemoffoodlossduringlong-distancetransportation.Overtime,thetechnologywasdevelopedtomass-producepreservedfoodsinmetalcans.Thisiswheretheword“canning”camefrom.Today,onlyspecialtyfoodproductsarecommerciallypackagedinglassjars.

Tomakeitsimple,canningistheprocessofsterilizingthecontainer,preparingthefoodtobestored,andsealingthecontainersonocontaminantscanenterandspoilthefood.Careineachofthesethreestepsisessential.Thejarsusedmustbecleanedandsterilizedtoensurethatnobacteriacancomeincontactwiththefoodthatisbeingpreserved.Differentkindsoffoodrequirespecificpreparationmethodsdependingonthechemicalmakeupofthatparticularcommodity.Thedifferenceprimarilyrevolvesaroundthetemperaturethefoodmustbepreparedat.Moderncanningjarmanufacturershaveprovidedthehomecannerwithaspeciallidthatmakesiteasytosealcanningjars.Whenthehomecanningjarshavebeenfilledwithproperlypreparedfoodandthecanninglidsputinplace,thepreparedjarsaresetouttowaitforthedistinctive“pop”thatindicatesthejarissealedandreadyforstorage.Canningjarlidsalsoprovideameanstoindicatewhenajarisunsealedandallowedairandmoisturetoenterthejar.Sealedlidsareslightlyconcave,whileanunsealedlidwillnolongerhaveaconcaveappearancebutwillbelevelorslightlybulged.Foodjarsthatarefoundinanunsealedconditionshouldbedisposedofinamannerthatwillnotcontaminateotherfoodbeingpreparedinthekitchen.Spoiledfoodproductsshouldnotbeallowedtocomeincontactwithanysurfacebeingusedforfoodpreparation.Disposeofspoiledfooditemsinthegarbagedisposal,ordumpthespoiledfoodintoatrashbagandputinadumpsteroutside.

Manycanremembergoingtograndmother’scupboardorbasementandseeing

shelvesstackedwithjarsfullofallkindsofnutritiousfood,foodthatwaspreparedtofeedthefamilythroughthelongwintermonths.Preservedfoodstoredingrandmother’sbasementoryourownbasementcanprovideyouandyourfamilywithasignificantmeasureofsecurityandwell-being.Whentheelectricitygoesoutbecauseofabigstorm,foodpreservedinglassjarsisnotaffectedbythelackofelectricity.Itcanbeavaluableresourcetogetyourfamilythroughdifficulttimes.Thesafetyoffoodstoredforalongtimecanbeeasilyinspectedbymakingsurethelidsremainsealedandbysimplylookingattheappearanceofthefoodintheglassjars.

CASESTUDY:CANNINGONA1930SFARM

HelenIbsenPyellWestminster,Colorado

MemberofPioneerFamilyAnotefromtheauthor:AsIwasinterviewingHelenIbsenPyellforacasestudyinChapter2,sherevealedtomeawonderfulaccountfromherchildhoodofcanningbeefforthefamily’sfoodneeds.Thisaccountwillbepresentedascloselytoherwordsaspossible.ThehardworkthatwentintoprovidingfoodforaruralfamilyonahomesteadisveryfarremovedfromthelifeweliveinAmericatoday.

BecausetherewasnoelectricityorrefrigerationinruralNebraskaintheearly1930s,theonlywaytheIbsenfamilycouldpreservethebeeftheybutcheredwastocanit.Thecannedbeefwouldkeepthemeatavailableformanymonths—evenuptoayearormore.Thejarsofmeatwerestoredinthecellarunderthecabinonshelvesthathadbeenbuiltforthatpurpose.Otherfooditemsthathadbeencannedcouldalsobefoundontheshelvesinthecellar.Thecellarwascooleveninthehottestmonths,helpingtopreservethemeatfromspoilage.

Thecanningprocessbeganwhenthemenpulledasteeroutoftheherdandbutcheredit.Allofthisworkwasdonerightthereonthefarmwiththetoolsandequipmentthatwereavailableinthe1930s.Thebeefwashungupandskinnedout,andthebutcheringprocessstarted.TheIbsenfamilycannedtheentireanimal,sotheyhadtodeboneitanduseeveryavailablecutofmeat.Thebutcheringwasalongandlaborioustask.

Thework in thekitchenhadbegunat thesame time.Theydidnothavepropaneornaturalgas,butratherhadalargewood-firecookstoveinthekitchen.Woodhadtobecut,split,andcarriedintothecabinforthisbigday.TheIbsenfamilyhadabigovaltubtoputthecanningjarsintocookthemeatandsealthejars.Thebigtubwasplacedon

thewoodstoveandfilledwithwater fromthewell.Eachof theBall®Masoncanningjarswerefilledwithbeefasitwasbroughtintothecabinfromthebutcheringoutintheyard.Theydidnothavecanninglidsliketheonesthatareavailable

today.Helenremembersone-piecezinclids,whichhadakindofarubber-sealingsurface.Atthattime,thecanningjarlidsdidnotmakethedistinctive“pop”soundwehearwhenmodernlidssealonthejar.

Aseachjarwasfilledtocapacity,thejarwassetdownintothehotwaterwithatooldesignedtoliftandsetthejars.Helenremembersquartjars,buttheremayhavebeenlargerone-gallonjars.Thewaterinthesteeltubwasdeepenoughtocompletelycovereachjar.Thejarshadtocooklongenoughforthemeattocompletelycookandlongenoughforthecanninglidstocompletelyseal.Becausetheywerenotusingapressurecookercanner,thetemperaturecouldnotgetabovetheboilingpoint,sothecookingprocesstookalongtimetoensureasafefoodproduct.Beef-canningdaywasalonghotdayinthekitchenwithalevelofworkthatmostpeopletodaycouldnotevenimagineaccomplishing.Thejarsfullofgoodhome-cookedbeefwerethentakenoutoftheovaltubandcarrieddowntothecellarforstorage.

CURINGANDSMOKINGFISHANDMEAT

CURINGANDSMOKINGFISHANDMEATCuringandsmokingmeatrepresentatwo-partprocess,sotheyareusuallyconsideredtogether.Curingmeatinthehomeinvolvesusingsaltandnitratestopreserveorsavethemeatforuseinthefuture.Thelengthoftimethatcuredmeatcanbesafelystoreddependsontheactualcuringprocess,andthetemperaturethemeatwillbestoredat.Forexample,chickenandturkeyareusuallyexposedtoalightcuresothatthesaltdoesnotoverwhelmthetasteofthemeat.Alightcuredoesnotuseheavysaltconcentrations,andthemeatisnotexposedtothecureformorethanafewhours.Chickensandturkeysareusuallysmokedjustenoughtoaddflavortothemeat,andtheyarenotsmokedsufficientlyenoughtobestoredwithoutrefrigeration.Achickenoraturkeythathasbeenlightlycuredandsmokedwillrequirerefrigerationatorbelow40degreesFahrenheit.Thesaferefrigerationtimeforpoultrythathasbeensmokedandcuredinthismannerisextendedforuptothreeweeks,anditcanbekeptfrozenforuptooneyear.Chickenandturkeycuredandsmokedsufficientlyenoughtostorewithoutrefrigerationwouldbeaverysaltyproductthatwouldnotbeacceptabletaste-wisetomostpeople.

Fishthathasbeenlightlycuredcanbestoredintherefrigeratorforaperiodoftento14daysandmaybekeptfrozenfortwoorthreemonths.Sincemanysmokingprocessesdonotraisethetemperatureofmeathighenoughtocookit,themeatwillneedtobeputthroughacuringprocesstopreserveitfromspoilage.Preparationofmeatforsmokingbeginsbycuringthemeatineitherabrinesolutionthathasbeenmixedaccordingtoaspecificrecipedeterminedbythetypeofmeat,ordrycuredwithasaltmixturethatisrubbedintothemeat.

Theavailabilityofrefrigerationwilldeterminethelevelofcuringthatmeatmustbeexposedto.Ifthemeatwillbeusedinareaswhererefrigerationisnotreadilyavailable,itwillbeveryimportanttofollowthroughwiththecompletesaltingprocess.Apointtorememberisthatnotallcuringandsmokingprocessescookmeat.Forexample,coldsmokingdoesnotraisethetemperatureofmeattoahighenoughtemperaturetocookmeat,sotheseproductswillneedtobefully

highenoughtemperaturetocookmeat,sotheseproductswillneedtobefullycookedbeforehumanconsumption.Aproductsuchassaltporkmaybefullypreserved,butwasnotcookedpriortothesaltingprocess,andwillstillneedtobecookedbeforeitisconsumed.Itisessentialtofollowthecookingdirectionsthatareapartofthecuringandsmokingrecipebeingused

ThebenefitsofcuringandsmokingmeatAnimportantbenefittocuringmeatforuseinthehomeistomaintainareadilyavailablesourceofmeatwhentheelectricitygoesoutandthereisnorefrigeration.Home-curedmeatmightalsobeveryimportanttoyourfamilyinanaturaldisasterwhennormalsourcesofcommerciallyavailablefoodsuppliesarenotavailable.Forsomepeople,thegreatestbenefitmightbetoknowthattheirfamilywillnotbeexposedtosomeofthevariouschemicalsthatarefoundincommerciallypreparedmeats.Peoplewhocureandsmokemeatathomecaneffectivelyeliminatethesechemicalsfromtheirfamily’sdiet.Thefollowinglistdescribesmanyofthenon-foodadditivesthatcanbefoundinprocessedmeats.Consumersshouldalwaysreadingredientlabelstounderstandexactlywhattheyareconsumingwhentheypurchaseprocessedmeats.Thislistaloneshouldbeenoughtoconvincepeopleofthevalueofpreservinggoodqualitymeatinthehome.

Non-foodchemicalpreservativesandadditivesinprocessedmeats1.AlkalinephosphatesarechemicalsthatincreasethepHfactorinmeat.The

abbreviationpHstandsforpotentialhydrogen.Alkalinephosphatesareusedtoincreasetheamountofwaterprocessedmeathasthecapacitytohold.Allmeatsexceptfreshsausageandgroundbeefcontainthischemical.Thelevelofalkalinephosphatesconsumedwillaffectthebalanceofacidsandalkalineinthehumanbody.

2.Sodiumerythorbateissodiumsaltoferythorbicacid.Thischemicalisadded

2.Sodiumerythorbateissodiumsaltoferythorbicacid.Thischemicalisaddedtomeattoreducenitricoxideinmeat,whichbringsaboutafastercureandhelpsmeattoretainapinkcolor.Itisproducedfromsugarsderivedfromsugarbeets,canesugar,andcorn.Ifconsumedinexcessiveamounts,itmaybeconsideredacarcinogen.

3.Sodiumnitriteisusedinmeatandfishtocontrolchangesincolorandtocontrolthebacteriumthatcausesbotulism.Ifconsumedinhighamounts,itcanbetoxictohumansandanimals.Itsconcentrationinmeatisregulatedsinceitcanformcarcinogenicnitrosamineswhenexposedtoexcessiveheat.

4.Monosodiumglutamate,alsoknownasMSG,isasodiumsaltthatisusedasaflavorenhancerinprocessedmeats.Itismadethroughafermentationprocessfromsugarsderivedfromsuchcropsassugarbeetorsugarcane.SomepeopleclaimtohaveMSGintolerance,butscientistshaveyettosubstantiatetheseclaims.

5.MaltodextrinisderivedfromcornstarchintheUnitedStates,anditisderivedfromwheatinEuropeandAsia.Itisusedtomanagetheamountofmoistureinprocessedmeatsandcanbeusedasanartificialsweetener.Wheat-basedmaltodextrinisaconcernforpeoplewithintoleranceforglutens.Itisimportanttoreadtheingredientslabelofprocessedmeatsverycarefullyifyouhaveceliacdisease,asthesepeoplecannotdigestglutenproperly.

6.Antioxidantsareusedtoslowtheprocessofmeatbecomingrancid,whichgivesmeatalongershelflife.Proponentsoftheuseofantioxidantsclaimsignificanthealthbenefitsfromconsumingtheseagents.Thereissignificanton-goingscientificresearchintothevalidityoftheseclaims.

Additionalnon-foodchemicalpreservativesandadditivesinprocessedfoods1.Aluminiumsilicateisamineralsaltthatisusedtokeepdriedmilkinvending

machinesfromcaking.Althoughconsumptionofsmallamountsofthisadditivehasnotbeenfoundtopresentaserioushealthrisk,reproductiveand

developmentproblemshavebeenfoundinexperimentswithanimalsexposedtoaluminumcompounds.

2.Aminoacidcompoundsareusedtofortifyprocessedvegetablesandareimportanttothehumanbodyinthecorrectcombinations.

3.Ammoniumcarbonatesareusedinbakedgoods.Thesechemicalscanaffectthemucousmembraneandcancontributetothelossofcalciumandmagnesiumfromthehumanbody.

4.Antimicrobialsareusedtopreventthegrowthofmoldsandbacteria.

5.Antioxidantsareusedtokeepfoodsfromturningrancidanddevelopingdarkspots,aswellastoaidinpreventingthelossofimportantvitamins.

6.Butylatedhydroxyanisole(BHA)andbutylatedhydroxytoluene(BHT)areusedtoinhibitfatsandoilsinfoodsfrombecomingrancid.Theyhavebeenlinkedtoseveraltypesofcancer.

7.Magnesiumoxideisusedasananti-cakingelementindairyproducts,cannedvegetables,andcanbeusedasamedicinallaxative.

8.Sorbitolisasugar-alcoholbasedsweetenerusedinvariousfoodproducts.Ithasbeenlinkedtoirritablebowelsyndrome.

TIPSFORSMOKINGMEATAftermeathasbeenpreparedinsaltbrineorpackedindrysalt,thesmokingprocesscanbegin.Smokingusestheheatofburningwoodtocookthemeatwhileaddingflavortothemeatthroughthevarietyofwoodbeingused.InAmerica,thewoodvarietiesthatareusedarehickory,mesquite,oak,pecan,alder,maple,apple,cherry,andplum.

Dependingonhowmuchheatthemeatisexposedtoduringthesmokingprocess,furthercookingmaybenecessarybeforethemeatisconsumed.Meatexposedtotemperaturesof165to185degreeswillfullycook.Thebestmethodtoinsuremeatinthesmokerisfullycookedistouseameatthermometerandprobeintothedeepestpartofthecuttoinsuretheheathasreachedallthewaytothecenter.Hot-smokedmeatcanbeconsideredfullycookedundertheseconditions.Althoughhot-smokedmeatisfullycooked,mostpeoplewillheatitthoroughlybeforeservingittotheirfamilyandfriends.Coldsmokingdoesnotexposemeattotemperaturesabove100degrees,socold-smokedmeatmustbecookedpriortoconsumption.Coldsmokingisdesignedtogiveflavortothemeat,notcookit.

Cold-smokedmeatsthatwereonlylightlycuredmustberefrigerated.Theavailabilityofrefrigerationexpandstherangeofcuringandsmokingoptionsthatareavailableintwoways.Meatthatcanbekeptrefrigerateddoesnotneedtobefullycured,butitcanbecuredtoimpartadesiredtaste.Meatthatcanbekeptrefrigerateddoesnotneedtobefullycookedinthesmokingprocess,butitcanbecoldsmokedtoimpartadesiredtastealso.Smokedmeatbeingcarriedinabackpackforlonghikingandcampingtripswithoutrefrigerationshouldbefullycuredandhot-smoked.Ifpreparedandpackagedproperly,smokedmeatswillbeawonderfuladditiontoyouroutdooractivity.

Theprimarybenefitofsmokingmeatistheflavorthatisimpartedtothemeatbythewoodthatwasusedinthesmokingprocess.Eachtypeofwoodgivesthe

meatadistinctiveflavor.Flavorisamatterofopinion,soifyouarejustlearninghowtosmokemeat,youmaywanttodosomeexperimentationorfindsomeonewhoisanexperiencedmeatsmokerandtastesomesamplesofhisorherwork.Thebesttypeofwoodtouseispurelyamatterofopinionanddependsalsoonthesizeandcapabilityofthesmoker.

Woodssuchashickory,mesquite,andoakgivemeatsastrongerflavorthanwoodssuchaspecanandalder.Otherwoodssuchasmaple,apple,cherry,andplumwillgivemeatasweetflavor.Thedecisionastowhichtypeofwoodtousewillprobablybedeterminedbywhatisavailableinyourareaforareasonablecost.Purchasingwoodatthelumberyardoramajorhomeimprovementstoreprobablywillbecostprohibitive.Youwillneedtolookforplacesthatcreatescrappieces,likecarpentershopsorwoodmillsthatmaybeinyourarea.Thefunofexplorationanddiscoverymayevenbeanenjoyableactivityforthewholefamily.Thefollowingchartwillprovidesomeguidanceonwhichwoodsworkbestwithdifferentvarietiesofmeat:

Alderproducesaslightlysweetflavoringthatworkswellwithfish,pork,andpoultry.

Appleproducesafruity,sweetflavoringthatworkswellwithporkandpoultry.

Cherryproducesasweet,fruityflavoringthatworkswellwithbeef,pork,andpoultry.

Hickoryproducesastrongflavoringthatworkswellwithanymeatthatyouwanttoimpartastrongsmokyflavorto.

Mapleproducesamildersweetflavoringthatworkswellwithporkandpoultry.

Mesquiteproducesastrongflavoringthatworkswellwithbeef,fish,pork,andpoultry.

Oakproducesamediumflavoringthatshouldworkwellwithanymeatyouchoosetosmoke.

Pecanproducesanuttyflavoringthatwillworkwellwithpoultryandribs(beeforpork).

Whatiscoldsmoking?Coldsmokingistheprocessofusingsmoketoflavormeatwithoutbringingthemeattoacookingheat.Agoodexampleofthevalueofcoldsmokingisthecoldsmokingoffishsuchassalmon.Salmonhasbeenanimportantfoodresourceformanycultureslivingneartheseaforcenturies.Ancientpeoplehadtofullycuresalmoninawetbrinesolutionandhotsmokethefishtopreserveitasafoodsourcethatwouldlastseveralmonths.Sincethemodernworldnowhasdependablerefrigeration,coldsmokinghasbecomethepreferredmethodtoenjoysmokedsalmon.Sincecoldsmokingdoesnotheatthemeattoacookingtemperature,theresultisamoredelicatetexture.

Commercialproducersofcold-smokedsalmonfromlocationsaroundtheworlduseawidevarietyofwoodtypes,impartingauniqueflavor.Peoplehavecometoprefercold-smokedsalmonfromplaceslikethePacificNorthwestorfromScotland.Toprotectthefinancialvalueoftheirproduct,nationssuchastheUnitedStatesandtheUnitedKingdomhaveenactedfoodlabelinglawsthatrequirethelabeloncold-smokedsalmontoindicatewhereitwassmoked,wherethefishwascaught,andwhichsmokingprocesswasused.Theexactflavorthatisimpartedtosalmon,oranyotherfishormeat,bythecoldsmokingprocessisveryimportanttopeople.

Agoodexampleofcoldsmokingtodaythatpeoplemightrecognizeiscold-smokedham.Aquality,commerciallycold-smokedhammaycostfrom$45tomorethan$100,butitisapricethatmanypeoplearewillingtopaytogettheflavorthatthecoldsmokinghasimpartedtothemeat.Curingandsmokingarethereasonsthatporkproductshavethedistinctivetastesthatpeopleenjoysomuch.Itispossibletofindfreshporkthathasnotbeencuredorsmoked,but

much.Itispossibletofindfreshporkthathasnotbeencuredorsmoked,butmostoftheporkinthegrocerystorehasbeencuredandsmoked.Freshporkthatisslaughteredandsentstraighttothecookingpot,andthentothetable,wouldnothavethewonderfultastethatyouhavecometolookforwardto.Thisiswhywehavenameslike“cold-smokedham,”or“sugar-curedham;”thesearetheprocessesthatmakethemeatsogoodtoeat.

Thecoldsmokingprocessitselfdoesnotpreservemeat.Theinitialpreservationprocessinsaltbrineoradrysaltpackwillstillneedtobeaccomplishedbeforesmokingthemeat.Thecoldsmokingprocesscantakeseveraldaysorevenweeks,dependingonhowdeeplyyoudesirethesmoketopenetratethemeat.Theidealtemperatureforcoldsmokingmeatorfishis80degreesorlower,andcertainlyneverabove100degrees.Thereisadangeroustemperaturezoneyoumustbeawareofwhencoldsmoking.Inthetemperaturerangebetween100and140degrees,dangerousbacteriasuchassalmonellacangrowandmultiply.Thesebacteriaarenotkilleduntilcookingtemperaturesriseabove140degrees.Coldsmokersarenotdesignedtoheatmeattotemperaturesthathigh.AchartthatprovidesalistofsafecookingtemperaturesfordifferentkindsofmeatisincludedinthemiddleofChapter2.Theimportantthingtorememberisthatfishandmeatthatarecoldsmokedwillneedtobecookedtothepropersafetemperaturewhenthetimecomesforconsumption.

THINKABOUTFOODSAFETYASAFAMILYSAFETYISSUEFoodborneillnessesareseriousissuestoconsiderwhenpreservingmeatandfishathome.Achartofthemostcommonfoodborneillnesseshasbeenincludedattheendofthischapter.Sincethebacteriumthatcausefoodbornediseaseandillnessarecommonlyfoundintheanimalsthatentertheslaughterhouse,commerciallypreparedfoodsmustmeetstrictsafetyregulationsthathavebeenestablishedbytheFoodandDrugAdministration(FDA).Peoplewhohuntand

fish,orpeoplewhoraiseanimalsontheirownpropertyforslaughter,needtofollowthesamesafetystandardsthathavebeenestablishedforcommercialfoodproducers.

Fishandmeatthatreachourdinnertablehavebeenmonitoredforsafetyfromthefarmorhatchery,throughtheslaughterhouse,throughthepackingfacility,andallthewaythroughtheretaildistributionsystem.Evenafteralloftheinspections,taintedfoodstillmakesitthroughthesystemoccasionallyandontoourdinnertables.Thisiswhyitissovitallyimportantforthepersonpreservingfoodforconsumptioninthehometoknowexactlywhatthesafetyrulesare.Thefirstplacetobeginistolookatthechemistrythatgoesonbehindthescenes.

Commonfoodbornediseases1.Campylobacterisfoundintheintestinesofhealthybirds.Thisbacterial

pathogenisalmostalwaysfoundinuncookedpoultryofanyvariety.Thesymptomsoftheillnessitcauseswillincludefever,diarrhea,andabdominalcramps.Humanscontractthisdiseasebyeatingraworundercookedchickenandotherpoultry.Additionally,otherfoodsareinfectedwhentheycomeincontactwithjuicesdrippingfromaffecteduncookedchickenandpoultry.Whenhandlingrawpoultry,itisessentialtocontaindrippingsfromthebirdandsanitizeanykitchensurfacesuncookedpoultryjuiceshavedrippedon.

2.Salmonellaisabacteriafoundintheintestinesofbirds,reptiles,andmammals.Symptomsofthisdiseasemayincludefever,diarrhea,andabdominalcramps.Peoplewithweakenedimmunesystemsareparticularlysusceptibletothisdiseaseinvadingtheirbloodstreamandcausinglife-threateninginfections.

3.E.coliO157:H7isthemostcommontypeoftheE.colibacteria.Itisabacterialpathogenpresentincattleandotheranimals.Humansareinfectedwhenfoodorwaterhascomeincontactwithverysmallamountsoffeces.Thisdiseasemaycausebloodydiarrheaandpainfulabdominalcrampswithverylittlefever.Inrarecases,itcancausearelatedcomplicationcalledhemolyticuremicsyndrome(HUS),whichwillnotappearuntilseveralweeksaftertheinitialsymptomscausedbyE.coli.ThemostseriousproblemHUScancauseiskidneyfailure.Again,thebestprecautionisproperfoodhandlingproceduresandkeepingslaughteredmeatawayfromanimalwasteproducts.

4.CalicivirusorNorwalk-likevirusescauseaverycommonformoffoodborneillnesscalledgastroenteritis.Thisdiseaseisrarelydiagnosedbecausemostlabsdonothavethenecessarytestsavailable.Thisdiseasecausesacutegastrointestinalillnesswithvomitinganddiarrhea.Thediseaseisusuallyoverintwodaysformostpeople.Thisdiseaseispassedfrompersonto

overintwodaysformostpeople.Thisdiseaseispassedfrompersontopersonthroughkitchenworkershandlingfoodproductswithunwashedhands.

ThechemistrybehindmeatpreservationManyinterestingandcuriouschemicalinteractionstakeplacewhenthemeatpreservationprocessstarts.Conversely,ifmeatandfisharenotpreserved,chemicalprocessesquicklyleadtospoilageanddisintegrationoftheproduct.Thismaynotbeaverypleasantprocesstoconsider,butitisimportanttounderstandsothatyoucankeepyourfamilysafewhenconsumingthefoodsthatarepreservedinyourhome.Bacteriaareverysmallorganismsthatyoumustuseamicroscopetosee.Bacteriumbeginsworkingonmeatandfishjustassoonastheanimaldiesofnaturalcausesorisslaughtered.Sincemanydestructivebacteriaarefoundontheskinorintheintestines,incompleteorsloppyslaughteringandcleaningprocedurescanacceleratethespoilageofthemeatorfish.Thefollowingchartprovidessomeideasandprecautionstoobservewhenslaughteringandbutcheringanimalsforhumanconsumption.

Slaughteringandbutcheringmeatsafetyprecautions1.Neverharvestananimalforhumanconsumptionthatisobviouslysick.

2.Whencleaningorfielddressingananimal,neverallowthecontentsoftheintestinesorbladdertocomeincontactwiththemeat.

3.Deerharvestedinstateswherechronicwastingdisease(CWD)isknowntoexistmustbetestedbeforethemeatisbutcheredforhumanconsumption.CWDisaneurologicalconditionthataffectsdeerandelkandcausesadeteriorationofbodyconditionwithbehavioralproblemsandleadstodeath.Althoughthereisnoevidencethatthediseasehasbeentransmittedtohumans,thepossibilitydoesexist.WhenbutcheringinareaslikeColorado,Utah,Wyoming,andotherMidwesternstates,donotallowanyspinalfluidorbraintissuetocomeincontactwiththemeatuntilaftertheanimalhasbeentestedanddeclaredfreeofCWD.Thebrochurepublishedbythestategameandfishdepartmentthatlistshuntingregulationswillinformhuntersif

gameandfishdepartmentthatlistshuntingregulationswillinformhuntersifCWDinfectedanimalsarepresentinthestate.Thegameandfishdepartmentalsohasinformationonlaboratoriesthatcantestforthepresenceofthisdisease.

4.Whenbutcheringananimal,alwaysbeonthelookoutforanysignthattheanimalissickandthemeatmaynotbesafeforhumanconsumption.Sickanimalswillactstrangely,lookweak,andhavedeterioratedbodymass.Normallyhealthyanimalswillrunfromcontactwithpeople,butsickanimalsmaybeoverlyaggressiveorseemtobeseekingassistancewiththeirabnormality.

5.Donothangthecarcassupforagingforlongperiodsoftimewhentemperaturesareabove50degreesFahrenheit.Inanycase,itisnotrecommendedtohangthecarcassformorethanafewdays.Whilethecarcassishanging,keepdirt,dust,androdentsawayfromthemeat.

6.Duringslaughteringandbutchering,itisrecommendedthatanyonehandlingthemeatuseprotectiveglovesasapreventativemeasureagainstspreadingdisease.

7.Whencleaningfish,donotreturntheinternalorganstothewaterthefishcamefrom.

8.Iffishorbirdsarecleanedinthekitchen,ensurethatallwastematerialsareproperlydisposedofandcountersandsinksaresanitizedtopreventthespreadofdisease.Todisposeofunwantedanimalparts,placetheunwanteditemsinaplastictrashbagandtiethebagclosedsecurely.Takethebagoutsideandplaceinatrashcontainerordumpster.Ifyourununwantedpartsdownthedisposal,youwillneedtoensurethatallpartsareflushedclear,andyoushouldsanitizethedisposalwithachlorinebleachsolution.

Enzymesareimportantelementsinthebiologicalprocessesthatmakelifeonearthpossible.Enzymesareproteinsthatfacilitatechemicalandbiologicalprocessesinthebody.Theycanbedescribedastheworkmenincellsthatbreakdownnutrientsprovidingtheenergyneededtofuellife.Afterananimaldies,the

downnutrientsprovidingtheenergyneededtofuellife.Afterananimaldies,theenzymesinthebodycontinuetowork,reducingbiologicalcomponentsdowntosmallerelements.Theactionsofthebacteriaandenzymeswillbringaboutachangeofcolorinthemeatandthesmellofspoilage.

Athirdchemicalprocessinthedecayingofmeatandfishistheoxidationoffatasitcomesintocontactwiththeair.Oxidationiseasilydefinedasaprocessofreduction,orthetransferofelectronsfromoneelementtoanother.Duringoxidation,electronsfromthefattymaterialinmeattransfertotheoxygenthemeatisexposedto.Whenfattypiecesofmeatareleftincontactwithoxygenoveralongperiodoftime,themeatwilldevelopaverybadsmell.Thissmellsignifiesthatthemeatisturningrancid.Becauseofthischemicalprocess,meatthatisusedfordryingshouldalwaysbeofaleanercut.

Meatandfishpreservationtechniquesaredesignedtoinhibitthedecayingprocessforaslongaperiodoftimeaspossible.Somepreservationtechniquesevenenhancefreshtasteandappearance.Totheextentofthematerialcoveredbythisbook,techniquesthatinhibitdecayinmeatandfishareheat,dryingandcuring,refrigerationandfreezing,theuseofsugars,salts,andnitrates.Commercialmeat-processingcompaniesuseseveralotherchemicalpreservativesthatwerediscussedearlier.Commerciallyappliedfoodpreservationchemicalsarenotreadilyavailabletothegeneralpublicandarenotnecessaryinhomefoodpreservationprojects,sincetheseproductsarenotbeingmass-producedforsaletotheconsumer.

Heatingfoodpriortoconsumptiondestroysthebiologicalandchemicalprocessesthatleadtospoilage.Heatingfoodtothepropertemperaturekillsdangerousbacteriathatleadtofoodpoisoning.Ofallthepreservationmethodsavailable,heatingfoodtopreserveitforlateruseistheeasiestandmostcost-effectivewaytopreparemeatandfish.Trytoimaginewhatlifewouldbelikewithouttheaidoffireinyoureverydaylife.

Dryingandcuringmeatandfishremovesmoisturethatmicroorganismsneedtoliveanddevelop.Driedandcuredmeatcanbekeptsafelyinarefrigeratorforup

liveanddevelop.Driedandcuredmeatcanbekeptsafelyinarefrigeratorforuptothreeweeks.Refrigeratingbelow40degreesandbringingmeatdowntofreezingtemperaturesstopsbacteriafromgrowing.Thesugar-curingprocessincreasesthetemperatureofthefoodtotemperatureshigherthanmicrobiologicalorganisms,suchastheonesdescribedearlierinthischapter,cansurvive.Sugarcuringhasthebenefitofaddingwonderfulflavortomeatsuchaspork.Theothersideofcuringistheuseofsaltandnitrates.Bacteriacannotliveinmeatsthathavebeensoakedinsaltbrineordrypackedinsaltinacuringbox.Inhighconcentrations,saltistoxictobacteria.

GeneralunderstandingofsanitationrulesTheeliminationofpathogensthatcausefoodborneillnessesisthereasonforadheringtostrictsanitationruleswhenpreservingmeatandfish.Ittakesverylittlecontaminationtocausespoilageofthemeatyouhaveworkedsohardtoputupforyourfamily’senjoymentandnutrition.Sanitationbeginswiththemeatproductitself.Ifyouhavegoneintothefieldandharvestedananimalorwentfishingandcaughtagreatfish,fielddressingandcleaningshouldbedonewithgreatcareandcleanwater.Moststatesnolongerallowfishtobecleanedinthebodyofwatertheywerecaughtinbecausepeopleinthepasthaveleftadirtymessthatsomeoneelsehadtobepaidtocleanup.

Tablesandcountersusedasworkingsurfacesshouldbesanitizedwithcleanersthathavebeencertifiedsafearoundfoodpreparationprocesses.Themosteffectivesanitizingagentisstillachlorinebleachsolution.Bacterialorganisms,suchasE.coliandsalmonellafromtheintestinaltract,cancontaminatemeatandfishifproperhandlingprocedureswerenotfollowedwhentheanimalwasslaughteredandcleaned.Thesedisease-causingorganismscanbetransferredtonon-contaminatedproductsifworkingsurfacesarenotproperlycleanedbetweenpiecesofmeat.Ifyouprocessyourwildgameinthegarageoroutontheporch,youwillstillneedtoensurethatallsurfacesthatcomeincontactwiththemeathavebeensanitized.

ThefollowingchartbyAllQAProductsprovidesexcellentinformationonsanitationprocedurestokeepaworkareasanitaryandsafefromcontaminantsthatcouldharmyourfamily.

HowtomixandusebleachsolutionsChartcourtesyofAllQAProducts

Normally,1tablespoonofconcentratedbleachpergallonofwateratroomtemperatureisconsideredtobetheequivalentof200partspermillion(PPM).Thisisthestandardforcleaningfoodpreparationsurfaces.

Thisisthestandardforcleaningfoodpreparationsurfaces.

Asyoucanseeinthesesimplifiedinstructions,therearesomeconstantprocedures.

First,thetemperaturehastoberight(hottertemperaturesdecreasetheeffectivenessofbleachsolutions).Second,thetimeofexposurehastobeatleastoneminuteforabacterialkill.Third,andperhapsmostimportant,theconcentrationofchlorinemustbeadequate.

Hereisaguidelineformixingbleachsolutions:

Sanitizingactivity

Ratio

Pots,pans,dishes,andutensils 2oz./5gal(about0.3%)

Foodcontactsurfaces 1.5oz./3gal.(About0.4%)

Foodprocessingequipment 3.5oz./3gal.(About10%)

Sanitationconcernsalsoapplytoalltheutensilsbeingusedtoprepareyourmeatorfish.Crosscontaminationofmeatproductsfromunsanitaryuseoffoodprocessingequipmentisavalidconcern.Allofthisdiscussionofsanitationandcleaningmayseemextreme,butthenexttimeyouhearareportonthenewsaboutsomeonegettingsickfromthefoodtheyhaveeaten,rememberwhatyouhavereadinthisbook.

Thefinalpartofthisdiscussiononsanitationiscanningjarsandlids.Pleasedonotassumethatthosenewcanningjarsandlidsyoujustpurchasedarecleanandreadyforuserightoutofthebox.Thosejarsmaystillcontainsomeresiduefromthemanufacturingprocessandanycontaminantsthatwerepickedupinshipping.Justthinkhowterribleitwouldbeifallofyourhardworkcanninghealthyfoodwasspoiledandruinedforusebecauseyousealedjarsthatwerenotproperlycleaned.

Pleasefollowallthecleaninginstructionsthatcamewiththatboxofnewjarsyoupurchasedatthehardwarestore.Ifyouareusingusedjarsanddonothavecleaninginstructions,justrememberthatthejars,lids,andmetalbandshouldbethoroughlycleanedwithhotwaterandsoap.Ifyouhaveadishwasher,thatwouldbethebestplacetocleanyourcanningequipment.Canningjarsbeingusedformeatdonotneedtobesterilizedseparatelybecausetheywillbesterilizedalongwiththemeatinthecanningprocess.Canningjarsthatareusedforotherfoodssuchasjams,jellies,andpickledproductsthatareprocessedforlessthantenminutesandarenotpreparedinapressurecookercannerdoneedtobesterilizedseparately.

TableofContents

Chapter2:Equipment,Methods,andGeneralInstructions

Thischapterisnotdesignedtoprovideanexhaustivedescriptionandlistofeveryimaginablebrandandtypeofequipmentusedinthepreservationofdifferentkindsofmeatandfish.Thereshouldbesufficientinformationpresentedondifferentkindsofequipmentthatyouwillbeabletounderstandwhatequipmentyouneedtopreservethespecifictypeofmeatorfishyouareinterestedin.Asdifferentrecipesarepresentedthroughoutthebook,youwillneedtoreferbacktothischapteroccasionally,sotrytorememberwhatyouarereadingandhowtofindtheinformationyouneed.

FREEZINGAPPLIANCES,EQUIPMENT,ANDSUPPLIESBecausemostpeoplehaveaccesstoarefrigerator,kitchenstove,andafreezer,thesimplestmethodforpreservingmeatandfishistocookitandputitinthefreezer.Simplefreezingprojects,likebringingapackageofmeathomefromthegrocerystoreanddividingitupintoportionsthatthefamilycanuseatasinglemeal,donotrequirealonglistofcomplicatedinstructionsorequipment.Allthatisneededisacleanplacetocutthemeat,asharpknife,andsomefreezerbagsorplasticcontainerstoputthemeatin.Thissizeofaprojectisjustaboutrightforthoseofuswholiketoenjoygoodfoodwithminimumwork.

Thereissomecontroversyabouttheabilitytopreserveorenhancethefreshnessofmeatorfishproductsby“fastfreezing”them.Fastfreezingfoodmeanstobringthefooddowntoextremelycoldtemperaturesimmediatelyafteritiscookedandpackaged.Fiftypercentormoreoftheseafoodthatiscaughtisfast

cookedandpackaged.Fiftypercentormoreoftheseafoodthatiscaughtisfastfrozeninfreezingequipmentthatusesliquidnitrogenatabout-320degrees.Immediatelyfastfreezingfreshfoodproductsinthismannernotonlystopsbacterialgrowth,butitalsopreservesthefoodinitsfreshconditionforalongerperiodoftimethanconventionalfreezingmethods.Othercommercialprocessesexistthataccomplishthesameends,buttheseresultsareobviouslynotpossiblewiththefreezerinyourhomesincemostin-homefreezersonlybringfooddowntoabout-18°F.Additionally,homefreezerstakealittletimetogetthefooddowntothelowesttemperaturetheypossiblycan.Theonlywayforthehomepreservertoaccomplishanythingclosetothisprocesswouldbetomakearrangementswithalocallockerplant.

Manypeoplewhoreadthisbookmaynotbefamiliarwithwhatameatlockerplantis.Withthediminishingnumberofpeopleraisinganimalsathometosupplymeatfortheirfamily,lockerplantsareslowlydisappearing.Thelockerplantistheplacepeoplebringthesteertheyhavebeenraisingforslaughterorthegametheyhaveharvestedforbutcheringandprocessing.Somemaycallthisabutchershop;however,alockerplantnotonlybutchersanimalcarcasses,butitalsoprovidesstoragelockersforpeoplewhohavelargequantitiesofmeatthatneedstobekeptfrozen.Thefreezersatalockerplantaremuchmoreefficientthanthosefoundintheaveragehome,sotheclosestthehomepreservercangettofastfreezingistobringtheirmeatproductstoalockerplant.

Thequickfreezingandfastfreezingprocessesthatcommercialmeatprocessingcompaniesareabletousearenotrealisticoptionsforhomemeatpreservers.Youcanuseafreezerthermometertodeterminejustexactlyhowcoldofatemperatureyourfreezerwillreach.Ifyouaregoingtopurchaseanewfreezer,paycloseattentiontothespecificationsprovidedbythemanufacturer.Ifthefreezerspecificationsshowthefreezerisonlygoingtoreach-8degrees,forexample,thiswouldnotbethebestfreezerforlong-termstorageofmeatproducts.Rememberthatfastfreezingtoverycoldtemperaturesfreezesfoodwithoutcreatinglargeicecrystals.Mostpeoplehaveprobablytastedicecreamthathadnotbeenfrozenproperly,andthemilkhasturnedtocrystals,ruiningthe

thathadnotbeenfrozenproperly,andthemilkhasturnedtocrystals,ruiningthetextureandtasteoftheproduct.Peoplewhowanttopreservemeatinafreezerforsixmonthsormoreneedtouseafreezerthatiscapableofholdingtheproductconsistentlyatthelowestpossibletemperature.Meatstoredinfreezersthatdonotkeeptheproductataconstanttemperatureshouldnotbestoredformorethansixmonths.Rememberthatevenifyourfreezerreaches-18degrees,everytimeyouopenthedoor,thetemperatureinthestoragecompartmentrisesandmustbebroughtbackdowntothelowesttemperatureagainoveraperiodoftime.Forthepersonwhoisgoingtostorelargequantitiesofmeatforoversixmonths,usingthecoldstoragefacilitiesatalockerplantmaybethebestoption.

Arealitycheckwouldbegoodatthispoint.Commercialfoodprocessorsarepreparingtheirproducttobeshippedallacrossthecountryandcannotabsolutelycontrolalloftheconditionstheproductmayencounter,sotheproductmustbefrozentostandardsthatexceedhomefreezingexpectations.Commercialmeathandlingstandardsbeginattheprocessingplant.Meatprocessingfacilitiesarerigorouslyinspectedforsafeandsanitaryhandlingofanimalcarcassesandfinishedmeatproducts.Meat-handlingstandardsalsoareconcernedwithanysubstancethatisartificiallyaddedtotheproductandensuringmeatproductlabelsaccuratelyreflectthecontentsofthefinishedproduct.Meat-handlingregulationsalsospecifythatfreshandfrozenproductsshouldbemaintainedatthepropertemperaturethroughoutstorage,transportation,andpresentationintheretailoutlet.Althoughfoodfrozenforcommercialsaleispackagedwithexpirationdates,manufacturerscannotbesurethefoodwillbeconsumedbytheexpectedexpirationdate.Consumershavetheresponsibilitytoprotectthemselvesbynotusingmeatproductsthathavebeeninstoragebeyondthedatethatisprintedonthepackage.Commercialpackaging,freezing,anddistributionstandardsmustmeetthehighestpossiblefoodsafetyexpectations.

Yourhomefreezerwilldojustfineaslongasitisingoodworkingorderandas

longasyouhavepreparedyourmeatandfishaccordingtoproperfood-handlingstandards.GeneralrulesforsafehandlingofmeatandfishproductswerediscussedinChapter1.Anotherfactortoconsiderishowlongyouplantostoreyourmeatorfishinthefreezer.Largercutsofmeat,likeroasts,steaks,orwholepoultryproductssuchasaturkey,canbesafelystoredinthefreezerforupto12months.Itemslikegroundbeefandsomefattyfishproductsareonlysafeinthefreezerforaroundthreemonths.Fattyfishsuchassalmon,tuna,sardines,mackerel,andtroutshouldnotbestoredinthefreezerbeyondthreemonths.Meatandfishleftinthefreezerbeyondrecommendedsafestoragelimitswillhaveadeterioratedtasteandwilllosethenaturaltendernessyouexpect.Porksausageshouldnotbestoredformorethantwomonths.Inanycase,wearenottalkingaboutyearsandyearsofstorageinyourfreezer.Thefollowinglistprovidesaquicklistofsafemeatstoragelimits.Meatandfishproductsthathavereachedtheendofthesafestoragelifeinthefreezermustbeimmediatelycookedandconsumedorproperlydisposedof.

GENERALSAFEMEATANDFISHSTORAGELIMITS

Largeitemssuchasbeefandlambroasts12monthsLeanfish,duck,andgoose6monthsFattyfishandgroundmeats3monthsPorkchops4monthsLightitemssuchasbacon1month

TheUniversityofGeorgiaCooperativeExtensionServicehasaWebpagetitled“PreservingFood:FreezingAnimalProducts”thatprovidesadetailedchartofpropertimelimitsforleavingmeatandfishinthefreezer.TheInternetaddressforthisWebpageislistedintheAppendix.

Awell-stockedfreezerwillmakeiteasytofigureoutwhatisfordinner.

Afterthefreezer,therestoftheequipmentyouwillneedismuchsmallerbycomparison.Goodkitchenknivesareessentialtoolsforpeoplewhoarepreparingmeatforstorageorforcooking.Kitchenknivesshouldbekeptsharptoavoidwastingvaluablemeatproductsandtokeepyoufrominjuriesthatarecausedbyusingdullknives.Thedangersthatgowithusingdullknivescannotbeunderstated.Dullknivesonlytearmeatproducts,whichleadstowasteandmakesthemeatdifficulttocookbecausethetornedgeswillnotheatuniformlywiththerestofthecutofmeat.Dullknivescanalsobedangeroustotheuserbecauseoftheforcethatisneededtosawthroughmeatproducts.Thebestkitcheninvestmentanyfamilycanmakeistopurchasethebestqualityknivesthebudgetwillallow.Modernknivesthataremadeofhigh-carbonstainlesssteelareconsideredthebestchoice.Carbonsteelissoftenoughtorespondwelltosharpening,buthasthestrengthofstainlesssteel.TwoqualityknifecompaniesareZwillingJ.A.Henckels®andWusthof®,bothofGermany.Regardlessofwhichcompanyyouchoosetopurchaseknivesfrom,makesureyouselectknivesthatyouwouldexpecttouseforalifetime.Manypeoplearenowturningtothenewceramicknivesasthebestchoice.Thebestapproachtotakewhenthetimecomestomakeasignificantinvestmentinknivesistodosomeresearchonyourown.Ifyoupurchaseknivesfromanestablishedcompanythatprovidesagoodwarranty,youprobablywillnotregretthedecision.TherearesourcesforgoodqualityknivesreferencedintheAppendix

tohelpyougetstartedinyoursearch.

Usinggoodqualitycookingpotsandskilletsensuresthatmeatisthoroughlycookedwithoutburningorscorching.Buyingbrand-newequipmentdoesnotmeanyouwillhavethebestqualitypossible.Ifyoulookinyourgrandmother’skitchencupboards,youwillprobablyfindsomewell-usedequipmentthatwilldoabetterjobthanalotofthenewstuffthatisonthemarkettoday.Forexample,yourgrandmothermayhavesomeold-fashioned,highcarbonsteelknivesinthedrawerthatwillsharpentoaveryfinecuttingedgeandyetremainveryflexible.Theonlydrawbacktotheseknivesisthattheyrequireextracaretokeepthemfromtarnishing.Cookingpotsandskilletsthathavebeeninuseformanyyearsandarestillingoodshapewillcontinuetoserveverywellifyoucontinuetotakegoodcareofthem.

