Rub in meat well (fresh cured pork) and wrap.
Hang up to season 4 to 6 weeks.
Cure meat during cool weather, not freezing nor during hot summer (35\u00b0 to 47\u00b0).
Mix salt, brown sugar, black pepper, red pepper and salt peter.
Mixture is enough for each joint of meat.
Combine everything in a large bowl. Mix well. Apply generously to a whole salmon side. Refrigerate salmon overnight. The sugar will melt into the fish.
easure the exact amount of sugar into a separate bowl. (Do
itrus zests with salt and sugar.
Place salmon skin side
Mix meat and Tender Quick meat cure.
Refrigerate overnight. Mix all other ingredients into the meat.
Mix well.
Roll in 3 to 4-inch rolls.
Bake on a cookie sheet at 250\u00b0 to 300\u00b0 for 2 to 2 1/2 hours.
Turn rolls every 30 minutes.
Makes 4 rolls.
Mix well.
Cover in casserole dish.
Let cure in refrigerator for 3 days.
When ready to bake, divide into 3 equal long, tubular rolls.
Place on rack in baking casserole pan.
Cover for up to 8 hours to prevent drying.
Bake at 150\u00b0 for 12 hours.
Turn over after 6 hours.
When done, let cool and wrap in foil.
Keep in refrigerator.
Slice when ready to serve.
Mix well and put in refrigerator for 3 days. Mix each day and on day 4 roll into logs. Bake 8 hours at 175\u00b0, turning once. Put over pan for grease to drip.
iquid to the meat, salt, sugar and vinegar. Now add the
nside the bags, mix the cure rub together pour over the
Put the Morton's Cajun seasoning in a
Combine all ingredients in a small bowl with your fingers.
If using as a seasoning, just sprinkle on the fish before grilling.
If using as a true rub (which will season and start to cure the fish), sprinkle on the fish and rub with your fingers. Let sit for 2 hours up to a day in advance prior to grilling.
NOTE: This rub will keep for at least 6 months if kept in an airtight jar away from heat and light.
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
ampantscotland.com, most pie crust recipes are made with half lard
ans.
Cream butter and sugar in large bowl; add eggs
Mix together. Pat on fresh hams; wrap in brown paper. Tie string around ham
to secure paper.
Place in a cotton \"sack.\" Hang in a cool dry place for ham to cure.
Mix salt, sugar and saltpeter together, mashing all
Mix together all the ingredients except the salmon.
Place the salmon skin side down on a large sheet of plastic wrap.
Cover the flesh side of the fish with the salt mixture, coat it completely.
Wrap the fish well in plastic wrap.
Refrigerate for at least 24 hour, preferably 36.
Unwrap the salmon and rinse off the cure. Dry then slice on the bias.
Stir bulgar, flaxseed, and cardamom in pot with 1 cup milk.
Let cook for about 15 minutes on low heat. Make sure the pot is covered.
Check on it, stir, and add about 1/2 cup more milk, and stir.
Let cook for another 20 minutes.
At this point, mix should be soft to taste. Add sugar and mix.
Add about 3/4 cup milk (more or less depending on how thick you want your pudding) and mix.
Serve warm.