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How exactly does fat cause cancer?
July 22, 2019 | The Globe and Mail | by PAUL TAYLOR.

our understanding of fat has gone through a huge transformation in recent years.

It was once thought that fat – medically known as adipose tissue – was just an inert collection of cells used for the storage of surplus calories, or energy, that we can draw upon in times of need.

But now medical experts realize that fat behaves almost like an organ – interacting with other parts of the body. It actually sends out signals that play a crucial role in regulating metabolism, the immune system and other functions. If we become overweight or obese, the normal running of the body can get knocked off balance by too many signals from fat.

There are several ways in which fat may contribute to the development of a variety of cancers:

(1) fat can be converted to estrogen – a hormone that is known to fuel the growth of some ovarian, endometrial (the membrane lining the uterus) and breast cancers.

(2) Fat also creates a state of chronic inflammation – another factor linked to cancer. The inflammatory process is associated with free radicals, unstable oxygen molecules that can damage DNA and cause potentially cancerous genetic mutations.

(3) excess weight often leads to a condition known as insulin resistance. Insulin is a hormone that moves glucose (or sugar) from the blood stream into cells where it is used for energy. As the body’s cells become resistant to insulin, the pancreas responds by producing more and more of the hormone in an attempt to clear glucose from the bloodstream. Elevated levels of insulin and related substances – such as insulin-like growth factor-1 – stimulate cells to divide and multiply. This increased activity may lead to random genetic mutations that set the stage for cancer.

(4) People with excessive weight around the abdomen are prone to gastric reflux (or heartburn), in which digestive juices will back up into the tube connecting the mouth to the stomach. The constant irritation can damage cells and may lead to esophageal cancer.

(5) Dietary and lifestyle factors that may contribute to weight gain are also directly linked to an increased cancer risk. For example, diets rich in red meats and highly processed foods have been implicated in colorectal and other cancers.

People who tend to eat lots of fresh fruits and vegetables and whole grains are consuming a host of micronutrients that may help guard against cancer. Likewise, studies suggest that regular exercise may be protective, too.
cancers  colorectal  cured_and_smoked  diets  digestive_systems  exercise  fats  healthy_lifestyles  immune_system  inflammation  insulin  meat  risk_factors 
july 2019 by jerryking
Caribbean Fried (Sautéed) Smoked Herring Recipe
8 ounces smoked herring fillets
2 tablespoons neutral oil like canola or vegetable
1/2 cup diced onions
1/2 cup diced tomatoes
Minced hot pepper (to taste)
1 clove garlic (crushed)
1 tablespoon minced fresh thyme
1/2 tablespoon lemon juice
2 green onions sliced thinly (white and green parts)
Caribbean  cured_and_smoked  fish  recipes 
july 2019 by jerryking
This Asparagus-Ricotta Toast Is So Right Now
May 23, 2019 | WSJ | By Kitty Greenwald.

TOTAL TIME: 25 minutes SERVES: 4

4 eggs
4 tablespoons olive oil, plus more to finish
4 (½-inch thick) slices sour dough bread
2 pounds medium asparagus, cut into 3-inch pieces
Kosher salt and freshly ground black pepper
Juiced and finely grated zest of 1 lemon
1¼ cup ricotta
⅓ cup roughly torn basil leaves, plus more to garnish
¼ cup minced chives
8 oil-packed anchovy fillets
bread  breakfasts  brunch  cheese  cured_and_smoked  eggs  fish  recipes  savoury 
may 2019 by jerryking
The 30 Essential Cured Meats To Know - Food Republic
Jess Kapadia
June 7, 2016

Welcome to Food Republic’s illustrated roundup of 30 of our favorite pressed, stuffed, dried, fermented and thinly sliced cured meats. Get to know your new go-to charcuterie, and break out the wooden board for a world-class presentation of time-tested favorites and exotic new friends.
beef  charcuterie  cured_and_smoked  delicatessens  hams  meats  pork  prosciutto  sausages  taxonomy 
may 2019 by jerryking
Tyson Made Its Fortune Packing Meat. Now It Wants to Sell You Frittatas.
Feb. 13, 2019 | WSJ | By Jacob Bunge