Ifyouaregoingtogrindmeattomakehamburgerofdeersausage,youwillneedasgoodofagrinderasyourbudgetwillallow.Thereareseveralitemstoconsiderwhenselectingagrinderforhomeuse.Thefollowingshortchartlistssomeimportantfeaturestolookfor.SourcesforgrindershavebeenincludedintheAppendix.

Canyougetbywithahand-crankmeatgrinder,ordoyouneedanelectricgrinder?Thisisimportantasyouconsiderthevolumeofmeatproductthatwillbeprocessedeachyear.Thereisnotaspecificrecommendationfortheamountofmeatthatwouldjustifyanupgradetoanelectricgrinder.Ifyouwillonlyuseyourgrinderoccasionallyforsmallamountsofmeat,thenyoumaydoverywellwithamanualmachine.Ifyouwillusethemachineonaregularbasis,thenthetimeandeffortanelectricmachinewillsavemaybesufficienttojustifytheextraexpenseofanelectricmachine.Ifyoudecideyouneedanelectricmodel,thenyoumustconsiderwhetherthepowerratingofthegrinderissufficient.Youmaybeabletogetalongwitha150-wattmachinethatwillhandlemostnon-

commercialkitchenmeatgrindingchores,oryoumayneeda1000-wattmachinethatiscapableofgrindingupto175poundsofmeatinanhour.Purchasingamachineratedalittlehigherthanyouexpecttoneedshouldensurethatyoucanmeetanyprojectedmeatgrindingchoresthatyoumayencounterthroughoutthelifeofyourmachine.

Grindersthatusestainlesssteelgrindingandcuttingbladeswillprovideeasiercleaningwithanexpectationofalongerusefulservicelifethanbladesthatarenotmadeofhigh-qualitystainlesssteel.Stainlesssteelbladesmaylastuptothreetimeslongerthancarbonsteelbladesbecausethecarbonsteelbladesaremoresusceptibletocorrosionandwillnotkeepasharpedgeaslong.

Doesthegrinderincludeafood-pushingtool?Afood-pushingtoolprovidestheuserwithanextrameasureofsafetysincethemachinekeepsfingersawayfromgrindingblades.

Istheratedcapacitysufficientforthesizeofgrindingprojectsyouexpecttoaccomplish?

Whatisthedurabilityratingofthegrinder;doesithaveagoodwarranty?

Toprepareyourproductforfreezing,youwillneedfreezerorbutcherpapertowrapthemeatorfishin.Someitems,suchasporkchopsandgroundbeefpatties,storebetterandseparateeasierwhentheyareseparatedbyfreezerpaper.Thereareawidevarietyofplasticfreezercontainersyoucanuse.Freezerbagsaredifferentthansandwichbags.Freezerbagsaremadeofthickermaterialthansandwichbags,andtheyaremanufacturedwithsealingfeaturesthatarespecificallydesignedtokeepoutairandmoistureduringlong-termstorageoffoodproducts.Sandwichbagswillnotprovidetheprotectionthatfrozenmeatswillneedforlong-termstorage.Freezerstoragebagscomeinmanysizes.Thekeyistoensurethatyouusestoragecontainersthathavebeenmadeexpresslyforcontainingfrozenfood.Frozenfoodthatwillbeconsumedinsmallquantitiesshouldonlybeputinsmallerbags,asitwillbeeasiertocloseupthe

quantitiesshouldonlybeputinsmallerbags,asitwillbeeasiertocloseupthebagwiththeleastamountofairleftinthebag.Airandmoisturethatareallowedtoremaininthebagwillleadtofreezerburn.Vacuum-sealingsystemspulltheairandmoistureoutofthefreezerbag,andheatsealsthebagsecurely.

Anadditionalconcernthatneedstobeaddressedishowtokeeptrackofwhateachfreezerbagorcontainercontains,andhowlongithasbeeninthefreezer.Losingtrackofhowlongmeathasbeenstoredinthefreezerwillleadtowaste.Tosolvethisproblem,youwillneedfreezerlabelstoindicatewhatisineachcontainerandthedateitshouldbeconsumedby.Awell-organizedfreezerwillensurethateverythingthathasbeenpreparedandstoredwillbeavailabletofeedyourfamilyandnothingwillbelost.AnumberofgoodresourcesforstoringfoodhavebeenlistedintheAppendix.

FarmersBillandKayTomaszewski,alongwiththeirchildren,areveryinvolvedinpreservingmeatandfishintheirhome.Withtheirextensiveexperiencepreservingmeat,theyprovidedanotherideathatwouldbehelpfulforpeopletryingtopreservemeatandfishinthehomeenvironment.“Theidealplacetoprocessmeatisinawalk-incoolertokeepthemeatcooltopreventdeteriorationandspoilage,”Billsaid.“Wedon’thavethat,butinthepastwehaveprocessedinanoutsideroominthecoldofwinter.Weprocessinsidenow—arthritisandageplayedapartinthat—sowemakesureeverythingiskeptcool.Themeatismaintainedbetween34to38degrees.Theroomiskeptlessthan70degreesFahrenheit.”

CASESTUDY:HARVESTINGICEFORTHEYEAR

HelenIbsenPyellWestminster,Colorado

MemberofPioneerFamilyHelenIbsenPyellrememberswhenshewasa12-year-oldgirlinruralNebraskaandhowhardsheandherfamilyhadtoworktomakealivingonthefamilyhomestead.Inthe1930s,electricityhadnotyetreachedruralNebraska.Inthecoldwintermonths,themenfromeachofthefamiliesintheareawouldtaketheirwagonsdowntotheRepublicanRiverandcuticetoprovidenaturalrefrigerationfortheirhomes.Properlystoredicewouldprovidenaturalrefrigerationformanymonths.Pyellremembersthatherfatherwouldlaystrawonthebedofthewagonbeforehewentdowntotheriver.Themenwoulduseaxesandhandtoolstocutout18-by18-inchiceblocksanduseicetongstomanuallyliftthemupintothewagonbeds.Thiswasaverydifficultjobtoaccomplishoutinthefreezingweather.

Pyell’sfamilyhadalean-toforanicehousebuiltagainstthenorthwestcornerofthehousesothesunwouldnotshinedirectlyonitduringthedaytimehours.Theiceblockswouldbestackedintheshedandpackedwithstrawtoinsulatethemagainstmelting.Oncetheiceblockswerepackedintotheicehouse,theywouldlastforseveralmonths.Pyellremembersaneighborthathadanicehousebuiltintothegroundthatkepticeallthewaythroughthesummer.Thelogcabinthatsheandherfamilylivedinhadalittledoorthatopenedintotheiceshed.Everydaytheywouldreachintotheicestorageandchipoffenoughicetomeettheneedsoftheday.Withtheice,theyhadcoolingfordairyproductsandfreshmeat.

Pyellremembersmakinghomemadeicecreamusingtheicefromtheiceshed.Whenitcametimetomakeicecreamonahotsummerday,theywouldreachintotheshedthroughthelittledoor,whichshefondlyremembersasthe“cubbyhole,”andpulloutachunk of ice. She or anothermember of the family would put the chunk of ice in aburlapsackanduseahammertobreaktheiceintosmallchipsthatwouldbepackedaroundthesidesofthehand-crankedicecreammachine.Theicefromthecoldwintermonthsprovidedawonderfultreatforalittlegirlandherfamilyonafarmfarfromthebig city. Pyell remembers those years of hardwork fondly, but shewas very happywhen electricity and refrigeration finally reached the homestead near Orleans,Nebraska.

TemperaturerequirementstofullycookmeatsThefinishedcookingtemperatureofmeatinrestaurantshasbeenmuchinthenewsthelastfewyears.Manypeoplelikeagoodsteakjustalittleonthe“rare”side.Theproblemisthatiftheinternaltemperatureisnothighenoughtokilldangerousbacteria,peoplecangetverysick.Thebestwaytoensurethatthemeatandfishyouarepreparinghasbeencookedenoughistouseameatthermometer.Satisfactorymeatthermometersarenotveryexpensiveandcanbe

easilyobtainedinthenearesthardwareordepartmentstore.

Generalsafemeatinternalcookingtemperatures

Groundbeefasinpattiesandmeatloaf160°FGroundpoultry165°FWell-donebeefroast170°FWell-donepork170°F

Theimportantpointtorememberisthatmeatmustbecookedsufficientlytodestroybacteriumthatwouldcauseafoodbornedisease.AcompletemeattemperaturechartfromtheUniversityofIllinoisisprovidedintheAppendix.

CANNINGEQUIPMENTANDSUPPLIESAnessentialpieceofequipmentforthehomecanneristhepressurecanner,alsocalledacanningpressurecooker.Acanningpressurecookerheatsboththemeatandthejarstosufficienttemperaturetoensuresafeandsanitarypreparationoftheproduct.Meatbeingcannedmustbeheatedto240degreestoensurethecanningjarssealandtheproductremainssafeforconsumptionforaslongaspossible.Simplyboilingtheproductandthejarsonthestovetopwillonlybringtheheatto212degrees,whichis28degreesbelowthesafetemperaturelevel.

Apressurecookerworksonthesameprincipleastheradiatorinacardoes.Inordertoraisethetemperatureofwaterabovetheboilingpointwithoutthewaterturningtosteam,watermustbeheatedinasealedcontainerunderpressure.Thepressurecaponaradiator,dependingontheapplication,holdsbetween13to15poundsofpressurebeforeitventsoffsomeofthatpressure.Pressuremustbeventedofftokeeptheradiatororsomeothercoolingsystemcomponentfromexploding.Thepressureontheradiatorallowsthecoolingsystemtohandletemperaturesmuchhigherthantheboilingpoint,keepingyourcarenginefromboilingoveronhotdays.

Apressurecookerdesignedforcanningwillhavealidthatsealstightlywithapressuregaugeandavent.Itisveryimportanttofollowthemanufacturer’sinstructionsforyourelevation.Waterboilsatdifferenttemperaturesaccordingtoelevation,sotherewillbedifferentpressurerequirementsbetweencoastalFloridaandmile-highColorado.Alwaysinspectthesealandsealingmechanismforthelidwhetherthecookerisneworused.Alidthatlosesitssealafterthepressurehasbuiltupisaformulafordisaster.Ifacanninglidloosesitsseal,aircangetintothemeat,allowingdeadlyorganismssuchasbotulismtogrowthatcancausefoodpoisoning.Peoplewhobecomeinfectedwithaseverecaseofbotulismcandiefromrespiratoryfailure.Peoplewhoreceivetimelymedicaltreatmentmayhavealonghospitalstayrequiringtheuseofabreathingmachinewithalong-termstayinanintensivecarefacility.Makesuretheventcapis

withalong-termstayinanintensivecarefacility.Makesuretheventcapisworkingproperly,andwatchthegaugeastheheatandpressurebuild.Ifthereisadoubtthatanypartofthepressurecannerisworkingcorrectly,removetheheatandfixtheproblemimmediately.

A16-quartpressurecannerwillhelpyoumakedeliciouscannedmeals,suchasmarinarasauce.

Pressurecannersafetychecklist1.Checktherubbersealthatgoesaroundthelidtobesureitisnotcrackedor

torn.Ifthesealisdefective,donotusethepressurecanneruntilanewsealisinstalled.Alsoinspectthesealforcleanliness.Alidwithadirtysealwillnotholdpressureproperly.

2.Thepressuregaugeandpressureventshouldbeinspectedforcondition.Iftheyaredefectiveornotworkingproperly,theymustbereplacedbeforeusingthepressurecanner.Adefectivepressuregaugemayhavebrokenglassoverthegauge,ortheneedlemaybestuck.Thepressureventmaybebentordeformedfromotherkitchenequipmentthatwasdroppedonitinthecupboard,oritmayhavebeendamagedsoitnolongersitsonthelidproperlyanymore.

3.Ifthepressureisnotbuildingasitshouldorbeginstodrop,increasethecookingheatimmediately.

4.Ifthepressuredropsbelowtheprescribedamountonthechartforyourpressurecanner,increasethecookingheattobringthepressurebackuptospecification.Ifthishappens,youwillneedtobeginthetimingprocessalloveragain.

5.Ifyouliveabove1,000feet,youmustadjustthepressureforelevation.Atimeandpressureadjustmentchartisprovidedinthefollowingcasestudy.

6.Whenthepressurecanningprocessbegins,allthetrappedairmustbeventedoutofthecooker.Airthatremainsinthecannerwillreducethetemperaturethatcanbereachedforaparticularpressure.Mostpressurecannersrequire10minutesofventingtoinsurealloftheexcessairisventedfromtheinteriorofthecanner.Duringventing,youwillbeabletoseetheairventingoutintheformofsteam.After10minutesofcontinuoussteamvapor,closetheventandbeginbuildingupthepressure.

Thisdiagramshowsthepartsofapressurecanner.ImagecourtesyoftheUSDA.

CASESTUDYDavidG.Blackburnwww.CanningUSA.com

DavidBlackburnhasaveryusefulWebsiteoncanningfood,whichincludesachartforadjustingcanningcookingtimeandpressureadjustmentforelevation.BlackburnallowedthischartfromtheWebsitetobeincludedinthisbook.

Waterboilswhenitsvaporpressureexceedstheatmosphericpressure,whichreducesasthealtitudeincreases.Waterwillboilandmaintainalowertemperatureathigheraltitudesthanatsealevel.Theselowerboilingpointtemperaturesincreasethecookingtimesforanyfood,theyincreasetheprocessingtimeforcanninginawaterbath,andtheyincreasethepressurerequiredtoprocessinapressurecanner.

Thetemperaturesandprocessingtimesthatarelistedinthischartareforelevationsofsealevelupto1,000feet.Theseadjustmentsshouldbemadetoensurethatyourmeatproductsareprocessedatasafetemperatureandpressurefortheelevationyouliveat.

Elevation,Time,andPressureCanningPressureAdjustmentChart

BOILINGWATERTEMPERATURECHARTINFAHRENHEIT

(Reflectsa1.9°reductionforeach1,000footelevationincrease)

WATERBATHCANNERPROCESSINGTIMESINMINUTES

ADJUSTMENTFORPRESSURECANNER,DIALGAUGE

ADJUSTMENTFORPRESSURECANNER,WEIGHTEDGAUGE

Processingtimesremainunchanged

Besuretoresearchyouraltitudeabovesealevel.Yourlocalextensionofficeshouldbeabletotellyourspecificsaboutyourarea.ImagecourtesyoftheUSDA.

Thekeytoensuringthatalljarsarethoroughlyheatedistobesurethatnojarstouchthesidesofthepressurecookerandthatnojarsaretouchingeachother.Thehotwatermustbeabletocirculatecompletelyaroundthecanningjarstoensurethatthemeatandjarsarecompletelybroughtuptothecorrectheatallthewaythroughthecontentsofthejar.Ajarthatistouchingthesideofthepressurecookeroranotherjarmaydevelopa“cold”spot.Canningjarsshouldbeleftinthepressurecanneraftertheremovalofheatuntilthepressurereturnstozerowithoutanyartificialcooling.Theperiodoftimethejarsareleftinthepressurecanneraftertheheathasbeenremovedispartoftheprocessingtime,anditisessentialtofinishthedestructionofanydeadlymicroorganisms.Donotrushthepressuring-downperiodbyapplyingcoolwaterorbyusingacoolingfan.Thejarsshouldberemovedfromthepressurecannerjustassoonasthepressurereacheszero.Setthejarsonthecountertocoolatroomtemperature.Jarswithcoldspotsthathavenotbeenheatedsufficientlywillbeeasytoseeafteryousetthemonthecountertowaitforthedistinctive“pop”thatindicatesthejarhassealedproperly.Meatthathasnotbeencookedtoapropertemperaturewilllookdifferentlythanthemeatinjarsthathasbeenheatedproperly.Canningjarsshouldsealwithin12to24hours.Jarsofmeatthatdonotsealupproperlymustberefrigeratedandconsumedsoonafterorputbackinthecookertorestarttheprocess.

Coolingisanimportantpartofthecanningprocess.Arackandtowelareallyouneedforcooling.ImagecourtesyoftheUSDA.

Alwayspurchasethebestcanningpressurecookeryoucanafford.Ifyouconsiderpurchasingausedcooker,doathoroughinspectionbeforethepurchaseisfinalized.Checkusedpressurecannersforcracksordeformitiesinthemainbodyandthelid.Inspectthesealaroundthelidforcracksandstretching.Alsoinspectthepressuregaugeforbrokenglassorastuckneedle.Ifthecannerhasapressurevent,makesureithasnotbeendamagedorbent.Thesafetyofeverypersonwhoeatsthemeatprocessedinthepressurecookerisatstake.Thereshouldneverbeanytemptationtotakeshortcutswhencanningmeatorfishatanytimeforanyreason.

Thenextquestionthatmanypeopleaskiswhetherornottheycanuseastandardpressurecookerasapressurecanner.Theanswerisno.Thestandardpressurecookeruseslessmetalinitsconstruction,anditismuchsmallerthanapressurecanner.Sincethereislessmetalinthestandardpressurecooker,heatingandcoolingtimeswillnotbethesameasapressurecanner.Thetotalprocessingtimesinmeatandfishcanningrecipesarebasedontheuseofapressurecanner.Ifthemeatorfishisunder-processed,deadlyorganismscanformquickly,puttingyourfamilyindangeroffoodpoisoning.

Atruepressurecannerwillincludeawirerackforholdingcanningjarsandwillbeabletoholdatleastfour1-quartjars.Thewirerackallowshotwatertocirculateunderthejarsduringcooking,andthepressurecannermustbelarge

enoughsothathotwatercancompletelycirculatearoundthesidesandtopofthecanningjarstoensureeverypartofthemeatproductisraisedtoaheatlevelsufficienttocookthemeatanddestroyanydangerousorganisms.Finally,donotbetemptedtocreateyourowncanningrecipes.EstablishedcanningprocessingtimeshavebeendevelopedbytheUnitedStatesDepartmentofAgriculture(USDA)andarebuiltintocanningrecipes.Canningmeatandfishisnottheplacetobeusingyourimagination.Pleasefollowestablishedcanningrecipesandprocedurestoensurethesafetyofyourlovedones.ResourcesforpressurecannerscanbefoundintheAppendix.

Canningjarsarethemostimportantingredientintherecipeforagreatdayofcanning.Peoplehavetriedunsuccessfullytousepickleandjellyjarsfromthegrocerystoreaftertheyhadbeenemptied.Thesetypesofjarsarenotmadetowithstandthetemperaturesandpressuresofthecanningpressurecooker.Thesetypesofjarsexposeyouandyourfamilytothedangerofajarburstingandcausingaseriousinjury.Evengenuinecanningjarsthathavebeeninthefamilyforanumberofyearsmayposeariskofbreakageorleakage.Itisincumbentuponthepersondoingthecanningtothoroughlyinspectoldjarsforcracksinthebody,chipsaroundthetopedge,orsomeweaknessinthespiralgroovesthatwillsecurethelid.

TherearefourbrandnamesofcanningjarsavailableinNorthAmerica:Ball®,Kerr®,Bernardin®,andGoldenHarvest®.BallandKerrjarsuseinterchangeablelidsandareconsideredtobeofequalquality.BallandKerrcanningjarscanbefoundinmosthardwareanddepartmentstoresaroundthecountry,althoughselectionwillbemuchbetterduringthetraditionalfallcanningseason.GoldenHarvestjarsaresoldinmajordiscountdepartmentstoresorhardwarechainstores.GoldenHarvestcanningjarscanbefoundatalowerpriceandhavereceivedmixedreviews,buttheycanserveverywellifusedwithpropercare.BernardincanningjarsaresoldinCanada.Since1993,allfourbrandshavebeenmadebythesamecompany,JardenHomeBrands,whichisasubsidiaryofJardenCorporation.

isasubsidiaryofJardenCorporation.

Jarscomeinmanyshapesandsizes,butformeat,youwillusemostlyquartjars.ImagecourtesyoftheUSDA.

Whenselectingjarstocanmeatandfish,makesureyouselectjarsthatarelargeenoughfortheproductthatwillbepreserved.Whenthemeatproductisputinthejar,enoughroommustbeleftbetweenthelidandtheproductforthecanningsealingactiontobesuccessful.Theamountofheadspaceyouleavedependsontherecipeandtheproductbeingcanned,butitwillgenerallybefrom¼-inchto1inch.Ifyouareusingarecognizedrecipe,itwillprovideyouwiththespecificheadspacethatwillberequiredtosafelycanyourfoodproduct.Ifacanningjarisfilledtoomuch,theproductmayboiloutoverthelipofthejarandmakeitimpossibletogetagoodseal.Mostmeatandfishcanningwillbedonewithquartjars.InternetWebpageaddressesforcanningjarresourcesarelistedintheAppendix.

Properheadspaceisessentialtoagoodseal.ImagecourtesyoftheUSDA.

Propercareandsanitationofcanningjars

Bytheverynatureofbeingglass,canningjarscanbeeasilybroken.Childrenmaybeallowedtoplaywiththepotsandpansinthekitchenormaybeallowedtorearrangethecannedgoodsinthecupboard,butcanningjarsmakedangeroustoys.

Withcarefulhandling,canningjarscanbeusedformanyyears.However,eventheslightestcrackorchiparoundthelidissufficientreasontothrowajaroutandgetanewone.Somepeoplemayconsiderusingthelidsover,butthatisnotarecommendedpractice.Thelidsaregenerallybentorthesealingsurfacedamagedwhenthejarwaslastopened.Themetalringsthatholdtheliddownbeforebeingvacuum-sealedcanbecleanedandusedoveragainuntiltheybecomedistortedinsomeway.

Jarsdonotneedtobesanitizedseparatelywhenworkingwithmeatorfishbecausethesanitationprocesswilltakeplaceinthepressurecooker.Thisiswhytheadmonitioninthelastsectionwassostrongtoensurethecookergetstothecorrectheatandpressurefortheelevationatwhichthecanningistakingplace.Thesuccessofameat-canningprojectdependscompletelyongettingenoughheataroundthejarstofullycookthemeat,sanitizethejarandthecontents,andgetthevacuumsealto“pop.”

Afterthejarsofbeautifulfoodareontheshelf,pleasedonotgetcomplacent.Thejarscanbejostledaroundandgetcracked.Eventheslightestcrackwillbreakthevacuumsealandallowairtogetintothejarandstartthespoilageprocess.Occasionallyinspectstoredjarsoffoodforlidswithsealsthathavebrokenloose.Lidscancomeunsealedforanynumberofreasons.Forexample,iftheheadspacewasnotcorrect,thevacuumthatholdsthesealmayfail,orifthelipofthejarwascontaminatedwithfoodjuiceswhenthejarwassealed,thesealmayfail.Ifthesealisbroken,thesaferuleistodisposeofthejar’scontentsimmediatelyasspoilagecantakeplaceratherquickly.Duringyourinspection,ifthefoodinajarisasignificantlydifferentcolorthanotherjarswithlikeproduct,itisagoodindicationthatspoilagehastakenplace.

Qualitycanningjarlidsareessentialtothecanningprocess.Canningjarlids

Qualitycanningjarlidsareessentialtothecanningprocess.Canningjarlidsincludetheroundlidthatfitsonthetoplipofthejar,andtheouterbandthatsecurestheliduntilthevacuuminthejarsecurelysealsthelid.Theouterbandsholdthelidinplaceuntilthevacuuminthejarsealsthelid.Thevacuumsealtakesplacewhilethefoodiscoolingovera12-to24-hourperiod.Oncethelidissealed,thebandsarenolongernecessary.Manypeopleremovethebandsatthispointbecausethebandscanrustinplaceandbedifficulttoremovelaterwhenyouarereadytoconsumethemeat.

Usingflawlesslidsensuresagoodseal.ImagecourtesyoftheUSDA.

CURINGANDDRYINGEQUIPMENT,SUPPLIES,ANDPROCEDURESTounderstandtheequipmentthatwillbeneededtocureanddrymeatandfish,thereisaneedtounderstandtherelationshipbetweencuringanddrying.Curingisaprocessthatusesanagentsuchassalttopreservemeatorfishforfutureuse.Thecuringprocessisalsousedtoimpartadesiredflavoringtomeatorfish.Itisimportanttorememberthatcuringdoesnotcookthemeat,butratherpreservesitforfutureuse.Curingstopsthebiologicalprocessesthatproducespoilageandcauseharmfuldiseases.Saltistheprimaryagentformeatcuringinthehome,butinsomecases,nitratescanbeused.Meatandfisharenotusuallycookedpriortothecuringprocess.

Learninghowtocuremeatisaskillthatanyonecanmasterwithsomeeducationandpractice.Ideally,thebesttimetobeginameat-curingprojectisduringthe

fallandwintermonthswhentheoutsideiscoolorevencold.Ifyouarecuringmeatduringwarmweatherandyoudonothaveacoolerorrefrigeratorlargeenoughtoholdallofyourmeatinonepiece,thenyouwillneedtocutyourmeatintopiecesthatcanbestoredsafelyinyourrefrigerator.Ifyouarereallygoingtogetinvolvedincuringmeat,agoodinvestmentwouldbeanextrarefrigeratorthatyoucoulddedicatetothesekindsofprojects.

Thereareseveralproceduresthatfallunderthetitleofmeatcuring.Meatcanbecuredinabrinesolutionmadeupofsalt,water,saltpeter,andnitrite.Meatcanbedrycuredbyrubbingadrycurecompoundonthemeatandpackingtheproductintoacureboxforaperiodoftime.Sugarcuringinvolvesaddingsugartothecureformula.Thesugaroffsetsthesaltandimpartsitsownflavoringtothemeat.Manypeoplewillusetheword“curing”inconjunctionwiththeuseofsmoketoimpartflavortomeatandtocookitifthetemperatureinthesmokehouseisallowedtogethighenough.Inallofthesecuringprocesses,thecontrolofthetemperaturethatthemeatisbeingexposedtoistheimportantfactor.Beforethemeathasbeencookedorcured,itmustbekeptcold.Duringthetimethatyouarecuttingorgrindingthemeat,itisimportanttokeepthetemperatureascoldaspossibletoinhibitthegrowthofdeadlymicroorganisms.Evenafterthemeathasbeencured,theshelflifeoftheproductwillbeextendedifitiskeptunderrefrigeration.

Inmanyprocedures,itwillbeessentialtokeepthemeatcoolafterithasbeencuredforseveralhoursorevendaystogivethesaltachancetopenetrateallthewaythroughthecutofmeat.Ifanystepinthecuringprocessisskippedorbypassed,yourmeatmaybespoiled.Brineordrycureprocessesaredesignedtoallowsalttopenetrateintothemeatanddissolveorremoveasmuchmoistureaspossible.Theremovalofmoisturehelpstoinhibitthegrowthofbacteria.Inthisway,saltbringsaboutthecuringinthemeatproduct.

Saltpeterisusedtomaintaintheredorpinkcolorinprocessedmeats.Severalmanufacturersproducepre-mixedcuringformulasthatcanbepurchasedinanumberofsizes.Usingacommerciallypreparedcuringmixturetakesmuchof

numberofsizes.Usingacommerciallypreparedcuringmixturetakesmuchoftheguessworkoutofcuringmeat.Theuseofacommerciallymanufacturedcuringmixturewillhelpyoutoeliminateerrors.Sourcesforpre-mixedcuringcompoundsarethelocalgrocerystoreandthelocalbutchershop,oryoucanlookontheInternetforreliablesources.

Toensuresuccesswhenapplyingasugarcure,simplyremembertokeepthemeatcoldthroughouttheentirecuringprocess.Limitasmuchaspossibletheamountoftimeyouruncuredmeatproductisnotat38to40degreesFahrenheit.Duringthetimethemeatisexposedtothesugarcure,ifthetemperaturegetstoocold,itwillinterferewithpenetrationofthecuringagents.Ifthetemperatureisallowedtoriseabove40degreesFahrenheit,thespoilageprocesseswillbegin.

Alwaysweighandmeasureyouringredientsexactlyastheinstructionsrequire.Thereareseveraltypesofsaltthatmaybeused.Justrememberthateachtypeofsaltwillmeasureoutdifferently,andeachtypeofsaltwillhaveitsowncuringcharacteristics.Ageneralrecommendationistousesaltthathasnotbeeniodized.Alwaysusetheexactmeasurementsasmuchaspossible.

Whenyouarewaitingforameatprojecttocure,rememberthatcuringisnotajobyoucanspendafewminutesonanditisdone.Sufficienttimemustbeallowedforthecuringagenttobeabsorbedintothemeat.Ifyoutrytocutshortthetimethemeatisexposedtothecuringagent,themeatwillprobablyspoillongbeforeyouexpectitto.Ifyouleavethemeatinthecuringagentfortoolong,themeatwillbecomeextremelysaltyandnottastegood.

Thiscuredredpepperoniwillmakeadeliciousadditiontoatrayofcheeseandcrackers.

Drycuringinvolvesrubbingacuremixtureonthesurfaceofmeatandpackingitinacureboxforaperiodoftimetoallowthecuretonaturallysoakinandpenetratethemeatcompletely.Peoplehavedifferentapproachesforrubbingthecureonthesurfaceofthemeat.Somepeoplelightlyrubthecureonthesurface,makingsurethatallpartsofthemeatarecovered.Otherrecipesdirectyoutorubthemeatanumberoftimesoveraperiodoftime.Thebestpolicyistofollowtheinstructionsthatarepartoftherecipeorprocedureyouareusing.Afteryouhavebecomeexperiencedintheartofpreservingmeat,youcanexperimentalittleandfindoutwhatworksbestforyou.

Afteryouhaverubbedyourmeatsufficiently,itistobepackedinadrycuringbox.Adrycuringboxwillhaveabottomshelfwithholesinitsothatthebrinethatisproducedcandrainawayfromthemeat.Themeatwillbelooselypackedinlayerswiththedrycurecompoundpackedallaroundeachpieceofmeat.Thecuringboxshouldbesomethingthatwillnotbereactivetothesaltinthecuremixture,suchasawoodenbarrel,stonewarecontainer,orevenaburlapbag.Thecuringcontaineristhenputinarefrigeratorsetatthecorrecttemperature,oriftheweatheriscoolenough,outontheporch.Differentrecipesrequirethattherubberepeatedperiodicallyandthemeatbeturnedoverinthedrycurebox.Thefrequencywillbedeterminedbythesizeofthemeatcutsbeingcured,the

amountofbrinethatiscollectinginthebottomofthebox,andtheindividualpreferenceofthepersoncuringthemeat.Itisnotinconceivablethatyouwillneedtorotatethemeatintheboxeverytwoorthreedaysuntilthecureiscomplete.Theentireprocessmaytakeuptoaweektocomplete.

Whenthecuringcycleiscomplete,removethemeatfromthecuringpackandbrushofftheexcesscureonthemeat.Youwillthenrinseallofthesaltfromtheoutsideofthemeatwithcoolcleanwater.Thisshouldnotbedoneinaplacewheretherunoffsaltbrinecandamageafloororcountertop.Thisisthetimetobeginsmokingthemeat.Themeatwillneedtobecompletelydrybeforeitisexposedtothesmokeandcookingprocess.Excessmoistureonthemeatworkstocounteracttheeffectsofsmoking.

Themeatshouldbehungorplacedonshelvesinthesmokehousesothatthepiecesdonottouchanotherpieceofmeat.Fireupthesmokehouseusingthetypeofhardwoodthatwillimpartthespecificsmokeflavoryouarelookingfor.AchartexplainingtheflavorthatcanbeexpectedfromdifferenttypesofwoodisprovidedinChapter1.Someexperiencedsmokerssaythatsawdustprovidesthebestsmoke,whileotherssaytousesmallchunksofwood.Ifyouhavepurchasedasmokerinthestore,followtheinstructionsthatcamewithyoursmoker.Usually,coldorhotsmokingtakesmorethanonedaytocomplete,sobepatient.

Rememberthatcoldsmokingdoesnotcookthemeat.Cold-smokedmeatwillneedtobecookedproperlybeforeitisconsumed.Althoughhotsmokingcooksthemeat,ithasbeenexposedtoacuringagent,soitmuststillberefrigeratedtoextendthesafestoragelifeofthemeat.Nevertakeanychanceswhenitcomestofoodsafety.

Dryingmeatandfishistheprocessofremovingmoisture,whichaidsininhibitingthegrowthofbacteria.Themainproductthatcomestomindwhenwethinkaboutdryingisjerky.Makingjerkyisnotacomplicatedprocess,butitprovidesagoodexampleforlearningthebasicsofdryingmeat.Onlyleanmeatssuchasbeef,deer,elk,orturkeyaresuitableformakingjerky.Porkissometimestoofattytodry.Duringthedryingprocess,thefattyportionsare

sometimestoofattytodry.Duringthedryingprocess,thefattyportionsaresubjecttooxidationandwillturnrancidandstink,makingthejerkyinedible.

Therelationshipbetweencuringanddryingisimportantbecausemeatandfishcanbecuredbeforetheyareexposedtothedryingprocess,ensuringtheproductdoesnotspoilbeforeitisfullydried.Additionally,yourdesiredflavoringcanbeaddedtothemeatthroughthecuringprocess.Meatthatisgoingtobedriedshouldbesimmeredorbakedsoitwillbesafeforconsumptionwhenitcomesoutofthedryer.Dryinginhibitsbacterialgrowth,butitdoesnotdestroytheorganismsthatcausedisease.TherearesourcesforfooddehydratorslistedintheAppendix.Thefollowinglistdescribesthefeaturesyoushouldlookforinafooddehydrator:

Stainlesssteelconstructiontoincreasedurabilityandfacilitatecleaning.Akeytoprovidingqualitydriedfoodsforyourfamilyistheabilitytokeepyourmachineclean.Plasticfooddriersmaybesubjecttodamageunderharduseandmaynotbeaseasytoclean.

Thedehydratoryouselectshouldhavethemaximumpossiblespaceforeverythingyouwanttoprocessineachsession.

Thedehydratoryouselectshouldallowyoutocontroltheremovalofmoisturefromthemeatthroughtheairflow.Youdonotwantthemeattobecomehardandbrittlewhenthedryingprocessiscomplete,butsufficientmoisturemustberemovedtopreventitfromturningrancid.Thecontrolsshouldbeeasytounderstandandoperate.

Selectamachinethatallowsyoutoremovetheshelvestofacilitatenotonlycleaning,butalsotheplacementofyourmeatorfishproduct.

Althoughabuilt-intimerisnotessentialsinceyoucanuseanexternaltimer,itmaybeaveryconvenientoptionforyou.

Itisimportanttoselectthecorrectsizedehydratorsothatyoudonothaveamachinethatissignificantlylargerthanyourneed,oramachinethatis

sosmallitdoesnothandletheamountofmeatorfishyouwishtodryefficiently.

Moderntechnologymakesitpossibletopurchaseamachinewithbuilt-inprogrammingfeaturestomaketheprocessmuchmoreefficient.

Thisassortmentofdried,cured,andboiledmeatshowsseveralpreservingoptions.

Thetypesandamountofequipmentandsuppliesneededtocuremeatdependscompletelyonhowlargeanoperationyoudesiretohave.Peoplejustbeginningtolearnhowtocuremeatcanunnecessarilyspendhundredsofdollarsinitiallyinsteadofslowlybuildinguptheequipmentandsuppliestheywillneed.Manyhouseholdsalreadyhaveplentyofutensilsandsuppliesthatcanbeadaptedtouseascuringequipment.Forexample,tocurewithsaltbrine,alargeplastictubwillsufficeformixingforthebrinetocurethemeatproduct.Meatandfishcanbecuttosizewithkitchenknivesthatyoualreadypossess.Anycookingthatwillberequiredcanbedoneinpotsandpansthatarealreadyinthecupboard.Ifthereisreadyavailability,thenextstepupisalargecrockorhardwoodbarrelofsufficientsizeforthecuringprojectyouhaveinmind.

Thereareactuallytwoprimarymethodsusedtodrycuremeatsandfish.Inthefirstmethod,adrycurecompoundisrubbedonthemeattostartthepreservationprocess.Thedrycurecompoundwillincludesalt,sodiumnitrates,andtheseasoningyoudesiretoimpartaparticularflavortothemeat.Afterthecuringcompoundisrubbedonthesurfaceofthemeat,theproductishunginaplacethatisdry,cool,andfreefromoutsideinfluences.Adampbasementwillnotbe

thatisdry,cool,andfreefromoutsideinfluences.Adampbasementwillnotbeasuitableplacetohangmeattodrycure.Theidealdrycuringtemperatureisbetween38degreesFahrenheitto40degreesFahrenheit.Themeathangsforperiodsofafewweekstoayearormore.Theusualcuringanddryingtimeusingthismethodisaboutsixmonths.Asthemeathangs,thecurewillpenetratethemeatatthesametimethemoisturecontentofthemeatisreduced.Whenthetimecomestobringthemeatin,theweightwillbereducedduetothelossofmoisture.Thelongcuringtimewillimpartanintenseflavortothemeatalongwithadarkercoloring.Thismethodisusedtoproducedrycuredhams.

Theseconddrycuremethodinvolvesusingacontainerandactuallypackingthemeatinthecuringcompound.Thereareamanyvariationsinthemethodspeopleusetodrypackordrycuremeatandfish,butthebasicprinciplesareallthesame.Beforethemeatispackedinthecuringcompound,thesurfaceofthemeatorfishshouldberubbedwithit.Regardlessoftheexactdrypackcontaineryouhave,makesureitislargeenoughtoholdthemeatcutsandthedrypackcompound.Placealayerofsaltcurecompoundonthebottomofthecuringsurface.Thecuringsurfaceshouldbesupportedabovethebottomofthecuringboxsinceabrinemixturewillformbelowthemeatasmoistureisdrawnoutofthemeatandmixeswiththesalt.Ifawoodenboxisused,thenholescanbecutinthebottomfortheliquidtodrainout.

Placethemeatonthebottomsaltlayerandcoverthemeatcompletelywiththecuringmixture.Ifmorethanonepieceofmeatwillbecured,besuretheydonottoucheachother.Meatsuchasporkcuts,forexample,canbestackedaslongasthereisalayerofsaltbetweeneachpieceofmeat.Onecuringprocessrequiresthattheprocedureforplacingthemeatinthecuringboxshouldberepeatedeverytwodaysforthefirstsixdaysthemeatisinthecure.Inthisprocess,eachtimethemeatisrepacked,thesaltmixtureshouldbecompletelychangedandtheoldsaltmixturedisposedof.Anotherrecipesuggeststhatthesaltpackbechangedevery12hoursforthefirst24hours.Afteraweekinthedrycurepack,themeatisremovedandcanbestoredunderrefrigerationorputthrougha

smokingprocess.Akeypointtorememberisthatthedangerzoneformeatisbetween40and140degrees.Evenmeatthatisthoroughlycuredandsmokedwillnotremainedibleindefinitely.

Agoodquestionatthispointwouldbewhattypeofwoodshouldtheboxbemadeof?Thereisnotanyparticulartypeofwoodthatseemstobebetterforbuildingadrycuringbox.Theexactdesignoftheboxisuptothebuilderaslongastheboxhasalid,holesinthebottom,islargeenoughforthemeatandsaltpack,andissupportedofftheground.Peoplehaveusedoldrefrigerators,Styrofoamorplasticboxes,orevenaburlapbagandhungthedrypackofmeatfromtheraftersinashed,aslongasthetemperaturewascoolenough.Iftheoutsidetemperatureisnotcoldenough,themeatwillneedtobehunginarefrigerator.Apointtorememberisthatthesaltinthecurewillalsohavealong-termeffectonyourdrycuringbox.Saltcanhaveacorrosiveeffectonmetalandcandeterioratewoodwhenincontactforlongperiodsoftime.Plasticwillnotbeasadverselyaffected.Itwillbeimportanttocleanyourdrycureboxcompletelyofsaltwhenitisnotinuse.

Thefollowingcasestudyprovidestwoplansandshouldprovideampleinstructiononhowtomakebothadrycurecabinettohangmeatin,andhowtomakeaboxforpackingmeatinadrycuremixture.

CASESTUDY:MAKINGADRY-CURINGCHAMBER

MiroslawStanuszekTheSausageMaker,Incwww.sausagemaker.com

Thiscasestudyhasbeenincludedasanexampleofusingingenuityandcreativitytofindmaterialsthathavebeencastasidetobuildaveryusefulmeat-dryingchamber.TheplanthatisoutlinedisadaptedfromtheSausageMakerWebsitecourtesyofMiroslawStanuszek.

Whendoingresearchintodrycuring,Isoonrealizedhowpreciouslittlethereisonthesubject.Thedry-curingmethodIamreferringtoisthehangingofsausagesfilledwithchoicemeats,salt,dextrose(orsugar),freshspices,orsodiumnitrateinacontrolledenvironmentwithrelativelylowtemperaturesandhighhumidity.Ideally,thisisdonewheretheclimatehasthebestcombinationoftemperatureandhumidity.ThisiswhyItalyhasforsolongproducedthebestdry-curedmeatproducts,called“salumi,”andforthesamereasonSanFranciscohasbecometheunofficialU.S.capitalofItaliansalumi.Donotconfusethewordsalumiwiththemeatproductcalledsalami.Salumiisadistinctstyleofpreparingmeatproductsusuallybasedonpork.Someofthetraditionaldry-curedmeatsinclude:sopressata,capicola,prosciutto,pepperoni,andtheleaderofthepack,salami.SopressataisItaliandry-curedsalami,capicolaisanItaliancoldcutmadefromtheshoulderorneckofahog,andprosciuttoisasalt-curedhamthatisusuallyslicedverythinwhenserved.

Mostpeopleliveinclimatesandenvironmentsthatdonothaveidealtemperaturesandhumidityforprolongedperiodsoftime.So,wehavetocreatethem.Oncethecontrolledspacehasbeencreated,itwillnotmatterwhereyouliveorwhatseasonitis.Thatwasoneofthemainreasonsformakingthiscuringchamber;itwilltaketheclimateinyourlocationvirtuallyoutoftheequationbylettingyoucreateyourownmicro-climate.

Thefirststep in theprocess is to findsomethingthatwillprovidehangingspaceandkeepacoldtemperature,likearefrigerator.Itshouldberelativelyeasyformostpeopleto findanold fridgeonCraigslist (www.craigslist.org)or in theclassifiedsectionofthe newspaper ranging from $50 to $300. Picture number one shows the type ofrefrigeratorthatwillworkhere.

Picture1:Abasicrefrigerator

Themajorityofrefrigeratorssoldare“frost-free,”butthiswillnotbeaproblembecausetheautomaticdefrostingwillbecounteredbythehumidifierandthehumiditycontroller.Thefridgewehavehasthefreezeronthebottom,whichisamajorplusforachamber.Refrigeratorsthathavethefreezerontheleftorrightsideofthefridgeprovidelessroomforhanginglargediametersalamiorprosciutto,soIwouldnotrecommendthemashighly.Iwouldalsostronglyrecommendyoupurchasearefrigeratorwithathree-prongplug.Ontheelectricalplug,theroundprongistheelectricalground.Agroundedplugprovidesanextrameasureofsafetywhentherefrigeratorisbeingused.Thegroundprongprotectsyoufromelectricalshockwhentheapplianceispluggedinorunpluggedfromtheelectricaloutletonthewall.

Thefirststepinpreparingtherefrigeratoristogutthefridgeofallitslooseshelvesandlockers.Thoroughlycleanit,andevenifitappearsclean,useanantibacterialcleanerwithbleach.Makesureyoucleanallofthecornersverythoroughlytoensurethatanymoldthatmaybehidingthereisremoved.Theconditionsfor“bad”moldgrowthwillbeintroducedintothisrelativelysmallspace.Wewantthegoodmoldtoformonourproducts’casings,notthepotentiallydangerousforeignmold.Picturenumbertwoshowsathoroughlycleanedinterior.

Picture2:Properlycleanedrefrigerator

Picture2:Properlycleanedrefrigerator

Picture3:TemperatureController

Atthispoint,testtherefrigeratorwithoutthetemperaturecontrollertoseewhatthelowest,orwarmest,settingis.Ourswasaround38degreesFahrenheit,whichistoocold.Wepluggedthefridgeintothetemperaturecontrollerandsetthetemperatureto46degrees.Thefridgeturnedononcethetemperaturerose2degreesabove46degrees.Thecoolingcompressorkickedintogearandthetemperaturestartedtosteadilydrop.Whenitgottothesettemperature,itturnedoffagain.Thecyclecontinuesforaslongasthebatteriesareworkingortheunitispluggedin.Picturenumberthreeshowsthetemperaturecontrollerinourrefrigerator.

Whenbuyingausedrefrigerator,thereislittlehopethatthesellerwillstillhavethemanualordiagramsthatitmayhavecomewithoriginally;oursdidn’teither.Therefrigeratorwehavehadalightfixtureintheprecariousportionofthefreezerwherewewantedtocutalargehole,sothisiswhatwedid.Findthemodelnumberoftheunit;wefoundoursonaplate/labelontheceilingofthefridgeinplainview.Themanufacturer’snameisalsoonthelabel;jotitdownandlocateitfromthelistonAppliance411(www.appliance411.com).Whenyouentertherespectivemodel’ssite,thereshouldbeamodelnumbersearch.Youshouldthenbeabletofindschematicsoftheinner-workingsofyourunit—theparts,components,andlocationofwiring.Picturenumberfourshowsthelabelonthisrefrigerator.

Picture4:Labelwithmodelnumber

Youhavetobeabletohangthemeatfromsomething.Youcandoitlargesmokehousestyle,drillinsomeshelvingbracketsonthesidewalls,andwhenready,hangthesalamioffoftherestingwoodenormetaldowels.Anotheroptionisstrategicallyputtingscrew-hooksintotheceilingofthefridgeandthenhangingtheproductsoffthehooks;problemsherewouldbethehooks’permanenceandmorelikelihoodoftheproductpullingthehooksout.Butifdoneright,thescrewhookscouldbesatisfactory.Wedecidedonthebrackets.Whateveryouuse,secureitwell.Withtheamountofrelativehumidityandlengthoftimeperusage,youwillwanttousestainlesssteelscrews,brackets,hooks,orABSplastics.

steelscrews,brackets,hooks,orABSplastics.

