Monday, October 11, 2010

Brining, Curing and Smoking

The results of my third weekend in a row of brining and curing pork and turkey. Sunday's batch included a turkey breast (with bone) and drumsticks brined for 48 hours, and pork tenderloin with a dry rub for 56 hours, smoked for almost 2 hours at 230-300F. This was a little hotter than planned but they still came out juicy and tender. Previous Sundays saw brined pork tenderloin and turkey breast brined for 24 hours.

This weekend is "smoke free" as I need to do some more thinking about what meats to tackle next. I also need to order some "pink salt" aka "InstaCure" aka "Prague Powder" which contains sodium nitrite (6.25%) and is essential to many recipes involving curing and canning.

Teresa has been baking sourdough almost daily and is already maintaining 3 starters. The acknowledged favorite so far has been the buckwheat with it's wonderful grayish color. As with other living foods, experiments are essential and it being Fall pumpkin was an inevitable choice. Quite good! I've toasted and enjoyed slices of it with chunks of blue cheese as a rustic late afternoon snack.

Pumpkin sourdough bread - how can you tell?

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