Tyson’s strategy is to transform the 84-year-old meatpacking giant into a modern food company selling branded consumer goods on par with Kraft Heinz Co. or Coca-Cola Co.
.....Tyson wants to be big in more-profitable prepared and packaged foods to distance itself from the traditional meat business’s boom-and-bust cycles. America’s biggest supplier of meat wants to also be known for selling packaged foods........How’s the transformation going? Amid an historic meat glut, the company’s shares are worth $4.9 billion less than they were a year ago—and are still valued like those of a meatpacker pumping out shrink-wrapped packs of pork chops and chicken breasts....Investors say the initiatives aren’t yet enough to counteract the steep challenges facing the poultry and livestock slaughtering and processing operations that have been the company’s core since....1935.....Record red meat and poultry production nationwide is pushing down prices and eroding Tyson’s meat-processing profit margins. Tariffs and trade barriers to U.S. meat have further dented prices and built up backlogs, while transport and labor costs have climbed. .......The packaged-foods business is itself struggling with consumers gravitating toward nimbler upstart brands and demanding natural ingredients and healthier recipes........Tyson's acquisition of Hillside triggered changes, including the onboarding of executives attuned to consumer trends. Tyson added managers from Fortune 100 companies, including Boeing Co. and HP Inc., who replaced some meat-processing officials who led Tyson for decades. The newcomers brought experience managing brands, understanding consumers, developing new products and building new technology tools, areas Tyson deemed central to its future......A chief sustainability officer, a newly created position, began working to shift Tyson’s image among environmental groups, .....Shifting consumer tastes have created hurdles for other packaged-food giants, such as Campbell Soup Co. and Kellogg Co. .... the meat business remains Tyson’s biggest challenge. In 2018 a flood of cheap beef, fueled by enlarged cattle herds, spurred a summer of “burger wars,” meat industry officials said. .......investment in brands and packaged foods hasn’t insulated Tyson’s business from these commodity-market swings. ........The company is also trying to improve its ability for forecast meat demand..........developing artificial intelligence to help Tyson better predict the future.........Scott Spradley, who left HP in 2017 to become Tyson’s CTO, said company data scientists are crunching numbers on major U.S. metropolitan areas. By analyzing historic meat consumption alongside demographic shifts, the number of residents moving in and out, and the frequency of birthdays and baseball games, Mr. Spradley said Tyson is building computer models that will help plan production and sales for its meat business. The effort aims to find patterns in data that Tyson’s human economists and current projections might not see. ......Deep data dives helped steer Tyson toward what executives say will be one of its biggest new product launches: plant-based replacements for traditional meat,
Big_Food  brands  Coca-Cola  CPG  cured_and_smoked  data_scientists  Kraft_Heinz  meat  new_products  plant-based  prepared_meals  reinvention  shifting_tastes  stockpiles  strategy  sustainability  tariffs  Tyson  predictive_modeling 
february 2019 by jerryking
Caribbean Christmas Ham. |
For my glaze:
* pineapple juice
* orange juice
* brown sugar
* pineapple jam
* mustard
* honey
* cinnamon
* maybe some soy sauce.
hams  cured_and_smoked  howto  recipes  Christmas 
december 2018 by jerryking
Is Eating Deli Meats Really That Bad for You?
Dec. 14, 2018 | The New York Times | By Roni Caryn Rabin.

Q. Is eating deli meats really that bad? Does it make a difference if it’s organic, nitrate-free or uncured? Yes, it's bad, no it doesn't make much of a difference.

A. Meat and poultry are excellent sources of protein, B vitamins and certain minerals, but consuming even small amounts of processed meat increases the risk of colorectal cancer.