Next,cutoutalargeopeninginthefridge/freezerdivider.Thiswillprovidemoreusablespace.Thissectionwillbethenewhomeofthehumidifier.Thesidewallsanddoortypicallycontainnothingmorethaninsulation,butbeverycarefulnottodamagethecoolingsystem,asitmayhavewiring.Picturenumberfiveshowsourmessybeginning.

Picture5:Thebeginningcuttoopenuptherefrigeratorandfreezercompartment.Thispictureshowstheprocessofcuttingaholebetweenthefreezingandcoolingcompartment,whichisverymessy.Theunitmust

beunpluggedpriortocutting.

Tocuttheplasticinteriorrefrigeratorwalls,simplyuseaboxcuttertocuttheplasticandalargeknifefortheinsulation.Theinteriorofthewallswillbealmostentirelyinsulation,soitwillgeteverywherewhencutting.Ifyoudoaccidentallycutthewires,whichIdid,spliceandelongatethemsoyoucanhidethemalongthesidesbeforecoveringtheexposedareas.Theelectricalwireswillbecoveredbehindaprotectiveshieldsotheyarenotexposedtotheworkyouwilldoinyourcuringchamber.Thiscanbecoveredwithplasticwrap,hot-gluingplastic(ABS)stripsoverit,orformingstainlesssteeloverandscrewingitin.Youcanuseanyfood-safematerialstosimplycovertheexposedarea.Wehavealotofscrapmetalsinourshop,soIusedstainlesssteelandmadeitintolarge“C”brackets,lockedthemtightlyintoplacewithstainlesssteelscrews,andfilledinthecrackswithfood-gradesiliconesealant.Theholewecutwaslargeenoughtoallowfreeflowofmistoutofourhumidifierintothechamber.Picturesfiveandsixclearlyshowthispartoftheprocess.

Picture6:Cuttingthroughtheinteriorwallsandinsulation.Thispictureshowsthevent.

Itwouldhavebeenagoodideatotapeclosedthebackventbeforewebegancuttingtokeepresiduefromtheplasticandinsulationsfromfallingdownintothevent.Picturenumbersevenshowstheholecutwiththecuttingmessremovedandthewiresexposed.Sincewedidnotknowwhichwireswerenecessaryfortheoperationoftherefrigerator,welengthenedthemandmadethemreadytobetuckedintotheinsulation;

refrigerator,welengthenedthemandmadethemreadytobetuckedintotheinsulation;picturessevenandeightshowthisstepverywell.

Picture7:Wiringexposed(left)Picture8:Wiringextended(right)

Picture9:Wiringeffectivelyextendedandhiddenalongsides.

Picture10:Wiringfullyenclosedandsealedusingfood-gradesealant.

(1)Usingahumidifierwithabuilt-inhygrostattomaintainrelativehumidityinchamber.(2)Anextraanaloghygrometer.(3)Temperaturecontroller.(4)Hygrometertokeepaccuratereadingsofbothhumidityandtemperatureunits.

1)Basicon/offandflowcontrolhumidifier.(2)Pairof75-wattbulbsinmoisture-proofholdersforincubationstage.(3)Humiditycontroller(differentinpicturethanavailable).(4)Extraanaloghygrometerasbackup.(5)Temperaturecontroller.(6)Hygrometer.

WithoutHumidityController

WithHumidityController

Theaging/curing/fermentingchamberiscompleted.Inbothpicturesabove,thetemperaturecontrollerislocatedonthetop-leftoutsidewall;itcamewithabracketforinstallation.Thecontrollerwillkeeptheinternaltemperaturesteady.Thehumidifierwillproducemoisturetothelevelsweneed,butthiswouldbemoreaccuratewiththehumiditycontroller.Distilledwaterishighlyrecommendedforthehumidifier,asitdoesnothavecalciumandmetals,plusitiseasieronthefilterandhumidifieringeneral.Icutanotchintherefrigerator’sgasketforthethickcables(cords)topassthroughwithoutbreakingthedoor’sseal,andthethinwiresfromtheprobesaresimplypushedagainstthedoor’sgasketwhenclosed;moistureescapingthroughthetinyspaceitcreatesisinsignificant.Thehygrometerisontopoftheunit,heldinplacewithtwosimplehomemade“L”brackets.Thechamberisreadyforuse.

Nowthattheunitiscomplete,itistimeforthetestrun.Testyourchamberthoroughlywith no meat at first, and document the results. What is the inside temperature’srange?Howaboutthehumidity?Keepgoodrecordsofthetestingbecausetheymaycomeinhandylater.Theremayhavetobetweaksalongtheway,asitlikelywillnotbeperfect.Onceyouaresatisfied,itistimetogetitstartedwithanactualrecipe.Youwillnoticethatmanydry-curingrecipesdemandawarmandmoistenvironmenttoincubateforacouplehoursorevendaysbeforetheyareputinacoolplace.Thetemperaturesin those recipesareunlikely to reachbeyond90degreesFahrenheit, soahot platemaybeoverkill.Weput two75-watt incandescent lightbulbs inside,not tooclose tothewalls,andpluggedthemintothetemperaturecontroller,whichwesetto“heat”andset our high temperature. The bulbs were connected to outdoor weatherproof lampholderstoprotectfromexposuretothehumidity,sowestronglyrecommendyouuseweatherproofholdersand/orbulbs.Now thatyouhaveachamberof yourown,startwitha lessdemanding recipe,suchaspepperoni,beforegoing intosomething likealarge-diametersalami.Thesix-monthor longer recipes forproducts likeprosciuttoorcapicola may be difficult to duplicate with this relatively small unit. Do not try suchdemandingprojectsbeforebecomingcompletely knowledgeableandexperiencedonthesubjectofdrycuring.

BRINECURINGThenextprocesstoexplainiswetcuringinliquidbrinesolutions.Brinecuringofmeatorfishisaprocessinwhichtheproductissoakedinasolutionofsaltfor24to48hours.Brinesolutionsfollowanumberofdifferentformulasdependingonthetypeofmeatorthelengthoftimethemeatistobekeptunrefrigerated.Suitablecontainersforsoakingmeatdependonthesizeofthecutofmeatbeingsalted.Forsmallpiecesofmeat,akitchencrockwilldojustfine.Ifyouaregoingtouseabrinesolutiontosaltlargequantitiesofmeat,alargeplastictuborbarrelthatwillholdwatermaybenecessary.

Twootherimportanttoolsforthecuringprocessareabrinepumpandakitchenscale.Thebrinepumpisusedtoinjectthesaltbrinemixtureintolargerpiecesofmeatthatmaybetoolargeforthesaltbrinetopenetrateinto.Thekitchenscaleisusefultoknowtheweightofthemeatproductwhenmixingthesaltbrineordrysaltpack.Toomuchortoolittlesaltwillhavesignificantimpactonthesuccessofthecuringproject.SeveralgoodresourcesoncuringcanbefoundlistedintheAppendix.

Simplestepstomakejerky:

Slicemeatintostrips,cuttingwiththegrain.Thestripsofmeatshouldbe¼-inchthick.Ifthemeatisslightlyfrozen,itmaybeeasiertoslice.

Toensurethesafetyoftheproductforhumanconsumption,themeatwillneedtobeheateduntiltheinternaltemperaturereaches160degrees,eitherduringthetimeitissoakinginthemarinadeorafterithasbeendried.

Ifthemeatistobebroughttoaninternaltemperatureof160degreesafterithasfinisheddrying,simplysettheovento275degrees,placethejerkyonaflatbakingpan,andheatthemeatforabout10minutes.Ifthestrips

arethickerthan¼-inch,itmaytakealittlelongerforthemeattoreachthenecessaryinternaltemperature.

Themeatmaybecookedbysimmeringitinmarinadetoflavorthemeattopersonalpreference.Recipesareprovidedthroughoutthebookforthevarioustypesofmeatsthatworkwellasjerky.

Removethestripsfromthecookingliquidanddrain.Thestripsmaybeplacedinapreheatedovenordehydratorataround170degrees.Leavetheovendoorslightlyajar.Thisallowsthemoisturebeingremovedfromthemeattoescapetheoven.Thisprocesswilltakeseveralhours.Anytypeofflavoringpreferredcanbespreadonthejerkyasthedryingprocessisbegun.

Themeatwillshrivelupandturnadarkercolorasthemoistureinthemeatisremoved.

Removethemeatfromtheheatbeforeitbecomestoodryandhardtoeat.Themeatshouldbecheckedfortendernessafterthefirstthreehoursofdrying.Theamountoftimeitwilltaketodrydependsonthethicknessofthestripsandthetypeofmeatthatisbeingdried.

Wipeoffanyremainingfatthathascometothesurface.

Jerkycanbestoreduptotwomonthsifdriedproperly,butwillstayusablemuchlongerifplacedinafreezerbagandfrozen.Ifjerkyiskeptinarefrigerator,orevenfrozen,itcanbestoredforuptoayear.

Useyourimaginationwhensmokingmeatandjerky.Anyflavorcombinationcanbeaddedtothemeatorfish.Afunwaytoexperimentwouldbetotryavarietyofmeatandfish.Simplylookatallthedifferenttypesofleanmeatandfishthatarecoveredinthisbook,andtrysomethingnewanddifferent.Usingthekitchenoventhewayitwasdescribedabovemaybeabittooexpensiveofawaytomakejerky,asitwilladdsignificantlytoyourutilitybillifyouaregoingtopreparelargeamountsofmeat.Ifyouplantogetseriousaboutmakingjerky,

purchasingagooddehydratorwouldbeagoodinvestment.Dehydratorsremovethemoisturefromfoodtopreservetheproductforstorageanduseatalatertime.Removingmoistureaidsininhibitingthegrowthofbacteriathatcancausethefoodtospoil.Dehydratorshaveaheatingelement,afantocirculatetheairaroundthemeat,andtraystolaythefoodon.Tobesuccessful,thedryingprocessmustbringthemoisturecontentofthefoodproductdownto15percentorless.Fooddehydratorsareaveryeconomicalmethodfordryingfoods.ThereisagoodcommercialresourcefordehydratorslistedintheAppendix.

Fooddehydratorslikethisonecanbepurchasedatnearlyanyretailerthathashomegoods.

SMOKERSANDSMOKINGSUPPLIESSmokingmeatandfishmaybethemostpopularwaytopreservemeatproducts.Smokedmeatproductscomeinawidevarietyofstylesandflavors.Manyofthemeatpreparationproceduresdiscussedalreadymayalsobeconsideredpreliminarystepstogettingmeatreadyforthesmoker.Smokerscomeinasmanyformsastherearepeoplewhousethem.Thecommonelementsofagoodsmokerareawaytoburnwoodtomakesmoke,achambertohangthemeatandexposetheproducttothesmoke,awaytocontroltheairflow,andawaytocontroltheheatthemeatisexposedto.Thesimplesthomemadesmokercanbemadefromalargemetalgarbagecan,oryoucancreatemuchmoreelaboratesmokehousesmadeofbrick.Therearemanycommerciallymanufacturedsmokersavailablethatusepropaneorelectricitytoproduceheattogetthewoodchipshotenoughtomakesmoke.

Withalittlecreativity,mostpeoplecanfindmostofthenecessarypartsforagreatsmokerinthegarageorlyingaroundinthebackyard.Someitemsthatcouldbeusedinasmokerarerackstoeitherhangorlaythemeaton,pipetotransferthesmokefromthefireboxtothesmokehouse,orventsthatcouldbeusedintheairflowsysteminthesmokehouse.Hereareafewideastostartyourcreativejuicesflowing.Maybeyouwillhavemostofthenecessaryingredientsrightinyourbackyardtobuildawonderfulsmoker.Thefollowinglistgivessomeideas.

Thishomemadesmokerpreservesmeatandfishthroughafumigationaction.

Smokerideas

Theboxcouldbemadefromanoldshed.

Theboxcouldbemadefromanoldrefrigerator.

Theboxcouldbemadefromaclean55-gallondrum.

Animportantthingtothinkaboutwillbetemperaturecontrol.Whencoldsmoking,thetemperaturemustnotgetabove100degrees,andwhenhotsmoking,thetemperaturemustbringthemeattoahighenoughtemperaturetocookit,usually160degrees.ThecasestudybyBillTomaszewskiinChapter9hasanexcellentdiscussiononsmokehousetemperaturecontrol.

Ifanoldrefrigeratorisused,thedoorneedstobesecuredsochildrenandcuriouspeoplearenotabletogetinanddisruptthecontrolledtemperature.Also,dirtandmoistureneedtostayout.

Otherideasincludecuttinga55-gallondruminhalfandusingittobuildahorizontalsmoker,oryoucouldgooutandpurchaseanewcommerciallymadesmokersystem.TherearesomecommercialsmokerresourceslistedintheAppendix.

ThereisalsoapictureofagoodhomemadesmokerinChapter5inthecasestudytitledthe“TinManSmokehouse.”Ifyouarenotapersonwhocanbuildasmoker,therearemanycommerciallymanufacturedsmokersonthemarketthatwilldoawonderfuljob.Smokerscanbepurchasedinanysizeandwithinanybudgetconstraintsyouhave.

Theothermajorconcernisthetypeandavailabilityofwood.Dependingonlocality,qualitywoodcanbecomeexpensive.Placestolookforscrapwoodarecarpentershops,sawmills,lumberyards,andafirewoodbusinessthatcutshardwoods.Somepracticewillberequiredtofindthecorrectbalancebetweenahot-burningfireandbeingabletoholddowntheflametomakesmoke.Good

hot-burningfireandbeingabletoholddowntheflametomakesmoke.Goodhotcoalsfromhardwoodmaybemadetosmolderandsmokeforalongtimewithalittlepractice.Agoodexampleisthemodernwood-burningstovepeopleusetoheattheirhomes.Bycontrollingtheairthatentersthefirebox,awell-built-upbankofwoodandcoalscanbemadetoproduceheatallnightlong.Thequalityofthesmokeproducedhasadirectrelationshiptothequalityofsmokedmeatthatcomesoutofthesmokerattheendoftheday.

Otherpiecesofequipmentthatwillbeneededarecookingutensilssuchasknives,spatulas,pots,andpans.Also,themeatwillneedtoberefrigeratedoncethemeatisthroughbeingsmoked.Ameatthermometerisalsoaveryimportanttooltohave.Thelengthoftimemeatorfishshouldbeleftinthesmokerwilldependontherecipe,sizeofmeatcuts,andhowstrongthedesiredsmokeflavoringisexpectedtobe.Thefollowingchartswillprovidesometimeandtemperaturespecificationsforhotsmokingandcoldsmokingmeat,fish,andgame.

Samplehotsmokingchart

Thisporkishanginginasmokehouse.

Coldsmokingtips1.Theidealcoldsmokingtemperatureis70degreesFahrenheitto80degrees

Fahrenheit.

2.Thetemperatureinacoldsmokingchambershouldneverbeallowedtoexceed90degreesFahrenheitto100degreesFahrenheit.

3.Thebesttimetocoldsmokemeatandfishisduringthecoolermonthssothatthetemperaturearoundthecoldsmokerisnotabove70degreesFahrenheit.

4.Ifthehumidityislow,thesmokingprocesswillbecomemoreofadryingprocessthanasmokingprocess.Ideally,youshouldsmokemeatandfishwhenthehumidityisaround70percent.

5.Safesmokingdependsonhowstrongofacuringformulathemeatandfishwereexposedto.Ifthemeatonlyreceivedalightcure,thenthesmokingtimemustbelimitedtoafewhourstopreventspoilage.Ifthemeatorfishreceivedaheavybrining,thenthesmokingprocesscancontinueforafewdaystoafewweeks.Theconcernisthegrowthofbacteria,sincecoldsmokingdoesnotbringthemeattoasafecookingtemperature.Ifyoudesireadeepsmokedflavorthatcomesfromextendedtimeinthesmoker,thenthemeatorfishmustbeexposedtoaheavybrinemixturepriortosmoking.

6.Attheconclusionofthesmokingprocess,iftheproductwillnotbecookedimmediately,itmustberefrigerated.

MEASUREMENTSTOHELPMAKEQUANTITYADJUSTMENTINRECIPESSincemanyoftherecipesinthisbookmaybeforquantitiesthataretoolargeforyoutoconvenientlyuse,thischartwillhelpyoutofigureouthowtoreduce—orevenincrease—arecipe.Alwaysrememberthebasicsofrequiredcookingtemperatures;pressurecanningtimesandpressuresettingscannotbereduced.

Someherbsandseasoningscanchangetheflavorofarecipeverydramatically,sobecarefulwhenaddinglargequantitiesofherbsandseasonings.

TablesforConvertingIngredientWeightsandEquivalentMeasuresTheinformationforthischartprovidedcourtesyofNorthDakotaStateUniversityExtensionandJulieGarden-Robinson.

Approximateweightsandmeasuresofvariousspices

Conversionfromouncestotablespoons

TableofContents

Chapter3:HowaboutBeefforDinnerTonight?

EuropeanexplorersbroughtcattletoNorthAmericaintheearly1500salongwithhorses,sheep,andpoultry.ThevastgrasslandsoftheNorthAmericaninteriorprovedtobeanidealplacetoraisevastnumbersofcattle.Becauseofthereadyavailabilityoffeed,andtheneedtofeedagrowingnation,beefgrewtobecomethemostconsumedmeatproductinNorthAmerica.Thecattleindustryhasbecomeoneofthelargestsegmentsofagricultureinthiscountry.

ThereisarichAmericanheritagethatsurroundsthecattleindustry.AftertheCivilWar,awayoflifedevelopedaroundthegreatcattledrives,andtheinfluencesofthosetimesaffectourcultureeventothisday.Althoughtheactual

cattledriveexperienceofthe19thcenturyonlylastedabout20years,cowboys,therodeo,andtheimportanceofeatinggoodbeefareallstillimportanttousin

the21stcentury.

Thischapterwillpresentinformationonadditionalfoodsafetyissuesthatareofimportancetothepreparationandconsumptionofbeefandveal.Vealisthemeatfrombeefcalvesthathavebeenslaughteredataveryyoungage.Manyconsumerspreferthetextureandflavorofthemeatfromyoungcalves.Adetaileddescriptionofcurrentlyavailablevealproductsisincludedinthenextsectionofthischapter.

Somegoodrecipesforcookingbeef,andanyspecialfoodpreparationequipmentthatisparticularlyusefulwhenpreparingagoodcutofbeef,willbepresentedinthischapter.Thereisnothingbetterthanagoodcutofbeefpreparedonthegrillafteraharddayatwork.Oneofthegreatestblessingsofourlandisthe

opportunitywehavetotaketimeofffromwork,getawaywithourfamily,andputagoodcutofmeatonthegrill.Understandingthebestwaystosafelypreserve,prepare,andservegreatfoodtoourfamiliesisonewaywecanensurethatourwonderfulAmericanculturalheritagewillbepreservedforgenerationstocome.

Thesebeefhamburgerssmokingonthegrillareacookoutstaple.

DIFFERENCESINBEEFANDVEALManypeoplehavelittleexperiencewiththepropertiesofveal,soalittlebackgroundknowledgeonvealwouldbehelpfulbeforelaunchingintothepreservationofthisqualitymeat.Thereareseveralcategoriesofvealavailableontheretailmarkettoday.Thefollowinglistprovidesinformationonthefivetypesofvealthatareavailableontheretailmarket.

VealproductsBobveal:Thistypeofvealcomesfromcalvesthatareslaughteredwhentheyareonlyafewdaysold.Theseareusuallydairycalves.ThisproductisonlyavailableintheUnitedStates.Themeatislightpinkincolorwithasofttexture.

Formula-fedveal:Thistypeofvealcomesfromcalvesthatareslaughteredwhentheyare18to20weeksold.Themeatisivoryorcreamypinkincolorwithafirmandfineappearance.

Non-formula-fedveal:Thistypeofvealcomesfromcalvesthatareslaughtered

whentheyare22to26weeksold.Thisproductissoldas“calfmeat”inretailoutlets.Thesecalvesarefedgrainandhayinadditiontomilk.Themeatisadarkerredincolorwithsomemarblingandfat.

Roseveal:Thistypeofvealcomesfromcalvesthatareslaughteredwhentheyare35weeksoldandisavailableintheUnitedKingdom.Themeatispinkincolor.

Free-raisedveal:Thistypeofvealcomesfromcalvesthatareslaughteredwhentheyare24weeksold.Thecalvesareraisedontheirmother’smilkandpasturegrasseswithouttheintroductionofgrowthhormonesorantibiotics.Themeatisrichpinkincolorwithalowerfatcontentthanothertypesofveal.

Therearesignificantdifferencesinthewayvealisbestpreparedandtheusualpreparationmethodsforbeef.Sincevealislowerinfatthanbeef,youmusttakecarenottoovercooktheproductandmakeittough.Thisisimportanttothehomemeatpreserversincethedifferencesinthefatcontentandthefinertextureofthemeatwillmakecookingtemperaturesandcookingtimesdifferent.Thegoalinpreparingvealistoretainthesmoothertextureandtasteyoupaidthehigherpricetoget.Sincevealislowinfatcontent,itwouldworkwellfordryingandmakingjerky,althoughthepremiumpricethatispaidforthemeatwillmakeitexpensivejerky.Ifyouneedmoreinformationonthesubjectofveal,thereisaresourceintheAppendixthatmaybeusefultoyou.

BeefproductsGoodbeefcancomefromaverywiderangeofsources.Peoplewhoaregoingtogetseriousaboutthisideaofpreservingmeatmaywanttotakethetimetoconsiderthebestsourceforgoodqualitymeatintheirlocalcommunities.Homegrownbeefwithoutsteroidsorotherchemicalsupplementsisatapremiumintheretailmarket.Agoodplacetocheckforqualitymeatisatthelocalbutcherorlockerplant.Pleasegetthebestcutofmeatforyourprojectthatyourpersonalbudgetwillallow.Takingshortcutswillonlyleadtodisappointment.Therearenineidentifiedareasonasteerthatproducethe

disappointment.Therearenineidentifiedareasonasteerthatproducethevariouscutsofbeefpeopleenjoy.Thefollowingchartidentifiesthenineareasofthesteerandthebeefproductsthatcomefromeachpartoftheanimal.

CutsofBeefAvailableontheRetailMarket

PreparingbeefandvealforfreezingPreparingmeatforthefreezerisnotadifficulttask.Thereareseveralpracticalthingstothinkabouttoensureyourbeefdoeswellinstorageinthefreezer.

Cutthemeatintoportionsizesthatwillfeedyourfamilyforonemealwhenthepackagecomesoutofthefreezer.Thiswillhelpreducethechancesforwaste.

Usepackagingthatisdesignedforuseinthefreezer.Freezerbagsare

madeofthickermaterialthansandwichbagsandwillresisttearingtoprovideprotectionfromfreezerburn.Plasticfreezercontainersarealsodesignedtoprotectfrozenfoodsfromfreezerburnandfromtheabsorptionofexcessmoisturethataccumulateswhenthefreezerdoorisopenedandthetemperatureinthefreezerraises.

Doyourbesttoremovealltheairfromfreezerbags.Airthatremainsinthefreezerbagwillcontributetofrozenfooddryingoutandgoingstale.

Makesurethepackageissealedcompletelytoreducechancesforfreezerburn.Freezerburncausesdiscolorationofthesurfaceofthemeat.Althoughfreezerburndoesnotmaketheproductinedible,itdoesgivemeatanunappetizingappearance.Thediscolorationisanindicationthatthemeathasabsorbedexcessmoistureandhasbeenaffectedbythetemperaturefluctuationsoftheopeningandclosingofthefreezerdoor.Removingunnecessarymoisturereducesthechanceforicecrystalstoformoverlong-termstorage.

Besuretolabelpackagestoeliminatethechancesoflosingtrackofwhatyouhaveinthefreezer.Labelshelpyouusefoodbeforeitreachesitssafestoragelife.

Iftheelectricitygoesout,donotdespair.Resistopeningthefreezerdoorunlessitisabsolutelynecessary.Ifthefreezerremainsclosed,thecontentswillstayfrozenforseveralhours,evenifthereisnoelectricityrunningtokeepaconstanttemperature.Agoodpracticemaybetokeepabigblockoficeonthebottomshelfofthefreezerforjustsuchemergencies.Justliketheolddays,largeblocksoficeremainfrozeninaninsulatedandclosedcontainer,andthismayallowyourfoodtoremainfrozenforuptofivedaysifthefreezerdoorremainsclosed.

HINTSFORCANNINGBEEFANDVEAL1.Beefandvealmustalwaysbeprocessedinapressurecanneraccordingto

establishedprocedurestoensureyourfinishedproductissafetoeat.Thesteamandpressureinapressurecannerbringsthetemperatureto240,whichisthesafeprocessingtemperatureforlow-acidfoodssuchasmeat.

2.Alwaysusecanningjarstoprocessmeatbecausetheyaremanufacturedtostrongerstandardsthanjarsusedformayonnaiseandothercommerciallyprocessedfood.Canningjarswillnotbreakorcrackunderthepressuresthatareexertedinapressurecanner.

3.Stewmeatistheeasiestproductforthebeginningcannertostartwith.Stewmeatisalreadycutintosmallpiecesthatarereadyforprocessing.

4.Tomakestewmeat,cutacrossthegrainofthebeefcutyouareworkingwith.Beginbycuttingthemeatinto1-inchstrips;thencutthestripsintocubes.Thesmallerpiecesareeasiertogetintocanningjars.

5.Whencuttingapieceofbeef,itisbesttoremoveasmuchfatandgristleaspossible.Thenextstepistoremoveasmuchwhitemusclecoveringaspossible.

6.Ifyouareworkingwithapieceofmeatthathasabone,cutascloselyaspossibletothebonewithoutgettingbonechunksorsliversintoyourmeat.

7.Partiallyprecookbeeftosealinmoistureandflavorbysimmeringorfryingtoararecondition.

8.Whenfillingcanningjarswiththemeat,becarefultoensurefatandgreasedoesnotbuilduponthelipofthejar.Fatandgreaseonthelipmayimpedethelidmakingagoodseal.

Recipes

Instructionsforcanningbeefstewmeat1.Eitherusepre-cut,packagedstewmeatorcutyourown.Ifyouaregoingto

usequartjars,estimateusing3to4poundsoffreshmeatperjarandhalfof

thatforpintjars.

2.Ifyouarecuttingyourownstewmeat,removeallexcessfatandgristlefromthemeatalongwiththewhitemusclecoveringandcutinto1-inchcubes,cuttingacrossthegrainofmeat.

3.Themeatcanbeprecooked,althoughitisnotabsolutelynecessarytoprecookthemeatforthisrecipe.

4.Ifcanningmeatthathasnotbeenprecooked,itisnotnecessarytoaddliquidtothemeatwhenitispackedinthecanningjars.Themeatwillproduceitsownjuiceduringthetimeinthepressurecanner.

5.Abeefbrothshouldbeaddedtomeatthathasbeenprecookedwhenthemeatispackedintothecanningjars.

6.Packthemeatlooselyinthecanningjars,leaving1inchofheadspacebelowthelid.Itwillbeeasiertopackthemeatifyouusewide-mouthjars.Remember:Donotpackthemeattightlyinthejar.Ifthemeatispackedtootightly,itmaynotcookthoroughly.Addsaltatthistime,unlessyouplantosaltthemeatatthetimethatitisserved.Considerusing½-teaspoonforpintjarsand1teaspoonforquartjars.

7.Beforeplacinglidsonthejars,besurethelipsofthejarsarecleananddrytofacilitatethesealingprocess.Placelidsonjarsandscrewonsecuringrings(bands).Thereisnoneedtotightenexcessivelyastheringisonlybeingusedtosecuretheliduntilthevacuuminthejarsealsthelid.

8.Placejarsinthepressurecanner,ensuringthatjarsdonottoucheachother.Fillcannerwithwatertothelevelprescribedbytheinstructionsforyourcanner.Processthemeatforthetimeandpressureprescribedforyourelevation.Yourpressurecannershouldhavecomewithatimeandpressurechart.

AtimeandpressureadjustmentchartforusingapressurecannercanbefoundinChapter2.

9.Forthisparticularrecipe,theprocessingtimeusingapressurecannerwitha

9.Forthisparticularrecipe,theprocessingtimeusingapressurecannerwithadialgaugeat2,000feetelevationforpintjarsis75minuteswith11poundsofpressure.At6,000feet,thepressureneedstobe14pounds.Ifyourpressurecannerhasaweightedgauge,thepressureat1,000feetmustbe10pounds,andover1,000feet,thepressuremustbeincreasedto15pounds.

10.Ifyouareusingquartjars,theprocessingtimemustbeincreasedto90minutesatthepressureadjustmentsalreadyindicated.

RecipeforcanningmeatloafThisrecipewasprovidedcourtesyofDavidG.Blackburnofwww.canningusa.com.

GENERALTIPS

1.Meatloafrecipesusuallyincludetheuseofbreadcrumbsorcrackersasabindingagenttoabsorbthegreasethatdevelopswhenthemeatiscooked.Bindingagentscannotbeusedduringthecanningprocessbecausetheyinterferewiththecookingofthemeatinapressurecanner.

2.Whenthetimecomestousethecannedmeatloaf,drainofftheliquid,slicethemeatloaf,andreheatitunderneaththebroiler.Forsandwiches,panfryitinacastironskilletandaddalittlegratedcheeseafterturning.

3.Thegroundporkandfreshsageinthisrecipemaybesubstitutedwithapoundofsage-flavoredsausage.Theroastedredbellpeppersaucemaybesubstitutedwithachoppedandsautéedredbellpepper.

4.Thisrecipemaybeusedtomakeastandard,oven-bakedmeatloafbyaddingonecupofcrushedOriginalWheatThins®andbakingat350degreesforapproximatelyonehour.

5.Theapproximateyieldforthisrecipeisfivepints.Wide-mouthjarsmakecanningmucheasier.Ifyouuseasingle1-quartjar,therewillbemoremeatloafthanyoucanuse,sofive1-pintjarswouldbeamoreefficientuseofthisrecipeunlessyouincreasetheingredientstousequartjars.

INGREDIENTSGroundbeef,15percentfat:2poundsPork,12to15percentfat:1poundMediumchoppedonions:2Largechoppedtomato:1Roastedredbellpeppersauce:1/4pintMincedgarlic(optional):1cloveWorcestershiresauce:2tablespoonsDijonmustard:2tablespoonsChoppedfreshsage:2tablespoonsSalt:1teaspoonPepper:1/2teaspoon

COOKINGINSTRUCTIONS1.Bringingredientstoroomtemperature.2.Inalargebowl,mixallingredientsfollowingtherecipeformakingand

canningpâtéprovidedinChapter5.3.Whencanning,usetheraw-packmethod,leaving1inchofheadspaceinthe

jar.4.Processwithapressurecannerfor75minutesat11poundsofpressure,or10

poundsforaweightedgauge.5.Forelevationsabove1,000feet,useanaltitudeandpressureadjustmentchart.

AchartprovidingelevationadjustmentsforpressureandtimeisprovidedinChapter2inthecasestudybyDavidG.Blackburn.

6.Afterprocessing,removefromboilingwaterandplacethejarsonatowel,separatedby1inch,tocoolnaturallyasquicklyaspossible.

7.Labelandstorethejars.

Beefburgundy

ThisrecipewasprovidedcourtesyofDavidG.Blackburnofwww.canningusa.com.

INGREDIENTS(Ingredient:Dinner/Canning)Potroast:Twopounds/SixpoundsMediumonions:2/6Shallots:6/18Fatbackorbacon:Twoslices/SixslicesDicedcarrots:1½cups/4½cupsSalt:Oneteaspoon/ThreeteaspoonsPepper:½teaspoon/1½teaspoonBeefbullion(optional):Onecube/ThreecubesGarlic:Oneclove/ThreeclovesMushrooms:Onepound/ThreepoundsBurgundywine:½bottle/1½bottleCognac:1/3cup/OnecupOliveoil:Twotablespoons/½cup

PREPARATIONINSTRUCTIONS1.Trimthebeef,browninaheavyskillet,coveratmediumheatorintheovenat

450degreesFahrenheitfor10minutes,andthenturnitandbrown10minuteslonger.

2.Brownthebaconwiththeoliveoilandgarlicforaboutsevenminutesovermediumheat.

3.Addthedicedonions,shallots,salt,andpepper,thensauté,stirringoccasionally,untiltheonionsandshallotsaretranslucent.

4.Addthemushroomsandbullion,thensautéaboutfiveminutes.5.Addthebeef,wine,andcognac,andsimmerforabouttwohours.6.Addthecarrotsandadditionalsaltandpeppertotaste,andthensimmerabout

1½hourslonger.7.Forcanning,usethehot-packmethod,leaving1inchofheadspaceatthetop

7.Forcanning,usethehot-packmethod,leaving1inchofheadspaceatthetopofthecanningjars.

8.Processwithapressurecannerfor75minutesand11poundsofpressure,or10poundsofpressureforaweightedgauge.

9.Forelevationsabove1,000feet,usetheadjustmentchartinChapter2.

BENEFITSOFCURINGBEEFANDVEALTherearemanybenefitsforyourfamilywhenyoudecidetocuremeatinyourhome.Rememberthecuringprocessisdesignedtosafelypreservemeatforuseatafuturedate.Ifyouhavemeatinyourhomethathasbeenpreservedthroughcuring,youwillhavefoodforyourfamilyregardlessiftheelectricitygoesoutorsomenaturaldisastercutsoffaccesstothegrocerystore.Theotherprimarybenefitisthatyoucanpreparesomeveryflavorfulandenjoyablemeatproductstosharewithyourfriendsandextendedfamily.Curingisaparticularlyusefulactivityifyouharvestgameorraisebeefforyourpersonaluse.

Recipes

RecipefordrycuringbeefThefollowingrecipeistheauthor’screation.

Note:Beefisusuallyexposedtocuringinpreparationforsmokingordryingtomakejerky.

INGREDIENTSCuringsalt:10poundsSugar:3¾poundsSaltpeter:½ouncesSodiumnitrate:1/2to1ounce(excessnitrateistoxic)

Anyoptionalseasoningyouwanttoaddinpreparationforlaterusesofthebeef.

PREPARATIONINSTRUCTIONS

1.Mixtheingredients,andthenrubthecuringcompoundonthepiecesofmeat.Removeexcessfatandgristlefromthepiecesofmeat.Begenerouswiththecuringmixwhenrubbingitonthemeat.

2.Placealayerofthecuringcompoundonthebottomofyourcuringbox.3.Placethemeatonthebottomlayerofcuringmix,thenpackthecuringmixall

aroundthemeat.Ifmorethanonepieceofmeatisbeingcured,makesureacompletelayerofmixislaidbetweenthepiecesofmeat.

4.Manypeoplehavedifferentopinionsonhowsoonthemeatneedstobeunpackedandturnedover,thenrepacked.Themeatshouldbetakenoutnolaterthantwodaysaftertheoriginalpacking.Thenthebarespotsneedtoberubbed,theliquidbrinedrained,andthemeatrepacked.Themeatshouldbefullycuredafteroneweek.Themeatshouldremainrefrigeratedduringthiscuringprocess.

Experiencegainedoverseveralcuringeventswillenableyoutorefinetheprocesstoyourpreferences.Sincethemeathasnotyetbeencookedorhotsmokedtokillmicrobes,themeatshouldremainrefrigeratedforsafety.

ADDINGFLAVORTOBEEFANDVEALTHROUGHSMOKINGSmokingmeatservesatwo-foldpurpose.Thesmokedehydratesthemeat,whichremovesmoistureandretardsbacterialgrowth,andthechemicalsinthesmokecoatthemeat,inhibitingbacterialgrowth.Smokingisanextensionofthepreservationprocessthatbeganwhenyoucuredyourmeat.Aftermeathasbeencuredandsmoked,itiswellpreservedforlong-termstorageanduseatalaterdate.Theotherimportantpurposeforsmokingmeatistoimpartdesiredflavorstothefinishedproduct.Thehomesmokercancreatecustommeatproductswithwonderfulflavoringsthatwillbeverysatisfyingtoyourfamily.

Theactualchemicalprocessesthattakeplacewhilemeatisbeingsmokedare

verycomplicated.Woodsmokefromhardwoodscontainsmoleculesthatprovidethecoloringandflavoringpeopleenjoysomuch.Forexample,thephenoliccompoundsthatarepartofwoodsmokeareantioxidantsthatslowtheprocessofmeatturningrancid.Aphenoliccompoundcalledguaiacolisresponsibleforthesmokyflavorthatpeopleenjoy.

Treatedorpaintedwoodshouldnotbeusedformeatsmokingbecausechemicalsfromburningthetreatmentchemicalsorpaintwillbeimpartedtothemeat.Woodsuchaspineshouldnotbeusedbecauseofthehighresinconcentrationinthewood.Burningresinouswoodwouldimpartundesirabletasteandqualitiestofoodproducts.

RecipesSmokedbeefsummersausageThefollowingrecipeistheauthor’screation.

INGREDIENTSLeanmeat:15poundsBeeffat:2¾poundsWater:4¼cupsDriedmilk:3¾cupsSugar:1/3cupSalt:¾cupOnionpowder:1teaspoonGarlicpowder:½teaspoonMustardseed:1/3cupPepper:4tablespoonsLiquidsmoke:2tablespoonsCure:4levelteaspoonsSodiumerythorbate:2teaspoons

Amanualorelectricmeatgrinderwithgrindingplateswillbeneeded,aswillasmokehousecapableofheatingproductsto185degreesFahrenheit.

SPECIALCONSIDERATIONS1.Beeforwildgamesuchasdeerorelkmaybeused.2.Usemoreorlessbeeffat,dependingonhowleanorfattythemeatbeingused

is.3.Adjustthelevelofsaltuseddependingontaste.Ifyouhaveallergiesto

specificspices,simplyleaveoutthespiceyoucannottolerateandreplaceitwithasuitablesubstitute.

4.Donotoverusemustardseed,asitwillchangetheflavorofyourproductsignificantly.Groundmustardmixesdonotreplacemustardseedverywellinthistypeofrecipe.

5.Usemoreorlesspeppertomeetindividualtasteexpectations.6.Useslightlylessliquidsmoketoreducestrongsmokeflavorinthefinished

product.7.Cureismanufacturedbydifferentcompaniesunderdifferentnames.Some

cureproductsaredesignedtoimpartspecificflavoringtothefinishedproduct.Selectacuringproductthatwillproducethefinishedtasteyouarelookingfor.

8.Ifyoudonothaveaccesstoameatgrinderanddecidetousecommerciallygroundmeat,usegroundbeefthathas7percentfatorless.Ifyouareusingleanwildgame,rememberthatifthemeatisverylean,itwouldbebesttoaddadditionalbeeffat.Iftheproductistoodry,themeatwillnotbindasdesiredtomakesausage.

PREPARATIONINSTRUCTIONS

1.Grindthemeatandfat.Thesizeofplateusedwilldeterminethecoarsenessofthefinishedproduct.Normalsausagegrindingrequirestheuseofa½-inchplate.Youcanuseasmallerorlargergrindingplatedependingonyourdesireforafinerorcoarserfinishedproduct.

forafinerorcoarserfinishedproduct.

2.Theliquidsmoke,cure,andsodiumerythorbateshouldbemixedtogetherinthe4¼cupsofwater.

3.Combinealloftheingredientstogetherandstuffintonaturalsausagecasings.Naturalcasingsarepreferredoversyntheticproducts.

4.Cooktheproductinasmokehouse,maintainingatemperatureof185degreesFahrenheit.Itisveryimportanttokeepaconstanttemperaturethroughoutthecookingprocesstomaintainthequalityofthefinishedproduct.

5.Heatthesausageuntilthemeathasaninternaltemperatureofatleast152degreesFahrenheit.Thisisveryimportanttoinsurethatalldangerousbacteriumisdestroyed.

6.Afterthemeatiscooked,thetemperaturemustbereducedto90degreestostopthecookingprocessandallowthefinalcuringprocesstotakeplace.Thetemperatureisusuallyreducedbyshoweringtheproductwithwateruntilitisreducedtoatemperatureof90degreesFahrenheit.Thenyoushouldallowthesausagetohangatroomtemperatureforaboutanhour,butnomorethantwohoursbeforerefrigeratingtheproduct.

ItalianhotsausageThisrecipewasprovidedcourtesyofNorthDakotaStateUniversityExtensionandJulieGarden-Robinson.

INGREDIENTSLeanbeeftrim(Beeftrimisavailableatyourbutchershop):5poundsPorktrim60/40(60percentmeat,40percentfat):5poundsGarliccloves,crushed:20Redpepper:4teaspoonsFennelseeds,crushed:4teaspoonsThyme:2teaspoonsBayleaves:8

Salt:3tablespoonsBlackpepper:1tablespoonNutmeg:½teaspoon

PREPARATIONINSTRUCTIONS1.Grindmeatthroughacoarsegrindingplate.2.Addspicesandmixalltheingredientstogetherthoroughly.3.Grindagainthroughamediumgrindingplate.4.Stuffmixtureintoahogcasing.5.Smokeat140degreesforpropercolordevelopmentandthenraise

temperatureto170degreesuntiltheinternaltemperatureoftheproductreaches155degrees.

6.Thisisaveryhotandspicyproduct.Itisexcellentonpizzaandwillsubstituteforpepperoni.

Issausagepreparationconsideredpreservation?Thereissomecontroversyoverthewordspreparationandpreservationasthewordsrelatetosausage.Beefisanimportantelementintheproductionofvariousstylesofsausage.Eithergroundbeeforbeeftallowismixedwithvariousothermeats,suchasvenison,pork,orevengoat,toproduceawidevarietyofwonderfulsausages.Tallowisbeeffatthathasbeenrendered—thatis,heatedattemperatureslessthanboiling.Tallowissolidatroomtemperatureandcanbestoredinanairtightcontainerforlongperiods.Thereisnodoubtthatsausageisapreparedfood.Sausageisamixtureofmeats,spices,andcuringagentsstuffedintocasingsproducedfromproteinsderivedfrombeeforpighides.Modernsciencediscoveredthatproteinscalledcollagen,whichcanbederivedfromanimalhides,couldbebrokendownandreconstitutedintoamasswhichcanbemadeintoatubeorcasingforsausage.Collagen-basedcasingsgothroughanextensiveprocesstoensuretheproductissanitaryandsuitableforusewithfoodforhumanconsumption.

usewithfoodforhumanconsumption.

TherootforthewordsausagecomesfromtheLatinword“salsus,”whichisdefinedassaltedorpreserved.Todetermineifsausageisapreservedmeatproduct,youmustunderstandwhatthepreservationprocessis.Fromallthathasalreadybeenwritteninthisbook,youunderstandthatpreservationprocessesinhibitthegrowthofmicroorganismsthatwouldnormallyleadtofoodborneillnessesinhumans.Sometechniquesusedinsausagemakingarethesameasthoseusedinthemeatpreservationprocess.Freezing,smoking,andcuringaremeatpreservationprocesses,sothemakingofsausagefallsunderthecategoryofmeatpreservation.

TIPSFORMEATGRINDING,SAUSAGEMAKING,ANDSMOKING1.Whenyoupurchaseameatgrinderformakingsausage,youwillalsoneeda

sausagestuffer.Sausagestuffersquicklyputthemixedmeatthroughacasing,withminimalairpockets,usinglesstimeandenergy.Thislessensthetimethemeatisexposedtoair,whichcouldpromotebacteriagrowth.

2.Meatgrinderplatescomeinavarietyofsizes.Differentrecipeswillrequirethegrindingofmeattoprepareyourmeatproductformixingandstuffingintosausagecasings.Meatgrinderplatescomeinthefollowingsizes:3/32,1/8,5/32,3/16,¼,3/8,½,and¾.The3/32-inchproducesarealfinegroundmeatproduct,andthe3/4-inchsizewillproduceacoarsegroundmeatproduct.

3.Movingyourgroundmeatquicklyfromthegrinderintothesausagecasingisveryimportant.Acasingstuffinghornisanimportanttoolthatwillaidinthisprocess.Stuffinghornsareeitherstraightortaperedandcomeinavarietyofsizes.Thefollowingchartswillassistyouinselectingthecorrectsizeofhornforthesizeofcasingsyouplantouse.

StraightHornApplications

StraightHornApplicationsSizeofCasingBeingUsed HornSizeRequired

16mm 3/8inch

19mm 7/16inch

21mm 7/16inch

23mm 1/2inch

28mm 9/16inch

30mm 9/166inch

32mm 9/16inch

35mm 3/4inch

TaperedHornApplicationsSizeofCasingBeingused TypeofCasingBeingUsed HornSizeRequired

21and23mm collagen 1/2inch

22to24mm sheep 1/2inch

28,30,32mm collagen 1/2inch

32to35mm hog 3/4inch

4.Successfulsausagemakingrequireshigh-qualitysausagecasings.Thecasingsareusuallycleanedanimalintestinesorprocessedcollagen.Theycanalsosometimesbemadeofasyntheticmaterialthatcanwithstandhightemperatureswithnoreactions.

5.Peoplewhoconsiderthemselvestraditionalsausagemakersprimarilyusenaturalcasings.Naturalcasingsaremadefromsheep,hog,andbeefintestinalmaterialsthathavebeenfullyflushedandsanitizedandarecompletelysafeforhumanconsumption.Theygivesausageitswell-knowncrackleineverybiteandtakeondifferentcolorsdependingonthesmokingtechniquesused.Theprocesstakespatience,butserioussausagemakerssayitisworthit.

Commonlyusedsausagecasings1.Sheepcasingsareusedforsausageproductsthatareconsideredtender,such

asfreshbreakfastsausage.

2.Hogcasingsarepopularandcanbeusedforanygroundmeatproduct.Thisistheeasiestnaturalcasingproducttofindonthecommercialmarket.

3.Beefcasingsareusedforproductsthatneedastrong,thickcasing.

