Good Housekeeping Great Home Cooking by Susan Westmoreland

By Susan Westmoreland

From Southern Fried poultry to New England Clam Chowder, stable housework offers the simplest of conventional, time-tested American domestic cooking, multi functional gigantic, appealing booklet. each cook dinner wishes those favorites—with delectable photographs and engaging historical past tracing the recipes' evolution—at her fingertips. all of the recipes have been triple-tested within the solid house responsibilities kitchens, the place the magazine's specialists created the proper rendition of every liked dish. And what a scrumptious portrait of yankee delicacies they paint! Who may withstand Maryland Crab dip, undergo Mountain Butternut Soup, Barbecued Pulled beef, or Boston Cream Pie? The recipes additionally replicate the yankee “melting pot," with dishes starting from Egg Foo Yong to Huevos Rancheros. Plus—ever ask yourself how essentially the most renowned recipes have been invented? pleasant historic sidebars offer heritage at the American culinary scene over time—Friday evening Fish Fries, Cakewalks at County..

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Extra resources for Good Housekeeping Great Home Cooking

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Meat preparation Curing temperature Curing time in hours Manual, 2” cubes 2-4° C (35-40° F) 48-72 Ground meat 2-4° C (35-40° F) 24-36 The above data are for sodium nitrite (Cure #1, Peklosol) At higher temperatures curing times will be even shorter but that will encourage the growth of bacteria and will decrease the shelf life of the product. We know that curing needs time, so let’s find some extra time for the meat to cure, but let’s do it inside the casing. This curing process will continue during smoking and will end when the sausage is cooked.

Shoulder butt (Boston butt). Shoulder picnic. Loin. Ham. Side (belly, ribs). 1 Pork prime cuts. There are many meat products and known sausages that require meats from other parts of the hog’s body. A person living on a farm will be able to obtain a hog without much difficulty, a person living in a large city will need to visit Vietnamese, Thai or other ethnic stores. Keep in mind that the meat plant was established to bring profits to its owners, and every little piece of meat, fat, and even blood is money.

From pork shoulder. No more than 45 % fat. Other cuts. No more than 25 % fat. Pork picnic, legs. Other cuts. Other criteria not defined. Lowest quality pork meat. Other cuts. There is a: belly fat, back fat, dewlap fat, jowl fat, kidney and casings fat. Sliced jowl looks like belly, however, belly has little connective tissue. Fatter cuts from a pork butt are a good choice as they contain hard fat and meat (class II B). In addition such a sausage will have a very dry texture unless some fat was added.

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