“We see a 4 percent increase in the risk of cancer even at 15 grams a day, which is a single slice of ham on a sandwich,” ......Eating a more typical serving of 50 grams of processed meat a day would increase the risk of colorectal cancer by 18 percent, a 2011 review of studies found.

Unprocessed red meat, by comparison, increases cancer risk only at amounts greater than 100 grams a day, and the evidence for that link is limited, ..... people should “limit” red meat but “avoid” processed meat.

There is some evidence suggesting an association between processed meat and stomach cancer. And a recent study found an increased risk of breast cancer among women who ate the most processed meats.

Processed meat refers to any meat, including pork, poultry, lamb, goat or others, that has been salted, smoked, cured, fermented or otherwise processed for preservation or to enhance the flavor. The category includes hot dogs, ham, bacon and turkey bacon, corned beef, pepperoni, salami, smoked turkey, bologna and other luncheon and deli meats, sausages, corned beef, biltong or beef jerky, canned meat and meat-based preparations and sauces, among others.
cancers  colorectal  cured_and_smoked  delicatessens  meat  mens'_health 
december 2018 by jerryking
Red Meat Increases Risk of Dying From 8 Diseases
MAY 15, 2017 | The New York Times | By NICHOLAS BAKALAR.

The more red meat you eat, the greater your risk of dying from one of eight diseases, according to a new report.

Researchers studied more than 536,000 men and women ages 50 to 71, tracking their diet and health for an average of 16 years. They recorded intake of total meat, processed and unprocessed red meat (beef, lamb and pork), and white meat (poultry and fish).

Compared with the one-fifth of people who ate the least red meat, the one-fifth who ate the most had a 26 percent increased risk of death from various causes. High red meat consumption increased the rate of dying from cancer, heart disease, respiratory disease, stroke, diabetes, infections, kidney disease and liver disease. The study is in BMJ.

White meat, on the other hand, may be good for you. The researchers found that those who ate the highest proportion of white meat had a 25 percent reduced risk of dying from various causes compared with those who ate the least white meat.
meat  pork  lamb  dying  cured_and_smoked  chicken  dish  diets  disease  cancers 
august 2017 by jerryking
We Taste-Tested 10 Hot Dogs. Here Are the Best. - The New York Times

The 10 hot dogs that were part of the taste test, clockwise from top left: Applegate, Nathan’s, Oscar Mayer, Wellshire Farms, Boar’s Head, Trader Joe’s, Niman Ranch, Ball Park, Brooklyn Hot Dog Company and Hebrew National.

The winners were Wellshire Farms, a brand sold only at Whole Foods markets, and Hebrew National,.
cured_and_smoked  sausages  best_of  New_York_City  NYT 
june 2017 by jerryking
Chart Showing Cut of Cured Pork
Bresaola...a cured Italian meat. It comes from beef rather than pork
cured_and_smoked  pork  Italian  sausages  bacon  food  lard  fats  butchers 
november 2016 by jerryking
Best Wood For Smoking Meat - A Guide to Hardwoods for Smoking - The Pit Boss BBQ Tool Belt
The Basic Rules of Using Hardwoods for Smoking Meat

The rule of thumb is to use “heavier” hardwoods like oak and hickory for smoking “heavier” meats like beef and pork. Use “lighter” hardwoods like alder, maple, fruit and nut-bearing woods for smoking “lighter” meats like poultry and fish. The fun comes in when you start adding small amounts of the lighter woods to accent the flavors of your heavier meats and vice-versa.

NOT THE BEST WOOD FOR SMOKING MEAT: Never use softwoods like pine and cedar. They are too resinous and will ruin your meat and your smoker.