4.Collagencasingsaremadefrommaterialsderivedfromthebonesandcartilageofanimals.ThisisthemostwidelyusedsausagecasingintheUnitedStates.

UnitedStates.

5.Syntheticcasingdoesnotneedtoberefrigerated.Syntheticcasingisusedbymassproducersandcomesindifferentcolorstoaidintheidentificationofdifferentsausageproducts.

ADDITIONALSAFETYISSUESWHENPRESERVINGBEEFANDVEAL1.Beefproductsshouldbeselectedjustbeforegoingtothegrocerycheckoutso

theydonotendupsittinginthegrocerycartfor30minutesormorewithoutrefrigeration.

2.Unfrozenbeefsittingintherefrigeratorshouldbeusedwithinthreetofivedays.Uncookedbeefstoredintherefrigeratorforperiodslongerthanfivedayswillspoil.

3.Neverbrownorprecookbeefandputitbackintherefrigeratorforlatercooking.Bacteriathatwerenotdestroyedduringthebrowningwillgrowandpossiblyleadtofoodbornedisease.

4.Donotexceedthelevelofnitritethatislistedinanyrecipeyoudecidetotry,becauseexcessiveconsumptionofnitritecanbelethal.Agoodrecommendationforhomemeatpreserversistousesalt-sodiumnitritemixturesthatarereadilyavailableforpurchasefromcompaniesprovidingproductsforhomemeatpreservers.Ifyoufeelyoumustincludenitriteinarecipeonyourown,therearesomedrugstoresthatmayweighouttheappropriateamountforaparticularrecipe.Justremembertobecarefulwhenyoudecidetoaddnitriteornitratetoarecipe.Itcanserveausefulpurposeinyourmeatpreservationeffortsaslongastheseelementsareusedexactlyasthereciperequires.

TableofContents

Chapter4:PreservingPoultryfortheFamily

Chickens,turkeys,andmanyothergamebirdsmakeupasubstantialportionoftheworld’smeatdiet.Theseanimalsareeasytokeepandareagreatwayforthefamilieswithlimitedspacetoteachchildrenaboutresponsibilityandthevalueofraisingyourownfood.Becauseofthis,amajorfocusofthischapterwillbeprovidinginformationthatwillhelppeopleknowhowtosafelyhandlepoultryproducts.Manypeoplehavebecomeverysickfromdiseasesthatcomefromtheimproperhandlingandpreparationofpoultryproducts.

VARIETIESOFPOULTRYWhenmostpeoplethinkofthewordpoultry,theyarethinkingofchickens,ducks,andturkeys.Thewordpoultrycoversamuchbroaderrangeofbirdsthanthedomesticbirdspeoplearemostfamiliarwith.Thefollowinglistwillprovideasampleofthewiderrangeofbirdtypesthatareconsideredpoultry.

CommonPoultry

Type

Products

Chicken meat,feathers,eggs

Duck meat,feathers,eggs

Emu meat,leather,oil

Goose meat,feathers,eggs

Ostrich meat,feathers,leather

Turkey meat,feathers

Guineafowl

meat

Pheasant

meat

Bearinmindthatsomerecipeswillallowtheuseofdifferentpoultrytypes,andsomerecipesareonlyapplicabletoaparticulartypeofbird.Donotbeafraidtoexperiment.Theimportantpointtorememberisthatpoultryprovidesleanmeatandmustbecookedaccordingly.

DomesticpoultryThefollowinglistprovidesinformationonpoultrythatcanbecommonlyfoundthroughoutthecountry.Someofthegamebirdvarietiesarenotavailableinallareasofthecountry.

Chickens1.NewHampshire:Thesebirdshavedeepandbroadbodieswithanadult

weightofabout6½pounds.Theyworkwellasabroilerorasaroastingbird.

2.Plymouthbarredrock:Thesebirdsareusedtoproducebothmeatandeggs.Theyhavealongbackwithamoderatelyfullbreast.Thebirdshaveyellowskinandlegs.

3.Silverlacedwyandotte:Thesebirdslayaround220eggsperyear.Adultmalesgetweighinat8½pounds.Theyareconsideredgoodproducersofeggsandmeat.

4.Jerseygiant:Matureroosterscanweighinas13pounds,withhensweighing11pounds.Theygrowalargeframeearlyintheirlifeandfleshoutastheymature.Theylayextra-largebrowneggs.

5.Dominique:Thesebirdsareknownforboththeireggandmeatproduction.Theylayabrowneggandweighinat6to8pounds.

6.RhodeIslandred:Consideredagoodutilitybirdthatisresistanttoillnessandveryhardy,thesebirdsaregoodbackyardforagingbirds.Theycanproduceupto300browneggsperyear.Roostersweighinat8½poundswithhensat6½pounds.

7.Cornishgamehen:Thesebirdsareactuallychickensthatareslaughteredatayoungage.Theyarenotgamebirds.BothmalesandfemalesaresoldunderthetitleCornishgamehen.Theyarealwayssoldasawholebird.

TurkeysandDomesticGeese1.Narragansett:Goodeggproducerswithexcellentqualitymeat.Usuallydo

notwanderfarfromhome,makingthemagoodchoiceforhomeproduction.Youngtomsweighinat22to28pounds,withhensat12to16pounds.Theword“tom”designatesamalebird.Thefemaleisa“hen.”

2.Broad-breastedwhite:Themostwidelyusedturkeyincommercialproduction.Theyproducemorebreastmeatthanotherbreeds.At24weeks,youngtomsweighinatupto40pounds,withfemalesweighingupto20poundsat20weeksofage.

3.Domesticgeese:EmbdenisavarietyraisedinEuropeandNorthAmerica,withmalesweighinginatupto22poundsandfemalesweighingupto20pounds.AvarietyofgoosethatisdeclininginpopularityisthePilgrim,withmalesweighinginatupto13poundsandfemalesweighing11to12pounds.

CommonGameBirds1.Ringneckpheasant:OneofthemosthunteduplandgamebirdsintheUnited

States.TheyaretheStateBirdofSouthDakota.Theyaregroundfeeders,eatinginsectsandseeds.

2.Ruffedgrouse:Alsocalledpartridgeinsomeareasofthecountry.FoundintheAppalachianMountainsandmostofCanada.Averyeasyanimaltocleanafterithasbeenharvested.

3.Sprucegrouse:FoundinNorthernCanadaandAlaska.Theydependontheircoloringtohideandmanytimesdonottakeflightwhenapproachedbyahunter.Theyeatsprucebudsinthefallandwinterandtakeonaspruce-liketaste.

4.Bluegrouse:Thelargestmemberofthegrousefamily,theyarefoundintheRockyMountainsandthePacificCoastRange.

5.Bobwhitequail:AlsoknownasNorthernBobwhiteorVirginiaquail.FoundfromFloridatotheupperMidwest.Theyaredifficulttohuntbecauseoftheirexcellentcamouflage.

6.CaliforniaValleyquail:ThisbirdisfoundmainlyintheSouthwest.ThisistheStateBirdofCalifornia.

7.Scaledquail:ThisbirdisfoundindesertregionsoftheSouthwest.Thisbirdhashealthierpopulationsthanmostotherquailspecies.

8.Easternturkey:Alsoknownsimplyas“wildturkey.”TheyarefoundthroughouttheeasternhalfoftheUnitedStatesandCanada.Theyarecautiousbirdsthatarehardtohunt,buttheirsizewillfeedthewholefamily.

9.Gould’sturkey:FoundinArizonaandNewMexicoandothermountainousareas.Theyhaveverylonglegsandunusuallylargefeet.

WaterfowlTherearesomanyvarietiesofducksthatmanyspecieswillbelistedhereforyourconvenience.DuckspeciesinNorthAmericainclude:woodduck,green-wingedteal,Americanblackduck,mallard,Northernpintail,gadwall,canvasback,commongoldeneye,hoodedandcommonmerganser,andtheruddyduck.Inmanycases,statesthathaveduckhuntingseasonshavespecificbaglimitsonthedifferentspeciesofducks,soyoumustbecarefulwhenhuntingtoproperlyidentifywhichbirdyouarelookingatbeforeyoupullthetrigger.

TherearealsoseveralvarietiesofgeeseinNorthAmericathatarehunted;themostpopularistheCanadagoose,whichweighsinat9–10pounds,theGraylaggooseweighsinat7–8pounds,thesnowgooseweighsinat7–8pounds,thebluegoose,whichisadarkcolorphaseofthesnowgoose,andtheRoss’sgoose,whichlooksverymuchlikethesnowgoose.Again,beingabletocorrectlyidentifywhichbirdyouarelookingatwhenhuntingisimportant.

SPECIALFOODHANDLINGPRECAUTIONSFORPOULTRYWithallofthedifferenttypesofdomesticandwildbirdsthathavebeenlisted,itisapparentthatpoultryhasbeenandwillremainamajorfoodsourceforthecountry.Althoughmostpeopleconsumechicken,turkey,orsomeothertypeoffowlseveraltimeseachweek,thereareasignificantnumberoffoodsafetyconcernsthatneedtobeaddressedbythehomemeatpreserver.Thefourbacteriathatmustbecontrolledinpoultrypreparationareasfollows:

Salmonellacomesfromtheintestinaltractsofanimals.Itisimportanttokeepinternalorgansremovedfromtheanimalsawayfromcontactwiththemeat.

Staphylococcusisfoundinfoodsimproperlyrefrigerated,likechicken

salad.Itcanbecarriedonhumanhands,innasalpassages,orinhumanthroats.

CampylobacterJejuniisthemostcommonproducerofdiarrhealsicknessinhumans.Itiseasilytransmittedbythecrosscontaminationoffoods.

ListeriaMonocytogeneswasdiscoveredin1981.Itcanbespreadbynotwashinghandsafterhandlingpoultry.Itcanbecontrolledbyproperrefrigerationofpoultry.

Thekeystopreventingthespreadandgrowthoftheseorganismsareproperrefrigeration,sanitaryfoodhandlingtechniques,andpropercookingtemperatures.Themeatmustreachaninternaltemperatureofatleast165degreesthatismeasuredwithaninternalmeatthermometer.Thehandlingproceduresforturkeyanddomesticgeesearethesameasforchicken.

Thereareseveralprecautionstotakewhenhandlinggamebirdsandwaterfowl:

Donothandlegamethatisobviouslysick.Uselatexgloveswhenfielddressinggame.Anyoldwoundsthatyoufindingamemustbecutawayduringcleaning.Ifindoubtastothesafetyofthemeat,donotkeeptheanimalforhumanconsumption.Keepintestinaltractorgansawayfromthemeatduringfielddressing.Washhandsimmediatelyaftercleaningtheanimalwithastrongalcohol-basedsanitizer.Makesurefielddressingandcleaningtoolsandequipmentarethoroughlywashedandsanitizedbeforeyouputthemaway.Donoteatraworundercookedgame.

ChickenisAmerica’sfavoritemeat.

FREEZINGPOULTRYANDEGGSThefollowingproceduresforfreezingpoultryareintendedtopreparethemeatsothatwhenitisremovedfromthefreezeratalaterdate,itcanbeeasilythawedoutandcookedforyourfamily’senjoyment.

Wholebirds:Lockwingsandfoldneckskinoverwingtips.Tielegsandpadtheendswithpapertopreventthemfrompuncturingthewrapping.Wrapinmoisture/vapor-proofpaperoruseaplasticbag,pressingoutasmuchairaspossible.

Piecesofpoultry:Flattenpiecesandplacedoublethicknessofwrappingmaterialbetweenpiecesforeasyseparation.Padsharpendsofbones.Wrapinfreezerpaperorplaceinplasticbagsorcontainers.

Giblets(exceptlivers):Gibletsaretheinternalpartsofthebirdthatareediblesuchastheheart,liver,andgizzard(amuscularpouchbehindthestomach).Packagetheseseparatelyandusewithinthreemonths.Packageliverstogetherandusewithinonemonth.

Gamebirds:Althoughwildgameispreparedforfreezingasdomesticpoultry,thereareafewextraprecautionsthatarenecessaryforoptimumresults.Newlyshotbirdsshouldnotbeplacedinwaterproofpocketsofhuntingjackets,sincethewaterproofmaterialwillnotallowthebirdstocooloutastheyshould.Iftheanimaldoesnotcooloutcompletely,itismorepronetobacterialgrowth.Ifthetriphomeislong,thebirdsshouldatleasthavetheircrawsandintestinesremoved.Thecrawistheareabelowtheneckwherethebirdstoresfood.Thisareaisloadedwithbacteriathatshouldberemovedfromthebirdtokeepbacteriafromspreadingtotherestoftheanimal.Arecommendedflavor-saveristosoakthemovernightina2-gallonvesselofwatermixedwith½-cupvinegar.Afterbirdshavebeendrawn,plucked,andwashedcarefullyinsideandout,chillthoroughly,andthentreatasdomesticpoultry.

Wholeeggs:Freezewholeeggs,somewithsaltaddedforscrambling,omelets,ormeatmixtures;somewithsugarforcakesorcustards.Eggsmustberemovedfromtheshellandmixedwellbeforefreezing.Theycanbekeptinthefreezerforuptoayear.1.Gentlymixwhitesandyolks.2.Add1teaspoonofsaltor1tablespoonofsugarorcornsyrupforeach2cups

ofeggs.Theadditionofsugarandsaltbeforefreezingwholeeggsoryolksisessentialtopreventgumminesswhentheeggisthawedout.

Eggyolks:Separateeggyolksfromwhites.Breakyolks;mixthoroughlywith2teaspoonsofsugarorcornsyrupforeach2cupsofyolks.Donotwhipinair.

Eggwhites:Nothingneedstobeadded.

TOPACKAGEEGGSFORFREEZING:1.Fillcontainers,leavingheadspaceandseal.2.Labeleachpackageindicatingtheamount,theadditionofsaltorsweetening,

anddate.3.Tothaw,placecontainerincoldwater.Usewithin12hoursafterthawing.

EQUIVALENTS:1.Twotablespoonsthawedwhiteisequaltooneeggwhite.2.Oneandonethirdtablespoonsthawedyolkisequaltooneeggyolk.3.Threetablespoonsthawedwholeeggisequaltoonewholeegg.

PUTTINGTHECHICKENINAJARWhencanningchicken,itisalwaysbesttousethefreshestbirdspossible.Ifthechickenhasbeenfreshlyslaughteredanddressed,itisbesttosetitintherefrigeratortochillforsixto12hoursbeforecanning.Usually,largechickensprovidebetterflavoraftertheyareremovedfromthejarthanfryersdo.Achickenclassifiedasafryerhasbeenslaughteredatnineto12weeksandweighsaboutthreetofourpounds.

Cutthechickenintosizesthatwillfitintothesizeofjaryouareplanningtouse,

Cutthechickenintosizesthatwillfitintothesizeofjaryouareplanningtouse,eitherpintsorquarts.Chickenmaybecannedwithorwithoutthebones.Chickencanbehotpackedorrawpacked.Ifyouchoosetohotpackthechicken,precookbyboiling,steaming,orbakinguntilthebirdistwo-thirdsofthewaydone.Addupto1teaspoonofsaltperquartjarifdesired.Fillthejarswithchickenpiecesandhotbrothfromthecookingprocess,leaving1¼-inchofheadspace.Installlidsandbandsandplaceinpressurecanner.

Ifyouchoosetorawpackthechicken,add1teaspoonofsaltperquartjarifdesired,andlooselypackthechickeninthejar.Donotaddliquidwhenrawpackingthemeat.Alwaysleave1¼-inchofheadspaceinthejar.Installlidsandbandsandplaceinpressurecanner.

Youcaneitherhotpackorrawpackchicken.ImagecourtesyoftheUSDA.

Followthechartprovidedwithyourpressurecannerthatliststhetimeandpressurefoodshouldbeprocessedatforyourelevation,oryoucanrefertothefollowingchart.

ChickenProcessingChartforaDialGaugePressureCanner

Note:Hotdesignatesmeatthathasbeenprecooked,andrawdesignatesmeatthathasnotbeenheatedorcooked.Thedifferenceinpreparinghotandrawcomeswiththeamountofmoisturethatisaddedtothecanningjar.Thisdifferenceinaddedmoisturewillbeindicatedinthespecificrecipeyouareusing.

ChickenProcessingChartforaWeightedGaugePressureCanner

RecipesPoultrycanningrecipesinvolveaddingadditionalspicestotheproducttoenhancetheflavorwhenthemeatisserved.Othergoodrecipesinvolveputtingthecannedchickenwiththeentiremealpresentation.

CanningchickenandonionsThisrecipewasprovidedcourtesyofDavidG.Blackburnofwww.canningusa.com.

INGREDIENTS(MAKESEIGHTQUARTS)Chickencutintopieces:16poundsOnions,peeledandsliced:16pounds,orlesstoyourpreferenceSalt:2tablespoonsPepper:2tablespoonsOliveoil:1/4cup

COOKINGINSTRUCTIONS1.Browndebonedandskinlesschickeninalargeskilletusingoliveoilon

mediumheatforapproximatelyfiveminutesperside.Addsaltandpepper.Youmayneedtouseanadditionalskillet.Afterbrowning,combineinonepot.

2.Addonions,cover,andcookatsimmerfor1½hoursoruntilonionsarecaramelized.

3.Forcanning,usehot-packmethodwith1-inchheadspaceinthejars.4.Processwithpressurecannerfor75minutesat11poundsofpressure,or10

poundsforaweightedgauge.5.Forelevationsabove1000feet,usethetimeandpressureadjustmentchart

providedinChapter2.

PREPARINGPOULTRYFORCURINGPoultrywillbepreparedforcuringinmuchthesamewayasothertypesofmeat.Rememberthediscussionearlierinthechapteraboutprecautionstotaketoavoidcrosscontaminationwithotherfoodproductswhenhandlingfreshpoultry.Untilpoultryiscookedtoatleast165degreesFahrenheit,itmaycontaindangerousbacteria.Curingdoesnotcookmeat,sorememberthepoultrywillstillneedtobeheatedtothepropertemperaturebeforeitisconsumed.Hotsmokingtechniquescanraisetheinternaltemperatureofthemeattothesafelevel.

Recipes

DrycurecompoundInChapter3,aformulationforadrycurecompoundwasprovided.Thiscompoundwillworkforanytypeofmeat.Forsmallerquantitiesofmeat,itmaybeadvisabletocuttheamountdown.Forexample,youcouldhalveeachoftheingredientsandstillhaveadrycurecompoundthatwillprepareyourmeatforsmokingordrying.Justremembertoaddanyseasoningingredientyouneedforthetasteyouarelookingtoimpartintoyourmeatproduct.

PREPARATIONINSTRUCTIONS1.Aftertheingredientshavebeenmixedwell,thecuringcompoundwillbe

rubbedonthepiecesofmeat.Begenerouswiththecuringmix.2.Placealayerofthecuringcompoundonthebottomofyourcuringbox.3.Placethemeatonthebottomlayerofcuringmix,thenpackthecuringmixall

aroundthemeat.Ifmorethanonepieceofmeatisbeingcured,makesureacompletelayerofmixislaidbetweenthepiecesofmeat.

4.Manypeoplehavedifferentopinionsonhowsoonthemeatneedstobeunpackedandturnedover,thenrepacked.Themeatshouldbetakenoutnolaterthantwodaysaftertheoriginalpacking.Thenthebarespotsneedtoberubbed,theliquidbrinedrained,andthemeatrepacked.Themeatshouldbefullycuredafteroneweek.Themeatshouldremainrefrigeratedduringthiscuringprocess.Experiencegainedoverseveralcuringeventswillenableyoutorefinetheprocesstoyourpreferences.Sincethemeathasnotyetbeencookedorhotsmokedtokillmicrobes,themeatshouldremainrefrigeratedforsafety.

SMOKINGTURKEYANDOTHERPOULTRYSmokedturkeyhasbeengainingpopularityoverthelastfewyears.SmokedturkeyhasbecomeafavoritewithmanyfamiliesatThanksgiving.Forfamiliesthatarelookingforsomevarietyintheirholidayfare,asmokedturkeyprovidesawaytopreserveanelementofthetraditionalmeal,withthetasteofsomethingnewandexciting.Thesameproceduresthatapplytothepreparationofothermeatsarealsoapplicabletosmokingturkeysandotherpoultry.Thismaybeagreatwayforyouandyourfamilytotrysomethingnewfordinner.Attheendofthischapter,youwillfindacasestudyonsmokingturkey.

Recipes

SmokedturkeyandporksausageThisrecipewasprovidedcourtesyofNorthDakotaStateUniversityandJulieGarden-Robinson.

INGREDIENTSTurkeytrim(90percentlean):50poundsPorktrim(50percentlean):40poundsWater:3quartsSalt:3cupsDextrose:1cupto1cupand2tablespoonsCure:6tablespoonsWhitepepper:1cupSage:½cupCayenne:¼cupThyme:1tablespoonNutmeg:1tablespoonGinger:1tablespoonMace:1tablespoonMonosodiumglutamate(optional):10tablespoons

PREPARATIONINSTRUCTIONS1.Coarse-grindmeattrimmings.2.Addwater,salt,dextrose,cure,andspices.3.Regrindthrough¼-inchdiameterplate.4.Stuffintoporkcasings.5.Smokeproducttodesiredcolorandheattoandinternaltemperatureof141

degreesFahrenheit.6.Productmustbecookedbeforeserving.Itwillneedtobekeptunder

refrigeration.7.Therecipecallsforlargeramountsofmeatthanmanypeoplewillhave,so

youcouldeasilyhalvethisrecipe.

SAFETYISSUESWHENPRESERVINGPOULTRYThereareanumberofprecautionsandspecialconsiderationstotakewhenpreparingpoultryforsmoking.Thefollowinglistitemizessomeofthethingsyouneedtoconsiderbeforelightingupthesmoker.

1.Neverdefrostpoultryatroomtemperature.Usetherefrigeratortodefrostyourpoultryatatemperaturethatwillnotallowbacteriatogrow.Thiswilltakealittletimeandwilltakesomeadvanceplanningtogeteverythingreadyatthesametime.

2.Ifyoudecidetousethemicrowavetodefrostpoultry,smokethemeatimmediatelybecausesomeofthemeatmayhavebeguntocookduringthedefrostingcycle.

3.Therearetwootherwaysthatpoultrycanbeproperlydefrostedusingclean,coldwater.Youcancompletelysubmergeyourbirdinanairtightpackage.Ifyouusethismethod,thewatershouldbechangedat30-minuteintervals.Anothermethod:Usinganairtightpackage,holdyourbirdunderconstantlyrunningwater.Cookthebirdimmediatelyafteritiscompletelythawed.

4.Poultrymustbemarinatedintherefrigeratortoinhibitthegrowthofbacteria.Ifsomeofthemarinatingsauceistobeusedtobastethebird,keepsomeseparateforlateruse.Donotputrawpoultryinthesaucebeingreservedforbasting.Neverreusemarinatingsauceunlessitisboiledtoatleast165degreesFahrenheittokillbacteria.

5.Ifyouareusingahomemadesmoker,makesureitiscleanedofallchemicalresiduesandcompletelysanitary.

6.Asafetemperatureforyourhotsmokerwhensmokingpoultryisbetween225to300degreesFahrenheit.

7.Whenthepoultryisdonesmoking,putitintotherefrigeratorwithintwo

hours.Usethesmokedpoultrywithinfourdaysorfreezeforlateruse.

CASESTUDY:HOWTOSMOKETURKEY

BradBoltonWhat’sCookingAmerica?http://whatscookingamerica.net

Thiscasestudyisadoptedfromthe“What’sCookingAmerica?”Website,courtesyofBradBolton.

Thefirststepindoingaturkeyonasmokeristopickoutabirdthatisnotthebiggestoneyoucanfind.Themainreasonforasmallerbird,10to14poundsmaximum,isthetimelimitationusuallyinvolved.Ittakesbetweensixandeighthourstosmokea12-poundturkey,andthebiggertheyget,thelongertheytake.

Next,setupthesmoker.Whenusingcharcoal,itisbesttolettheflamesburnout,fillthewaterpanwithwater—seasoningisfine,too—andthenplacethelidonthesmokerandwaitforthetemperaturetoreachthe“safe”zoneonyoursmoker.Oncethatisaccomplished,tosstheturkeyontheregentlyandcoverthesmoker.Starttimingtheturkeywhenthetemperaturereturnstothesafezone.

Safetyreminder:Chickensandturkeysarepronetosalmonellabacteria,whichcanruinyourwholeThanksgiving.Internalcookingtemperaturesof165degreesFahrenheitminimumareessentialfordestroyingthesebacteria.Thistemperatureisnottheoutsideoftheturkey,buttheinside,sokeepthatinmindwhenyoudecideonalargerbird.

SMOKINGTURKEYNOTESANDTIPS:

Iuseawatersmoker,whichkeepsthemeatmoistandpreventsburninglikeatraditionalsmoker,incaseyouforgetabouttheturkeyforahalfhourorso.

Ihaveusedbothinexpensiveandexpensivecharcoalandhavefoundthemaindifferencetobethenumberoftimesyouneedtoaddcharcoal.Thebetterthecharcoal,thelongeryoucanwaittoaddmore.Youcanexpecttouse10poundsormoreofcharcoalfora10to14poundturkey,sohavesomeextrajustincase.

Youwillmostlikelynothavetocheckthecharcoalortemperatureforthreehoursifyouusegoodcharcoal,sothisgivesyoutimetowatchafootballgameandbewiththefamilyandguests.

Whenyoucheckthetemperatureonyoursmoker,justlookatthegauge.Mostofthemhavea“safe”zoneoranactualreadout.Besuretokeepthetemperatureinthatsafezone.

Whenyouaddcharcoaltothesmoker,stirtheashesaroundandbringupthehotcoalsawayfromtheashes.Thiswillhelpstarttheaddedcharcoalfasterandkeepthetemperaturecorrect.Addplentyofcharcoalatthebeginning,andwhenyouaddmore,addasmuchasyoucan.

Checkthewaterafteryouaddcharcoaleachtimesoyoudonotletitrunout.Ifyouneedtoaddwater,pouritcarefullysoasnottosplashthehotcharcoals.Tryholding

thewaterawayfromyoutoavoidsteam,justincase.

Itisalsopossibletousehickory,mesquite,orotherchipsinyourcharcoaltoflavorthebird.Soakthemforatleastonehourinwater,andthentossthemonthecharcoaltosendsmoketoyourturkey.

Afteraboutfivehours,itisagoodideatoactuallytakeoffthelidandchecktheconditionoftheturkey.Eachtimeyouremovethelid,itaddsbetween10and15minutestothecooktime,sodonottakethelidoffuntilyouabsolutelyhaveto.

Whencheckingthebird,youwantthemeattohaveapink,moist,cookedlooktoit.Itisdifficulttotellwhentheturkeyisactuallydonewithoutsamplingit,ofcourse,souseabigknifeandcutintothethickestpartofthebreasttocheck.

Adeepcutintothebreastwilltellyouifitisdonethere,andwhenthebreastisdone,therestoftheturkeyisdonealso.Juicesarealwayspresentandshouldbeclearwhencut,butthetruetestisthetastetest.Ifitseemschewy,thenitisprobablynotdone,butifitseemsmoistandtender,thenyourbirdisreadyforthetable.

Smokingaturkeyisnodifferentfrombarbecuinginyourbackyard.Youfollowtheruleswithouteventhinkingabouttheminmostcases.Sogiveitatry;youwillnotbedissatisfiedwhenyoutryasmokedturkey.Justbesuretofollowthesafetyruleswithoutdeviation.

Ifyouhavealargerbirdordonothavesixtoeighthourstowaitfortheturkeytosmoke,cutthebirdupandcookitasyouwouldachicken.Mostsmokershavetworacksormore,sodistributethepartsevenlyoneachrack.IfeedasmallarmyhereatThanksgivingandChristmas,soIgenerallycutitintopiecesandsmokeitthatway,whichdoestakeabouthalfthetime.Itisnotasprettywhenitcomesoffthesmoker,butthetasteisstillthesame.

Forthoseofyouwhohaveelectricsmokersandgassmokers,followtheinstructionsthatcamewithyoursmokerforcookingtimes.

TableofContents

Chapter5:PreservingthePork

Peoplebeganraisingpigsforfoodatleast9,000yearsago.Althoughtherehasbeenasignificanttechnologicalchangeinthewayporkishandledinthemodernworld,theactualmethodsusedtoraisepigshavenotchangedmuchovertheyears.Pigsprovidefarmerswiththeopportunitytoproducealargenumberofanimalsinarelativelysmallamountofspace.In2006,hogfinishingfacilitiesintheUnitedStatespurchased6millionweanlingpigsfromCanadaalone.Hogproductionisamajorinternationalagriculturalindustry.Animportantpartofthischapterwillbetodiscusshowpeoplecanbesuretheyhavecookedporkcompletelyenoughtokillthetrichinosisparasite.Thischapterwillalsopresentsomewonderfulrecipesandotherdirectionsforpreservingpork.

Overthecenturies,peoplehavehadalong-standingrelationshipwithsaltpork.Insituationswherenorefrigerationisavailable,theuseofsaltedporkstillprovidesarelativelysafemethodforpreservingafoodsourceforlong-termavailability.Saltporkisstillanimportantcommodityforthehomepreserverusingsmokinganddryingmethodstopreservemeat.Preservingporkisanartthatpeoplecanenjoyandatthesametimebeinvolvedinkeepingvaluablemeatpreservationtraditionsalive.

Takeatriptothemeatmarkettoseealldifferentcutsofpork.

DIFFERENCESINDOMESTICPORKAND

DIFFERENCESINDOMESTICPORKANDWILDPORKTherapidpopulationgrowthofwildpigshasbecomearealprobleminsomeareasoftheUnitedStates.Wildpigsareknownfordestroyingcropsandpastureland.Theyhaveevenbeenknowntotearupcountryroads.Manywildboarsthatarekilledbyhuntersarenotfittoeatandaredisposedofimmediately.Themeatfromolder,largerwildboarswillbemuchtougherthanyounganimalsandwillhaveaveryranktasteifcarefulpreparationmethodsarenotused.Somepeoplehavetriedsoakingthemeatinvinegarorasaltsolutionintherefrigeratorinanattempttoremovesomeoftheunpleasantsmell.Thebestcourseifyouwanttokillawildpigforthefamilyistostickwithsmaller,youngeranimals.

Somepeoplelivingonsmallhomesteadshavecapturedwildpigsandareraisingthemasdomesticpigs.Adultwildboarsproduceaverypungentodorandarebestslaughteredbeforetheyreach40pounds.Wildporkwillhaveaflavorthatismorerelatedtothewildfoodstheyeatandmaybeleanerthandomesticpork.Thesamefoodsafetystandardsthatapplytodomesticporkalsoapplytothehandlingofwildpork.Themainthingtorememberistocookthemeatthoroughlytoensuretheinternaltemperatureofthemeatreachesthesafecookingtemperatureforthecutofmeatyouareworkingwith.

PRESERVINGPORKINTHEFREEZERGeneralfreezinginstructionsaremuchthesameasforothermeats.Porkproductscanberemoveddirectlyfromthefreezerandcookedwithoutdefrosting.Additionalcookingtimemustbeaddedtotherecipeifusingfrozenmeat.Largeitemssuchasaporkroastwilltake50percentmoreoftheoriginalcookingtimetoensurethemeatiscookedsufficiently.Additionalcookingtimeforsmallercutsdependsonthethicknessandoverallsizeoftheproduct.Frozencutsthatarebroiledshouldbekeptasfaraspossiblefromtheheatsourcetoavoidbrowningtoofast.

Safefreezingtimesforpork1.PorkRoasts:Storeuptoeightmonths2.PorkChops:Storeuptofourmonths3.GroundPork:Storeuptofourmonths4.PorkBacon:Storeuptoonemonth5.Ham:Storeuptotwomonths6.PorkLunchMeat:Storeuptotwomonths7.PorkSausage:Storeuptotwomonths8.CookedPorkSausage:Storeuptotwomonths

KayTomaszewskiprovidedthefollowinginsightstoconsiderwhenfreezingpork:

“Freezingtheproductslowsspoilage,butyoucanactuallyspoilaproductifitiskeptinthehomefreezertoolong,”Kaysaid.“Homefreezersareusuallykeptatzerodegrees.Commercialfreezersarekeptaround-25degrees,whichcanstopspoilage.Manypeoplethinkthatbecauseameatorsausageissmokeditlastslonger,butitshouldbetreatedlikeanyothermeat.”

CANNEDANDPICKLEDPORKImproperhandlingandprocessingoffoodssuchasporkinhomemeatpreservationprocessescanleadtoseriousillnessandevendeathfromfoodbornediseases.Pleasefollowallestablishedfoodsafetyprocedures.Ifindoubt,dosomeresearchandbereadytoaskplentyofquestions.Canningjarsaremadeinsixsizes:4-gallon,1-gallon,½-gallon,quarts,pints,and½-pints.Thesizesthatareusedmostofthetimeforcanningmeatsarequartsandpints.Formostpeoplecanningmeatathome,eventhe1-gallonsizewouldbeimpracticalduetothesizeofthepressurecannerthatwouldbeneededtoproperlycanlow-acidfoodslikemeat.

Picklinginvolvesplacingmeatoranyotherfoodinabrinesimilartoaformula

youwouldusebeforesmokingmeat.Inadditiontothebasicbrine,picklingformulasaddvinegar,sugar,andotherspices.PicklingisreallyafermentationprocessthatlowersthepHlevelinfood.ThelowerthepHlevel,thehighertheaciditylevelwillbe.

Recipes

CannedporkpâtéThisrecipewasprovidedcourtesyofDavidG.Blackburnofwww.canningusa.com.Approximateyieldforthisrecipeinwidemouthjarsshouldbe12½-pintjars,or6pints.

INGREDIENTSPorkwith12to15percentfat:4poundsChickenliver:1¼poundsMediumonions:5Shallots:3Salt:1tablespoonPepper:½tablespoon

PREPARATIONINSTRUCTIONS1.Theingredientsshouldbeatroomtemperaturebeforestartingtheprocess.2.Grindthemeat,liver,andonions.Donotincludespicesinthisstep.3.Mixalltheingredientsinaverylargebowlusingyourhandstoensurethat

everythingisthoroughlymixed.Includespicesinthisstep.4.Spoonthepâtéintothejarsusingtherawpackmethod,leaving1inchof

headspace.5.Processinapressurecanner75minutesat11pounds,or10poundsfora

weightedgauge.6.Forelevationsabove1,000feet,usethetimeandpressureadjustmentchart

providedinChapter2.7.Afterprocessing,allowthepressuretoreduce,removethejarsfromthe

boilingwater,andsetonatowel,leaving1inchbetweenthejars,andallowthemtonaturallycoolandseal.

SPECIALINSTRUCTIONS1.Letthecannedpâtésetandageforthreemonthsbeforeopeningit.The

productbecomesmoreflavorfulwithalittleaging.2.Ifyoumakeasufficientquantity,youcanletitageforoneyeartoenhance

flavordevelopment.3.Ifyoucannotwaittotasteit,goaheadandopenajar.4.Itisokaytoaltertherecipeslightly,addingfreshgarlicorherbs,butbe

cautiousandaddherbsandspicessparinglyastheirflavorswillintensifyovertimeandmaybecomeoverpowering.Bayleaveshavethisproblem,andsagecanbecomebitter.

PREPARINGPORKTOLASTAWHILETHROUGHCURINGSaltporkisoneofthemostwell-knownpreservedmeatproductsintheworld.Acombinationoffactorsleadstotheuseofsaltporkproducts.Pigscanproducemanyoffspringonarelativelysmallfarmoperation.Livepigscanberaisedandmaintainedusingaverydiverserangeoffeedsources,andsaltporkremainsusablemuchlongerthansaltbeef.

Saltporkcanbemadethrougheitheradry-salt-packprocessorusingasaltbrinesolution.Saltporkisusuallymadefromoneofthreeprimaryporkcuts:porkside,porkbelly,orfatback.Sincesaltporkcomesfromthesameporkcutsasbacon,itgenerallyresemblesaslabofbacon.Saltporkisusuallyfarsaltierthanbacon.Althoughitisnolongerastapleofasailor’sdiet,ithasfoundahomeinproductslikeBostonbakedbeans.

Besidessaltpork,othercuredporkproductsincludesugar-curedhamsand

Besidessaltpork,othercuredporkproductsincludesugar-curedhamsandbacon.Forgoodreason,sugar-curedandhoney-curedproductshaveamuchmoredesirabletastethansaltpork.Almostallofthepigcanbecuredexceptfortheporkloin.Theporkloinisusedtomakeporkchops,porkroasts,andspare-ribs.Thecutsofmeatthatareusedtomakesaltporkarehighinfatcontent.Thethreecutsoftheanimalthatareusedtomakesaltporkareporkside,porkbelly,andfatback.

RecipesAfterlookingatmanyformulationsforcuringdifferentkindsofmeat,itbecameapparentthatmostofthedryorbrinerecipeswereverysimilartothisone.Severalformulasforcuringbeefandporkallowedeighttotenpoundsofsaltfor100poundsofmeat.Thisformulacouldbeadjustedtousebrownsugarorcanesugar,dependingontheproductandtasteyoudesireforyourproduct.Thisformulacouldbemixedwithsufficientwatertodissolvethesugarandsalttomakeabrinesolution.Youcouldalsoreducetheamountofsugarforabrinecuretoreducetheimpactonthetasteofthefinishedproduct.Curingsalt:10poundsSugar:33/4poundsSaltpeter:2½ouncesSodiumnitrate1/2to1ounce(excessnitrateistoxic)

PREPARATIONINSTRUCTIONSFORDRYCURE1.Aftertheingredientshavebeenmixedwell,thecuringcompoundwillbe

rubbedonthepiecesofmeat.Removeexcessfatfromthepiecesofmeat,andbegenerouswiththecuringmixwhenrubbingitonthemeat.

2.Placealayerofthecuringcompoundonthebottomofyourcuringbox.3.Placethemeatonthebottomlayerofcuringmix,thenpackthecuringmixall

aroundthemeat.Ifmorethanonepieceofmeatisbeingcured,makesureacompletelayerofmixislaidbetweenthepiecesofmeat.

4.Manypeoplehavedifferentopinionsonhowsoonthemeatneedstobeunpackedandturnedover,thenrepacked.Themeatshouldbetakenoutnolaterthantwodaysaftertheoriginalpacking.Thenthebarespotsneedtoberubbed,theliquidbrinedrained,andthemeatrepacked.Themeatshouldbefullycuredafteroneweek.Themeatshouldremainrefrigeratedduringthiscuringprocess.Experiencegainedoverseveralcuringeventswillenableyoutorefinetheprocesstoyourpreferences.Sincethemeathasnotyetbeencookedorhotsmokedtokillmicrobes,themeatshouldremainrefrigeratedforsafety.

INSTRUCTIONSFORABRINECURE1.Toconvertthisformulatoabrinecure,youwillneeduptofivegallonsof

water.2.Bringthewatertoaboilandstirinallingredientsexceptthemeat.3.Aftereverythingisdissolved,removefromheatandputintherefrigeratorto

cooldown.4.Findasuitablecontainersuchasacrockorplastictubandput1to2inchesof

yoursolutioninthebottom.Youmayneedtostartwithmorebrineinthebottomofthetubifthepiecesofmeatyouareworkingwitharemorethan2inchesthick.

5.Beginpackingthemeatinthetuborcrockasclosetogetheraspossible.6.Pourintherestoftheliquid,makingsurethemeatisfullycovered.7.Putalidonthecontainerthatensuresthemeatwillstayfullycoveredbythe

briningsolution.8.Duringthecuringprocess,themeatneedstobeinaplacethatwillremain

below40degreesFahrenheit.9.Afterthemeatiscured,rinseitoffthoroughly.Disposeoftheusedbrine.If

youhavemoremeattocure,youwillneedtomixupanewbatchofbrinesolution.

10.Themeatisnowreadyforsmoking.Ifyouwilluseahotsmokeprocess,

ensuretheinternaltemperatureofthemeatreachesthecorrectsafecookingtemperatureforthetypeofmeatyouareworkingwith.Ifyouarecoldsmoking,remembercoldsmokingdoesnotraisethemeattoasafecookingtemperature,andthemeatwillhavetobecookedbeforeitisconsumed.

SMOKEDBACONANDOTHERCUTSTheinitialprocesstosmokebaconbeginswithcuringthemeat.Home-curedbaconoftenhasasaltierflavorthanbaconpurchasedinthegrocerystorebecausethesaltcureusedtopreparethebaconistoostrong.Thekeytoachievingtheflavoryoudesireistofindacuringformulationthatistailoredtoyourspecifictaste.

Herearesomegeneralinstructionsformakingsmokedbaconathome:

1.Thebestcuttouseisthebellymeatthatcomesfromtheareaneartheloin.Themeatfromthefrontareaofthebellydoesnothaveasmuchmeatbecauseitisremovedfromtheribarea.Themeatfromthisareawillhaveamuchhigherfatcontent.

2.Youshouldalwaysusefreshcutsofmeatthathavebeenrefrigeratedto42degreesFahrenheitfor24hourspriortostartingthecuringprocess.Thebestmeatwillbecomefromananimalthathasbeenslaughteredwithinthelastdayorso.Ifyouwenttoalockerplantandpurchasedthemeat,itshouldalreadybeatthepropertemperature.

3.Cutyourporkbelliestoashapethatwillallowyoutocutslicesofbaconaftertheproductisfinished.Aslabofbaconisusually1inchto2inchesthick.Slabbaconisrectangularinshapeandcanbepurchasedfrommanysourcesin8-to10-poundsizes.Onepoundofslabbacon,ifslicedproperly,canyieldupto35slices.Theideaisthesamehere;youneedafinishedproductthatisreadytouse.

4.Aneffectivebrineformulawasprovidedintheprevioussection.Usethe

formulathatisprovided,oroneofyourown.Youcanalsofindpackagedbrinesolutionsinstoresthatcatertohomemeatpreservers.Itisimportanttorememberthataporkproductlikebaconispreservedthroughboththecuringandthesmoking.Smokingalonewillnotprovidetheprotectionagainstbacterialgrowththatcuringinabrinesolutionprovides.Smokingisdesignedtonotonlyaddtothepreservationprocess,butalsotoaddflavoringtothemeatproduct.

5.Tocureyourpork,youwillneedacontainersuchasalargecrockoratubmadeofplasticthatwillnotbreakdownundertheinfluenceofthesaltinthebrine.Awoodenbarreldesignedforthispurposeisalsoagreatchoice.Onceyougetyourmeatinthecontainer,makesurethemeatstayssubmergedinthebrine.Youmayhavetofindawaytoholditdown.Themeatneedstostayinthebrineatleastfourdaysunderrefrigeration.Themeatshouldberotatedinthecontainereveryday.

6.Doyourbesttokeepyourrefrigeratorataconstanttemperatureof38degreesFahrenheit.Lowertemperatureswillinhibitthecuringprocess,andtemperaturesabove40degreesFahrenheitwillnotprotectthemeatfromgoingbad.

7.Afteryouaresatisfiedthatthemeatissufficientlycured,takethemeatoutofthebrinecontainerandrinseitthoroughlywithplentyofcleanwater.Papertowelsaresanitaryandprovidethebestmeanstodrythemeatoffafteryouhaverinsedit.Afterthemeatisdry,athinskincalledapelliclewillformonthemeat.Thisskinwillhelpthemeatabsorbsmokebetter.Thesmokingprocesswillnotworkproperlyifthemeatiswet.

8.Ifyouneedmoretimetodrythemeat,setafantoblowoverit.Thisprocessneedstobedoneasquicklyaspossiblebecauseatthispoint,yourmeatisnotunderrefrigeration,andtheonlythingprotectingyourvaluableproductistheeffectivenessofthecure.Thepelliclewillbeidentifiableasaglossorsheenonthesurface.

9.Thenextstepistohangthemeatinyoursmoker.Makesurethereissufficientroombetweenthepiecesofmeatforthesmoketocirculatecompletelyaroundallsidesofeachpieceofmeat.AchartisprovidedinChapter1onthedifferentsmokeflavorsthatareimpartedbydifferentspeciesofwood.Atthispoint,itistimetofireupthesmoker.

10.Sinceyouaremakingbacon,youwillprobablycoldsmokethemeat;remember,itwilltakesometimetogettheresultsthatyouarelookingfor.Sincecoldsmokingisdoneattemperaturesbetween80degreesFahrenheitand100degreesFahrenheit,themeatwillnotbecookedandreadytoeat.Youmayneedtoleavethemeatinthesmokerforuptoeighthours.

11.Whenthemeatisdoneinthesmoker,itwillneedtobeimmediatelyrefrigerated.Coldsmokingdoesnotcookthemeatsufficientlyalonetokilldangerousbacteria.Putitintherefrigeratortochillitdown,anditwillalsobeeasiertoslice.Youcankeepyourhomemadesmokedbaconinthefreezerwithoutanylossofqualityforatleastthreemonths.

MAKINGPORKSAUSAGESausageisameatproductmadefromawidevarietyofgroundmeats.Theprimarysausagemeatsareporkandbeef.Othermeatsthatmaybeaddedtoporkasextendersorflavorenhancersarechicken,turkey,goat,mutton,deer,andelk.Othernecessarysausageingredientsareporkfat,salt,andherbs.Sausagecasingsweretraditionallymadefromanimalintestinesthatwerecarefullycleaned.Today,sausagecasingsarealsomadefromproteinsderivedfrombeeforpighides.Sausagecasingscanberemovedbeforetheproductisconsumed.Aswithothermeats,sausageispreservedbycuring,smoking,anddrying.

GeneralproceduresformakingsausageTomakesausagesuccessfully,youmustfaithfullyfollowanestablishedseriesofoperations.Eachstepmustbefollowedjustexactlyasithasbeenlaidout,orelseyouwillnotcomeoutwithaproductthatreallyresembleswhatyoustarted

elseyouwillnotcomeoutwithaproductthatreallyresembleswhatyoustartedouttoachieve.

Thebasicstepsinmakinggoodsausagebeginwiththeselectionofqualitymeat.Youcannotexpecttomakeagoodproductifthemeatyouareusingisofpoorflavor,texture,andfreshness.Themeatwillneedtobegroundupproperly.Youwillneedtopaycloseattentiontothesizeofthegrindingplateeachrecipecallsfor.Whenitcomestomixingthemeat,spices,andcures,youaregoingtogetyourhandsdirty.Thebestwaytomixupsomeoftherecipesisjusttodiginwithyourhandsandmixitallup.Next,theproductwillneedtobestuffedintocasingsandthenputinthesmoker.Ifyoudoalloftheseoperationsproperly,youwillhaveawholesomeandtastyproductthatyoucanbeproudof.

Whenyoubeginselectingthemeatyouwilluse,notonlyareyoulookingforfreshness,butyouwillalsowanttoconsiderthepercentageoffat.Manyoftherecipesyouwillseeindicatewhatpercentageoffatthemeatyouareusingshouldhave.Aqualitythatismoredifficulttodetermineistheabilitytobindwithalloftheingredientsandholdtheshapethatyouareseekinginagoodsausage.Freshmeatshouldnotbespoiled,contaminated,orshowevidenceofbacterialgrowth.Youarelookingformeatthatisofequalqualitytoanyothermeatyouwoulduseinyourkitchen.Alwaysusethebestqualityspices,herbs,andseasoningsyoucanfind.Thesearetheelementsofsausagethatbringoutthewonderfultastesyoudesireinagoodmeatproduct.

Thecurativeagentsarethemostmisunderstoodpartoftheprocessofmakingsausageformanypeople.Thegreatmisconceptionisthatmeatthathasbeenexposedtoastrongcuringformulaissomehowpreservedpermanentlyandwillnotspoil.Althoughmeatcannotbepreservedwithoutacuringagent,curedoesnotmeanthatalloftheotherstepsintheprocesscanbeshortchanged.Almosteveryoneunderstandsthatsaltandsugararepartofagoodcurerecipe,butmostpeopledonotunderstandtheimportanceofsodiumnitrite.Sodiumnitrite,whenusedproperly,willinhibitthedeadlytoxinthatcomesfromthemicroorganism

Clostridiumbotulinumfromgrowinginyoursausage.Sodiumnitritedoeshelptodevelopthecuredcoloryouarelookingforinameatproduct,anditalsohelpstodevelopthatverydesirableflavorthatpeopleexpectintheirsausage.Ifyouuseacommerciallyproducedcure,besuretofollowthedirectionsonthelabel.

Atalltimes,youmustbemindfulofthetemperatureofthemeatduringthephasesofmakingsausage.Anytimethetemperatureofthemeatgetsabove40degreesFahrenheit,bacterialgrowthwillbeginimmediately.Iftherewillbesignificantamountsoftimebetweenoperationswhenthemeatwillbesittingonthecounter,putthemeatintherefrigeratoruntilyouarereadyforit.Alwaysdowhatittakestomaintainascoolatemperatureaspossibleduringallthegrindingandmixingoperations.Youwillalwaysgrindsausagemeattwiceandmixeveryingredientthoroughly.

Thespicesandotheringredientsinaparticularrecipewillbemixedintoaslurrythatusuallyusesaroundtwocupsofwater.Waterdissolvesthesaltandcureandmakesmixingeasier,helpingallofthedifferentflavorsandtastestodevelop.

Thesecondgrindingoftheproductwillbringyourmixturetotheconsistencycalledforintherecipe.Beforethesecondgrinding,youwillhavethoroughlymixedtheslurrywiththemeat.Afterthesecondgrinding,alloftheingredientsandmeatwillbethesamesize,makingforaneasierproducttoeat.Ifyoudonothavetheluxuryofowningagrinder,donotdespair.Youcanalwayspurchasequalitygroundmeatsthatwillwork.

Ifyouaremakingafreshbreakfastsausage,youwillnotneedtostuffyourproductintoacasing.Freshsausagecanbeleftinabulkformandfashionedintopattieswhenyouarereadytocookandserveit.Ontheotherhand,mosttypesofsausagewillbeformedintosomekindofshapebyforcingitintoacasingandheatingitinasmoker.

Casingsarelikeallotherfoodsinthattheyneedtobepreservedtowardoffdangerousmicroorganisms.Ifthecasingsyouareplanningtousehavebeen

preservedinsalt,theywillneedtobesoakedinlukewarmwaterforaperiodofatleast30minutesbeforeyouwillbeabletousethemeffectively.Afterthecasingshavebeensoakedandthesalthasloosenedup,youwillneedtoflushthecasingswithcold,clearwater.Itwillalsobenecessarytorunthewaterthroughthecenterofeachcasing.Allofthisdetailedworkisnecessarytoremovetheextrasaltthecasingswerepackagedwith.Ifyouhavesomeunusedcasings,theyshouldbedrainedandrecoveredwithsaltandputinthefreezer.

Fibrouscasingsareusedforproductsrequiringalotofstrength,suchassummersausage.Fibrouscasingsalsoareavailableinagreatervarietyofsizes.Theyalsoallowmoisturetoflowoutoftheproductandsmoketogetintothemeat.Theycanberemovedfromthemeatproductveryeasily.Theyshouldbesoakedin80to100degreesFahrenheitwaterforatleast30minutespriortouse.Thecasingsmaybepuncturedwiththepointofaknifetoeliminateairandfatpocketsinthefinishedproduct.

Collagencasingshavemanyofthesamecharacteristicsasthosethatarefoundinnaturalandfibrouscasings.Theyweredevelopedforusewithfreshporksausageandpepperonisticks.Theuniformityofsizeandstrengthmakethemanidealchoiceforthehomesausagemaker.Collagencasingsarealsopermeable,andtheywillshrinktightlyaroundthemeat.

Thesmokingprocessisdesignedtousecontrolledheattopasteurizethemeatandextendtheshelflifeaslongaspossible.Smokingalsogivesthemeatasmokyflavorandmakestheappearancemorepalatable.Theheatthatdevelopsinthesmokingprocesscausesthemeattotakeonanexpectedcolorandbringsaboutthechangesintheproteinsinthemeatthatenablesthesausagetoholdthedesiredshapewhenthecasingisremoved.

Recipes

Bill’ssummersausage

ThisrecipewasprovidedcourtesyofBillTomaszewskiofTinManMeats.

INGREDIENTSMeat:100pounds(70percentvenison/30percentporkbutt)Note:Adoewithafield-dressedweightof100poundsshouldyieldabout25poundsofmeat,andabuckwithafield-dressedweightof165poundsshouldyieldabout60poundsofmeat.Giventheseratios,thisrecipeaswrittenmayrequiremorethanonedeertofinishtheproduct.Youwillneedtodoalittlemathandcuttheingredientsdownaccordingtotheamountofvenisonyouactuallyhave.Summersausageseasoningmix:Useapremixedsausagemixlabeledfor100poundsofmeatPinkcuringsalt:4ouncesSausagecasings:50Specialnote:Pleasecheckallpackageinstructionswhenmixingingredients.Productlabelsandinstructionsmayvary.

EQUIPMENTNEEDED

Two-quartpitcherSausagestufferMeatGrinderSmokehouseWoodssuchashickory,wildcherry,apple,orpecan

PREPARATIONINSTRUCTIONS1.Makesureallthemeathasbeenchilled.Double-grindallthemeatthougha

3/16-inchgrinderplate.Meatisplacedintoacontainer.Seasoningandcureismixedinwithwater.Theamountofwateryouusewilldependonthepackageinstructionsforthebrandofsummersausageseasoningmixyouareusing.

2.Themeatisthenstuffedintothecasingsandhunginthesmokehousefor24

2.Themeatisthenstuffedintothecasingsandhunginthesmokehousefor24hourstoletthecureandseasoningblendthroughoutthemeat.Thenextday,themeatisheatedto100degreestoeliminatesweating.Theheatremovessomeoftheexcessmoisturefromtheproduct.Thensmokeisapplied.

3.Thesmokehousetemperatureismaintainedat163degreesuntilthemeathitsacompletiontemperatureof152,usuallyin14to16hours.

4.Thefinishedsummersausagesarethenplacedinacoolerofcoldwatertoreleasetheheatandpreventshrinkage.Thisiscalled“showering.”

5.Afterward,thesausageishungonsticksinacoolplaceforseventotendaystoreachthedesiredtextureandcolor.Thisiscalled“blooming.”

6.Eitherwrapthesausagewithfreezerpaper,orvacuum-sealitandplaceitinfreezer.Usethesausagewrappedinfreezerpaperfirst.Vacuum-sealedsausageisforlong-termstorage.

Notes:2¼-by20-inchcasingsareusedinsteadof3-inchcasingsbecausethesedonottakeaslongtosmoke.TherearereferencesfortheequipmentandsuppliesmentionedintherecipeintheAppendix.

SweetItaliansausageThisrecipewasprovidedcourtesyofNorthDakotaStateUniversityandJulieGarden-Robinson.

INGREDIENTSNote:70percentleanmeatwillcookdownsignificantly.Youcanfindfrozenporktrimforsalein60poundpackages.Alocalbutchershopisthebestplacetofindthisproduct.Ifyouhaveasmallerquantityofmeatthanthisrecipecallsfor,simplydividealltheingredientstotheappropriateratios.Forexample,youcouldeasilydividealltheingredientsinhalf.Porktrim(70percentlean):90poundsWater:3quartsSalt:3cups

Sugar:1cupCure:6tablespoonsCrackedfennelseed:7tablespoonsplus3teaspoonsPaprika:3ouncesBlackpepper:⅓cupCayennepepper:⅓cupGarlicpowder:⅓cupOregano:2tablespoonsSweetbasil:1tablespoon

PREPARATIONINSTRUCTIONS1.Coarse-grindtheporktrims.2.Addsalt,water,sugar,cure,andspices.3.Regrindthrough¼-inchdiameterplateandstuffintoporkcasings.4.Asthisisafreshsausage,nosmokingisnecessary.Thisproductcouldbehot

smokedifyouchoose,however.5.Refrigerateuntilyouarereadytocookit.6.Productmustbecookedbeforeserving.

Lar’sSuperGarlicSausageThisrecipewasprovidedcourtesyofNorthDakotaStateUniversityExtensionandJulieGarden-Robinson

INGREDIENTSPorktrim(50/50):33poundsBeeforvenisontrim:17poundsTenderQuick:1½cupsSalt:2/3cupBrownsugar:1cupBlackpepper:½cup

Garlicpowder:6tablespoonsSage:2teaspoonsAllspice:1teaspoonCoriander:1tablespoonWarmwater:1gallon

PREPARATIONINSTRUCTIONS1.Grindthemeatthroughacoarseplate.2.Mixthespicesinwaterandpourovermeat;mixthoroughly.3.Grindthroughacoarseplateagainandstuffinhogcasings.4.Usingacoolsmokeat90degrees,smokefor12hours.5.Productmustbecookedbeforeserving.

Note:Ifyoudonotlikegarlicflavor,cutbackonthatspice.Thisproductwouldalsoworkwellwithafinegrindifyoupreferafinersausageproduct.

SAFETYISSUESWHENPRESERVINGPORKItisveryimportanttofollowheatingrequirementswhencookingporkforyourfamily.Porkmustbeheatedtoaninternaltemperatureof160degreesFahrenheittoensurethatdisease-causingparasitesaredestroyed.HumansaresusceptibletoaparasitenamedTrichinellaSpiralis.Trichinosisiscontractedfromeatingundercookedpork.Porkproducersareworkingveryhardtoreducethetrichinosisinhogsfedwithgrain.Porkiscompletelysafeforhumanconsumptionifitisheatedtoatleast160degreesFahrenheit.

Thereareanumberofmicroorganismsthatcanbeaproblemwithhamthatisnotpreparedandstoredproperly.TrichinellaandStaphylococcusaredangerousmicroorganismsthatcangrowquicklyinhamthatisnotcookedandrefrigeratedproperly.Hammustalwaysbecookedsufficientlytokilltrichinae.Staphylococcusaureusisamicroorganismthatisabletosurvivehighlevelsof

exposuretosalt.Assoonasthehamissliced,thismicroorganismwillgrowonthesurfacesthathavelow-saltconcentrations.Allslicedhamshouldbereturnedtotherefrigeratorjustassoonasyouhavealltheslicesyouneed.Hamsarealsosusceptibletothegrowthofmoldsonexposedsurfaces.Thekeytotheprotectionofyourfamilyandfriendsistokeepallporkproductsproperlyrefrigeratedandnotleftoutonthecounterforextendedperiodsoftime,especiallyinhotweather.Whenyoucookaporkproduct,makesureyougettheinternalcookingtemperatureuptotherecommendedlevel.

Thissmokedporkwillmakeagreatmealwithasideofbakedbeans.

CASESTUDY:THETINMANSMOKEHOUSEBillTomaszewskiSaintPeters,MissouriTinManMeats

BillTomaszewskibuiltthissmokehouseoutofmaterialshealreadyhadinhisgarageandsomeitemshepurchasedatalocalhardwarestore.Thesmokerusesawoodstoveliketheonethatsomepeoplestillusetoheattheirhomes.Thewoodstoveisconnectedtothemeat-smokingchamberbystovepipe.Smokeflowsfromthewoodstoveintothesmokingchamber.Theflowofsmoketothecookingchamberiscontrolledbytheairvalveonthestoveandtheflue,orsmokestack,thatcomesoutofthebackofthestove.Thearrangementefficientlyprovidessufficientsmokeandheattothemeatinthechambertobringmeatproductstoasafeinternalcookingtemperature.

Tomaszewskibuiltthesmokehousethatheandhisfamilyusetopreserveavarietyofmeatssuchassummersausage,flavoredmeatsticks,fish,pork,andpoultry.Cureisaddedtopreventspoilagebecauselowheatisused.Smokeemitsanumberofacids,whichclingtomeatandformanoutsidelayerofskin.Theacidperformsaroleinpreservingmeatbypreventingthegrowthofsurfacemoldandbacteria.

WhenhiswifeKayfirstsawtheshinybeginningsofthesmokerinthebackofthetruck,shewasremindedofthemovieTwisterbecauseofthetornado-trackingdevice.AsshewatchedBillputthesmokertogether,itquicklybecameobviousthathehadaplaninmind.Althoughthesmokerdoesnotlooklikeonethatyoucouldpurchaseontheretailmarket,itserveshisfamily’spurposesverywell.

Themorethesmokehousetookshape,andassoonasthefluewasplacedonthetopandthesupportlegsunderneath,itwasobvioustoKaythatthiswasnowtheTinManfromTheWizardofOz.Eversince,shehaslabeledalloftheirpackageswiththisname.

Thissmokerisawonderfulexampleofwhatapersoncandowithalittleingenuityandsomeknowledgeofthescienceofsmokingmeat.Asmokerlikethiswilllastformanyyears.Whenyoubuild yourownequipment, youwill knowexactlyhow itworksandhowtomakeanyadjustmentsthatbecomenecessary.Itwillbeeasiertomakerepairson a smoker you have built in the backyard verses a piece of equipment that waspurchasedinastore.

HereisapictureoftheTinMansmokehouse.

ImageprovidedcourtesyofBillandKayTomaszewski.

TableofContents

Chapter6:PreservingLambandMutton

MuttonisnotconsumedasmuchinNorthAmericaasitisintherestoftheworld.Therearemanydifferentopinionswhythisisso.Somebelievethelackofdesireformuttonisalingeringdislikeforsheepthatstartedinthelate1800sasafeuddevelopedbetweencattlemenandsheepmen.Cattlemenclaimedthatsheepruinedpasturelandsbecausesheepcropthegrasstooclosetothesurface,causingthegrasstodie,thusruininggoodgrazingland.Althoughthisattitudeisnotbasedonsoundscientificinformation,ithadenoughinfluencetodiscouragefarmersandranchersfromgettinginvolvedinthesheepindustry.Agriculturalscientistshaveshownthatgrazingsheepandcattleonthesamerangelandcanbeeffectiveusingsoundmanagementprinciples.Sheeppreferimmaturegrassesandweeds.Infact,sheepwilleatweedsthatareaproblemforcattle,therebyimprovingthepasturelandforcattle.Cattleprefermaturegrasses,sothetwoforagerscanusethesamerangelandandcomplementeachother.

Anotherreasoncitedforournation’slackofinterestinmuttonstemsfromtheWorldWarIIexperiencesofservicemenbeingfedlargeamountsofcannedmutton.Muttonwasacheapfoodsourceforanationtryingtofinancethefeedingofmillionsofservicemenandwomenaroundtheworldduringthewar.Manypeoplefeelthatservicemenreturningfromthewarweretiredofeatingmutton,sothemarketforthemeatdriedup.

AthirdreasoncitedforalackofinterestinmuttonisthatpastU.S.governmentsubsidiesforwoolmadeitmuchmoreprofitabletousesheeptoproducewoolthanmeat.Becauseoftheneedtokeepsheepstrictlyforwoolproduction,therewasnolongerareadyavailabilityofthemeat.Accordingtothisviewpoint,awholenewgenerationofpeoplehasgrownupwithlittleornocontactwithmutton.

Regardlessofthereason,youshouldfeelfreetotrynewrecipesandnewkindsofmeat.

ofmeat.

WiththerapidlychangingdemographicsinAmerica,theconsumptionofmuttonmaybecomeamuchmoremainstreamproductthanitistoday.Muttonisnotalwayseasytofindinthegrocerystore,butitisameatoptionthatcanprovideanexcellentchangeofpaceatthedinnertable.Inmanycountries,muttonistheprimarymeatsource,andmanywonderfulrecipesarecomingtotheUnitedStatesaspeoplemigratetothiscountryfromallovertheworld.

MUTTON:SOMETHINGDIFFERENTFORSUPPERThereisadifferencebetweenthemeatthatiscalledlambandthemeatthatiscalledmutton.Lambcomesfromanimalsthatarelessthanoneyearold,usuallysixtoeightmonths.Muttonisthereforefromsheepatleastoneyearold.Muttonissaidtohaveatexturethatissofterthanlambbutaflavorthatisstronger.Theissueoftendernesshassomecontroversybecauseitiseasytounderstandhowaproperlyraisedlambwillhavemeatthatwouldbeconsideredverytender.Theflavorisinfluencedbytheforagetheanimalsfeedon.SheepbeingraisedprimarilyongrassesfrompasturelandorWesternrangelandwillproducemeatwithadifferentflavorandfatcontentthananimalsraisedonpreparedfeedsinafeedlot.

Anotherissuetoconsideriswheretherecipethatisbeingusedoriginated.InplacessuchasAsiaandIndia,peopleusetheterm“mutton”todescribethemeatfrombothsheepandgoats.Thisisanimportantthingtounderstandsincerecipesfromthosepartsoftheworldmaybeusingthemeatfromthetwoanimalsinterchangeably.Goatmeat(chevon)isdefinitelydifferentfrommeatfromasheep(mutton).GoodrecipesandinstructionsfortheuseofchevonarediscussedinChapter7ofthisbook.

Somepeopleclaimthatmuttonandchevonhavethesametasteasvenisonorveal.Muchofthetasteissuerevolvesaroundthefeedtheanimalseat.Sheepwill

consumeweedsfoundonrangelandsthatmayinfluencethetasteofmeatiftheweedsaretheprimaryfeedtheanimalconsumes.Eatinganoccasionalweedisnotgoingtohaveamajoraffectonthetasteofthemeat.

Whenthetasteoflambormuttoniscomparedtovenison,therearesomefactstoconsider.HunterswillaffirmthatthereisamuchdifferenttastetovenisonbetweenananimalthathasbeenfeedinginthecornfieldsofNebraskaandananimalthatisfeedinginWesternrangelandswherethereissparsevegetationofshortgrasses,sagebrush,andpinionpines.

Whatthiswholediscussionboilsdowntoisthatyoushouldaskquestionsofthebutcherwhenselectinganewcutofmeatforthefirsttime.Itmaybeimportanthowtheanimalwasraisedwhentasteisconsidered.Somepeoplepreferbeefthatwasraisednaturallyonaranchandwasneverinafeedlot,whileotherspeopleprefergrain-feedbeef,whichhasagreaterpercentageofmarbling.However,mostofthecattleinNorthAmericaarefedinfeedlotsfortheirlast120daysbeforegoingtotheslaughterhouse.Duringthetimecattleareinafeedlot,theywillbefedavarietyofgrains,withcornbeingtheprimaryfeedsource.Corn-fedbeefwillbehighlymarbledwithasmoother,consistentflavoring.Marblingisthesmallflecksoffatthatcanbeseenthroughoutthecutofmeat.Thehigheramountofmarblingacutofbeefhas,thehighergradeitwillreceive.Thehighergradingiswarrantedbecausewell-marbledbeefisconsideredtobemoretenderandjuicy.

Thesamelevelofselectivitycanbeappliedtolamb,mutton,oranyothermeatyouaretryingforthefirsttime.Thefollowinglistofcutsfromalambwillhelpyoutoknowwhattolookforwhenselectingthismeatforthefirsttime.

Cutsoflamb1.Neck2.Scrag(fromtheupperneckarea)3.Bestendneckcutlets4.Middleneck

4.Middleneck5.Bestendofneck6.Loin7.LoinChops8.Saddle(comesfromtheloin)9.Chumpchops(comesfromthehiparea)10.Leg(comesfromtherearleg)11.Shoulder

BESTWAYTOFREEZEMUTTONAsthechapterdevelops,therewillbemoreinformationprovidedonthepreparationandpreservationoflamb.Sincelambismorereadilyavailableinthegrocerystorethanmutton,mostoftheavailablerecipesfocusonlamb.Mostoftheinformationthatwillbeprovidedinthischaptercanbeusedtoprepareeitherlambormutton.

Lambandmuttonmaybefrozenintheiroriginalpackaging.Forlong-termstorage,thepackageoflambshouldbeplacedinanairtightfreezerbagtoprotecttheproductfromfreezerburn.Ifyouknowinadvancethatthemeatwillbeputinthefreezerforlong-termstorage,youcantakeitoutoftheoriginalpackagebeforeitisinitiallyfrozenandplacedinafreezerbagorothercontainerintendedtoprotectmeatinthefreezer.Instructionsonfreezinglambandmuttonarethesame.Lambmayberefrozenafterithasbeencooked.Thawed-outlambshouldbeconsumedwithinthreetofivedays.Lambcutsandgroundlambcanbestoredinthefreezerforuptoninemonths,whilecookedlambcanbesafelystoredinthefreezerforuptothreemonths.

CANNING,CURING,ANDSMOKINGOFLAMBANDMUTTONMuchoftheinformation,instructions,andrecipesforothertypesofmeatcanbe

Muchoftheinformation,instructions,andrecipesforothertypesofmeatcanbeadaptedtothepreparationoflambandmutton.Ascomparedtoothermeatproducts,lambisconsideredaleanmeat;thatis,ithaslowlevelsofmarbling.Thefatonlambisaroundtheedgesofeachcutofmeat,soitcanbetrimmedoffeasily.Asyouadjustthemanyrecipesinthebooktousewithlambormutton,maketheadjustmentasyouwouldanyotherleanmeat.

CanninglambTheprocessforcanninglambisthesameasyouwouldusetocanothertypesofmeat.Themeatmustbetrimmedofexcessfat.Themeatcanbeputintothecanningjarscookedoruncooked,butineithercase,meatmustbeprocessedinapressurecannerfollowingthetimeandpressurerequirementsthathavebeenestablishedbytheUSDA.Toreduceconfusion,somestepsforsafelycanningmeatareprovidedinthefollowinglist:

1.Meatmustalwaysbeprocessedinapressurecanneraccordingtoestablishedprocedurestoensureyourfinishedproductissafetoeat.

2.Alwaysusecanningjarstoprocessmeatbecausetheyaremanufacturedtostrongerstandardsthanjarsusedformayonnaiseandothercommerciallyprocessedfood.

3.Itisbesttoremoveasmuchfatandgristleaspossible.Excessivefatinterfereswiththecanningprocess,andgristleleftinthemeatwillnegativelyaffectthequalityofthefinishedproduct.Thenextstepistoremoveasmuchwhitemusclecoveringaspossible.

4.Whenfillingcanningjarswithmeatyoumustbecarefultoensurefatandgreasedoesnotbuilduponthelipofthejar.Fatandgreaseonthelipmayimpedethelidmakingagoodseal.

5.Packthemeatlooselyinclean,hotcanningjars,leaving1inchofheadspacebelowthelid.Itwillbeeasiertopackthemeatifyouusewide-mouthjars.Remember:donotpackthemeattightlyinthejar.Ifthemeatispackedtootightlythemeatmaynotcookthoroughly.Addsaltatthistimeunlessyou

tightlythemeatmaynotcookthoroughly.Addsaltatthistimeunlessyouplantosaltthemeatatthetimethatitisserved.Considerusing½teaspoonforpintjars,and1teaspoonforquartjars.

6.Beforeplacinglidsonthejarsbesurethelipofthejarsarecleananddrytofacilitatethesealingprocess.Placelidsonjarsandscrewonsecuringrings.

7.Placejarsinthepressurecannerensuringthatjarsdonottoucheachother.Fillcannerwithwatertothelevelprescribedbytheinstructionsforyourcanner.Processthemeatforthetimeandpressureprescribedforyourelevation.

CuringlambandmuttonCuringanytypeofmeatinvolvestheadditionofeithersomeformofsalt,nitrates,orsugarproduct.Thepurposeforcuringmeatmaybetopreservetheproductforusewithoutrefrigerationforaperiodoftime,ortosimplyaddflavoring.Toensurethatdangerousbacteriainmeatsareeffectivelyinhibited,makethebrinesolutionwithasaltconcentrationofatleast15percent.Thisconcentrationlevelwillinhibitallbutafewrarebacteria.Cookingthemeattotheproperinternalheatlevelisthebestwaytoensurethatalldangerousbacteriaaredestroyed.Asafecuringbrinesolutionwouldconsistof2cupsofsaltand2cupsofsugarmixedthoroughlyinto1gallonofwater.

Althoughthecuringandbriningoflambandmuttonisnotnecessarilyacommonpracticeifthepurposeisforlong-termpreservation,commoncuringandbriningpracticeswillworkjustaswithothermeats.Lambandmuttonaremorecommonlyexposedtocuringprocessesforthepurposeofaddingflavoring.Additionally,agreatreasontocurelambormuttonwillbetouseasmokedlambrecipeliketheonethatfollowsthissection.

SmokinglambLambandmuttonareveryimportantinIceland.Fromthebeginningofthenation,theraisingofsheephasbeenoneoftheprimaryagriculturalproductsof

thisisolatedislandnation.TheIcelandicpeopleworkveryhardthroughouttheyeartomakealiving,soholidaysareveryimportanttothem.ChristmasEveisaveryspecialday,somanybusinessesandshopscloseatnoononthatday.At6p.m.,churchbellsbegintoring,signalingthestartoftheChristmasholiday.ThemajorityofIcelandicfamilieswillservesmokedlamboneitherChristmasEveorChristmasday.EatingsmokedlambisaveryimportantholidaytraditionforthepeopleofIceland.

Therearemanyotherplacesintheworldwheretheconsumptionoflambisanessentialpartofthediet.Becauseoftheworldwidepopularityoflambandmutton,thereisawealthofresourcesforwonderfulrecipesthatyouandyourfamilywouldreallyenjoy.Inthiscountry,woolproductionisthemainfocusofthesheepindustry;soitissometimesachallengetofindfreshlambinthegrocerystoreorthemeatmarket.Meatfromamaturesheepwillhaveamuchstrongertastethanthatofalamb.Ifyoudonothaveanyexperiencepreparingandeatinglamb,itisrecommendedthatyoudosomeresearchandexploretheexcellentrecipesthatcanbefoundforlamb.

Recipes

Lambcanningrecipe1.Removeexcessfat.2.Removelargebonesandcutmeatintodesiredpieces.3.Ifcanningrawmeat(rawpack),filljars,leave1inchofheadspace,anddonot

addliquid.4.Ifcanninghotmeat(hotpack),precookmeatuntilrarebybroiling,boiling,or

frying.Packhotmeatlooselyincleanhotcanningjars.5.Coverhotmeatwithboilingbroth,water,ortomatojuice,leaving1inchof

headspace.6.Installlidsandringsandsetinpressurecanner,ensuringthatjarsarenot

touchingeachother.

touchingeachother.7.At2,000feet,processat11poundsofpressure;processpintjarsfor75

minutesandquartjarsfor90minutes.

AltitudeAdjustmentChartforLambUsingPressureCannerwithaDialGaugeAltitude Pressure

2,001to4,000ft 12pounds

4,001to6,000ft 13pounds

6,001to8,000ft 14pounds

SmokedlegoflambThisrecipeisprovidedcourtesyoftheSmokeRing(www.thesmokering.com).

INGREDIENTSBonelesslegoflamb:5to6poundsClovesofgarlic:6to9Oliveoil:1to2cupsSalt:EnoughtorubonentireareaofthemeatPepper:Enoughtorubonentireareaofthemeat

PREPARATION1.Chopclovesofgarlicandmixinabowlwitholiveoil.2.Rubmixturealloverthemeat,makingsurethesurfaceiscompletelycovered.3.Seasonallsidesofthemeatwithsaltandpepper,accordingtotaste.Itisalso

suggestedthatyourubitin.

COOKINGINSTRUCTIONS1.Startcharcoalingrillandpushittooneside,sincethiswillbeanindirect

cookingprocess.2.Addachunkofhickorywoodtothecharcoaltoaddsomeadditionalsmoke

flavor.

flavor.3.Putanaluminumpannexttothecharcoaltocatchthemeatdrippings.4.Putthelambonthegrillfatsideup,abovethedrippan,andoppositethe

coals.Putgrillcoveron.5.Monitorinternalmeattemperatureandthetemperatureinsidethegrill.

Temperatureinsidethegrillshouldbe325to350degreesFahrenheit.6.Lambshouldcookforabouttwohoursandreachaninternaltemperatureof

150degreesFahrenheit.Atthispoint,themeatisdone.7.Slicethelambinto¼-inchslicesforserving.8.Thereserveddrippingscanalsobeusedtomakegravy.Heatthedrippings,

addsalttotaste,andaddateaspoonofsugar.Addcornstarchtothicken.Servewiththelamb.

ALTERNATESLOW-SMOKINGINSTRUCTIONS1.Rubthelambwiththegarlicandoliveoilperthepreviousrecipeinstructions.2.Coverthemeatwithsaltandpepperperthepreviousrecipeinstructions.3.Placelambinshallowdishornon-aluminumpanandcover.Placein

refrigeratorandchillforsixtoeighthours.4.Startsmoker,andusehickorywoodchipstocreatesmoke.Itmaybebestto

soakwoodchipsinwaterpriortoplacingtheminthesmoker.5.Aftersmokerisupandrunning,placethemeatonalowrackandsmokefor

sixtosevenhours,oruntiltheinternaltemperatureofthemeatreaches150degreesFahrenheit.

6.Duringthesmokingprocedure,maintainaconstanttemperatureinthesmokerof170to180degreesFahrenheit.Ifthesmokertemperatureisallowedtoriseabove185degreesFahrenheit,themeatwillovercook,dryout,andshrink.

7.Ifyouhaveacommerciallypurchasedsmoker,followtheparticularinstructionsthatcomewiththeequipment.

Driedlamb

TherecipewasadoptedfromarecipeprovidedcourtesyofNorthDakotaStateUniversityExtensionandJulieGarden-Robinson.

INGREDIENTS(Ingredient:Amount/Recipecutinonefourth)Lamb:100pounds/25poundsSalt:9cups/2¼cupsSugar:6¾cups/1¾cupsNitrate:3½tablespoons/tablespoon

PREPARATIONINSTRUCTIONS1.Using1½ouncesperpoundofmeat,rubthesalt,sugar,andnitratemixture

ontothelamb,makingsureallareasarewellcovered.2.Rubthelambtwiceatthreetofivedayintervals.Keeprefrigerateduntilcure

iscomplete.3.Allowtwodaysperpoundofmeatforthecuretocomplete.Thismayalsobe

calculatedbyusingsevendaysofcuringtimeperinchofthicknessofthecut.4.Afterthelambiscured,rinseitwithcoldwaterseveraltimes;thenhangitand

allowittodryfor24hours.5.Applyalightorheavysmokeasdesired.Thelevelofsmokeflavorwillbe

determinedbytheamountoftimethemeatisexposedtothesmoke.6.Hanginadry,well-ventilatedroomforfurtherdrying.7.Usethelargestpiecesofleanmeatyoucanfind.

Note:Ifyouprefertohaveacookedproduct,smokeandcooktoaninternaltemperatureofatleast160degreesFahrenheit.

SAFETYISSUESWHENPRESERVINGMUTTONYoucansafelycooklambwithoutdefrostingusinganovenorstovetop,andevenonthegrill,butitmaytakeupto50percentlongertobringthemeattoa

safecookedtemperature.Ontheotherhand,frozenlambcutsmustneverbecookedinaslowcookeroranelectriccrock-potbecausetheoutersurfaceofthemeatwillbeovercookedbeforetheinternaltemperatureofthemeatreachesasafecookingtemperature.Lambneedstoreachatemperatureof150degreesFahrenheittobesafeforhumanconsumption.

TableofContents

Chapter7:HaveSomeGoatforSupper

Morepeopleintheworldeatgoatmeatmorethananyotherkindofmeat.Itisestimatedthatthereareover450milliongoatsintheworld.Ofthatnumber,itisestimatedthatlessthan10percentoftheworldwidegoatpopulationlivesinNorthAmerica.ThemajorityofgoatsareraisedintheMiddleEastandAsia.Thesmallsizeofgoatsandwiderangeofacceptablefeedsourcesmakethemtheidealchoiceforpeoplewithsmallfarmsandlimitedresources.Thepropernameforthemeatofgoatsischevon,butfewpeopleknowitbythatname.InsomepartsoftheMiddleEastandAsia,goatmeatiscalledmutton.

WiththerapidlychangingpopulationdemographicintheUnitedStates,andwithpeopleimmigratingfromregionswheregoatsarethemainmeatsource,theproductionofgoatsisgrowingveryrapidly,makingchevonmorereadilyavailable.ManynegativestereotypesAmericansholdconcerningtheconsumptionofchevonareslowlychangingaspeoplebecomemoreinformedaboutthenutritionalvalueofthemeat.

Inadditiontomeat,goatsprovidemilkforpeopletodrinkandhidesforuseasclothing.Goatsarewillingtoeatweedsthatotheranimalsignoreandareusefulforclearingfieldsofunwantedplantgrowth.Forthisreason,peopleusinggoatsformilkproductionmustbecarefulaboutwhatthegoatsinadairyherdconsume.Theweedsandotherthingsthatgoatsfeedoncanhaveadirectimpactofthequalityofmilktheyproduce.Withcarefulfeeding,goatmilkisveryhealthyandhasawonderfultaste.Someinfantsthatcannottoleratecow’smilkcansustainongoat’smilk,whichwilltastemuchlikecow’smilk.

Goatproductionisalsoimportanttopeopleseekingtodevelopamore

independentlifestyle.Goatsallowfarmerswithsmalllandplotsthatcannotsustainlargeranimalstoincreasetheirproductivity.

Chevonisahealthyalternativemeatoptionthathasadistinctiveflavorthatwillseemverydifferenttopeoplewhoprimarilyconsumebeef.Itwillnotseemtoodifferenttopeoplewhoconsumewildgamemeatsuchasvenison,however.Somepeoplebelievethatvenisonandvealhaveatastethatissimilartochevon.AccordingtotheInternationalKikoGoatAssociation,“Chevonislowerincholesterolthanrabbit,venison,orbeef.Thesaturatedfatincookedgoatmeatis40percentlessthanthatofchicken,evenwiththeskinremoved.Itis50to60percentlowerinfatthansimilarlypreparedbeef,buthasthesameormoreproteincontent.”

GOATBREEDSTHATAREUSEDFORMEATPRODUCTIONGoatmeatcomesfromseveralbreedsfoundintheUnitedStates.Thislistcontainssomegoatsthathavetraditionallybeenconsidereddairygoatsonly.Inordertokeepdairygoatsproducingmilk,theymustgetpregnantandproducekids.

1.FrenchAlpine,Oberhasli,Saanen,andToggenburgarebreedsdevelopedformilkproductioninthemountainsandvalleysoftheAlps.Theyhaveshortanderectears,withfacesthatarestraightordishedandcolorpatternsthatareverydistinct.Alpinedams—ormothergoats—produceagoodquantityofmilk,andtheyusuallyproducebigkids.Alpinekidswillusuallybecomeleanwithlonglegsastheymature.

2.LaManchaisabreedthatwasdevelopedintheUnitedStatesbycross-breedingmanydifferentbreedsofgoatsfromEurope.Theyhavetinyearflaps,makingthemlookliketheydonothaveanyearsatall.LaManchaandNubiandamsusuallyproduceasmallerquantityofmilk,andthey

producekidswithlowerweightsatbirth.Anadvantageforthemeatproduceristhatthesegoatsusuallyhavegreaterweightcarcasseswhentheygetolder.Allanimalsdonotgrowaccordingtobreedexpectations.Manyfactorssuchasavailablefeedandqualityofcareprovidedwillmakeadifferenceinanybreed.Whenitcomestimeforyoutoselectagoattoslaughterformeat,lookmoretothequalitiesoftheindividualanimalthanatitsbreed.

3.Anglo-Nubians(Nubians)weredevelopedandbredbycrossingBritish,MiddleEastern,andIndianbreeds.Thesegoatshavedistinctive“roman”(convex)noses,withlonganddanglingears.

Thefollowingstrainsorbreedsofgoatshavebeengeneticallybredspecificallytoproduceasuperiormeatgoat.Notallofthefollowingtypesofgoatsareactuallyseparatebreeds,buttheydopassontotheiroffspringdistinctcharacteristicsthatmayeventuallygainrecognitionasadistinctbreed.

4.SpanishmeatgoatshavedescendedfromgoatsthatarrivedintheUnitedStateswithsettlersfromEurope.Goatsthatescapedfromfarmersmigratedtothesouth,interbreedingwithgoatsthatcametotheNewWorldwithSpanishcolonists.Thesegoatsareamixtureofmanybreedsandstrains.Becauseofthewaytheyhadtoliveinthewilderness,foragingforfoodwherevertheycouldfinditandfightingoffpredatorsontheirown,theyhavebecomeaveryhardygoat.Theyarenotthelargestofgoatvarieties.Farmersandranchersusedthelargestgoatstobreedforbettersizeandmeatproduction.Otherbreedshavebeenusedtoimprovemilkandmeatproductioncharacteristics.

5.TennesseemeatgoatisasomewhatdifferentstrainofgoatthatappearedonafarminTennesseein1880.Afarmerrealizedhehadaflockofgoatswithmusclesthat“lockedup”whentheywerefrightened.Myotonicisawordthatdescribesaconditioninwhichmuscleslockupwhenananimalisstartled.Theconditioncanbesostrongthatsometimesthegoatswillactuallyfallover.ThisistheoriginoftheTennesseefaintinggoatbreed.RanchersinTexasselectedanimalsfromthispopulationwiththelargestbonestructure

andtheheaviestmusclestouseasbreedingstock.Bythismethod,agoathasbeendevelopedthatisagoodmeat-producinganimal.Theactionofstiffeningandrelaxingoftheanimals’legsdevelopsgreatermuscles,tendermeat,andahigherratioofmeattobone.

6.SouthAfricanBoergoatisaresultofgoatsfromtheBantutribesinAfricabeingbredwithEuropeanandAsiangoatsbroughttoAfricabyDutchcolonistsandimmigrants.Duringthe1800s,SouthAfricanfarmersbegantheprocessofbreedinggoatswiththecharacteristicsofsuperiorgrowthrates,highmeattoboneratio,excellentfertilityrates,anddistinctivecolorpatterns.Thisbreedhasthedistinctionofawhitebodycolorandaredhead.Since1959,thesegoatshavebeenrecognizedasadistinctbreed.BoergoatsbegancomingtotheUnitedStatesintheearlypartofthe1990s.BoergoatshavebecomeamajorfactorintheUnitedStatesmeatgoatmarket.

7.NewZealandKikogoatwasdevelopedinNewZealandwhenfarmerstookferaldoeswithbettermeatcharacteristicsandbredthemwithSaanenandNubianbucksinanefforttoincreasemilkproductionwithgreaterbutterfatpercentages.Thegoatswithoffspringthatshowedthegreatestpotentialforsuperiorweightgainbecamethebasisofthedevelopmentofthebreed.TheearsofKikogoatslookliketheearsonSpanishgoats,andtheKikogoatshavelargerbodies.Thisbreedtendstobewhite.

HOWTOPREPARECHEVONFORTHEFREEZERAfteranytypeofmeatisfrozen,itisbesttokeepthemeatataconstanttemperatureofaround0degreesFahrenheit.Freezingdoesnotnecessarilydestroyallofthemicroorganismsthatcancausedisease,butitinhibitsthegrowthofthesedangerousmicrobesandbacteria.Bacteriabegintogrowwhenmeatisstoredinthedangerzoneof40to140degrees.Meatstillhastobeproperlycookedafteritisthawedoutinasafemannertoensurethatnoonewill

getsickeatingwhathasbeenprepared.

Temperatureisespeciallyimportantforchevon.Thisillustrationshowsgeneraltemperatureguidelinesforfoodpreservation.ImagecourtesyoftheUSDA.

CANNING,CURING,ANDSMOKINGCHEVONAsageneralrule,canningprocedureswillbethesameasforlambandmutton.Therearesomespecialconsiderationstobeawareofwhenpreparingandservingchevon.

1.Whenyoubringfreshgoatmeathomefromthemarket,itshouldbepackagedinanair-andmoisture-freefreezercontainerbeforelong-termstorageinthefreezer.Properlypackagedgoatmeatcanbekeptfrozenforsixtoninemonths.

2.Ifyoucookchevonusingtoohighofaheatsetting,themeatwillloseitsmoistureandbecometough.Youshouldalwaysslowdownthecookingpaceforbestresults.

3.Freshchevonshouldalwaysbekeptinthecoldestsectionofyourrefrigerator.Anothergoodplacetostoreuncookedfreshchevonisinthemeat

Anothergoodplacetostoreuncookedfreshchevonisinthemeatcompartmentinyourrefrigerator.Fresh,uncookedmeatthatisstoredatthecoldestpossibletemperatureshouldbeOKintherefrigeratorforaboutoneweek.

4.Chevonthathasbeencookedorsmokedmustbechilleddownasquicklyaspossibletopreservethatfreshandtendertasteyouarelookingfor.

Recipes

MakingandcanningratatouilleThisrecipewasprovidedcourtesyofDavidG.Blackburnofwww.canningusa.com.

Ratatouilleisastewedvegetabledishthatworkswellwithawidevarietyofmeats.Therecipeforcanningratatouilleisincludedherebecauseitwouldworkverywellwithchevonasanaccompanyingdish.

INGREDIENTSOliveoil:¼cupGarlicclove,diced(optional):1Mediumonion,halvedandthensliced:1Mediumeggplant,unpeeled,cubedoneinch:1Mediumzucchini,unpeeled,cubedoneinch:1Mediumtomatoes,coarselychopped,oryoumaysubstitutewholetomatoes:2mediumor1½cupsHerbsdeProvence:¼cupSalt(moreorlesstotaste):½teaspoonPepper(moreorlesstotaste):½teaspoonLemonjuice,forcanningonly:2tablespoons

PREPARATIONINSTRUCTIONS1.Onlyuseperfectvegetables.2.Washandprepareingredients.3.Sautégarlicandonioninoliveoilforapproximatelyfiveminutes.4.Addallotheringredients(exceptlemonjuiceforcanning),andsautéonlow

heatfor20minutesoruntileggplantistender,gentlystirringeveryfiveminutesorso.

5.Ifcanning,mixinlemonjuice.6.Ifcanning,useraworhot-packmethodwith1inchofheadspaceinthe

canningjar.7.Processwithapressurecannerfor90minutesat11pounds,or10poundswith

aweightedgauge.8.Forelevationsabove1,000feet,adjustcookingtimeaccordingtothealtitude

andtimeadjustmentchartprovidedinChapter2.9.Afterprocessing,removethejarsandplaceonatowelseparatedbyatleast1

inchtocoolandsealnaturally.

ChevonsummersausageThisrecipewasadaptedfromoneprovidedcourtesyofNorthDakotaStateUniversityExtensionandJulieGarden-Robinson.Itwasoriginallyformulatedforusewithvenisonbutwouldworkjustaswellwithgoatmeat.

INGREDIENTSGoat:15poundsPorktrimming50/50:10poundsSalt:2/3cupCure:1½tablespoonsMustardseed:2½tablespoonsBlackpepper:½cupSugar:½cupMarjoram:1tablespoonMonosodiumglutamate(optional):1tablespoonGarlicpowder:3tablespoons

PREPARATIONINSTRUCTIONS1.Mixsaltandcurewithacoarselygroundproduct.2.Packinashallowpanandplaceincoolerforthreetofivedays.3.Mixinremainderofspices,regrind,andstuffin3-inchfibrouscasings.4.Smokeat140degreesFahrenheitfortwohours;raisethetemperatureto160

degreesFahrenheitfortwohours.5.Finishtheproductat170degreesFahrenheituntiltheinternaltemperature

reaches155degreesFahrenheit.6.Thisrecipewaspresentedhereusinggoatmeat,butitcouldbeusedwithany

redmeat.

CASESTUDY:MEATPRESERVATIONFROMTHEPASTEugeneW.OsterandKatieBlumOsterBorninGermanyin1875,migratedtotheUnitedStatesin1902

Thisaccountcamefromaninterviewwithagentlemanwhohasamemoryofbutcheringandprocessinggoatsathishomepropertypriorto1944,whenhewentintotheNavyduringWorldWarII.EugeneOsterandhismother,Katie,wouldbutcherthegoatsandmakethemeatintosausagebyhandwithnomodernequipment.EugeneOster’sfather,Jakob,didnotparticipateinthebutcheringandsausagemakingafterEugenebecameoldenoughtohelphismother.Someofthesausage-makingtechniquesthatwillbedescribedinthiscasestudyshouldnotbeusedanymorebecauseofthedifficultyincleaningintestinalmaterialsathomeforhumanconsumption.