Oak, Hickory, Maple, Mesquite
cured_and_smoked  howto  BBQ  flavours 
july 2016 by jerryking
Cava: Novelty hasn’t worn at convivial Toronto midtown tapas spot - The Globe and Mail
The Globe and Mail
Published Friday, Aug. 14, 2015

The “supergilda” pincho here is magnificent, a stacked composition of tomato-smeared toast and of olives wrapped in anchovies, with a whole fat sardine fillet that’s rich and clean and luxuriously fatty, that’s been seared to honeyed sweetness and then pickled overnight.

Cava’s famed fried eggplant, too, delivers as much of a flavour jolt as it ever has. The flesh is deep fried to crisp-sweet and oozy, set in a dish of super-tart tomatillo salsa. It arrives under shavings of dried tuna belly that dance and wave in the rising steam and taste like maritime jerky. The dish isn’t Spanish, exactly: It is also Japanese izakaya food, with assists from South America. Cava is Spanish at heart, but it has always played hard against type.

We had fried, creamy-centred artichokes one night that took me to Rome, except in Rome I didn’t eat fried artichokes anywhere near as good as this. Cava’s ceviche (hello, Peru!) is a masterwork of judgment. The balance, the seasoning, the textures are all exactly right.

And as always, there are simple pleasures to please any crowd: There’s Iberico ham at the bar, and avocado toasts with herring roe, and the signature, twice-cooked papas fritas that come in a paper cone, with a dish of properly smoky paprika aioli.

The soup special recently was a bowl of genius: It was a bisque, made from lobster and white fish, taut with sweet-acid tension and the tastes of anise and herbs and deep-sea minerality. It was French, not Spanish, but you’d be a fool to complain.
restaurants  restaurant_reviews  Chris_Nuttall-Smith  midtown  Spanish  hams  pork  jamón_ibérico  Spain  cured_and_smoked  tapas  Toronto 
august 2015 by jerryking
Learning to Engineer a Better Brisket - The New York Times
JULY 18, 2015 | NYT | By CLAIRE MARTIN .

They began by analyzing smokers on the market, focusing on Big Green Egg, a popular one with a ceramic cooking chamber. They evaluated the extra-large version, which costs $1,200. “We went through the patent of the Big Green Egg and just completely dissected it,” Mr. Parker said. “Where’s the opportunity here? Where’s the weakness here?”

They built computer models of Big Green Egg, of the brisket and, eventually, of their own smoker. They ran hundreds of computer simulations, and they learned that maintaining a precise, steady cooking temperature is crucial to evenly breaking down the meat’s collagen, tenderizing it. Several students spent their spring break taking a crash course in ceramics at the Harvard Ceramic Studio to build two prototypes of the smoker.

During the smoking sessions, the students attached sensors to the cooking surfaces and collected smoke particles and airflow data. They also inserted thermal imaging devices and probes into the brisket. “It was a heavily instrumented piece of meat,” Mr. Parker said. “It looked like it was in an intensive care unit.”

The final design was a 300-pound ceramic smoker with an hourglass shape that was inspired by power plant cooling towers. An internal computer controls fans that blow oxygen into the fire; it calculates whether the fire needs more or less oxygen and communicates the smoker’s temperature to a smartphone app. Refueling most other smokers requires opening the top and inserting more charcoal and wood chips, which destabilizes the temperature.

A chute on the side of the Harvard smoker lets the chef add more fuel without disrupting its internal temperature. Sensors gauge fuel levels, the temperature of the cooking surface and the weight of the food being smoked, and transmit that information to the app.
Harvard  students  Colleges_&_Universities  patents  competitive_intelligence  entrepreneurship  design  problem_solving  BBQ  engineering  Stanford  cured_and_smoked  beef  sensors 
july 2015 by jerryking
A spicy sausage-pâté worth shouting about - The Globe and Mail
Special to The Globe and Mail
Published Tuesday, Feb. 24 2015

A centuries old Calabrian speciality, ’nduja – pronounced en-doo-ya – made its quiet Canadian debut in 2014, but this spicy sausage-pâté hybrid is worth making a little noise about. It’s hand-crafted in small batches by Chicago-based ’Nduja Artisans, the father-and-son team of Agostino (a Calabria native) and Tony Fiasche, who use only naturally raised Berkshire pork from small farms. Their family has been making salumi for five generations.