Onbutcheringday,theprocessbeganbyselectingananimalforslaughterandleadingitoutintotheyard.Theyselectedyounganimalsthatwouldnotberaisedandusedforbreedingpurposes.ThenEugeneandhismotherwouldlaythegoatinawheelbarrowsothegoat’sheadwashangingovertheedge.Katiehadasuperstitionthatifthegoatbleatedwhileitwaslyinginthewheelbarrow,shewouldstoptheprocessandtrythenextday.Shewouldnotbutcheruntilshehadananimalthatsubmittedtohandlingwithoutmakinganynoise.

Assoonastheygotananimal,theycouldbeginbutchering.Eugenewouldcuttheneckandallowtheanimaltobleedontheground.Aslitwouldbecutjustabovetherearhoovesbetweenthetendons,andasmallpolewouldbeinsertedthroughthelegs

tokeepthemspreadapart.Thegoatwouldbetakentoaplacewherethegoatcouldbehungupsotheheadwasabout2feetofftheground.Thisprocesshadtobedonequicklybecausethegoatwouldskinouteasierwhileitstillretainedsomeofitsbodyheat.

Next,theywouldcutthehidedowntheinsideoftherearlegsdowntothepelvisarea,being careful not to cut anyof theurinary tract or fecal area.All skinning shouldbedonewithaverysharpskinningknife that is laidbetween the fingers.Thenextstepwouldbetoremovethehidefromtherearlegs,doingtheirbestnottocutthroughthehide and get hair on themeat. Then theywould to pull down on the hide that wasaroundthe legsandcutaroundthepelvisarea,againbeingcarefulnot tocutanyoftheurinaryandfecalorgansandtubes.Ithelpedtoreachbackaroundandloosenthehidearoundthetail.Eugenesaidtheyskinnedthetailtokeephairoutofthemeat.Iftheurinary tractor fecalorganswerecutopenand thecontentsspilledon themeat,theentirecarcasshadtobedisposedofbecausethemeatwouldberuined.

Next,withtheskinningknifebetweenthefingers,theywouldcutaslitinthehidedownthestomachwithoutcuttingintotheactualstomach.Ifthestomachwascut,therewouldbeaterriblesmelltodealwith.Ifyouaregoingtosavethehideforlateruse,itisbesttoavoidcuttingthroughthehide.Eugenesaidthathehadtokeeptheskinned-backhidetightinhislefthandsothathecouldeasilyremovethehidewithoutcuttingintothestomachorthroughthehide.Atthispoint,theywouldskinallaroundtheanimal,eventuallypullingthehidedownaroundtheanimal’sneck.Theywouldgetaholdoftheurinaryandfecalorgansandcutthroughthemembraneholdingtheinternalorgansinthebodycavity.Thebestthingwouldbeifalltheinternalorganswouldcomeoutinonepiece.Theorganswouldbeputinatub.Ifsomeonewantedtousetheliverandtheheart,therewasstilltheneedtokeeptheurinarytractorgansofftothesideuntiltheycouldbeseparatedanddisposedof.Theycarefullycuttheheartandliveroutoftheinternalorgansackandremovedallbloodyveinsandconnectingparts.Eugenewouldremovetheintestinesfromthebodyorgansbycuttingasclosetothestomachashecouldwithoutexposingthestomachcontents.Thenhewouldemptyallofthecontentsoutoftheintestinesandbeginflushingthemout.Theintestinewouldbeusedastheirsausagecasing.Eugenesaiditwouldtakeuptotwohourstocompletelyflushandcleantheintestineforsausagemaking.

Thenextstepwouldbetogetbothhandsontheesophagusandgiveahardjerkandpullitoutoftheanimal.Thentheywouldcuttheheadoffandfinishremovingthehideandsetitasideforlaterpreservation.Theywouldhangtheanimaltocoolinaplacewherethefamilycatorotherpestscouldnotgettoit.Thenextdaytheywouldbeginthebutchering.

Katieneededtwogrinderstogetthesausagedoneefficiently.Thegoatwascutintoquartersandbroughtintothekitchentobedeboned.Thedebonedmeatwasrunthroughthefirstgrinderatacoursesetting,andthegroundmeatputinatub.AllofthemeatwasmixedtogetherwiththespicesKatieusedtomakehersausage.Eugenecouldonlyrememberthathismotherusedsomesage,salt,andpepper.ToEugene’s

couldonlyrememberthathismotherusedsomesage,salt,andpepper.ToEugene’sknowledge,Katieneverusedsugaroranyothercurativeagent.

Themeatwasthenrunthroughagrinderwithafinersetting.Thelengthofintestinewasputovertheoutletofthegrinderandfilledtothelengththatwasdesired.Atthepointwheretheintestinewascut,theyusedbutcherstringtotieofftheend.Sincetheydidnothaveafreezer,theytookthemeattothelocallockerplanttohaveitfrozenandstoredforasmallmonthlyfee.Eugenesaidthatiftheystartedbutcheringearlyinthemorning,theywouldhavetimetogetthesausagetothelockerplantbeforeitclosedintheevening.

Theauthorandpublisherofthisbookdonotrecommendusingtheintestinesfromtheanimalyouslaughteredtomakeyoursausageanymore.Thereareplentyofmeat-processingbusinessestodaytopurchasesafeandsanitarysausagecasingsfrom.Youcanalsopurchasepre-mixedsausageseasoningandcuringmixesthatwillhelpyoutomakeaproductyoucanbeproudof.

SAFETYISSUESWHENPRESERVINGCHEVONConsumersareadvisedtoalwayswashtheirhandsinwarmsoapywaterbeforeandafterhandlinganyrawmeat.Groundchevonmustbeheatedto160degreestoensureitissafeforhumanconsumption.Largecutsofchevoncanbesafelycookedtoaninternaltemperatureofatleast145degreesasmeasuredwithameatthermometer.

TableofContents

Chapter8:PreservingGood,LeanBisonMeat

TheconsumptionofbuffalohasbeenveryimportantinNorthAmericaforcenturies.ManyAmericanIndianculturesplacedgreatdependenceonthemillionsofbuffalothatonceroamedthecontinent.Inrecentyears,buffaloconsumptionhashadresurgence,withmanyranchesbreedingandsellingbuffaloasaleanalternativetobeef.AccordingtoTheNationalBisonAssociation,consumerdemandforbisonhasrisenrecently.TheVailDailyreportedin2010that“RockyMountainNaturalMeatshadanincreaseinannualsalesfromtwomillionpoundsin2003toeightmillionpoundsin2009.”

Therecipespresentedinthischaptershouldprovideencouragementtoreturntothistraditionalfoodsource.Rememberthatmanyoftheotherrecipesthroughoutthebookcanalsobeusedwithbisonmeat.Allyouneedtodoistoconsiderhowleanthemeatis,andmakethenecessarycookingadjustment.

MUCHLIKEBEEF,ONLYLEANERBisonmeathasaboutonethirdofthefatofbeef.Thelowerfatcontentofbisonmakesitcookquickeranddryoutfasterunderintenseheat.Peoplecookingbisonneedtopaycloseattentiontohowfastthemeatiscookingtoensuretheydonotovercookorprematurelydryoutthemeat.

Freezingtipsforbison

Itisbesttokeepthemeatinitsoriginalpackageuntilitistobeused.Itissafetofreezetheproductinthepackagethemeatcameinforperiodsoflessthantwomonths.Meatprocessorsdoanexcellentjobofpackagingmeat,whethertheyuseclearcellophaneorsomeformofmeatpackagingpaper.

Huntersshouldusepackagingproductsthatarespecificallydesignedforprotectingmeatproductsinthefreezer.ThereareseveralresourcesforfreezerstoragecontainerspresentedintheAppendix.

Ifyouplantostorethemeatformorethantwomonths,youwillneedtoputthepackageofmeatinalargerfreezerbag,removingexcessair.

Groundmeatandsmallerpieceswillstoresafelyinthefreezerforuptofourmonths.

Largercutswillsafelystoreforsixtoninemonths.

HINTSFORCANNINGBUFFALOCanningbuffalowillfollowmuchthesameproceduresascanningotherredmeat.Justrememberthatbuffaloorbisonmeatwillbemuchleanerthanbeef.Duringthecanningprocess,besuretokeepyourmeatchilled,anddonotletitsitoutonthecountertoolongbeforeyoueitherprecookitorputitinyourcannerandstartthecanningprocess.Meatmustremainrefrigeratedorpreservedinsomemannertoinhibitbacterialgrowth.

Sincebuffalomeatisnaturallyleanerthanbeef,itmayproducelessnaturaljuicewhenitisbeingcooked.Recipesthatareadaptedforcookingbuffaloneedtobeadjustedtoaddalittlemorecookingliquid.Thefactthatbuffaloisaleanermeatmeansthatitiswellsuitedtothecanningprocessbecausetherewillbelessfatinthemeatsolutiontointerferewiththefinalcookingandjarsealingprocess.ThereisacanningrecipeinChapter9under“Canningbiggame”thatwillalsoworkwellwithbuffalo.

RecipesTheoriginalrecipecalledforgroundbeef,butitwillworkjustfinewithbuffalomeat.

MarinarasaucerecipeThisrecipewasadaptedfromwww.canningusa.comcourtesyofDavidG.Blackburn.

Thisisaneasy-to-canrecipethatwouldmakeawonderfuldinnerforyourfamilyandfriendswhodropinonshortnotice.Inreality,tworecipesareprovidedhere:oneforcanning,andoneforyoutoprepareaspartofyourregularmealplanning.

INGREDIENTS(Ingredient:Dinner/Canning)Tomatoes:1quart/8quartsOnions:2medium/16poundsCarrots:2/16Redorgreenbellpepper:1/8Garlic:1clove/8clovesGroundbeef(bison):1pound/8poundsRedwinevinegar:2tablespoons/1cupOliveoil:1tablespoon/¼cupSalt:2teaspoons/4tablespoonsPepper:1teaspoon/2tablespoonsLemonjuice:Forcanningonly¾cup

PREPARATIONINSTRUCTIONS1.BLANCH,PEEL,ANDCHOPTOMATOES.2.Dicegarlicandcarrots,andchoponionandpeppers.3.Sautéonions,peppers,andcarrotsintheoliveoiluntiltheonionsare

translucent.4.Addgroundmeatandcontinuetostir.5.Whenthemeatbeginstobrown,addthecrushedgarlic.6.Cookforaboutfiveminutesbeforeaddingthechoppedtomatoes.7.Simmerfortwohours,stirringoccasionallyuntilsaucebeginstothicken.8.Addvinegar,salt,andpeppertotaste.Youmaycontinuesimmeringfor

thickersauceifdesired.9.Addlemonjuiceforcanning.10.Canusinghot-packmethodwith1inchofheadspace.11.Processwithapressurecanner60minutesforpintsor70minutesforquarts,

withpressureat11pounds,or10poundsforaweightedgauge.12.Forelevationsabovethe1,000-footlevel,seethetimeandpressure

adjustmentchartinChapter2.13.Afterprocessing,removefromboilingwaterandplacejarsonatowel,

separatedby1inch,tocoolnaturallyasquicklyaspossible.14.Labeljarsandplaceinstorage.

CURING,SMOKING,ANDMAKINGJERKYSincebuffaloissomuchleanerthanotherredmeats,curing,smoking,andjerkyformulationswillneedtobeadjustedtoaccountforquickerdryingtimes.Theabsorptionofsaltwillbedifferentwhenthebisonisexposedtoasaltbrinesolution.

Recipes

BeefjerkyThisrecipewasprovidedcourtesyofJulieGarden-RobinsonandNorthDakotaStateUniversityExtension.

INGREDIENTSLeanbeef(buffalo):5poundsSalt:1½tablespoonsBlackpepper:1tablespoonCardamon:1½teaspoonsMarjoram:2teaspoonsCure(pinkcolor):1½teaspoonsMonosodiumglutamate:2teaspoonsCayennepepper:2teaspoonsGarlicpowder:1tablespoonLiquidsmoke:½cupWater:½cup

PREPARATIONINSTRUCTIONS1.MIXALLSPICESTOGETHERWITHMEAT.2.Mixwelluntilmeatistacky.3.Grindandpressintoaloafpanlinedwithfoil.4.Putincoolerorfreezertofirmproductforslicing.5.Sliceasthinasdesirable.6.Sprayovenrackswithoil,andthenlayslicesontheracks.7.Spraywithliquidsmokeandgarlicmixture.8.Dryinovenat170degreesFahrenheitfortwotothreehours.9.Ifyouuseadehydrator,followtheinstructionsthatcamewithyour

dehydrator.

Note:Temperatureisveryimportantinthemakingofjerky.TheUSDAMeatandPoultryHotline’scurrentrecommendationformakingjerkyistoheatthemeatto160degreesFahrenheitbeforethedehydratingprocesstoassurethatanybacteriapresentwillbedestroyedbywetheat.

CASESTUDY:MAKINGSAUSAGE

CASESTUDY:MAKINGSAUSAGE

NorthDakotaStateUniversityExtensionJulieGarden-Robinson,PhD,FoodandNutritionSpecialistMartinMarchello,PhD,Professor,AnimalandRangeSciencesSausagesaremadefrombeef,veal,pork,lamb,poultry,andwildgame,orfromanycombinationofthesemeats.Sausagescanbeclassifiedinavarietyofways,butprobablythemostusefulisbyhowtheyareprocessed.Processingmethodsgivesausageseasilyrecognizablecharacteristics.

EQUIPMENT

Itonlyrequiresagrinder,agoodmeatthermometer,andsomegeneralhouseholditemstomakeexcellentsausage.Ifyoudonothaveagrinder,youcanpurchasegroundmeatfromthestore.Manyproductsdonotneedtobesmoked,butliquidsmokecanbeaddedtogivethesmokyflavordesired,oryoumayaddasmallportionofacooked,smokedproductlikebacontoproducethesmokyflavor.

Youcanpurchaseahouseholdsmokerormakeone.Anoldrefrigeratorconvertedtoasmokehouseworksquitewellifyouneedtosmoketheproduct.Smokehousescanbeassimpleasatarpcoveringorassophisticatedasacommercialunit.

PROCEDURE

Sausagemakingisacontinuoussequenceofevents.Eachstepinthepropersequenceisimportanttoasuccessfuloperation.

Itisnotpracticaltoconsidereachstepseparatelyortoassignmoreimportancetoonephaseoroperation,butforconvenienceandillustration,wecanbreaksausageproductiondowntofourbasicprocesses:selectingingredients,grindingandmixing,stuffing,andthermalprocessing.

SELECTINGINGREDIENTSMEATSHOULDBEFRESH,OFAHIGHQUALITY,HAVETHEPROPERLEAN-TO-FATRATIO,ANDHAVEGOODBINDINGQUALITIES.THEMEATSHOULDBECLEANANDNOTCONTAMINATEDWITHBACTERIAOROTHERMICROORGANISMS.INOTHERWORDS,MEATUSEDINSAUSAGEPRODUCTIONSHOULDBEASSAFEASANYMEATYOUWOULDPREPAREINYOURKITCHEN.SELECTINGSPICESANDSEASONINGSANDCOMBININGTHEMINPROPERAMOUNTSISIMPORTANT.THEYMUSTCOMPLEMENTEACHOTHERTOCREATEASATISFYINGTASTE.

Cure,anessentialpartofsomeformulations,issodiumnitrite(usually6percent)onasaltbase.Itusuallycanbepurchasedatalocallockerplant.SodiumnitriteisnecessarytoinhibitproductionandgrowthofthedeadlytoxinproducedbythemicroorganismClostridiumbotulinum.Italsogivesthecharacteristiccuredcolortoasausageproductandimprovesflavor.CommercialproductssuchasFreeze-Em-Pickle,TenderQuick,andsaltpetercanbefoundinmarketsandatdrugstores.Iftheseareused,besuretofollowdirectionsonthepackages.

GRINDINGANDMIXING

Forsafety,keepthetemperatureofthemeatascoldaspossibleduringgrindingandmixing.Theusualprocedureistogrindthevariousmeatscoarselyandthenaddtherestoftheingredients,mixingthoroughly.

Slurryismadeofthespicesandsaltusingtwocupsofwater.Waterisaddedtodissolvethecuringingredients,tofacilitatethemixing,andtogivetheproductstheircharacteristictextureandtaste.

Theproductisthengroundagaintothedesiredconsistency.Mixingshouldbedonebeforethefinalgrind.Grindingimprovestheuniformityoftheproductbydistributingtheingredientsandmakingtheparticlesthesamesize.Unlessyouhavespecialequipment,itisdesirabletoworkwithsmallbatches(upto25pounds),asthecureandseasoningcanbemoreevenlydistributed.Ifyoudonothaveagrinder,buygroundmeats,addtheseasonings,andmixthoroughlybyhand.

STUFFING

Itisnotnecessarytostufffreshsausagemeat.Itcanbeleftinbulkformormadeintopatties.Most sausage, however, ismadebyplacing theground ingredients in sometype of forming device to give them shape and hold them together for thermalprocessing. The casing materials may be natural or manufactured. Natural casingsinclude thegastrointestinal tracts of cattle, sheep, andhogs.Generally, hog casingsare themostsuitable forhomeuseandworkquitewill forPolishandbreakfast-typesausages.Theyaredigestibleandareverypermeabletomoistureandsmoke.

Allcasingspreservedinsaltmustbesoakedinlukewarmwaterforatleast30minutesbeforeuse.Flusheachcasingundercoldwater,runningcoldwaterthroughthecasing.Thisremovesexcesssaltfromthecasing.Unusedcasingscanbedrained,coveredwithsalt,andfrozen.

Fibrouscasingsaremoresuitableforsummersausageandsimilarproductsbecauseoftheirgreaterstrengthandthevarietyofsizesavailable.Theyarepermeabletosmokeandmoistureandcaneasilyberemovedfromthefinishedproduct.Thesecasingsshouldbesoakedbeforeusein80to100degreesFahrenheitwaterforatleast30minutes,butnotmorethanfourhoursbeforeuse.Ifthecasingsarenotpre-stuck,theyshouldbepuncturedwithaknifepointorpintoeliminateairandfatpocketsinthefinishedsausage.

Collagencasingscontaintheattributesofbothnaturalandfibrouscasings.Theyhavebeendevelopedprimarilyforuseinproductssuchasfreshporksausageandpepperonisticks.Theyareuniforminsize,relativelystrong,andeasytohandle.Thesecasingsalsoareusedforthemanufactureofdrysausages,becausetheyarepermeableandwillshrink.

Forcookedproductsthataregenerallywater-cooked(likeBraunschweiger),plasticcasingsimpermeabletowaterareused.

THERMALPROCESSING

Sausageissmokedandheatedinordertopasteurizeitandextenditsshelflife,aswellastoimpartasmokyflavorandimproveitsappearance.Smokingandheatingalsofixesthecolorandcausesproteintomovetothesurfaceofthesausagesoitwillholditsshapewhenthecasingisremoved.

A fewproducts, such asmettwurst, are smokedwith aminimumof heating andaredesignedtobecookedatthetimeofconsumption.Others,suchasliversausage,arecookedbutnotsmoked.

Procedureforsmokingpolishsausage:Afterstuffinginhogcasings(pre-flushed),lethanganddry.Smokeat120degreesFahrenheitforonehour,150degreesforonemorehour,thenat170degreesfortwohoursoruntilaninternaltemperatureof141degreesFahrenheitisreached.Removefromsmokehouseandspraywithhotwaterfor15to30seconds.Followwithcoldshowerordipinaslushtankuntilinternaltemperaturereaches100degreesFahrenheit.Letdryforonetotwohours.Placeinacooler.

Procedureforsmokingsummersausage:Afterstuffingincasing,smokeat140degreesforonehour,160foronemorehour,thenat180fortwohoursoruntiltheinternaltemperaturesreach155degreesFahrenheit.Removefromthesmokehouseandfollowthesameprocedureasforpolishsausage.

Procedureformakingcookedsausage:Afterstuffingthegroundingredientsintoanimpermeablecasing,putthesausageintoapanofwater.Heatwaterto170degreesandholditthereuntilthesausagereaches155degrees.Athermometerisessentialforobtainingpropertemperature.Thewatershouldnotboil,asthiswillruintheproduct.Ifyouaremakingasausageproductusingcookedmeat,besurethemeatwascookedwithlowheat.

SAFETYISSUESWHENPRESERVINGBISONTherecommendedsafeinternalcookingtemperatureis155degreesFahrenheit.Therearesomepeoplewhoprefertopreparetheirmeattotherareheatlevel,butyoumustbesuretogettheinternaltemperatureofthemeathighenoughtokilldangerousbacteria.Cookingbisonmeatrarebringsthetemperaturetoabout135degrees.Greatcautionshouldbetakenwhenheatingmeatforhumanconsumption20degreesbelowtherecommendedsafetemperature.

TableofContents

Chapter9:PreservingGameBirdsandBigGameAnimals

Thesubjectofgamebirdsencompassesawiderangeofmeatoptions.Thischapterwilladdressthepreparationandpreservationofwaterfowlandallkindsofuplandgame,likewildturkey,Americanwoodcock,ring-neckedpheasant,bobwhitequail,ruffledgrouse,andsharp-tailedgrouse.

Partoftheenjoymentofhuntinggamebirdsisbeingabletoprepareandeattherewardsofthehunt.Whenproperlypreserved,gamebirdscanbeenjoyedformanymonthsafterthehunt.Gamebirdhuntingisavaluedtradition.Thefeesthathunterspayforlicensesacrossthecountryfundmostofthewildlifeconservationeffortsineachstatethathavepreservedthewonderfulwildplacespeopleenjoywiththeirfamilies.Becauseofmoneypaidforhuntingandfishinglicenses,manyspeciesofanimalsthatwerehuntedtonearextinctionhaverecoveredfromthenumbersthatwerepresentontheNorthAmericancontinent

atthebeginningofthe20thcentury.

HuntingisoneofthegreatestfamilytraditionsinAmerica.Manybiggameanimalssharecharacteristicswithbeef,chevon,andmutton.AmericanIndiansandearlyAmericanpioneersdependedonthemeatofwildanimalsthathadbeenbutcheredandpreserved.Thischapterwillendeavortocelebratethetraditionsofthepastandatthesameprovidepeoplewiththeinformationtheyneedtobeabletocontinueharvestinggameandsafelypreparingitforhumanconsumption.

BigGameAnimalsinNorthAmericathatareHuntedforMeat

HuntedforMeatSeethelistingsprovidedintheAppendixfromacrossNorthAmericaforinformationonhuntingbiggameanimals.

Bears:Bearsarehuntedformeatandtheirhides.Themainprecautionistocookthemeatsufficientlytoensurethattheparasitethatcausestrichinosisiskilled.Huntingbearsisaconsiderableundertakingandshouldnotbeconsideredwithoutseekingtheassistanceofaknowledgeableguide.

Moose:Themeatisverysimilartootherredmeatswithadistinctiverichflavor,butitismuchleaner.Theheadofalargebullmoosemakesagreattrophyintheden.MooseismostplentifulinAlaska,butitmayalsobehuntedinsomeremoteareasofthelower48states.

Alligator:Themeatisleanandconsideredtobeveryflavorful.Becauseoftheirlifeinthewater,theyaresusceptibletoaccumulatingmercuryintheirfattyareas,sospecialprecautionsmustbetakentoremovefattyareasbeforethemeatisconsumed.Alligatorhidesmakeverygoodleatherthatisusedinmanyapparelitems.

Caribou:Themeatisverylean,anditisconsideredaveryhealthymeatalternative.ThereisalargeherdinAlaskathatisestimatedtocontainover500,000animals.CaribouhasbeenamajorpartofthedietofnativeAlaskanpeopleforseveralcenturies.

Bighornsheep:Bighornsheeparehuntedprimarilyfortheirvalueasatrophyanimal,butthemeatisverynutritiousandflavorful.Sincethenumbersofbighornsheeparelimited,huntingthisanimalwouldbeconsideredtheexperienceofalifetime.

Bison:Atonetime,theseanimalsnumberedinthemillionsacrosstheWesternplainsofNorthAmerica.Bytheearly1900s,theyhadbeenhuntedtothebrinkofextinction.Duetothehardworkofmanypeople,thesewonderfulanimalshavebeenbroughtbacktosufficientnumberstohavehuntingseasonsinsomeareasoftheWest.Themeatpresentsahigh-valuealternativetobeefthatisvery

leanandnutritious.ThereareseveralfarmingandranchingoperationsintheWesternstatesthatconcentrateontheproductionofBisonmeatproducts.

Cougar:AlthoughlimitedseasonsdoexistinsomeWesternstates,theseanimalswouldbehuntedprimarilyasatrophyanimal.Theold-timemountainmenoftheearly1800saresaidtohavepreferredthemeatfromacougaraboveanyotheranimaltheycouldhavekilledformeat.Peoplewhohaveeatencougarconsideritsimilarintastetopork.Thismeatmustalsobewell-preparedtoprotectfromtheparasitethatcausestrichinosis.

Mountaingoat:Duetotherigorsofthelifetheyliveinthewilderness,themeatfrommatureanimalswilltendtobetougherthanifyoucanharvestayoungeranimal.Themountaingoatisalsohuntedprimarilyasatrophyanimal.Formostpeopleinterestedinhunting,amountaingoathuntwouldalsobeconsideredagreatopportunity.

Deer:TherearemanydifferentspeciesofdeeracrosstheUnitedStates.Deerarehuntedinalmosteverystate,andtheyprovideanimportantfoodsourceformanypeople.Deermeatisknownasvenison.Peoplehavemanydifferentviewsonthequalityofthemeat.DeerthatareharvestedfromWesternareaswheretheprimaryfoodsourcesareroughgrasses,pinionnuts,andscruboakwillhaveamuchdifferenttastethananimalsthatfeedoncornfieldsintheMidwest.

Muskox:Therearesignificanteffortsbeingundertakentorestorethenumbersofthismajesticanimal.Muskoxenweretraditionallyvaluedforthewooltheyproduceandasasourceofmeat.TherearestillopportunitiesinAlaskatogoonahuntforoneoftheseanimals.

Antelope:Themeatisconsideredtohaveagameytaste.Tomakethemeateasiertoworkwith,itshouldbesoakedinmilk.Theuseofseasoningsisimportantwhenpreparingthemeat.Antelopeisoneofthegreatesthuntingexperiencesyoucanhave.Successdependsonyourlong-rangeshootingskills.

Elk:Acowelkwillprovideupto200poundsofmeat,andamaturebullwill

provideseveralhundredpoundsmore.ThereareseveraldifferentsubspeciesofelkintheUnitedStates,andallofthemprovideanexcellenthuntingexperience.Bringingalargebullelkoutofaremoteareaofanationalforestcanpresentasignificantchallengethatyoushouldnotattemptwithouthelp.Amaturebullelkcanalsoproduceafabuloustrophytohangonyourwall.

CASESTUDY:PRESERVINGMEATFROMHARVESTTOSTORAGE

BillandKayTomaszewskiSaintPeters,Missouri

TinManMeatsBillTomaszewskihasbeeninthefieldofmeatpreservationsince1979.Hiswife,Kay,joinedin1998.Heisabletoproperlypreservemeatstartingatthetimeitisharvestedthroughtheprocessingandstoragephases.Fromthefieldtothetable,venisonishisspecialty.

TheTomaszewskifamilyharvestsvenison,fish,quail,pheasant,andturkeywithgun,archery,andfishingtechniques.Theporkbuttandhamburgertheyuseisfromthemarkettobeaddedtothevenisonforsomeofthesausagerecipes.Theirmealsareverydiverse;theyareabletoenjoyfishonenightandturkeythenext.Pricesfluctuateonmeatsinthegrocerystores,sotheyhavethebenefitofhavingdifferentmeatsavailable,nomatterwhattheirbudgetmaybe.Forexample,iftheywantsteakfajitas,theyareabletosubstitutethedeermeatthathasbeenfrozenforgrocery-boughtbeefandnotmakeadecisionbasedonthepriceofsteakatthestore.

The preservation of venison begins in the field immediately after the animal isharvested because fresh meat is vulnerable to bacteria. Spoilage organisms needmoistureandwarmth fordevelopment,so thebodycavityneeds tobeopenedup torelease body heat. The animal is transferred to an area where the meat can bequarteredandstoredatatemperaturebetween34to38degrees.Billhangsadeerintheoutdoorsuntil itcanbequarteredonlyifthetemperatureislessthan40degrees.They are very particular to ensure the meat is washed and free of hide and hairbecauseorganismscanbetransferredfromthehideoftheanimalandevenfromtheirhands and the tools they use to butcher. The meat is kept cool until the time it isprocessed or used for cooking to prevent spoilage. They make a variety of freshsausage, includingBratwurst, Knockwurst, Boudin, Italian, andChorizo. To preservethemeat, it is ground, then seasoned and stuffed into casings, vacuum-sealed, andfrozen for later use. Fresh sausage is not cured because it is cooked at a hightemperature and either refrigerated immediately after cooking or consumed just assoon as it is prepared. The high cooking temperature that is used to prepare freshsausageeliminatesthechanceoffoodpoisoning.

Theyalsogrindandpackagevenisonforburgers.Othermeatsharvestedfromtheanimal(deersteaks,loins,androasts)aresealedandfrozen,andtheyhaveadehydratortomakedeerjerky.Theyusethesameruleswithfish.Preservationstartsbyputtingthefishoniceorinalivewelluntilcleanedandrefrigeratedorfrozenuntiluse.Theyalsosoakfishinabrinesolutionbeforesmokingtopreserveit.Themostimportantruleofmeatpreservationistokeepthemeatcolduntilistimetocook.

TheTomaszewskifamilyunderstandsthatfoodpreservationisthepreventionofspoilageandbacteria,sotheyfollowpropersanitationhabits.Theequipmentiswashedthoroughlyafterusewithhotwaterandsoapandlefttocoolanddrybeforestoragetopreventbacteriafromgrowingandbreeding.Allthespicesandcuresarekeptintightlysealedcontainerswhennotinuse.Microorganismscannotbedestroyedcompletely,butovertheyearstheyhavepracticedgoodsanitationhabitssotheirmeat

doesnotspoil.Itisrecommendedthatroomtemperatureshouldnotbemorethan70degreesFahrenheit.Theroomisfreeofflies,pests,andtheirpets;justoneflycanruinthousandsofdollarsofmeat.Fliesandrodentscarrymanybacteriathatcanbeharmfultohumans.Thepresenceofevenoneflyormousewouldbeamatterofconcerninanyfoodprocessingfacility.Glovesarealwaysused.Handwashingisimportant,especiallyafterusingtherestroom.Hairnetsarerecommendedashaircontainsalargeamountofbacteria.Theyuseplasticcuttingboardsnowbecausehardwoodboardshavebeenshowntobreedbacteria.Plasticcuttingboardscanbeeffectivelycleanedmanytimesoverandonlyneedtobereplacedwhentheyhavebecomewornoutfromuse.

Meatiskeptbetween34to38degreesFahrenheittoslowtheprocessofdeterioration.Freshmeatismostvulnerableatthetimeofprocessing,sotheymakesurethatallthesupplies are ready and available before actually taking themeat out. Depending onwhattheyareprocessing,thefinishedproductmaybevacuum-sealedorwrappedandputback in the refrigerator, freezer, orprepared for smoking.Whenusingcureasapreservative, it is very important to maintain a specific meat temperature. If thetemperature is less than 34 degrees, the curing process should stop, and if it goesabove 40, it will cause the meat to begin spoiling. It is also important to monitortemperatureswhensmokingmeat.The temperature required forsausagesandothermeatsis152degrees.Theyuseadualthermostattomonitortheinsidetemperatureofthemeatandtheinsidetemperatureofthesmokehouse.

Theyusecuresinalloftheirsmokedproductsandusedifferenttypesofcuresdependingonthemeatthatisbeingprocessed.(Achartshowingdifferentkindsofcurativeagentsisincludedattheendofthiscasestudy.)Thereisasaying:“Ifitcan’tbecured,don’tsmokeit.”Forhundredsofyears,nitratehasbeenusedasacurebecauseithastheabilitytogivethemeatspecialflavorsandprotectagainstbotulism.Thesebacteriasporesarefoundineverytypeofmeatandareharmless,butunderfavorableconditionscanproduceadeadlytoxin.Thepresenceofoxygen,lowacidity,moisture,propernutrients,andtemperaturesintherangeof40to140degreesiswhentheconditionsareperfectforfoodpoisoningunlessyouuseacure.

Smokingmeatisaslowprocess.Theymonitorthemeattemperatureinthesmokehousecloselywiththedualthermostatthatalsofeaturesanalarm.Themeattemperaturehastoreach152degrees,butthesmokehousetemperatureshouldnotgomorethan165degreesorelsethefat,usedasabinder,turnstooilandseepstotheoutsideofthecasing.Thiscausesthemeattocrumble.Atemperatureswayineitherdirectionmaysetuptherightconditionsforfoodpoisoningorfailureofthefinishedproduct.

The Tomaszewskis’ products cannot be found in a store or restaurant, yet they aredistinctanddelicious.Theyknowtheiringredientsarefreshandpreservedproperlytoprevent spoilage. It is less expensive to preserve and process themeat themselvesversus buying at the market. In their family, meat preservation and processing has

been passed down through generations. Their grandfather would say, “Don’t kill itunless you’re going to eat it.” The love of hunting and fishing also comes with theresponsibility of using themeat that is harvested and not wasting. They encouragemeatpreservationfortheself-satisfactionofknowingthefoodispreparedright

andavarietyoffoodisavailableforlong-termuse.Ifsomeonetheyknowshowsinterestinlearning,thentheyofferassistanceingettingstartedorletthemobservetheirmeatprocessing.

CurativeAgents

Agent

Functions

SaltFlavorenhancerAntimicrobialFacilitatescureworkingthroughoutthemeat

SugarFlavorenhancerBalancestheeffectsofthesaltcureProvidesenergytofuelnecessarybacterialchangeforcuring

NitriteInhibitsdiscolorationoffoodproducts,inhibitsthedevelopmentofbotulism,andhasapinkcolor

NitrateUsedtodestroymicroorganismsinfoodproductsthatcausehumanillness;occursnaturallyinleafygreenvegetables

Saltandnitratesareusedwithmostmeatsthatarebeingcured;sugarcurespecificallyisusedwithporkproducts,suchasham,orpoultryproducts,suchasturkey.

FREEZINGGAMEBIRDSThequalityandtextureofthefinishedproductdependsonpropermeathandlingprocedureswiththeslaughter,fielddressing,coolingoutperiod,andpreparationinyourkitchen.Thefirstimportantstepinmaintainingasafeandhealthfulwildgamemeatproductistoensurethatfecalcontaminantsnevercomeincontactwiththemeat.Ifatallpossiblewhenhandlingwildgame,washorsanitizeyourhandsoftensothatcontaminantsarenotunconsciouslytransferredfromonepartoftheanimaltoanother.

Thebestwaytopreservethefreshqualityofthemeatyouhaveharvestedinthefieldistogetitintothefreezerjustassoonaspossible.Themeatshouldbethoroughlycleanedandthenwrappedinafreezercontainerorfreezerwrap,whilebeingsuretoremoveasmuchairandmoistureaspossible.Ifstoredproperly,mostwildgamemeatwillkeepforuptoayearwithoutasignificantlossofquality.

Ifyouaregoingtosliceorbutcheryourmeatinanywaybeforeitisfrozen,itwillbeimportanttofollowthesafemeat-handlingandkitchensanitationrulesthatwerecoveredinChapter2andothersectionsofthebook.Animportantkitchensanitationconsiderationthathasnotpreviouslybeencoveredisthecleaningofwoodencuttingboards.Woodencuttingboardscanpresentarealdangerofspreadingcontaminationifnotcleanedproperly.Theyshouldbewashedandscrubbedthoroughlyaftereachusewithanon-toxiccleanerandastiffnylonbrush.Thenyoushouldrinsetheboardcompletelywithasolutionthatwillsanitizeit,suchasachlorinebleachsolution.Donotfillapanwithsanitizingsolutionandsubmergetheboard,asthesanitizingsolutionwillbeabsorbedintothecuttingboard.

Afteryouhavecooledoutandcleanedthebirdsyouhavebroughthome,removeexcessfat,asitwillquicklyturnrancid.Itisbestnottostuffyourgamebirdsbeforeyoufreezethembecausebacteriacangrowquicklywhenitcomestimetodefrostthebird.Thestuffingwillthawoutsoonerthanthebirdandbesubjectto

defrostthebird.Thestuffingwillthawoutsoonerthanthebirdandbesubjecttobacterialgrowth.Commercialmeatproducershavespecialprocedurestosafelypreparepre-stuffedpoultry.Removealloftheentrailsbeforeputtingbirdsinthefreezer.Coolthebirdto40degreesFahrenheitassoonaspossiblebeforecookingorputtingthebirdinthefreezertoinhibitthegrowthofmicroorganisms,aswellastokeepicecrystalsfromformingtoprotectthemeatfromfreezerburn.Youcancoolmeatdownto40degreesFahrenheitbyplacingitintherefrigerator.

PUTTINGGAMEBIRDSINJARSCanningproceduresforgamebirdswillbemuchthesameasdomesticpoultry.SomeoftheimportantinformationfromtheprevioussectiononcanningpoultryfoundinChapter4hasbeenincludedhereforyourbenefit.Itisalwaysbesttousethefreshestbirdspossible.Ifgamebirdshavebeenfreshlyslaughteredanddressed,itisbesttosetthemintherefrigeratortochillforsixto12hoursbeforecanning.Largebirdsprovidebetterflavoraftertheyareremovedfromthejar.

Cutthebirdintosizesthatwillfitintothesizeofjaryouareplanningtouse,eitherpintsorquarts.Gamebirdsmaybecannedwithorwithoutthebones,andtheycanbehotpackedorrawpacked.Ifyouchoosetousethehot-packmethod,precookbyboiling,steaming,orbakinguntilthebirdistwo-thirdsofthewaydone.Addupto1teaspoonofsaltperquartjarifdesired.Fillthejarswithpiecesandhotbrothfromthecookingprocess,leaving1¼-inchofheadspace.Installlidsandbandsandplaceinpressurecanner.

Ifyouchoosetheraw-packmethod,add1teaspoonofsaltperquartjarifdesired,andlooselypackinthejar.Donotaddliquidwhenrawpackingthemeat.Alwaysleave1¼-inchofheadspaceinthejar.Installlidsandbandsandplaceinpressurecanner.

Followthechartprovidedwithyourpressurecannerthatliststhetimeandpressurefoodshouldbeprocessedatforyourelevation,oryoucanrefertothefollowingchart.Ifyouhavearecipeforaparticularkindofgamebirdthatprovidesdifferentinformationonpressurecooking,followyourrecipe,oriftherearespecialinstructionsthatcamewithyourpressurecookercanner,followthoseinstructions.

ProcessingChartforaDialGaugePressureCanner

ProcessingChartforaWeightedGaugePressureCanner

Recipes

CanningGameBirdsandOnionsThisrecipewasadaptedfromarecipefromwww.canningusa.comcourtesyofDavidG.Blackburn.

INGREDIENTS(MAKES4QUARTS)Gamebirdcutintopieces:8poundsOnionspeeledandsliced:8pounds(equaltoweightofmeat)Salt:1tablespoon(ortotaste)Pepper:1tablespoon(ortotaste)Oliveoil:⅛cup

COOKINGINSTRUCTIONS1.Brownmeatinaskilletusingoliveoilonmediumheatforapproximatelyfive

minutesperside.Addsaltandpepper.Ifmakingalargequantity,brownsomemeatinanadditionalskillet.Afterbrowning,combinethetwointhepot.

2.Addonions(alargepotwillbeneeded);coverandcookatasimmerfor1½hoursoruntilonionsarecaramelized.Itmaybeadvantageoustodebonebirdsandremovetheskin.

3.Forcanning,usethehot-packmethodwith1inchofheadspaceinthejars.4.Processwithapressurecannerfor75minutesat11poundsofpressureor10

poundsforaweightedgauge.5.Forelevationsabove1,000feet,usethetimeandpressureadjustmentchart

providedinChapter2.

Note:Ifthestrongflavorofonionsisunappetizingtoyouandyourfamily,youmayconsiderreducingtheamountofonionsyouincludeintherecipe,oruseasweetonionvarietysuchasValenciaforalesspowerfuloniontaste.

CURINGANDSMOKINGGAMEBIRDSGamebirdswillbepreparedforcuringinmuchthesamewayasothertypesofmeat.Allofthesamefoodsafetyrulesapplytofreshlyslaughteredgamebirds.Untilpoultryiscookedtoatleast165degrees,itmaycontaindangerousbacteria.Curingdoesnotcookmeat,sorememberthepoultrywillstillneedtobeheatedtothepropertemperaturebeforeitisconsumed.Hotsmokingtechniquescanraisetheinternaltemperatureofthemeattothesafelevel.Itisimportanttorememberthatgamebirdsmaybeleanerthanthechickenthatyoupurchasedatthegrocerystore.Whencookingleanermeats,youmaynotnaturallyhavesufficientjuicesfromthefattokeepthemeatfromburningandscorching,soyoumayneedtoaddsomecookingoil.

Recipes

General-purposebriningsolution

GENERALBRININGTIPSWhenworkingwithbriningformulations,youcannotassumethat1cupofonekindofsaltwillequal1cupofanotherkindofsalt.Onecupoftablesaltweighsapproximately10ounces.Ifarecipecallsfor1cupoftablesaltandyouwanttosubstituteadifferenttypeofsalt,weighout10ouncesofthesaltyouwanttosubstituteandyoushouldbeOK.Saltcomesinmanydifferenttypesandbrands,suchasseasalt,canningandpicklingsalt,andkoshersalt,whichmayhavedifferentspecificbrandtitles.

INGREDIENTSWater:OnequartKoshersalt:¼cup(anequivalentamountofseasaltwilladdadifferentflavoring)Sugar:½cup(usingbrownsugarcouldprovideadifferentflavorenhancement)

Note:Ifyouneedagreatervolumeofbrine,simplymultiplytheseingredientsbytwoorbyfour,forexample.

PREPARATIONINSTRUCTIONS1.Mixalloftheingredientstogetherinacontainerlargeenoughforyourtotal

brinevolume.Aplasticorceramiccontainerwillwork.Acontainerthatwouldbereactivetosaltwouldnotwork.

2.Forsafety’ssake,home-briningoperationsshouldnotexceed2gallonsofsolution.

3.Forasingle1-poundpieceofmeat,onehourinthebriningsolutionshouldbesufficient.

4.Ifyouhavearealthickpieceofmeat,youmayneedtouseabrineinjectorandinjectthebrineintothethickestpartofthemeat.

5.Regardlessoftheweightofthemeatorthelevelofbrineeffectthatyoudesire,itshouldnotbenecessarytoleavemeatinbrinesolutionformorethaneighthours.

6.Refrigeratethemeatduringbriningorkeeptheprocessbelow40degreesFahrenheit.Makesurethemeatremainscompletelysubmergedthroughouttheentireprocess.

7.Afterthemeatisremovedfromthebrine,discardthebrinesolution.Oncethebrinehasbeenused,thecuringagentshavebeenexhausted,andyoudonotwanttotakethechanceofcross-contaminatingyournextmeatproduct.

8.Immediatelyafterthemeatisremovedfromthebrine,eitherbeginthesmokingprocessorrefrigeratethemeatuntilitwillbeused.

PREPARINGBIGGAMEMEATFORTHEFREEZERThemeatfromlargegameanimalssuchasdeer,elk,orbighornsheepshouldbehandledthesameasyouwouldhandleanyothermeat.Inthecaseofananimalyouhaveshot,makesureyoucleanuptheareaaroundthebulletwoundandanyrelatedmeatthatwasdamagedbytheentryofthebullet.Youcancutthemeatupyourselfandpackageit,ortakeittothelocalmeatprocessingplant,also

upyourselfandpackageit,ortakeittothelocalmeatprocessingplant,alsoknownasalockerplant,duetothefactthattheyrentfreezerlockersforyoutostoreyourmeat.Thekeyistomakesurethatyoufollowallofthesafefoodhandlingproceduresthathavebeendiscussedthroughoutthebook.

Hereisashortreviewofsimplemeatfreezingtipsthatwerepresentedearlier.Alloftheserecommendationscanbeusedwithanytypeofmeatyouaregoingtoputinthefreezer.

Cutthemeatintoportionsizesthatwillfeedyourfamilyforonemealwhenthepackagecomesoutofthefreezer.Thiswillhelpreducethechancesforwaste.

Usepackagingthatisdesignedforuseinthefreezer.Freezerbagsaremadeofthickermaterialthansandwichbagsandwillresisttearingtoprovideprotectionfromfreezerburn.Plasticfreezercontainersarealsodesignedtoprotectfrozenfoodsfromfreezerburnandfromtheabsorptionofexcessmoisturethataccumulateswhenthefreezerdoorisopenedandthetemperatureinthefreezerrises.

Doyourbesttoremovealltheairfromfreezerbags.Airthatremainsinthefreezerbagwillcontributetofrozenfooddryingoutandgoingstale.

Makesurethepackageissealedcompletelytoreducechancesforfreezerburn.Freezerburncausesdiscolorationofthesurfaceofthemeat.Althoughfreezerburndoesnotmaketheproductinedible,itdoesgivemeatanunappetizingappearance.Thediscolorationisanindicationthatthemeathasabsorbedexcessmoistureandhasbeenaffectedbythetemperaturefluctuationsoftheopeningandclosingofthefreezerdoor.Removingunnecessarymoisturereducesthechanceforicecrystalstoformoverlong-termstorage.

Besuretolabelpackagestoeliminatethechancesoflosingtrackofwhatyouhaveinthefreezer.Labelshelpyouusefoodbeforeitreachesitssafestoragelife.

HOWTOCANBIGGAMESomefoodsnaturallyinhibitbacterialgrowthbecausethefoodproducthasahighacidcontent.Meatisalow-acidfood,soallmeatsthatarenotrefrigeratedorpreservedinsomemannerarehighlysusceptibletobacterialgrowth.Canningprocessesneedtoheatmeatto240degreesFahrenheittoensurethatalldangerousmicroorganismsaredestroyed.Thiscanonlybeaccomplishedinapressurecanner.

Mostbiggamemeatisnaturallyleanerthanbeefandwillproducelessjuiceduringanycookingprocess,sorecipesthatareadaptedforcookingbiggamemeatsneedtoaddalittlemorecookingliquid.Ontheotherhand,leanermeatsarewellsuitedtothecanningprocessbecausetherewillbelessfatinthemeatsolutiontointerferewiththefinalcookingandjarsealingprocess.

Normalmeatcanningproceduresthatyouwoulduseforanyothermeatwillalsoapplytowildgame.Itisbesttohaveyourmeatfullychilledbeforeyoubeginthecanningprocess.Well-chilledmeatwillresistbacterialgrowthduringthetimeyouarehandlingitinpreparationforcanning.Meatthathasanaturallystrongflavorcanbesoakedforonehourinabrinesolution,whichcanbe1tablespoonofsaltmixedwith1quartofwater.Largebonesshouldberemovedbeforecookingsincetheywillnotfitintoacanningjar.Ifyouhavethetime,youcanremoveeventhesmallerbones.Ifyouleavethesmallbonesinyourproduct,theywillmakeagoodtreatforyourdoglateronwhenyourfamilyenjoysthemeatfromthejar.

Recipes

Basiccanningrecipe1.Ifyouaregoingtousequartjars,estimateusing3to4poundsoffreshmeat

perjarandhalfofthatforpintjars.2.Removeallexcessfatandgristlefromthemeat,alongwiththewhitemuscle

covering,andcutinto1-inchcubes,cuttingacrossthegrainofmeat.Ifyouareusingwide-mouthedcanningjars,itisokaytocutthemeatintolargerpiecesaslongasthemeatisnotpackedintothejarssotightlythatthemeatwillnotcookthoroughly.

3.Forthehot-packmethod,themeatcanbeprecookedbyeitherroastingitorbrowninginaskillet.Itisokaytoaddasmallamountoffatoroilduringtheprecookingifyourmeatisverylean.

4.Forthehot-packmethod,packmeatlooselyinthecanningjars,andadd1teaspoonofsalttoeachjaryoufill,ortoyourtaste.Alongwiththepiecesofmeat,includeatthistimeanyboilingbrothormeatdrippingsyouhavefromtheprecookingprocess.Addsufficientwaterortomatojuiceifyouprefertofinishfillingthecanningjar,whileleaving1inchofheadspace.

5.Fortheraw-packmethod,itisnotnecessarytoaddliquidtothemeatwhenitispackedinthecanningjars.Themeatwillproduceitsownjuiceduringthetimeinthepressurecanner.Packthemeatlooselyinthecanningjars,leaving1inchofheadspacebelowthelid.Itwillbeeasiertopackthemeatifyouusewide-mouthedjars.Remember:Donotpackthemeattightlyinthejar.Ifthemeatispackedtootightly,itmaynotcookthoroughly.Addsaltatthistime,unlessyouplantosaltthemeatatthetimethatitisserved.Considerusing½teaspoonforpintjarsand1teaspoonforquartjars.

6.Beforeplacinglidsonthejars,besurethelipsofthejarsarecleananddrytofacilitatethesealingprocess.Placelidsonjarsandscrewonsecuringrings.Thereisnoneedtotightenexcessively,astheringisonlybeingusedtosecuretheliduntilthevacuuminthejarsealsthelid.

7.Placethejarsinthepressurecanner,ensuringthatthejarsdonottoucheach

7.Placethejarsinthepressurecanner,ensuringthatthejarsdonottoucheachother.Fillthecannerwithwatertothelevelprescribedbytheinstructionsforyourcanner.Processthemeatforthetimeandpressureprescribedforyourelevation.Yourpressurecannershouldhavecomewithatimeandpressurechart.

TimeandPressureChartforCanningWildGame

PressureCannerwithDialGauge

PressureCannerwithWeightedGauge

CURING,DRYING,ANDSMOKINGBIGGAMEANIMALSProceduresforcuringandsmokingmeatfrombiggameanimalswillbeverysimilartoworkingwithbeef.Therearespecialconsiderationswhenmakinghomemadejerkyfromvenisonorotherwildgame,sincevenisoncanbeheavilycontaminatedwithfecalbacteriadependingontheskillofthehunterindressingtheanimalandthelocationofthewound.Whilefreshbeefisusuallyrapidlychilled,deercarcassesaretypicallyheldatambienttemperatures,potentiallyallowingbacteriamultiplication.

Recipes

Mom’sMostaccioliThisrecipewasprovidedcourtesyofBillandKayTomaszewski.Thisrecipeshouldfeedeighttotenadults.Ifyoucuttherecipeinhalf,itshouldbesufficientforafamilyoffourtosixpeople.Thecommerciallypreparedcanneditemsmaybesubstitutedwithhome-cannedpreserveditems.

INGREDIENTS10-ouncepackageofMostacciolinoodles:2packages15-ounceblockchili(ortheequivalentofyourownchili):1block(Blockchiliisasolidchilimixturethatisbrokenupandusedinrecipeslikethis,orliquefiedandpouredoverrice,forexample.Blockchilimaynotbeavailableinallareas,soyouwillneedtosubstituteanequalamountofanotherchiliproduct.)Grounddeerburgerorgroundbeef:2pounds(Youcanmakeyourdeerburgerwithyourownmeatgrinderafteryoubegincuttingupyourdeerwithyourmeatgrinder,oryoucanhavethefacilitythatprocessesyourdeermeatmakeyousufficientgrounddeerburgerforyouruses.)1-poundcanofstewedtomatoes(drained):2cans10-ouncecantomatosoup:2cansOregano:1teaspoonAnise:1½teaspoonsGarlic:2clovesOnions(chopped):2largeSaltandpepper:asneeded

PREPARATIONINSTRUCTIONS1.Brownchoppedonionandgrounddeermeattogetherinskillet.Thenadd

oregano,anise,garlic,salt,andpepper.Cookuntilmoisturedisappears.Itwilltakefivetotenminutestocookthemeat.

2.Putchili,tomatoes,tomatosoup,tomatosauce,and1½cupswatertogetherinpot.Coverandsimmerslowly.Simmerforuptoanhoursothespiceshaveachancetowork.

3.MakeMostacciolinoodles.Drainandblanchwithcoldwater.Aboutfifteenminutestocooknoodles.

4.Mixalltogetherandserve.5.Garnishwithparmesancheeseifdesired.

VenisongarlicsausageThisrecipewasprovidedcourtesyofNorthDakotaStateUniversityExtensionandJulieGarden-Robinson.

INGREDIENTSPorktrim60/40:12poundsVenisontrim:10poundsBeeftrim:2poundsWater:1pintCure:1½tablespoonsSalt:2/3cupsBlackPepper:4tablespoonsMarjoram:2teaspoonsMustardSeed:5½teaspoonsGarlic:2clovesor½teaspoongarlicpowder

PREPARATIONINSTRUCTIONS1.Coarse-grindmeattrimmings.2.Addsalt,water,cure,andspicestogroundmeatandmixthoroughly.3.Regrindthrough¼-inchdiameterplateandstuffintoporkcasings.4.Smokeproducttodesiredcolorandheattoaninternaltemperatureof141

degreesFahrenheit.5.Storeinrefrigeratororfreezeruntiluse.6.Productmustbecookedbeforeserving.

SAFETYPRECAUTIONSWHENHARVESTINGANDPRESERVINGWILDGAMEThefollowinglistofdiseasesaresomeofthemorecommoninfectionsthatcanbecontractedwhenhandlingwildgame,orbeingoutinthewoods.Thelistmayseemoverpowering,butoutdoorspeoplewhoareknowledgeableandarewillingtofollowpropergamehandlingproceduresandgoodpersonalhygienecanreducetherisktoaverylowlevel.Thelistisprovidedsothatyoucanbewellinformed,andsothatyouwilldevelopagreaterdesiretofollowthesafetyruleswhenworkingwithwildgame.

DiseasesassociatedwithhuntingandhandlinggameAnaplasmosis:Spreadthroughtickbites.Wellestablishedinthewesternandeasterncoastsespecially.SymptomssimilartoLymediseaseandincludeheadaches,fever,chills,andmusclesaches.

AvianInfluenza:Humanswhohandlewildducksareatriskforthisdisease.Asof2010,theriskseemstobelow.Infectionmaynotcauseillnessinhealthypeople.Otherpeoplemayhaveflu-likesymptoms.

Babesiosis:Transmittedbyticksandishardtodiagnosebutcausesflu-likesymptoms.FoundinNortheasternstatesandinMinnesota,Wisconsin,andWashingtonState.

Brucellosis:Adiseasefoundinbison,elk,reindeer,caribou,andotheranimals.HumanbrucellosisintheUnitedStatesprimarilycomesfromexposuretoinfectedwildhogsandboars.Exposurecomesduringfieldcleaningoftheanimal.Protectiveglovesandeyewearshouldbeusedforpersonalprotection.

Campylobacteriosis:Acommonfoodborneinfectionthatcausespainandcrampsandcanincludebloodydiarrhea.Foundinrawmilk,improperlycookedpoultry,andwatercontaminatedbyfecalmaterial.

Chronicwastingdisease:ThisdiseasewasdiscussedinChapter1.

Cryptosporidiosis:Adiseasecausedbyaone-cellparasitefoundinthestoolofwildanimalsthatareinfected.Symptomsareextremediarrhea,stomachcramps,nausea,vomiting,fever,headache,anddecreasedappetite.Preventionisthroughgoodhygiene.Donotdrinkuntreatedwaterthatinfectedanimalshavedefecatedin.Infectedhumanscantransmitthediseaseinthesamemannerasanimals.Neverhandletheinfectedfecalmatterofeitheranimalsorhumanswithoutusingprotectivegloves.

Deerparapoxvirus:Relatedvirusesalsoaffectsheep,goats,andcattle.Affecteddeerhavescabbyandcrustylesionsonthemuzzle,face,ears,neck,andantlers.Huntershavecaughtthediseasewhentheynickedtheirhandswithaknifeduringfieldcleaning.Thehuntersdevelopedlesionsontheirhands.

E.coli:ThisdiseasewasdiscussedinChapter1.

Giardiasis:Causedbymicroscopicparasites.Foundinstoolsofdomesticandwildanimals.Infectioninhumanscomesthroughcontactwithinfectedanimalstool.Symptomsappearonetotwoweeksafterinfectionandmaylastfortwotosixweeks.Symptomsarediarrhea,gas,stomachcramps,nausea,vomiting,anddecreasedappetite.

Lymedisease:Spreadbybitesfromdeerticks.Theearliestsymptomisarashthatlookslikeabull’s-eyeatthepointofthebite.Symptomsincludefever,headache,fatigue,andmuscleandjointpain.Theprogressionofthediseaseleadstochronicjointproblems,heartproblems,andneurologicalproblems.Peopleintheoutdoorsshouldprotectthemselvesfromtickbites.

Plague:Thisdiseasekilledmillionsinthe1300s,andisstillactiveintheenvironment.Thediseaseisfoundinmountainlions,rodents,rabbits,andsquirrels.PneumonicplagueismoreseriousthanBubonicplague,theformerbeingalifethreateningdisease.Donotallowhuntingdogsnearprairiedogcoloniestoprotectthemfromcontractingthisdisease.Thediseaseisspreadbyfleabites.

Qfever:Thebacteriumthatcausesthisdiseaseisfoundinsheepandgoats.Birdsandticksalsocarrythedisease.Thenestingsitesofinfectedanimalsprovideariskoftransmissiontohumans.Infectioninhumanscancomethroughdrinkingcontaminatedunpasteurizeddairyproducts.Symptomsoftenaremistakenforacoldorfluandcaninvolvethelungs,nervoussystem,andtheheart.

RockyMountainspottedfever:Transmittedtopeoplethroughtickbites.Symptomsappearthreeto14daysafterthebiteofaninfectedtick.Symptomsarehighfever,severeheadache,fatigue,muscleaches,chills,andskinrash.Symptomsmaylasttwotothreeweeks.

Salmonellosis(Salmonella):ThisdiseasewasdiscussedinChapter1.

Toxoplasmosis:Causedbyasingle-cellparasite.Humansareinfectedbyeatingraworundercookedvenison,lamb,orpork.Itcanalsobecontractedthroughunpasteurizeddairyproducts.Properfoodhandlingproceduresandproperpersonalhygienearethebestdefense.

WestNileVirus:Thevirusstartsinwildbirdsandisthentransmittedtohumansthroughtickandmosquitobites.Suddenbirddie-offsareanindicationthe

diseaseispresentinanarea.Huntersshouldavoidhandlingdeadbirdsfoundinthewildthattheyhavenotshot.

TableofContents

Chapter10:PreservingFishandSeafood

Animportantissuewhenconsideringtheconsumptionoffishcaughtinsomeareasofthecountryispollutantsthatcanaccumulateinthefattyareasofsomefish.Ifafishhasaccumulatedpollutants,withproperpreparation,suchafishcanbesafelyconsumed.Peoplethroughouttheworldconsumelargeamountsofwell-preservedfishandhavedevelopedmanyrecipes.Thegoalofthischapterwillbetobringtolifemanyofthesewonderfulrecipes.

Duetothesimilaritiesinseafoodandfreshwaterfishpreparationtechniques,thetwoproductshavebeencombinedintoonechapter,althoughagoodnumberofsaltwaterseafoodvarietiesaregreatlydifferentthanfreshwaterfish.Thischapterwillopenmanyveryinterestingdoorsofdiscoveryinthepreparationandpreservationofseafood.

Therearemanydifferentkindsoffishandseafoodthatcanbepreserved.

HOWTOFREEZEFISHANDSEAFOODIfyouhaveaccesstofreshlycaughtfishfromocean,lake,orstream,yourfoodfreezercanmakeitpossibletohavethisdeliciousandnutritiousfoodthroughout

freezercanmakeitpossibletohavethisdeliciousandnutritiousfoodthroughoutmostmonthsoftheyear.

Freshfishhasfirm,elasticfleshthatresistsindentationwhenpressed.Theeyesareclear;gillsarebrightred;theskinisshiny.Thescalesadherecloselytotheskin.

Thisfreshfishisbeingkeptcoolonice.

Howtopreparefishwithscalesforfreezing1.Beginningonthebottomsideofthefish,attherearjustforwardoftheanal

vent,makeaslitforwardtowardthegills.Openthefishupandremoveentrails,makingsurethatyouscrapethebackbonecleanofallblooddeposits.Putyourthumbupinsidethegillstoholdthefishsecurely,andscrapeoffthescalesusingafishscalerorthebackofaheavyknife.

2.Removegills,fins,head,andtail;washfishthoroughlyinsideandout.Detailedinstructionsoncuttingfilletsareprovidedlaterinthischapterundertheinstructionsforcuringafish.

3.Freezewholesteaksorfillets.

BrinedipforleanfishLeanfishspeciesarecod,seabass,haddock,snapper,monkfish,hake,grouper,plaice,JohnDory,whiting,sole,seabreamandmostfreshwaterspecies.Leanfishspeciesshouldbedippedinabrinesolutionbeforefreezingtoprotectthe

firmtextureofthemeatandtoreducemoisturelossinthefreezer.Asuggestedbrinesolutionis¼cupofsaltper2quartsofwater.Thefishshouldonlyneedtobedippedfornomorethan30seconds.Thisisatimemeasurementwithoutanyvisualindicationofhowlongyoushouldkeeptheproductinthebrinesolution.

BrinedipforfattyfishFishspeciesthatareconsideredhighinfatcontentaresalmon,tuna,halibut,mackerel,redmullet,herring,trout,eel,andsardines.Thesefishshouldbedippedinabrinesolutionofascorbicacidbeforefreezingtoprotectagainstranciditycausedbythehighfatcontent.Asuggestedmixtureof2tablespoonsofascorbicacidto2pintsofwatershouldbesufficienttocompletethisprocess.Thesametimemeasurementof30secondsappliestothisprocessaswithleanfish.Thisprocessisnotdesignedtobrinethefishforpreservationbuttofirmupthemeatforfreezing.Fishmustberefrigeratedorexposedtoapreservationprocessimmediatelyafteryougetithometoensuretheproductremainssafeforyourfamilytoeat.

WHEREDOTHEFISHCOMEFROM?Thisisnotmeanttobeanexhaustivelist,butismerelyasampleofsomecommonfishyoumaybeworkingwith.

Cod:FoundintheAtlanticOceanalongtheEastCoast.Bass:FoundinwarmfreshwaterlakesthroughouttheUnitedStates.Eel:FoundintheChesapeakeBayandEastCoastrivers.Haddock:FoundintheGulfofMaine.Hakeorwhiting(Pacificwhiting):FoundinthePacificOceanofftheWestCoast.Halibut:FoundinthePacificNorthwestCoastalwatersuptoAlaska.Herring:FoundincoastalwatersfromNovaScotiatoFlorida.Grouper:FoundinthewatersoffthecoastofFlorida.

JohnDory:FoundintheChesapeakeBaytoNovaScotia.Mackerel:FoundintheAtlanticandPacificoceans.Monkfish:FoundontheAtlanticOceanfloor.Plaice:FoundofftheEastCoastfromRhodeIslandtoMaine.RedMullet:FoundintheMediterraneanSeaandthenorthernAtlanticOcean.Salmon:FoundontheEastandWestcoastsandinlargefreshwaterlakesthroughouttheUnitedStates.Sardines:FoundoffthecoastofMaine.SeaBass:Foundintheoceanat120feetordeeper.SeaBream:FoundfromtheCaribbeanupthroughtheAtlanticCoast.Snapper:FoundoffthecoastofFloridainthemangroves.Sole:FoundintheNorthPacificcoastareauptoAlaska.Trout:FoundallacrosstheUnitedStatesincool-waterlakesandstreams.Tuna:FoundintheAtlanticandPacificoceans.

MethodsofpackagingfishFreshfishshouldbefrozenthesamedaytheyarecaught.Tofreeze,preparethefishasyouwouldforcooking;scale,clean,andwashitthoroughly.Beheadandcutoffthefins.Freezesmallfishwholeandcutlargefishintosteaksorfilletsorleavewholeforstuffing.Wrapinmoisture/vapor-proofpaper.Labelthekindoffish,weight,anddate.Theflavoroffishisbetterifdefrostedbeforecooking,althoughitcanbecookedfromthefrozenstate.

Tomakeiceblocks,placeseveralsmallfish,steaks,orfilletsinaloafpanorcoffeetinandcoverthefishwithwaterbeforeputtingitinthefreezer.Whentheblocksarefrozen,removetheblockfromthepanandwraptheblockinfreezerpackagingmaterialtostore.Ifyourunwarmwateroverthebottomofthepan,thefishblockwilleasilydropoutofthepan.Fishstoredinthismannercanstayinthefreezerforthreemonthsbeforeitshouldbethawedandconsumed.

Iceglazingisanothermethodcommonlyusedtopreparefishforstorageinthefreezer.Forawholefish,freezethefishunwrapped.Dipfrozenfishinchilled

water,justabovethefreezingpoint.Repeatthedippinguntilaglazeof1/8-to¼-inchthickicehasformed.Wrapinmoisture/vapor-proofmaterialorsealinplasticbag.Fishmaybepackaged(inmeal-sizedportions)withanymoisture/vapor-proofmaterial.Moisture/vapor-prooffreezerpackagingincludes:aluminumfoil,polyethylenebags,freezerfilmwraps,plastic,andmetalcontainers.Iceglazingdoesnotprotecttheproductinthefreezeraswellasaniceblockwill.Thethiniceglazecanbechippedoff,increasingthechanceoftheproductgettingfreezerburn.Youwillneedtoeitherkeeptheiceglazefrombeingchippedofforputthefishinacontainerthatwillprotecttheglaze.Thefishinaniceglazewillremainstableinthefreezeraslongastheglazeisnotchippedoff.Ice-glazedproductsthathavebeenexposedshouldbethawedandcookedassoonaspossible.

Iflobstersarepreparedforfreezingproperly,theycanbekeptinthefreezerforupto12months.Whenpreparingtofreezelobsters,youshouldalwaysbeginwithlobstersthatarealiveandchilled.Thelobstermustbeblanchedinwaterthathasbeenheatedto212degreesforatleast60seconds.Theblanchingsolutionis2percentsaltbrine(withnon-iodizedsalt).Afterthelobsterhasbeenblanched,itistobechilledusingrunningwater,oryoucanusea50/50mixofwaterandiceinatublargeenoughtoimmersethelobster.Thenyouplacethelobsterinafreezerbagandremoveasmuchairaspossibletopreventfreezerburn.Whenyougetreadytocookthelobster,youshouldallowthelobstertothawintherefrigerator.Afterthelobsterhasthawedcompletely,boilitin2percentsaltbrinefor12to15minutes.

Freshshrimpmaybefrozencookedoruncooked,withorwithouttheirshell.Whetheryoufreezeyourshrimpcookedoruncookedisamatterofpreference,notofthequalityoftheproduct.Theheadandlargedarkveinmustberemovedassoonaspossibletoprotectthemeatfromcontamination.Forlongerstorage,itisbesttopourwateroverthepackageoffrozenshrimpandthawthemjust

isbesttopourwateroverthepackageoffrozenshrimpandthawthemjustenoughtopullthemoutofthepackage.Atthispoint,pourwaterovertheshrimptoglazethem,returnthemtothepackage,andputthembackinthefreezer.Packinfreezercartonsorbags.Labelweightanddate.

Thesefrozenshrimpwillmakeatastyadditiontoashrimpscampidish.

Thefollowingareinstructionsforshellinganddeveiningfreshshrimp:

1.Startbypullingofftheshrimp’sheadusingyourthumbandforefinger.

2.Pulloffthelegs.

3.Beginattheheadendoftheshrimpandpulltheoutershelloff.Somepeoplewillleavethelastsegmentoftheshellandtailonfordecorativepurposes.

4.Theshellcanbeleftonbyusingapairofscissorsandcuttingalongtheouteredgeoftheshrimp’sback.Youwillcuttheshellsufficientlytoremovethedarkvein.Somepeopleprefertheflavoroftheshrimpwiththeshellonduringcooking.

5.Useasmall,sharpparingknifetocutalongtheouteredgeoftheshrimp’sback¼inchdeep.

6.Ifyouareabletoseethedarkvein,withtheaidofyourparingknife,pullthedarkveinoutandthrowitaway.Itislocatedunderthesurfaceoftheback.Ifthereisnoveinpresent,itisokay.Returntheshelledanddeveinedshrimptoyourbowloficeorwaterandworkonthenextone.

yourbowloficeorwaterandworkonthenextone.

Whenfreezingrawshrimpintheirshells,washandremovetheheadandlargeveins.Thenwashagaininasaltwatersolutionof2tablespoonsto1quartofcoldwater.Drainthoroughlyandpackage,label,andfreeze.

Whenfreezingcookedshrimp,youshouldwashitinsaltedwateraftertheheadandveinshavebeenremoved.Theshrimpisputinthebrinesolutiontopreserveafirmtextureofthemeat.Atypicalbrinesolutionis¼cupofsaltto2pintsofwater.Donotleavetheshrimpinthebrinesolutionformorethan20minutes.Thendrainandcooktheshrimpinboilingwaterfortenminutes.Aftertheshrimphavecooleddown,removetheshellandthedarkveinsiftheywerenotremovedpreviously.Rinseagainandallowtheshrimptocoolbeforefreezing.Apointtorememberisthatcookedshrimpthathasbeenstoredinthefreezermaytoughenslightly.

Oysters,clams,andscallopsshouldbefrozenonlyifveryfresh.Discardshells,anddonotwashclamsoroysters.Scallopsmayberinsedinfreshwater.Packinfreezercartonsorbags.Labelweightanddate.

HowtofreezecrabsThekeytosuccessfullypreparingandfreezingcrabsistorememberthatcrabmeatisveryperishable.Speedisthekeytosuccessonceyoustarttheprocess.Leavingcrabmeatoutonthecounterforevenashorttimewillallowdangerousbacteriatogrowinthemeat.Ifyouplantofreezewholecrabs,itwillbenecessarytocleanthecrabbeforeboilingorblanching.Boillivecrabsforabout20minutesinsaltwater.Crabscanbecookedwholeorinpieces.Crabmeatshouldnotbekeptinthefreezerformorethanthreemonths;otherwise,theproductbeginstoloseitsflavorandwholesomeness.Whenthecrabisplacedinthefreezerbag,leavealittleairinthebagforexpansionoftheproduct.

IMPORTANTSTEPSTOCONSIDERWHENCANNINGSEAFOODAND

WHENCANNINGSEAFOODANDFRESHWATERFISH

Oneto3tablespoonsofvegetableoiloraFrenchdressingcanbeaddedtoeachpintjartoenhancetheflavorofthemeat.

Fishandseafoodmustbecannedinpintandhalf-pintjarssincesafeprocessingtimeshavenotbeenestablishedforquartjars.

Afteryouhaveputthejarsinthepressurecanner,exhausttheairinthecannerbyallowingastreamofsteamtoflowfromthepetcockforatleasttenminutes.Processingtimedoesnotbeginuntilthisventingiscomplete.

Afterthemeathasbeenprocessedthecorrectlengthoftime,letthepressurereturntozerobeforeattemptingtoopenthelid.

Makesurethepressureremainsconstantduringtheentireprocessingtime.Weightedgaugesshouldjiggleorrockindicatingconstantpressure.

PressureCannerChartforSeafoodandFreshwaterFish

Recipes

FishstockThisrecipewasprovidedcourtesyofDavidG.Blackburnofwww.canningusa.com.

Thisfishstockisaconvenientproducttohaveathometomakepaellaorfishsoup.PaellaisadishthatoriginatesfromaregioninSpain.Withseafood,itisamixtureofwhiterice,greenvegetables,beans,andseasonings.Thisproductshouldnotbemadewithoilyfishsuchastuna,salmon,mackerel,trout,orbluefish.

INGREDIENTS(Ingredient:Pint/Quart)Fishincludingbones,headandtail:1pound/2poundsOnion,mediumdiced:1/2/1Carrot,mediumdiced:½/1Celerystalk,diced:¼/1Parsley,finelychopped:2tablespoons/¼cupSalt:¼teaspoon/½teaspoonDrywhitecookingwine:¼cup/½cupWater:1¼cup/1¼quartLemonJuice:1tablespoon/2tablespoonsBayleaves:½/1

PREPARATIONINSTRUCTIONS1.Startbyusingalargepot;addalltheingredientsandbringtoasimmer.2.Simmerforonehour,skimminganddiscardinganyresidueatthetopofthe

mixture.3.Skimandstrainthemixturethroughcheesecloth,andthencanusingthehot-

packmethodwith1inchofheadspace.4.Processwithapressurecannerfor30minutesforpints,or35minutesfor

quarts,at11poundsofpressure.5.Forelevationsabove1,000feet,usethepressureandaltitudeadjustments

chartinChapter2.

Cannedsalmon

CannedsalmonThisrecipewasprovidedcourtesyofDavidG.Blackburnofwww.canningusa.com.

SPECIALINSTRUCTIONSMakesurethesalmonyouuseisfreshandhasbeenkeptoniceuntilyouarereadytobeginthecanningprocess.Thisrecipewouldalsoworkforotherfattyfish.

INGREDIENTSIngredient:Sizeofjar:½pint/Pint)Salmon(approximateweightpercanningjar):10ounce/20ounceSalt:½teaspoon/1teaspoon

PREPARATIONINSTRUCTIONS1.Fillet,debone,andwashfish.Youmaydiscardtheskinifyoulike.2.Cutfishintothreetofourpiecesandsaltasdesired.3.Rawpackinjars,leaving1inchofheadspace.Fillupto1inchofheadspace

withwateroroil.4.Processwithapressurecannerfor100minutesat11poundsofpressure,or10

poundsforaweightedgauge.5.Seethealtitudeandpressureadjustmentchartprovidedearlierinthischapter

forelevationsover1,000feet.

CURING,DRYING,ANDSMOKINGFISHANDSEAFOODTheprocessofcuringmeatisonethatbeganmanycenturiesagobuthasdramaticallychangedovertheyears.Thebasicdefinitionofcuring,asitpertainstopreparingmeatorfish,istheapplicationofsaltandotherseasonings,aswellascolor-fixingingredients,inordertogetadistinctsmellandflavorasaresult.

Mankindhasalonghistoryofpreservingmeatthroughcuringandsmoking.Peopleinthepasthungsaltedmeatandfishoveracampfiretopreservetheir

Peopleinthepasthungsaltedmeatandfishoveracampfiretopreservetheirmeatforuseatalatertime.Modernmanstillusessomeofthesametechniquesbuthasnowaddednitratesandotherpreservativeagentsthatmodernsciencehasprovided.Smokinganddryingtechniquesandequipmenthavebeengreatlyimprovedalso.Theideaisthesame:topreservegoodtastingandnutritiousfoodforuseatalaterdate.

Forcenturies,oneofthemostreliablefoodsourceshasbeensmoke-curedfish.Peoplewereabletodevelopcuringandsmokingtechniqueslongbeforetheadventofrefrigeration.Theywereabletocatchfishwhentheywereabundantandpreservethembysmoke-curingforusewhenotherfoodsourceswereunavailable.Throughtheuseofsmoke-curedfish,peoplewereabletostayalive.

Thisdriedcodlooksintimidating,buthasanice,fullflavor.

Recipes

HowtopreparesmokedfishGENERALINSTRUCTIONSEarlierinthischapter,alistofsaltwaterandfreshwaterfishwasprovided.Anyfishspeciesonthelistcanbecuredandsmoked.Salmonandtroutaregoodforsmokingbecauseoftheirhighfatcontent.Thesefishwillabsorbsmokemuchbetterthansomeoftheothers.Salmonhasbeenafavoriteforsmokingforcenturies.Foryourfamily’ssafety,youareencouragedtofollowallofthe

sanitationproceduresthatwerediscussedthroughoutthebook.InChapter1,youwillfinddetailedsanitationrulesforthekitchen.Allofyourcookingutensils,cookingpans,andkitchencountersneedtobecleanandsanitary.Makesurethatyourfishremainsrefrigeratedexceptduringthetimesyouareactuallyinvolvedinprocessingyourfishtoinhibitthegrowthofmicroorganismsanddangerousbacteria.Assoonastheactualcuringandsmokingprocessisbegun,thesmokeandheatwillpreventbacteriafromgrowing,sorefrigerationisnotaconcernuntilyouremoveyourfishfromthesmoker.Thenextstepistoprepareyourfishforcuring.Earlierinthischapter,astep-by-stepdescriptionofhowtocleanafishwasprovided.Afteryoufinishcleaningyourfish,youwillneedtodecideifthefishwillbesmokedwhole,orifyouwillneedtocutfilletsfromthefish.

Herearestep-by-stepinstructionsforfilletingafish:

Placethefishonacuttingboardlargeenoughtoholdtheentirefish.Filletboardscanbepurchasedatsportinggoodsstores;theyhaveclipstosliptheheadofthefishundertoaidinholdingthefishstillwhileyoucutthefillet.

Useathin,flexible,sharpkitchenknifeorafilletknifetomaketheactualcutdownthebodyofthefish.Thecuttingmotionwillbefromtheheadofthefishtowardthetail.

Beginthecutatthebackoftheheadusingaslightsawingmotionandslidetheknifealongthebackbonewithoutcuttingintoanyoftheribbones.Youwillneedtoproceedslowlyatfirst.Thegoalistoremovethemeatfromtheribcagewithoutpickingupanybones.Donotincludethetailinthefillet.

Carefullypickthefilletupbehindtheheadandgentlypullitawayfromthefishasyouusetheknifetomakesmallcutsthatwillreleaseanyplacewherethefilletisstickingtothebones.Again,youwantasmuchmeataspossiblewithoutgettingbonesinthefillet.

Repeatthesestepsontheoppositesideofthefish.

Ifyoudonotwanttheskinleftonyourfillet,withtheaidoftheknife,carefullyseparatetheskinfrombothofthefillets.Theskinshouldseparatefromthemeatwithouttoomuchtroubleifyoupullgentlyandusetheknifetocutfreeanyareasthatarestickingtogether.Usetheknife,yourfingers,andmaybeapairoftweezersyouhavesanitizedtocheckforanybonesyoumayhaveinthefillet.

Youmayneedtopracticeonseveralfishbeforeyoubecomeanexpertatfilletingfish.

Fisharecuredthesamewayyouwouldcureanyothermeat.Thedifferenceisthatyouwillbeworkingwithmuchsmallerpiecesofmeat.Throughoutthebook,severalcuringformulashavebeendescribed.Yourfishfilletscanbedry-saltedorputinabrinesolution,butthedifferencesinthesizeofyourfishfilletwilldeterminetheintensityofthesaltcureyouwilluse.Thelengthoftimeyourfilletsareexposedtothewetordrycurewillalsodeterminehowmuchsaltisabsorbedintothemeat.Thefollowinginstructionsfordrycuringfishinstructyoutokeepthefishinthecurefor24hours.Ifyouonlywantalightsaltcure,youmaydecidetoleavethefishinthesaltfor12hours.Ifyouwantaheavycuretosoakintothefish,youmaydecidetoleaveitinthedrycureafewhourslonger.

Thisisalotofinformationtodigest,soagoodsuggestionistofindaprofessionallydevelopedcureforyourfish.Aprepackagedfishcureformulawillprovideyouwithexplicitdirectionsonhowtousetheproduct.

Thissaltedcodisreadyforsaleatthemarket.

DrycurecompoundforwholefishThisrecipeandprocedureisthecreationoftheauthor.

INGREDIENTSSalt:2poundsSugar:3/4pound(Youcanexperimentwiththesugarconcentration)Saltpeter:½ounceSodiumnitrate:¼ounce

Note:Forsmallerquantitiesoffish,simplyhalvetheformulation.AweightandmeasurementconversionchartisprovidedattheendofChapter2.

PREPARATIONINSTRUCTIONS1.Thoroughlymixallofthedrycureingredientstogether.2.Useadeepplastictuborastonewaredishthatwillnotreactwiththesaltfor

yourcuringcontainer.3.Placeaplasticshelfinthebottomofthecontainerthathasventholessothe

brinecandrainawayfromthefish.Supporttheshelfsoithasabout1inchofclearancefromthebottomofthecontainer.

4.Rubthedrycuremixtureoverallsurfacesofthefillets,oroverthewholefish,andplaceinthecuringcontainer.Youwillneedtouseacureinjectortogetcuredeepinsidethefishifyouaretryingtoachieveaheavilycuredproduct.

curedeepinsidethefishifyouaretryingtoachieveaheavilycuredproduct.Ifyouwillhavesufficientfishtoneedtolayerthefish,covereachlayergenerouslywiththedrycuremixture.

5.Coverthedishorplastictubandplaceintherefrigeratorforupto24hours.Thecuringprocesswilldevelopliquidbrineatthebottomofthepan.

6.Whenyoutakethefishoutofthedrycure,lightlyrinsethesaltoffandsetthefishoutonacleancounteronpapertowelstoair-dry.

BrinecureproceduresINGREDIENTSColdwater:3gallonsSalt:2poundsSugar:¾cupSaltpeter:½ounceSodiumnitrate:¼ounce

PREPARATIONINSTRUCTIONS1.Thoroughlymixtheingredients.Ensurethesaltandsugariscompletely

dissolved.Addmorewaterifthesaltandsugararenotcompletelydissolving.Youcandoalittleexperimentationovertimetofindtheexactmixturethatworksbestforyou.Also,differenttypesofsaltwilldissolveatdifferentratios.

2.Considerhowmuchbrineyouneedtomaketocovertheamountoffishyouhavetocure.

3.Useaplastictuborcrockthatwillnotreacttothesalt.Pourabout1inchofbrineintothebottomofthecontainer.

4.Placethefishintothecontainerlayerbylayer,andpourtherestofthebrineintothecontainer.Youmayneedtoweighthefishdowntoensurethatitremainscoveredcompletelybythebrinemixture.Donotpackthefishintothebrinecontainertootightly.Thebrineneedstobeabletosoakthroughtoallpartsofthefish.

allpartsofthefish.5.Placethebriningfishinarefrigeratorforthecompletebriningprocess.For

safety’ssake,thefishmuststaybelow40degreesFahrenheit.Iftherefrigeratordoesnothavealargeenoughspaceforthebrinepan,findalargeenoughcontainertoholdthebriningcontainerandpackicearoundthebriningcontainer.

6.Ifyouuseaprepackagedfishcure,theinstructionswilltellyouhowlongtoleavethefishundertheinfluenceofthecuringprocess.Ifyouuseahomemadecuringformula,thenyouwillneedtodeterminehowlongtoleavethefishinthecure.Forexample,a¼-poundfilletshouldbefullycuredin30minutes,2poundsoffishinthreehours,and5poundsoffishineighthours.

7.Afteryouhavecuredthefish,rinseitoffwithclean,coldwaterandallowittodry.Afterthefishdries,apellicleorglazedappearancewilltellyouthefishisreadyforthesmoker.Useasmallfantoreducethedryingtime.Remember,thefisharenotinarefrigeratorduringthedryingtime.Thefisharefullycuredatthispoint,butyoumustalwayserronthesideofcaution.Ifyoursmokerhasracksforthefishtolieon,thenusethesmokertodrythefish.

8.Iftherewillbealongdelaybeforeyoubeginsmokingthefish,itwillbenecessarytoplacethefishintherefrigerator.Ifyouhadsaltedthefishsufficientlytonotrequirerefrigeration,thelevelofsaltinthemeatwouldadverselyaffectthetaste.

ColdsmokingThetemperatureinsidethesmokershouldbebroughtto80degreesFahrenheit,butundernocircumstancesshouldyouallowthetemperaturetoriseabove90degrees.Thefishshouldbeleftinthesmokeruntilallthepieceshavethesamebrowncolor.Smallerfishportionsmayreachthisstagein24hours,whereaslargerpiecesmaytakeuptofourdaysofcontinualsmokingtobefinished.Ifyouhaveusedyoursmokermanytimes,youwillhaveafeelingforhowto

youhaveusedyoursmokermanytimes,youwillhaveafeelingforhowtoproceed.Ifyouareaninexperiencedsmoker,rememberthatduringthefirst12hoursyoushouldkeepthelevelofsmokelow.Afterthefirst12hours,youshouldincreasetheproductionofsmoke.Whenincreasingthesmoke,donotincreasetheheat.Whenthefishisfinished,thefinishedproductshouldbesafetostoreunderrefrigerationforseveralweeks.Pleaseremember,coldsmokingisnotcooking,sothefishwillstillneedtobecookedbeforeyoueatit.

HotsmokingStartbyheatingyoursmokertoabout90degrees.Ifyouhaveacommercialsmoker,followthedirectionsthatcamewiththesmoker.Placethefishontheshelvesinthesmokerandleaveinthe90-degreeheatforabouttwohours.Atthispoint,thefishshouldhavetakenonabrowncolorsimilartowhathappensduringcoldsmoking.Graduallybringthetemperatureinthesmokerupto175degrees.Therearetwoindicationsthatyourfisharedone:whentheinternaltemperatureofthefishreaches140degrees,andwhenthemeatwillflakeoffwhenyoupressitwithaknifeorfork.Smallpiecesoffishmaybedoneinaslittleasfourhours,whilelargepiecesorwholefishmaytakeuptoeighthours.Whenthesmokingprocessiscomplete,removethefishandsetitsomewheretocooloffbeforeyouputitintherefrigerator.Sincehot-smokedfishisfullycooked,youwillnotneedtocookitagainbeforeserving.Althoughitiscooked,youwillprobablywanttoheatitupbeforeyoueatit.Yoursmokedfishproductwillkeepintherefrigeratorseveraldaysbeforeyouconsumeit,anditwillkeepinthefreezerforseveralmonths.

Thesesaltedherringswerecaughtincoastalwaters.

SAFETYPRECAUTIONSWHENPRESERVINGFISHANDSEAFOODSafehandlingoffishbeginswhenitiscaught.Whenyouarelandingafish,avoidharshbumpingoffishagainstrocks,boatsides,ordockstructurestopreventbruising.Fishthatarebadlybruisedlosetheirtextureandhaveincreasedriskofspoilageintheareasthatarebruised.Assoonaspossible,rinseandcleanthefishinfresh,cleanwater.Avoidusingwaterfromarounddocksormunicipaldrainsthatisdirtyorhasanoilyappearance.Afterthefishiscleaned,chillpromptlyandputundericeorrefrigerationassoonaspossibletoinhibitthegrowthofbacteria.

Fishstorepollutantsabsorbedfrompollutedwaterinthefattydepositsintheirbody.Statefishingpamphletsusuallyprovideinformationandwarningsaboutfisheriesthatcontainunsafecontaminantsandtipsonhowtoprotectyourselfandyourfamily.Becauseofcontaminantlevelsinstatefisheries;therearespecificadvisoriesabouthowmuchofdifferentspeciesoffishwomenofchild-bearingageandnursingmothersshouldeat,forexample.Ifyourstatedoesnotprovidewarningssuchasthis,thenyouarefreetoconsumethefishyoucatchwithoutanyproblems.Eveninareaswithconsumptionadvisories,ifyoufollowthestatedprecautions,youcanstillcatchsomefishfortheenjoymentofyourfamily.

TableofContents

Conclusion

Whenthisprojectbegan,itwasimpossibletoknowexactlywhatthefinishedproductwouldlooklike.Theoriginalplanorthoughtwastoincludebasicandadvancedinformationontheartofpreparingandpreservingawiderangeofmeats,andtoprovideasmanyrecipesaspossible.Asthebookdeveloped,itbecameafarmoretechnicalpresentationoftheartofmeatpreservationthanwasenvisioned.Asitturnedout,thetechnicalaspectofthebookshouldprovidepeoplewithacompletesourceforallaspectsofpreservingnourishingandwholesomefoodfortheirfamily.

Thetechnicalissuesareveryimportantwhenadiscussionoffoodpreparationistakingplace.EverybodywantstoenjoythegreatbountyofmeatavailableintheUnitedStateswithouthavingtoworryifthefoodisgoingtomakeapersonseriouslyill.Foodsafetystandardsandhomemeatpreservingproceduresareconstantlybeingupdatedtoensureeveryonecanharvest,prepare,andpreservecompletelysafeandwholesomefoodsfortheirfamily’senjoyment.

Theplacetostartthinkingaboutfoodsafetyiswhenthemeatispickedupatthestore,orwhenyouarecleaningthegameorfishthatyoujustcaught.Meatpickedupfromthestoreshouldnotbeallowedtositforalongtimeinyourcarbeforeitisputbackintherefrigeratororfreezerathome.Freshlyharvestedgameandfishneedtobecleanedandputunderrefrigerationassoonaspossible.Manypeopleliketohangadeerinthegarageforafewdaysbeforetakingittothemeatplantortakingitinthehousetocutupandprocess.Becautiousaboutleavingacarcasshanginginthegarageforseveraldaysiftheweatherturnswarm.Youdonotwantthemeatyouworkedsohardtogettobecomespoiled.

Everykitchenutensil,countertop,orpanthatwillbeusedneedstobecleanedandsanitizedbeforeusingthemtoprocessyourmeat.Beawareofcross-contaminationofdifferentfoodproductsthatmaybeonthecountertop.Juicefromuncookedpoultrythatissittingonthecountertopcanbeeasilytransferred

fromuncookedpoultrythatissittingonthecountertopcanbeeasilytransferredtoapieceofbeefifyouarenotcareful.Remembertowashyourhandsoftenandbeforeyoumovefromoneprojecttoanother.

Whenyouarecookingorsmokingmeats,alwaysremembertheruleabouttheinternaltemperatureofwhatyouarecooking.Justbecauseitlooksdoneontheoutsidedoesnotmeanthatitiscookedthoroughlyenoughtoserveandeat.Meatproductsthatreachtheproperinternalcookingtemperaturehavereachedapointwhereyoucansaywithconfidencethattheyarefreefromharmfulbacteriathatcouldhavemadeyouandyourfamilyveryill.

Afewwordsaboutrecipesareinorderalso.Everyrecipeinthisbookcamefromsomebody’sideaforsomethinggoodtoeat.Noneoftherecipeideasareoriginaltothisauthor.Whenyouseearecipeinthebookthatisaccreditedtosomeone,thinkaboutgoingtothatperson’sWebsiteandsayingthankyouforallowingustosharethatrecipewiththeworld.Alsorememberthatyoucanalwaystweakarecipealittlebittobringoutaflavorthatyoupersonallyenjoy.Justkeepinmindthebasicpremisethatfoodsafetyrulescannotbeavoided.

Beyondallofthetechnicalinformation,oneofthegoalsofthisbookwastoenhancetheimportanceofthefamilybyprovidingencouragementforpeopletopreservemeataccordingtotime-honoredtraditions.Thefewfamilymemoriesthatweresharedintheprefaceofthebookarethekindofmemoriesthatbuildsolidfamilyrelationships.Evenafteralloftheseyears,mychildrenwillbringthoseeventsupwhenwearesittingaroundthetabletalkingabout“thegoodolddays.”Byinvolvingyourchildrenintheprocess,youcangiveyourfamilysimilarmemories.

TherushofAmericansocietytoembracerapidtechnologicaladvancementsisinsomewaysdehumanizingthehumanexperience.OnlythepeoplewholivedpriortoWorldWarIIwillrememberthetypesoffoodpreparationexperiencesliketheonesrecountedinthecasestudiesfromEugeneOsterandHelenPyellIbsen.Inthosedays,everybodyknewthatalltypesoffoodcomefromtheland.Ifyouaskayoungpersontodaywherefoodcomesfrom,theywilloftenanswer,

Ifyouaskayoungpersontodaywherefoodcomesfrom,theywilloftenanswer,“Thegrocerystore.”Americansarerapidlybeingremovedfromdirectcontactwiththeland,whichisthesourceofallthefoodthatnourishesournation.Reinvigoratinganinterestinharvestingandpreservingmeatisagreatwaytobringyourfamily’sfocusbackonthingsthatmakeushuman.