Traditionally this sausage is made from all the leftover bits gleaned from the head – once the cheeks have been taken for guanciale – then spiced with fresh hot peppers. The Fiasches use picnic shoulder, fat back and other “trim” blended with local and imported peppers, Mediterranean sea salt and a natural lactic-acid culture, which both preserves and creates a slight tang.

The result is mildly spicy, rich, soft and spreadable; it’s like a kind of a piquant, meaty butter, and that’s the way it behaves in the kitchen, too. ...$14.99/227 g, from
Italian  cured_and_smoked  sausages  pâtés_&_terrines 
february 2015 by jerryking
Missing Links
September 25-October 2, 2014 | NOW Magazine | By KARON LIU.

95 Front East, 416-363-7712,, @olliffebutcher
481 Church, 416-923-5600; 1636 Bayview, 416-485-5620; 714 Queen West, 416-681-1111;, @cumbraes
857 Bloor West, 416-534-7122,
609 King West, 416-703-7775,, @WVRSTbeerhall
Toronto  retailers  sausages  cured_and_smoked 
october 2014 by jerryking
Culinary Cult Objects: Worth the Price? - WSJ
Updated Aug. 28, 2014

what we're talking about here is consumption of a different order. Buying something fabulously expensive specifically to make it disappear is about as far as you can go in the Ultimates game, and that's precisely why some people will pay the cost. It's not merely the ham, or the bourbon, or the grill the Ultimate-buyer is acquiring. It's the knowledge, testified to by price and praise, that what you have is the best. For them, that knowledge is, if not priceless, something close to it.
luxury  cured_and_smoked  connoisseurship  consumption 
august 2014 by jerryking
Smoked Fish Pâté - The Globe and Mail
Lucy Waverman

Special to The Globe and Mail

Published Tuesday, Nov. 26 2013, 5
cured_and_smoked  fish  recipes  Lucy_Waverman  pâtés_&_terrines  howto 
december 2013 by jerryking
How to make perfect smoked mackerel pâté
24 May 2012 | The Guardian |Posted by Felicity Cloake.

Serves 4

3 hot smoked mackerel fillets
150g cream cheese
100g crème fraîche
3 tsp freshly grated horseradish
Lemon, to squeeze
Small handful of dill, finely chopped

1. Skin the mackerel fillets and do a quick check for any bones – they're not unknown. Flake three quarters into a food processor with the cheese, crème fraîche and horseradish and whizz until smooth.

2. Add a good grinding of black pepper, and lemon juice to taste, then fold through the dill and the remaining fish. Serve with rye bread or crisp toast.
fish  recipes  cured_and_smoked  pâtés_&_terrines  howto 
november 2013 by jerryking
Roasted Pear and Prosciutto Salad - The Globe and Mail
Lucy Waverman

Special to The Globe and Mail

Published Tuesday, Oct. 01 2013,
Lucy_Waverman  roasted  salads  cured_and_smoked  prosciutto  recipes 
october 2013 by jerryking
Toronto's best smoked fish brunch dishes
Jan 7, 2012
Food and Drink
Take a seat, smoked salmon
Toronto’s brunch menus are filling up with house-smoked trout, whitefish, haddock and walleye, proving that there are plenty of other fish in the sea...and the lake.
BY: Jacob Rutka
brunch  Toronto  cured_and_smoked  fish  restaurants 
september 2013 by jerryking
The Culatello King
May/Jun-2010 | Departures | By Anya Von Bremzen
hams  prosciutto  cured_and_smoked  Italian  Italy 
july 2013 by jerryking
Tim Hayward’s Food DIY -
June 28, 2013 2:25 pm
Tim Hayward’s Food DIY

By Tim Hayward
cured_and_smoked  recipes  DIY  sausages  salmon 
july 2013 by jerryking
12821 Highway 38, Sharbot Lake, ON
sausages  cured_and_smoked  handmade  pork  charcuterie 
may 2013 by jerryking
Jamón It Up, Legitimately: Get Iberian Ham in the U.S. -
April 6, 2013 | WSJ | By KATY MCLAUGHLIN.