Anothergoalofthisbookwastopresentmeatpreservationtechniquesasawonderfulartform.Everyonelikesgoodfood,andeveryonehasdeeprespectforthepersonwhoisagoodcook,andofcoursenobodyisinterestedineatingfoodpreparedbysomeonewhoisaterriblecook.Thebasicsofcookingcanbemasteredwithalittlepractice.Bythesametoken,thebasicmeatpreservationtechniquespresentedinthisbookcanbemasteredwithsomeeffort.Inthefishsection,therearebasicinstructionsforfilletingafish.Itmaytakeseveralfishbeforeyoubecomequalifiedatfilletingfish,butkeeptrying,anddonotgiveup.

Apersonwhohasasuccessfulseasonofharvestingandputtingupthemeatincanningjars,orinthefreezer,orhasmanypackagesofcuredorsmokedmeat,canjustifiablylookuponthefruitsofhisorherlaborswithpride.Canyourememberyourgrandmother’sshelvesfilledwithallkindsofcannedfoodsshehadspentthechillyfalldayspreparing?Thatistrulyabeautifulpicturetobehold.Thenthinkaboutthedayswhenyougottoseesomeofthosejarsopenedandwonderfullygoodfoodwaspouredoutintothepanonthekitchenstovetoheatupandbepreparedtoeat.Thetruetestimonyoftheloveandartthatgoesintopreservinggoodfoodcomesinthecold,darkdaysofwinterwhenyoureachupontheshelfandtakedownajarofbeefthathasbeencannedandmakethatveryspecialbeefstewthatnotonlywarmsandfillsthebody,butalsoinstillsadeepwarmthintoyourandyourfamily’shearts.

Ifthisbookhasbeensuccessfulinaccomplishingthethingsthatwerediscussedhere,thentheentireprojectcanbeconsideredasuccess.Foryouwhoareexperiencedandqualifiedattheartofmeatpreservation,pleasefindsomeoneyoucanshareyourskillwithandkeeptheseimportanttraditionsaliveforfuturegenerations.Forthebeginner,justpickoutaprojectthatyouthinkyoucan

generations.Forthebeginner,justpickoutaprojectthatyouthinkyoucansafelystartwithandstartcookingandpreparingwonderfulmeatitemsfortheenjoymentofyourfamilyandfriends.

TableofContents

Appendix:Resources

FOODPRESERVATIONINFORMATIONBEEFCULINARYCENTER:THECATTLEMEN’SBEEFBOARDANDNATIONALCATTLEMEN’SBEEFASSOCIATION.THISSOURCEWILLPROVIDEADESCRIPTIONOFTHEDIFFERENTTYPESOFVEALTHATAREONTHEMARKETINTHEUNITEDSTATES.WWW.BEEFANDVEALCULINARY.COM/VEALTYPES.ASPXTheNationalCenterforHomeFoodPreservation:FreezingMeats.Thisisaverygoodresourceforinformationonhowtofreezemeatandfishproperly.www.uga.edu/nchfp/how/freeze/meat.html

TheNationalCenterforHomeFoodPreservation:SmokingandCuring,theUniversityofGeorgia.Thisisaverypracticalresourceforinformationonthescienceoffoodpreservation.Homepreserversneedtounderstandthehowtopreparenutritiousandsafefoodfortheirfamily.www.uga.edu/nchfp/publications/nchfp/lit_rev/cure_smoke_cure.html

UniversityofIllinoisExtension:MeatTemperatureChart.Thisisausefulcharttohelpyoucookyourmeattoasafeinternaltemperature.Ifyouexplorearoundthissite,youwillfindawealthofinformationoncooking.

http://web.extension.illinois.edu/meatsafety/preparation/tempchart.html

UniversityofIllinoisMeatScienceandMuscleBiology.Thisisaverytechnicalresourceforinformationonthescienceofmeat.Thisisagreatresourceforthepersonwhoneedstounderstandthefinedetailsoffoodpreservationscience.http://labs.ansci.illinois.edu/meatscience

UniversityofMinnesotaExtension.Thissiteprovidesawealthofinformationonpreparingfoodsafely.www.extension.umn.edu/FoodSafetyEd

UnitedStatesDepartmentofAgriculture:FoodSafetyandInspectionService.Thissitecontainsveryimportantinformationonthesafetyissuesoncookingfood.www.fsis.usda.gov/factsheets

FOODPRESERVATIONEQUIPMENTALLAMERICANPRESSURECANNER.ARESOURCETOPURCHASEAQUALITYPRESSURECANNER.APRESSURECANNERISESSENTIALFORCANNINGMEATS.WWW.ALLAMERICANCANNER.COM/ALLAMERICANPRESSURECANNER.HTMBallCanningJars.Thisistheplacetogoforyourentirejarandlidsupplyneeds.Thissitewilldisplayallthecanningjarsthatarecurrentlybeingmanufactured.www.freshpreserving.com

BBQTrader.Thisisagreatplacetofindallthebarbecueequipmentyouwilleverneed.Therearemanywonderfulthingsinthisresourceforthehomemeatpreservertodiscover.www.bbqtrader.com

Bernardin.ThisistheplaceforeverybodyinCanadatolookforcanningsupplies.BernardinisamemberoftheBallCanningJarfamily.

www.bernadin.ca

Cabela’s.Thisisaplacetofindawiderangeofproductsyouwillneedtohunt,preservefood,andanyotheroutdooritemsyoumayneed.www.cabelas.com/catalog/browse/home-cabin/_/N-1101235

CutleryandMore.Thiscompanyisasourceforhigh-qualityZwillingJ.A.Henckelsknives.www.cutleryandmore.com/henckels.htm

GunterWilhelmCutlery.Thisisanothersourceforhigh-qualityknives.http://gunterwilhelm.com/Shop-Cutlery/cutlery_listItems.asp?idCategory=Cutlery+Sets

PrestoPressureCanner.Agoodplacetobeginlookingforahigh-qualitypressurecanner;thissitehasawiderangeofproductstochoosefrom.www.pressurecooker-outlet.com/prestopressurecanner.htm

MetroKitchen.ThiscompanyisaplacetopurchasequalityWusthofknives.Ifyouaregoingtoworkwithmeatandfish,youwillneedaqualitysetofknives.www.metrokitchen.com/wusthof

ThunderbirdMeatGrinders.Anyonewhoisgoingtogetintotheartofsausagemakingwillneedagoodqualitymeatgrinder;thisisagreatplacetofindexactlythemeatgrinderyouneed.www.yourdelight.com/thunderbird_meat_grinders.htm

Tupperware:FreezerContainersandColdFoodStorage.ForeveryonewhoenjoysusingTupperware,thisisagoodplacetolookforjustthecontaineryouneedtoputsomemeatinthefreezer.http://order.tupperware.com/coe-html/webdex/freezer.html

U.S.PlasticCorp:Stor-KeeperContainerswithLids.Thisisanothergreatresourceforalltheplasticcontainersthatcanbeusedinthekitchenforfoodpreservationprojects.www.usplastic.com

FOODPRESERVATIONSUPPLIES

ALLIEDKENCOSALES.THISCOMPANYHASAWIDEVARIETYOFPRODUCTSTHATAREDESIGNEDTOHELPYOUPREPAREANDPRESERVEMEAT.WWW.ALLIEDKENCO.COM/CATALOG/INDEX.PHPButcherandPackerSupplyCompany.Thisisanothergoodsourceofmeatpreservationproductsandsupplies.www.butcher-packer.com

FoodSaverVacuumSealingSystem.Thisisanotherproductthatcanhelpyouprepareyourmeatproductforthefreezer.Thepersonwhoisseriousaboutfreezingmeatandfishwillneedthebestpossiblequalityfreezerpreservationsupplies.www.foodsaver.com/Index.aspx

FreezerBags.Thiscompanyisagreatsupplierforfreezerbags.Thesafestwaytopreserveyourmeatandfishiswithqualityfreezerbags.www.shopwiki.com/Freezer+Bags

TheSausageMakerInc.Thiscompanycanhelpyougetagoodstartasasausagemakerorhelpoldprosfindthesuppliestheyneed.www.sausagemaker.com

TheTNTDakotahSausageStuffer.Thisisacompanythatwillprovideyouwithrecipesandinstructionsonsausagemaking,alongwithaplacetofindsomeimportantequipmentyouwillneed.www.dakotahsausagestuffer.com/smksaus.htm

WennemanMeatCompany.ThisisagoodplaceforsuppliesinIllinoisandforeveryonewhohasaccesstotheInternet.TakesometimeandexploretheirWebsiteandlookatallofthequalitymeatsandpreservationsuppliestheyhaveforsale.www.wenneman.com

BIGGAMEHUNTINGINFORMATIONFROMALLACROSSNORTHAMERICAALASKANBROWNBEAR:CONTACTTHEALASKADIVISIONOFWILDLIFECONSERVATIONFORHUNTINGINFORMATION.WWW.WILDLIFE.ALASKA.GOV/INDEX.CFM?ADFG=BEARS.MAINAlaska/Yukonmoose:ContacttheAlaskaDivisionofWildlifeConservationforhuntinginformation.www.wildlife.alaska.gov/index.cfm?adfg=moosehunting.main

Americanalligator:TheGeorgiaDepartmentofNaturalResourcesWildlifeResourcesDivisionWebsiteprovidesspecificfielddressinginstructionstoremovethepartsoftheanimalwheremercurywouldbedeposited.www.georgiawildlife.com/node/610

Barrengroundcaribou:ContacttheAlaskaDivisionofWildlifeConservationforhuntinginformation.www.wildlife.alaska.gov/index.cfm?adfg=caribou.main

Blackbear:ContacttheMinnesotaDepartmentofNaturalResourcesforhuntinginformation.www.dnr.state.mn.us/hunting/bear/index.html

Blacktaildeer:ContacttheAlaskaDivisionofWildlifeConservationforhuntinginformation.www.wildlifenews.alaska.gov/index.cfm?adfg=wildlife_news.view_article&issue_id=22&articles_id=109

Bighornsheep:ContacttheArizonaGameandFishDepartmentforhuntinginformation.www.azgfd.gov/w_c/bhsheep/hunting.shtml

Bison:ContacttheMontanaFish,Wildlife,andParksDepartmentforhunting

information.http://fwp.mt.gov/hunting/hunt.html

Canadamoose:ContactCanadaNorthLodgeforhuntinginformation.www.canada-north.com/moose.htm

Couesdeer:ContacttheArizonaGameandFishDepartmentforhuntinginformation.www.azgfd.gov/h_f/game_cues.shtml

Cougar:ContacttheWashingtonStateDepartmentofFishandWildlifeforhuntinginformation.http://wdfw.wa.gov/hunting/bear_cougar/index.html

Dall’ssheep:ContacttheAlaskaDepartmentofFishandGameforhuntinginformation.www.adfg.state.ak.us/pubs/notebook/biggame/dallshee.php

Desertbighornsheep:ContacttheBigGameOutfittersinMexicoforhuntinginformation.www.huntmexico.com

Grizzlybear:ContacttheAlaskaDivisionofWildlifeConservationforhuntinginformation.www.wc.adfg.state.ak.us/index.cfm?adfg=blackbear.blackbrown

Mountaincaribou:ContacttheIndianRiverRanchGuidesandOutfittersinCanadaforhuntinginformation.www.irrhunting.com/mountain_caribou_hunts.htm

Mountaingoat:ContacttheIdahoFishandGameDepartmentforhuntinginformation.http://fishandgame.idaho.gov/ifwis/huntplanner/biggame.aspx?ID=8

Muledeer:ContacttheColoradoDivisionofWildlifeforhuntinginformation.http://wildlife.state.co.us/WildlifeSpecies/Profiles/Mammals/Deer.htm

Muskox:ContacttheHighArcticLodgeforhuntinginformation.www.higharctic.com/hunting.htm

Pronghornantelope:ContactWyomingTrophyHuntsforhuntinginformation.www.wy-trophyhunts.com

RockyMountainelk:ContacttheU.S.NationalForestServiceatAshleyNationalForestforhuntinginformation.

www.fs.fed.us/r4/ashley/recreation/flaming_gorge/fg_web_pages/Hunting/hunting.shtml

Roosevelt’selk:ContactHuntWashingtonState.comforhuntinginformation.www.huntwashingtonstate.com/HWS/big%20Game/Roosevelt%20Elk%20Tips.htm

Tuleelk:ContacttheCaliforniaDepartmentofFishandGameforhuntinginformation.www.dfg.ca.gov/wildlife/hunting/elk/tule

Whitetaildeer:ContacttheNewHampshireFishandGameDepartmentforhuntinginformation.www.wildlife.state.nh.us/Hunting/Hunt_species/hunt_deer.htm

TableofContents

GlossaryofMeatPreservationandCookingTerms

Aging:Aprocessusedtoimprovethequalityofameatproductbyallowingittohangatambienttemperatureforashortperiodoftime.Peopleexpectanenhancementofflavorthroughthisprocess.

Aluminumsilicate:Amineralsaltthatisusedtokeepdriedmilkinvendingmachinesfromcaking.Althoughconsumptionofsmallamountsofthisadditivehasnotbeenfoundtopresentaserioushealthrisk,reproductiveanddevelopmentproblemshavebeenfoundinexperimentalanimalsexposedtoaluminumcompounds.

Aminoacids:Thesecompoundsareusedtofortifyprocessedvegetablesandareimportanttothehumanbodyinthecorrectcombinations.

Ammoniumcarbonates:Usedinbakedgoods,inconfectionaryitems,andinicecream.Thesechemicalscanaffectthemucousmembraneandcancontributetothelossofcalciumandmagnesiumfromthehumanbody.

Alkalinephosphate:UsedtoincreasethepHfactorinmeatandincreasetheamountofwatermeatproductswillhold.

Anaplasmosis:Adiseasespreadtohumansthroughtickbites.SymptomsaresimilartoLymedisease.ThisdiseaseiswellestablishedintheupperMidwestandNortheasternUnitedStates.

Antimicrobials:Usedtopreventthegrowthofmoldsandbacteria.

Antioxidants:Usedtokeepfoodsfromturningrancidanddevelopingdarkspots,andtoaidinpreventingthelossofimportantvitamins.Proponentsof

antioxidantsclaimsignificanthealthbenefitsfromconsumingtheseagents.

Avianinfluenza:Humanswhohandleinfectedwaterfowlareatriskofcontractingthisdisease.Althoughthepresentriskislow,peoplewhoareinfectedwillexperienceflu-likesymptoms.

Babesiosis:Thisdiseaseistransmittedbyticksandisdifficulttodiagnosebecauseitssymptomsaresocloselyrelatedtosymptomsoftheflu.FoundintheNortheasternstates,upperMidwest,andWashingtonstate.

Bacteria:Notvisibletothehumaneyeunaided,theyaretheprimaryagentsinthebiologicalprocessontheplanetthatbreakdownandrecyclenutrients.

Biologicalprocess:Thisisthenaturalprocessofallthebiologicalelementsinameatproductbreakingthemeatdowntosmallerelements.Thisprocessisfacilitatedbyimproperstorageandpreservationmethods.

Blooming:Sausageishungonsticksinacoolplaceforseventotendaystoreachthedesiredtextureandcolor.

Boudin:Thereareanumberofsausagesthatcomeunderthistitle.Theseproductsaremadeofporkandmayormaynotusethebloodoftheanimal.

Bratwurst:Pork-basedGermansausageseasonedforaspecifictaste.

Browningmeat:Theprocessofsearingthesurfaceofmeat,chicken,orfishtosealinmoistureandtopreparethemeatforcookinginapressurecannerortoroastintheoven.

Brucellosis:Diseasefoundinbison,elk,reindeer,andcaribou.MosthumanexposureintheUnitedStatesisthroughexposuretoinfectedwildhogs.Exposurealsocomesduringfielddressingofananimalcarcass.

Butcher:Thisisapersonwhocutsmeatfromaslaughteredanimalcarcassandpreparesthecutsforretailsale.

Butylatedhydroxyanisole(BHA)andbutylatedhydroxytoluene(BHT):

Usedtoinhibitfatsandoilsinfoodsfrombecomingrancid.

CalicvirusorNorwalk-likeviruses:Causeaverycommonformoffoodborneillnesscalledgastroenteritis.Thisdiseaseisrarelydiagnosedbecausemostlabsdonothavethenecessarytestsavailable.Thisdiseasecausesacutegastrointestinalillnesswithvomitinganddiarrhea.Thediseaseisusuallyoverintwodaysformostpeople.Thisdiseaseispassedfrompersontopersonthroughkitchenworkershandlingfoodproductswithunwashedhands.

Campylobacter:Thisisfoundintheintestinesofhealthybirds.Thisbacterialpathogenisalmostalwaysfoundinuncookedpoultryofanyvariety.Thesymptomsoftheillnessitcauseswillincludefever,diarrhea,andabdominalcramps.Humanscontractthisdiseasebyeatingraworundercookedchickenandotherpoultry.Additionally,otherfoodsareinfectedwhentheycomeincontactwithjuicesdrippingfromaffecteduncookedchickenandpoultry.Whenhandlingrawpoultry,itisessentialtocontaindrippingsfromthebirdandsanitizeanykitchensurfacesuncookedpoultryjuiceshavedrippedon.

Campylobacteriosis:Oneofthemostcommonbacterialinfectionsthathumansareaffectedby.Thediseasecomesfromconsumptionofinfectedfood.Cancomefromundercookedpoultryorcontactwithanimalfeces.Itmaybeseriousenoughtocausebloodydiarrhea.

Canning:Aprocessdesignedtosafelycookandsealfoodinairtightjarsforstorageforuseatalaterdate.

Canningjars:Glassjarsdesignedtosecureandseal,safelykeepingfoodspreservedforafamily’susemanymonthsafterthemeatorproducewasharvested.

Canningpressurecooker:Alargepressurecookerthatallowsthehomepreservertofillcanningjarswithvariousmeatstoraisetheproducttohighenoughtemperaturetosanitizethecanningjarsandatthesametimecookthemeatfully.

Capicola:AnItaliancoldcutmadefromtheshoulderorneckmeat.

Chemicalprocess:Inmeatpreservation,thisisthechangethattakesplaceinthemolecularstructurethatisproducedbytheapplicationofpreservationtechniquesandprocesses.

Chevon:ThisistheSpanishandofficialwordforgoatmeat.

Coldsmoking:Addingflavorandpreservingmeatwithwoodsmokewithoutsufficientheattocookthemeat.

Collagen:Usedtomakesausagecasings.Madefromfibersderivedfromdifferentanimalby-productsincludingbone,tendons,andintestinaltractorgans.

Contamination:Thisdescribestheconditionwhenthemeatbeingpreservedhasbeenincontactwithdirtorsomedisease-causingorganismorchemical.

Curing:Thisistheprocessofpreservingmeatandfishbytheapplicationofsalt,nitrates,sugar,orothercommerciallyappliedchemicaladditives.

Chorizo:AsausageofSpanishoriginthatmayormaynotbecooked;somepeopleuseittoreplacegroundbeeforpork.

ChronicWastingDisease:Aneurologicaldiseasethatinfectsdeerandelkpopulations.Itcancausebehavioralproblemsandevendeath.Thisdiseaseiscausedbyinfectiousproteins.Hunterswhoarefielddressinganimalsshouldnottouchthebrainorspinalfluidsuntilthecarcasshasbeendeclareddiseasefree.

Cryptosporidiosis:Adiseasecausedbyasingle-cellparasitefoundinthestoolofwildanimalsthatareinfected.Itcausesseriousflu-likesymptoms.Humaninfectioncomesthroughcontactwithinfectedanimalstool.Infectedhumanscantransmitthediseaseinthesamemannerbycomingincontactwiththefecalmatterofinfectedpeople.

Decay:Asappliedtothemeatpreservationprocess,decayisevidentwhenthe

meatproductisdecomposing,orrottingaway.

DegreesFahrenheit:AtemperaturescalebasedontheworkofGermanscientistDanielG.Fahrenheitwholivedfrom1686to1726.Onthistemperaturescale,waterfreezesat32degrees,andboilsat212degrees.

Deerparapoxvirus:Affectedanimalshavescabbyandcrustylesionsontheirface,neck,andantlers.Huntersareinfectedwhentheynicktheirhandswithknivesduringfielddressing.Infectedhunterswilldeveloplesionsontheirhands.

Drycuring:Aformofpreservingmeatthatreliesonnaturallyoccurringmicrobiologicalprocessesthatareinitiatedwhenthesurfaceofmeatisrubbedwithasalt-basedcuringcompound.

Drycurebox:Acontainerlargeenoughtopackasaltcurearoundmeatproducts.

Drying:Thisistheprocessofremovingmoisturefrommeatbyexposingtheproducttodryairorheatinacontrolledenvironment.

E.coli:Abacteriathatinhabitstheintestinaltractofanimalsandhumans.Meatisinfectedwhenitcomesincontactwithintestinalorgansduringslaughter.Thediseasecausesseriousillnesswithsymptomsincludingbloodydiarrhea.Itisimportanttopreventcrosscontaminationtootherfoodsduringcookingprocedures.

Enzymes:Thecatalystsinthebiologicalprocessthatareusedinthetransformationofmolecules.

Erythorbate:Aderivativeoferythorbicacidusedcommonlybycommercialmeatprocessorstomaintaintheredorpinkcolorinmeat.

Fahrenheit:AsystemofmeasuringtemperaturenamedafteritsinventorwhowasaGermanphysicist.

Fatoxidation:Whenmeatfatscomeincontactwithoxygen,thecolorofthe

meatproductwillchangetoanundesirablecolor.Thisisapartofthespoilageprocessthatwillleadtothemeatproducthavingarancidsmell.

Fastfreezing:Theprocessofbringingfooddowntoextremelycoldtemperaturesassoonaspossibletopreservefreshnessandenhanceflavor.

Fielddressing:Theartofproperlycleaninggameharvestedinthewild.Thisinvolvesremovingtheinternalorgans,cleaningoutthecavity,andpossiblyquarteringthecarcassfortransportationinthecaseofalargeanimallikeanelk.

Fryer:Achickenslaughteredatnineto12weeksweighing3or4pounds.

Formula-fedveal:Thistypeofvealcomesfromcalvesthatareslaughteredwhentheyare18to20weeksold.Themeatisivoryorcreamypinkincolorwithafirmandfineappearance.

Free-raisedveal:Thistypeofvealcomesfromcalvesthatareslaughteredwhentheyare24weeksold.Thecalvesareraisedontheirmother’smilkandpasturegrasseswithouttheintroductionofgrowthhormonesorantibiotics.Themeatisrichpinkincolorwithalowerfatcontentthanothertypesofveal.

Giardiasis:Adiseasecausedbyamicroscopicparasitefoundinstoolsofdomesticandwildanimals.Symptomsofinfectioninhumansappearonetotwoweeksafterinfection,andmaylastfortwotosixweeks.Seriousflu-likesymptomsincludingstomachcrampsanddecreasedappetite.

Giblets:Theinternalorgansofpoultrythatareconsiderededible,suchastheheart,liver,andgizzard.

Hotpack:Thisterminologydescribestheprocessofputtinghotmeatintocanningjarsjustbeforetheyareplacedinapressurecanner.

Icetongs:Usedtolifticeinandoutoftheicehouseorinthehomedeliveryoficeblocks.Homeownersusesmallerversionsaroundthekitchen.

Knackwurst:AsmallsausagewithGermanrootsthatmaycontainvealorpork.

Listeriamonocytogenes:Discoveredin1981,itisspreadwhenpeoplefailtowashtheirhandsafterhandlingpoultry.Itcanbecontrolledbyproperrefrigerationofpoultry,andbyfrequentwashingofhandswhenhandlinguncookedpoultry.

Lymedisease:Spreadbybitesfromdeerticks.Thefirstindicationofinfectionisarashthatlookslikeabull’s-eyeatthepointofthebite.

Nitriteornitrate:Theseagentshelpthemeatretainaredorpinkcolor.Itinhibitsthegrowthofclostridiumbotulinum,whichisadeadlymicroorganism.

Magnesiumoxide:Usedasananti-cakingelementindairyproductsandcannedvegetables,andcanbeusedasamedicinallaxative.

Maltodextrin:Aneasilydigestiblesugarstarchusedasafoodadditivetoenhancethefood.Thisagenthasatastemuchlikesugar,anditisusedasathickeningagentinsauces.

Meatpreservation:Thisistheprocessofusingsaltandchemicalsorheattoinhibitthegrowthofbacteriaandpathogensinmeat.

Meatthermometer:Aninstrumentwithaprobethatallowsyoutomeasuretheinternaltemperatureoffoodsbeingcookedtoensurethatfoodisheatedtosufficienttemperaturestokilldisease-causingorganisms.

Monosodiumglutamate:UsuallyknownasMSG;usedtoenhancetheflavorofprocessedmeats.

Mostacciolinoodles:Pastatubeswithridgesallthewayaround.Theendsarecutatanangle.

Mutton:Themeatfromasheep.

Non-formula-fedveal:Thistypeofvealcomesfromcalvesthatareslaughteredwhentheyare22to26weeksold.Thisproductissoldas“calfmeat”inretail

outlets.Thesecalvesarefedgrainandhayinadditiontomilk.Themeatisadarkerredincolorwithsomemarblingandfat.

Pathogens:Organismsthatarethecauseofdiseaseinhumans.

Pemmican:AmixtureofmeatproteinandfruitorberriesusedbyearlyAmericanIndians,whichcontainsmanyessentialnutrients.

Petcock:Avalveonthelidofapressurecannerforcontrollingpressureinthecanner.

Plague:Diseasespreadbyfleasthatcomefromrodentsandotheranimalsinfectedwiththeplague.Pneumonicplagueisaseriousillnessthatcanbelifethreatening.

Prosciutto:Asalt-curedhamthatisusuallyslicedverythinwhenserved.

Qfever:Abacteriafoundinsheepandgoats.Birdsandticksalsocarrythisdisease.Humanscancontractthisdiseasebydrinkingunpasteurizeddairyproducts.

Rancid:Asmellofsomethingthatisrotting,suchasmeatfat.

Rawpack:Thisterminologydescribestheprocessofputtingrawmeatintocanningjarsjustbeforetheyareplacedinapressurecanner.

Refrigeration:TheuseofmechanicalsystemsandchemicalsuchasFreontoreducethetemperatureoffoodsufficientlytoinhibitthegrowthofdangerousbacteria.

RockyMountainspottedfever:Transmittedtopeoplethroughtickbites.Flu-likesymptomsappearinthreeto14daysafterinfection,andmaylastfortwotothreeweeks.

Roseveal:Thistypeofvealcomesfromcalvesthatareslaughteredwhentheyare35weeksoldandisavailableintheUnitedKingdom.Themeatispinkincolor.

Salmonellosis:Humansareinfectedbyeatingfoodsthatareinfectedwiththebacteria.Seriousflu-likesymptomsappearineightto72hoursafterinfection,andmaylastforfourtosevendays.Peopleshouldavoidfoodsthathavenotbeenrefrigeratedproperly.

Saltbeef:Beefthathasbeencuredusingeitherabrinesolutionordrypackingprocesstopreservethemeat.Saltbeefusuallydoesnotremaininusableconditionaslongassaltpork.

Salthorse:Saltporkorsaltbeefthatcametobeknownassalthorsebecauseofthewayitcamepackedforuseonsailingships.

Saltpork:Porkthathasbeencuredusingeitherabrinesolutionordrypackingprocesstopreservethemeat.

Sanitize:Touseheatorchemicalactiontosterilizeatableorcookingutensil.Sterilizationremovesallhazardouspathogens.

Sausagecasings:Tubesmadefromproteinsthatholdsausageinashapethatisacceptabletotheretailmarket.

Shallots:Fromaplantthatisrelatedtothelily,andcloselyrelatedtotheonion.Theyhaveamilderflavorthangarlic.

Showering:Finishedsummersausagesareplacedinacoolerofcoldwatertoreleasetheheatandpreventshrinkage.

Smokingmeat:Theprocessofaddingflavortomeatbyexposingtheproducttowoodsmokeinanenclosedareaatacontrolledtemperature.Smokingaidsinthepreservationprocess.

Sodiumnitrate:Thisisasaltcompoundnormallycalledsaltpeter.

Sodiumerythorbate:Asodiumsaltoferythorbicacid.Itreducesnitricoxideinmeat,whichbringsaboutafastercureandhelpsmeattoretainapinkcolor.Itisproducedfromsugarsderivedfromsugarbeets,canesugar,andcorn.Ifconsumedinexcessiveamounts,itisbelievedtobeacarcinogen.

Sopressata:ThisisItaliandry-curedsalami.

Sorbitol:Asugar-alcoholbasedsweetenerusedinvariousfoodproducts.

Staphylococcus:Amicroorganismfoundinfoodsimproperlyrefrigerated,suchaschickensalad.Itcanbecarriedonhumanhands,innasalpassages,orinhumanthroats.

Sugarcuring:Duringthecuringprocess,sweetenerssuchassugarorhoneyareaddedtothecuringsolutiontoaddadditionalflavoringtothemeat.Therearespecifictemperaturerequirementstomakethisprocesssuccessful.

Toxoplasmosis:Causedbyasingle-cellparasite.Humansareinfectedbyeatingraworundercookedvenison,lamb,orpork.Onlyeatingfoodthathasbeenproperlycookedisthebestdefenseagainstthisdisease.

Veal:Meatfromcalvesbutcheredatayoungage.

WestNilevirus:Thisvirusstartsinwildbirdpopulationsandthenistransmittedtohumansbytickbites.Suddenbirddie-offsinacertainareaisacluethatthevirusispresent.Peopleworkingandrecreatingintheoutdoorsshouldprotectthemselvesfromtickbites.

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USDARecipesforCanningPoultry,RedMeats,andSeafood

ChickenorRabbitProcedure:Choosefreshlykilledanddressed,healthyanimals.Largechickensaremoreflavorfulthanfryers.Dressedchickenshouldbechilledforsixto12hoursbeforecanning.Dressedrabbitsshouldbesoakedforonehourinwatercontaining1tablespoonofsaltperquart,andthenrinsed.Removeexcessfat.Cutthechickenorrabbitintosuitablesizesforcanning.Canwithorwithoutbones.

Hotpack—Boil,steam,orbakemeatuntilabouttwo-thirdsdone.Add1teaspoonsaltperquarttothejar,ifdesired.Fillhotjarswithpiecesandhotbroth,leaving11/4-inchheadspace.Removeairbubblesandadjustheadspaceifneeded.

Rawpack—Add1teaspoonsaltperquart,ifdesired.Fillhotjarslooselywithrawmeatpieces,leaving11/4-inchheadspace.Donotaddliquid.

Wiperimsofjarswithadampenedcleanpapertowel.Adjustlidsandprocess.

GroundorChoppedMeatBear,beef,lamb,pork,sausage,veal,venison

Procedure:Choosefresh,chilledmeat.Withvenison,addoneparthigh-qualityporkfattothreeorfourpartsvenisonbeforegrinding.Usefreshlymadesausage,seasonedwithsaltandcayennepepper(sagemaycauseabitteroff-flavor).Shapechoppedmeatintopattiesorballsorcutcasedsausageinto3-to4-inchlinks.Cookuntillightlybrowned.Groundmeatmaybesautéedwithoutshaping.Removeexcessfat.Fillhotjarswithpieces.Addboilingmeatbroth,tomatojuice,orwater,leaving1-inchheadspace.Removeairbubblesandadjustheadspaceifneeded.Add1teaspoonofsaltperquarttothejars,ifdesired.Wiperimsofjarswithadampenedcleanpapertowel.Adjustlidsandprocess.

Strips,Cubes,orChunksofMeatBear,beef,lamb,pork,veal,venison

Procedure:Choosequalitychilledmeat.Removeexcessfat.Soakstrong-flavoredwildmeatsforonehourinbrinewatercontaining1tablespoonofsaltperquart.Rinse.Removelargebones.

Hotpack—Precookmeatuntilrarebyroasting,stewing,orbrowninginasmallamountoffat.Add1teaspoonofsaltperquarttothejar,ifdesired.Fillhotjarswithpiecesandaddboilingbroth,meatdrippings,water,ortomatojuice(especiallywithwildgame),leaving1-inchheadspace.Removeairbubblesand

adjustheadspaceifneeded.

Rawpack—Add1teaspoonofsaltperquarttothejar,ifdesired.Fillhotjarswithrawmeatpieces,leaving1-inchheadspace.Donotaddliquid.

Wiperimsofjarswithadampenedcleanpapertowel.Adjustlidsandprocess.

MeatStock(Broth)Beef:Saworcrackfreshtrimmedbeefbonestoenhanceextractionofflavor.Rinsebonesandplaceinalargestockpotorkettle,coverboneswithwater,addpotcover,andsimmerthreetofourhours.Removebones,coolbroth,andpickoffmeat.Skimofffat,addmeattrimmingsremovedfrombonestobroth,andreheattoboiling.Fillhotjars,leaving1-inchheadspace.Wiperimsofjarswithadampenedcleanpapertowel.Adjustlidsandprocess.

Chickenorturkey:Placelargecarcassbones(withmostofmeatremoved)inalargestockpot,addenoughwatertocoverbones,coverpot,andsimmer30to45minutesoruntilremainingattachedmeatcanbeeasilystrippedfrombones.Removebonesandpieces,coolbroth,stripmeat,discardexcessfat,andreturnmeattrimmingstobroth.Reheattoboilingandfilljars,leaving1-inchheadspace.Wiperimsofjarswithadampenedcleanpapertowel.Adjustlidsandprocess.

Clams

Wholeorminced

Procedure:Keepclamsliveoniceuntilreadytocan.Scrubshellsthoroughlyandrinse,steamfiveminutes,andopen.Removeclammeat.Collectandsaveclamjuice.Washclammeatinwatercontaining1teaspoonofsaltperquart.Rinseandcoverclammeatwithboilingwatercontaining2tablespoonsoflemonjuiceor1/2teaspoonofcitricacidpergallon.Boiltwominutesanddrain.Tomakemincedclams,grindclamswithameatgrinderorfoodprocessor.Fillhotjarslooselywithpiecesandaddhotclamjuiceandboilingwaterifneeded,leaving1-inchheadspace.Removeairbubblesandadjustheadspaceifneeded.Wiperimsofjarswithadampenedcleanpapertowel.Adjustlidsandprocess.

KingandDungenessCrabMeatItisrecommendedthatbluecrabmeatbefrozeninsteadofcannedforbestquality.

Crabmeatcannedaccordingtothefollowingproceduremayhaveadistinctlyacidicflavorandfreezingisthepreferredmethodofpreservationatthistime.

Procedure:Keeplivecrabsoniceuntilreadytocan.Washcrabsthoroughly,usingseveralchangesofcoldwater.Simmercrabs20minutesinwatercontainingcupoflemonjuiceand2tablespoonsofsalt(orupto1cupofsalt,ifdesired)pergallon.Coolincoldwater,drain,removebackshell,thenremovemeatfrombodyandclaws.Soakmeatfortwominutesincoldwatercontaining2cupsoflemonjuiceor4cupsofwhitevinegar,and2tablespoonsofsalt(orupto1cupofsalt,ifdesired)pergallon.Drainandsqueezecrabmeattoremoveexcessmoisture.Fillhothalf-pintjarswith6ouncesofcrabmeatandpintjarswith12ounces,leaving1-inchheadspace.Add1/2teaspoonofcitricacidor2tablespoonsoflemonjuicetoeachhalf-pintjar,or1teaspoonofcitricacidor4tablespoonsoflemonjuiceperpintjar.Coverwithfreshboilingwater,leaving1-inchheadspace.Removeairbubblesandadjustheadspaceifneeded.Wiperimsofjarswithadampenedcleanpapertowel.Adjustlidsandprocess.

FishinPintJarsBlue,mackerel,salmon,steelhead,trout,andotherfattyfishexcepttuna

Caution:Bleedandevisceratefishimmediatelyaftercatching,nevermorethantwohoursaftertheyarecaught.Keepcleanedfishoniceuntilreadytocan.

Note:Glass-likecrystalsofstruvite,ormagnesiumammoniumphosphate,sometimeformincannedsalmon.Thereisnowayforthehomecannertopreventthesecrystalsfromforming,buttheyusuallydissolvewhenheatedandaresafetoeat.

Procedure:Ifthefishisfrozen,thawitintherefrigeratorbeforecanning.Rinsethefishincoldwater.Youcanaddvinegartothewater(2tablespoonsperquart)tohelpremoveslime.Removehead,tail,fins,andscales;itisnotnecessarytoremovetheskin.Youcanleavethebonesinmostfishbecausethebonesbecomeverysoftandareagoodsourceofcalcium.Forhalibut,removethehead,tail,fins,skin,andthebones.Washandremoveallblood.Refrigerateallfishuntilyouarereadytopackinjars.

Splitfishlengthwise,ifdesired.Cutcleanedfishinto31/2-inchlengths.Iftheskinhasbeenleftonthefish,packthefishskinoutforanicerappearance,orskininforeasierjarcleaning.Fillhotpintjars,leaving1-inchheadspace.Add1teaspoonofsaltperpint,ifdesired.Donotaddliquids.Carefullycleanthejarrimswithaclean,damppapertowel;wipewithadrypapertoweltoremoveanyfishoil.Adjustlidsandprocess.Fishinhalf-pintor12-ouncejarswouldbeprocessedforthesameamountoftimeaspintjars.

FishinQuartJarsBlue,mackerel,salmon,steelhead,trout,andotherfattyfishexcepttuna

Note:Glass-likecrystalsofstruvite,ormagnesiumammoniumphosphate,sometimeformincannedsalmon.Thereisnowayforthehomecannertopreventthesecrystalsfromforming,buttheyusuallydissolvewhenheatedandaresafetoeat.

Caution:Bleedandevisceratefishimmediatelyaftercatching,nevermorethantwohoursaftertheyarecaught.Keepcleanedfishoniceuntilreadytocan.

Procedure:Ifthefishisfrozen,thawitintherefrigeratorbeforecanning.Rinsethefishincoldwater.Youcanaddvinegartothewater(2tablespoonsperquart)tohelpremoveslime.Removehead,tail,fins,andscales;itisnotnecessarytoremovetheskin.Youcanleavethebonesinmostfishbecausethebonesbecomeverysoftandareagoodsourceofcalcium.Forhalibut,removethehead,tail,fins,skin,andthebones.Washandremoveallblood.Refrigerateallfishuntilyouarereadytopackinjars.

Cutthefishintojar-lengthfilletsorchunksofanysize.Theone-quartstraight-sidedmason-typejarisrecommended.Iftheskinhasbeenleftonthefish,packthefishskinoutforanicerappearance,orskininforeasierjarcleaning.Packsolidlyintohotquartjars,leaving1-inchheadspace.Ifdesired,runaplasticknifearoundtheinsideofthejartoaligntheproduct;thisallowsfirmpackingoffish.

Formostfish,noliquid,salt,orspicesneedtobeadded,althoughseasoningsorsaltmaybeaddedforflavor(1to2teaspoonssaltperquart,oramountdesired).

Forhalibut,addupto4tablespoonsofvegetableoroliveoilperquartjarifyouwish.Thecannedproductwillseemmoister.However,theoilwillincreasethecaloricvalueofthefish.

Carefullycleanthejarrimswithaclean,damppapertowel;wipewithadry

Carefullycleanthejarrimswithaclean,damppapertowel;wipewithadrypapertoweltoremoveanyfishoil.Adjustlidsandprocess.

ProcessingChangeforQuartJars:Thedirectionsforoperatingthepressurecannerduringprocessingofquartjarsaredifferentfromthoseforprocessingpintjars,sopleasereadthefollowingcarefully.Itiscriticaltoproductsafetythattheprocessingdirectionsarefollowedexactly.Whenyouarereadytoprocessyourjarsoffish,add3quartsofwatertothepressurecanner.Puttherackinthebottomofcannerandplaceclosedjarsontherack.Fastenthecannercoversecurely,butdonotclosethelidvent.Heatthecanneronhighfor20minutes.Ifsteamcomesthroughtheopenventinasteadystreamattheendof20minutes,allowittoescapeforanadditionaltenminutes.Ifsteamdoesnotcomethroughtheopenventinasteadystreamattheendof20minutes,keepheatingthecanneruntilitdoes.Thenallowthesteamtoescapeforanadditionaltenminutestoventthecanner.Thisstepremovesairfrominsidethecannersothetemperatureisthesamethroughoutthecanner.Thetotaltimeittakestoheatandventthecannershouldneverbelessthan30minutes.Thetotaltimemaybemorethan30minutesifyouhavetightlypackedjars,coldfish,orlargersizedcanners.Forsafety’ssake,youmusthaveacomplete,uninterrupted160minutes(2hoursand40minutes)ataminimumpressurerequiredforyouraltitude.Writedownthetimeatthebeginningoftheprocessandthetimewhentheprocesswillbefinished.

OystersProcedure:Keepliveoystersoniceuntilreadytocan.Washshells.Heatfivetosevenminutesinpreheatedovenat400°F.Coolbrieflyinicewater.Drain,openshell,andremovemeat.Washmeatinwatercontaining1/2cupsaltpergallon.Drain.Add1/2teaspoonsalttoeachpint,ifdesired.Fillhothalf-pintorpintjarswithdrainedoystersandcoverwithfreshboilingwater,leaving1-inchheadspace.Removeairbubblesandadjustheadspaceifneeded.Wiperimsofjarswithadampenedcleanpapertowel.Adjustlidsandprocess.

SmokedFishSalmon,rockfish,andflatfish(sole,cod,flounder),andotherfish

Caution:Safeprocessingtimesforothersmokedseafoodshavenotbeendetermined.Thoseproductsshouldbefrozen.Smokingoffishshouldbedonebytestedmethods.Lightlysmokedfishisrecommendedforcanningbecausethesmokedflavorwillbecomestrongerandthefleshdrierafterprocessing.However,becauseithasnotyetbeencooked,donottastelightlysmokedfishbeforecanning.

Followtheserecommendedcanninginstructionscarefully.Usea16to22quartpressurecannerforthisprocedure;donotusesmallerpressuresaucepans.Safeprocessingtimeshavenotbeendetermined.Donotusejarslargerthanonepint.Half-pintscouldbesafelyprocessedforthesamelengthoftimeaspints,butthequalityoftheproductmaybelessacceptable.

Procedure:Ifsmokedfishhasbeenfrozen,thawintherefrigeratoruntilnoicecrystalsremainbeforecanning.Ifnotdonepriortosmoking,cutfishintopiecesthatwillfitverticallyintopintcanningjars,leaving1-inchheadspace.Packsmokedfishverticallyintohotjars,leaving1-inchheadspacebetweenthepiecesandthetoprimofthejar.Thefishmaybepackedeitherlooselyortightly.Donotaddliquidtothejars.Cleanjarrimswithaclean,damppapertowel.Adjustlidsandprocess.

ProcessingChangeforSmokedFish:Thedirectionsforfillingthepressurecannerforprocessingsmokedfisharedifferentthanthoseforotherpressurecanning,sopleasereadthefollowingcarefully.Itiscriticaltoproductsafetythattheprocessingdirectionsarefollowedexactly.Whenyouarereadytoprocessyourjarsofsmokedfish,measure4quarts(16cups)ofcooltapwaterandpourintothepressurecanner.(Note:Thewaterlevelprobablywillreachthescrewbandsofpintjars.)Donotdecreasetheamountofwateror

heatthewaterbeforeprocessingbegins.Placeprepared,closedjarsontherackinthebottomofthecanner,andproceedaswithusualpressurecanninginstructions.

TunaTunamaybecannedeitherprecookedorraw.Precookingremovesmostofthestrong-flavoredoils.Thestrongflavorofdarktunafleshaffectsthedelicateflavorofwhiteflesh.Manypeopleprefernottocandarkflesh.Itmaybeusedaspetfood.

Note:Glass-likecrystalsofstruvite,ormagnesiumammoniumphosphate,sometimeformincannedtuna.Thereisnowayforthehomecannertopreventthesecrystalsfromforming,buttheyusuallydissolvewhenheatedandaresafetoeat.

Procedure:Keeptunaoniceuntilreadytocan.Removevisceraandwashfishwellincoldwater.Allowbloodtodrainfromstomachcavity.Placefishbellydownonarackormetaltrayinthebottomofalargebakingpan.Cuttunainhalfcrosswise,ifnecessary.Precookfishbybakingat250°Ffortwoandonehalftofourhours(dependingonsize)orat350°Fforonehour.Thefishmayalsobecookedinasteamerfortwotofourhours.Ifathermometerisused,cooktoa165°to175°Finternaltemperature.Refrigeratecookedfishovernighttofirmthemeat.Peelofftheskinwithaknife,removingbloodvesselsandanydiscoloredflesh.Cutmeatawayfrombones;cutoutanddiscardallbones,finbases,anddarkflesh.Quarter.Cutquarterscrosswiseintolengthssuitableforhalf-pintorpintjars.Fillintohotjars,pressingdowngentlytomakeasolidpack.Tunamaybepackedinwateroroil,whicheverispreferred.Addwateroroiltojars,leaving1-inchheadspace.Removeairbubblesandadjustheadspaceifneeded.Add1/2teaspoonofsaltperhalf-pintor1teaspoonofsaltperpint,ifdesired.Carefullycleanthejarrimswithaclean,damppapertowel;wipewithadrypapertoweltoremoveanyfishoil.Adjustlidsandprocess.

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AuthorBiography

KennethOsterisa23-yearveteranoftheUnitedStatesAirForceandisnowservingasasubstituteteacher.Kennethhasabachelor’sdegreeineducationalstudiesfromWesternGovernorsUniversityinSaltLakeCity,Utah,andadoctorateinministryfromGreatPlainsBaptistDivinitySchoolinSiouxFalls,SouthDakota.Overtheyears,Kennethandhiswife,Joyce,havebeeninvolvedinhomecanningandpreservingawidevarietyoffruits,vegetables,andmeatsfortheenjoymentoftheirfamily.Theyhavefivechildrenand13grandchildren.

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