Now we can get Spain's most swooned-over pork stateside—and know it's the real thing
hams  pork  jamón_ibérico  Spain  cured_and_smoked  Spanish  prosciutto 
april 2013 by jerryking
Know Your Prosciutto -
April 1, 2013 | WSJ |By RALPH GARDNER JR.

I probably wouldn't have been able to tell the Toscano from the San Daniele, or either from the Parma.

"Today Parma and San Daniele are different," Mr. Corsano stated, "but not that much different."

"At the end of the day," Mr. Mocellin added, "it's always prosciutto. It's not you're going to have a complete difference."

Apparently, there is one exception, a cut of prosciutto called the culatello. It refers to the pig's hindquarters. (A shortened version of the word is one of the first dirty words I learned in Italian). Essentially to prosciutto what filet mignon is to steak, it's the prime meat; much of the rest of the ham is discarded to make it.

Then it's "aged with the fog from the River Po," Mr. Corsano explained. "It's 45 euro per pound."

None was offered during our taste test. But I suspect it would go great on a buttered roll.
hams  cured_and_smoked  Italian  Italy  pork  prosciutto 
april 2013 by jerryking
Preserved Lemons
Feb. 20, 2013 | G&M pg. L2 | Bonny Reichert.

Preserved lemons can be silky and briny or funky and nasty, so when you find good ones, the intel is worth sharing. New at Williams-Sonoma is a great line created by Moroccan-born chef Mourad Lahlou, who received a Michelin star for his modern Moroccan cooking at Aziza in San Francisco. lt’s hard to say what's more appealing about this cured Eureka citrus, the texture or the flavour, but these salty, deeply citric, melt-in-your-mouth lemons add punch to salads, Stews, sandwiches, compound butters you get the idea. Among my favourite experiments is preserved lemons mixed with garlic and mayo for n knock-out aioli to go with grilled shrimp. lf extreme eating is your thing, you can even try them on their own, but be forcwarned: The intensity easily matches a spoonful of straight hot sauce. And then some.
citrus  cured_and_smoked 
february 2013 by jerryking
Keith Froggett's duck pastrami - The Globe and Mail
Keith Froggett

Special to The Globe and Mail

Published Saturday, Oct. 27 2012
duck  poultry  recipes  Keith_Froggett  cured_and_smoked 
february 2013 by jerryking
Hogtown: Never so literal, nor succulent
December 1, 2013 | Globe & Mail | Kelli Korducki.

(1) PORCHETTA AND Co. 825 Dundas ST. Shoulder (marinated, wrapped in proscìutto and cured pork belly,roasted and carved).
(2) BARQUE SMOKEHOUSE. 299 Roncesvalles Ave.(smoked ribs).
(3) WVRST. 609 King St. W. (Flame-grilled sausages).
(4) RASHERS. 948 Queen St. East (Bacon from the belly of various breeds --including wild boar)
pork  restaurants  Toronto  cured_and_smoked  ribs  sausages  bacon  wild_game  King_Street 
january 2013 by jerryking
Salumi, American-Style | Mini Guide -
December 7, 2012 | WSJ | By KATHLEEN SQUIRES.
Salumi, American-Style
Thanks to an upsurge in artisan sausage making, you no longer have to travel to Italy to get the good stuff
sausages  artisan_hobbies_&_crafts  pork  cured_and_smoked 
december 2012 by jerryking
Smoked trout, avocado and pear salad - The Globe and Mail

Special to The Globe and Mail

Published Tuesday, Nov. 20 2012,
trout  fish  cured_and_smoked  recipes  salads  avocados 
november 2012 by jerryking
A Warm Welcome
Holiday 2003 | Elm Street | Julia Aitken.

Buttermilk Biscuits with Smoked Salmon
Creamy Mocha Coffee
Braised Lamb & Lentils
Herbed Salad with Balsamic Onions
Spiced Panna Cotta with Plum Compote
recipes  lamb  coffee  salads  desserts  salmon  cured_and_smoked 
october 2012 by jerryking
Krave, Perky Jerky and Others Remake Beef Jerky as a Healthy Protein Snack -
26, 2012 | | By ANNE MARIE CHAKER

Trying to End 'Jerky Shame' With Gourmet Flavors
cured_and_smoked  beef 
october 2012 by jerryking
February 24, 2012 | | Jacquie McNish
How did one impertinent shareholder outflank a Canadian Establishment company like Maple Leaf Foods? Jacquie McNish goes behind the scenes to discover the new school of investor activism

Jacquie McNish
hedge_funds  West_Face  Maple_Leaf_Foods  investors  cured_and_smoked  shareholder_activism  Bay_Street 
august 2012 by jerryking
Montreal: More than smoked meat and the Métro - The Globe and Mail
erica ruth kelly
Special to Globe and Mail Update
Published Tuesday, Nov. 01, 2011
Montreal  things_to_do  travel  restaurants  cured_and_smoked  Quebec 
november 2011 by jerryking
Maple smoked bone-in ham - The Globe and Mail
jeff dueck
The Globe and Mail
Published Sunday, Mar. 01, 1998
hams  recipes  cured_and_smoked 
october 2011 by jerryking
Holy Smokeds: A Guide to Smoked Fish for Entertaining -
JUNE 18, 2011 | WSJ | By Sara Dickerman. From spiced sable to cured salmon, a fish-platter primer.
cured_and_smoked  fish  salmon  primers 
june 2011 by jerryking
Quirky Jerky: Making Jerky From Lamb, Salmon, Tuna, Buffalo and More -
OCTOBER 23, 2010 | Wall Street Journal | By LAUREN SHOCKEY.
Reconsider Quirky Jerky. New artisanal varieties that aren't tough to
cured_and_smoked  artisan_hobbies_&_crafts  meat 
october 2010 by jerryking
Save The Deli » Blog Archive » “The Nosher’s Guide to Salami” in Jewish Living
June 25th, 2008. Salami is chunks of beef and fat ground up and
mixed with salt and spices, stuffed in a casing, then cooked or smoked
or both. Where there is grassland, there is livestock. Where there is
livestock, there is sausage. It’s part of human civilization,” says
Roger Horowitz, author of Putting Meat on the American Table: Taste,
Technology, Transformation. Salami is a type of sausage, one that’s
cured with salt and cooked, smoked, dried, or a combination thereof.
Such processing was a logical answer to the two big questions that
follow butchering a bull: “What do I do with all this meat?” and “How
can I keep it from spoiling?”

Today, our salami, bologna, and franks are packed mostly in manmade
casings, but traditionally they were stuffed into the animal’s
intestine. The perfect package for scraps and an ideal way of making
them into a consistent size and shape for cooking, curing, or drying,
“It’s as if the animal was setting us up for salami,” says Horowitz.
cured_and_smoked  sausages  delicatessens 
october 2010 by jerryking Charcuterie: The Craft of Salting, Smoking, and Curing (9780393058291): Michael Ruhlman, Brian Polcyn, Thomas Keller: Books
Book Due: 5/10/2010 On loan 641.61 RUH
Toronto Reference Library
Reference Bus Sci & Tech 3rd Fl Reference Open Shelf In Library 641.61 R77
charcuterie  cured_and_smoked  books  Amazon 
september 2010 by jerryking
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