Shanks, Shins and Hocks = FLAVOUR !!

Greeting Carnivores,

I hope you’re hungry today.

As most of you already know, from reading and following along here, I’ve been preaching for a LONG time now about how there really aren’t any bad cuts … just bad ways of cooking certain cuts.

Kinda the same way I feel about Dogs and children … not that there are better ways to cook them … just that there are no bad children or Dogs, … bad parents and owners?… most DEFINITELY … whew … glad I cleared that up before my comments section lit up!! 🙂

Back to the meat.

Today I’m talking about some of the BEST cuts on the carcass that just happen to be some of the very toughest as well, and that’s the Shank, Shin, Hock, Trotter … in plain English, the legs, fore and aft, and while we’re at it … throw the tails into the conversation as well.

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Red Wine braised beef shank

These uber hard working muscles (except the tails … they work pretty hard in their own way) are used for support and mobility and, when rendered over a long, slow cooking time, results in the most tender, succulent meat … PERIOD.

If you haven’t tried braised Beef Shank, Veal Osso Buco, Smoked Ham Hocks, Ox tail stew, or Lamb/Goat Shanks, cooked low and slow for hours, you are REALLY doing yourselves a disservice.

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Lamb Shanks *insert mouth watering here*

The long, slow cooking time works to break down all that wonderful connective tissue and collagen which renders the meat, not only fall off the bone sumptuous but uber flavourful as well.

There are as many recipes as there are methods of cooking low and slow out there on the net now, … get out there and show a little love to the humble Shank … you’ll thank me for it later, I guarantee.

DAMN! … I make myself SOOOOOOOO hungry writing this stuff … I’m just gonna hafta track down some beef shanks tomorrow and get them into some liquid braising love 🙂 🙂

That’s it for today Carnivores … short and sweet 🙂 🙂

Thanks for dropping in … Oh, and by the way … you can share this post with your peeps by following my Blog … otherwise, just scroll down to the “share” area below and “click” on any of the buttons and … share away!!  🙂 🙂

Please, stay tuned and … please click “follow” on this page (Carnivore Confidential). You’ll get an email notice every time I write something new. And, … no need to worry about being bombarded with junk … WordPress is VERY responsible.  🙂

Until next time Carnivores, stay hungry and as usual, please like and share my posts on Facebook http://www.facebook.com/carnivoreconfidential

And, follow on Twitter @DougieDee

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Sous-vide, Surgery and a bunch of time on my hands … again.

Greetings Carnivores,

I’ve been away from writing for some time now. Call it what you like, “writers block”, “lack of motivation”, “creative void”, “laziness”, I don’t know. but, … here I sit, one week into ANOTHER extensive surgical re-hab and … I’m faced with a WHOLE bunch of time on my hands.

Yep … I somehow managed to almost COMPLETELY tear my left Biceps tendon off the bone at the end of January, believe it or not … lifting a bag of firewood. You can’t make this stuff up.

I finally got to see the wonderful Orthopedic surgery team, headed by Dr. John Haverstock at the brand new Oakville Trafalgar Memorial Hospital, and spent a couple of hours last Thursday morning having them reattach it.

Last week was pretty much a wash, dealing with the obvious pain associated with such a fun procedure. Now, … like I said … here I sit.

Ok so, enough of that … todays topic comes from my dinner inspiration, and my very mostest (I know, … not an English word) favouritest (I know … another one … don’t be a hater) kitchen toy, … (“Drum roll please”) … my Anova Sous-vide immersion cooker.

Oh and, no … I’m not being paid to endorse this product … I’m just giving you an honest product review of mine. There are MANY other brands out there to choose from.

Anova Precision Cooker Flowers

I don’t want to sound like I’m jumping on the bandwagon here because, I’m not. A LOT of folks are just now coming around to how AWESOME this method is but … truth is … till just recently, unless you were a professional chef … the rest of us Minions have been in the dark.

I’ve been playing around, using this technique for the past couple of years … as a matter of fact, I originally tried making my own Sous-vide cooker, first using, an insulated cooler then second, a crock-pot but, in both cases … I couldn’t maintain and hold the critical temperature adjustment needed for success.

Now however, I’m currently the proud owner of my second REAL Sous-vide cooker. Not because there was anything wrong with the first one I bought but, more because I was a cheapo and bought the basic one first, then … realized how awesome it was and, shelled out for the second one: the Bluetooth model.

I’ve been meaning to post about this for quite some time now and, … today is the day.

Like I said earlier, Sous-vide has been around for a very long time and is usually exclusively used by high-end restaurants but, thanks to the surging popularity of this method lately, the price has come down significantly so that now … everyone can afford one.

The term “Sous-vide” refers to “cooking under vacuum” but … that’s only a part of this magic. It’s actually a PRECISE method of cooking in a controlled environment … in this case a water bath, where you dial in your desired “doneness” (temperature) and walk away. Whatever you’re cooking can NEVER (well, … actually NEVER is not the right word here because, overcooking in a Sous Vide bath, results in mushiness). The key point here is … the item IN the bath will NEVER exceed the temperature of the vessel it’s being cooked in. There are TONS of cooking tables and time/temp guidelines on the Web … experiment for yourselves.

Here’s the real deal, AWESOME part about cooking Sous vide:

Imagine your next dinner party … Steaks, veggies, potatoes … EVERYTHING done ahead of serving time … sitting there, blissfully hanging out, waiting for you to plate, while YOU, the host, are enjoying pre-dinner cocktails with your guests!

Unless you’ve catered your party … THAT NEVER HAPPENS!

Think of it this way: let’s say you’re aiming for a nice medium rare beef steak (Rib eye for the sake of argument). The “window” you’re aiming for, for med-rare is (128-131 degrees F. for me) That “window” is extremely  hard to hit with conventional cooking methods because of inconsistencies in the cooking vessel, whether it’s a Grill, Oven or Pan, temperature fluctuations, and (click here)  carry-over cooking.

Carry-over cooking is a thing of the past with Sous-vide because the juices NEVER escaped in the first place so, there’s nothing left to do to this steak except hit it with a BLISTERING HOT, cast iron pan just before serving to give it a sweet “char” on the outside.

You don’t even need a high-end vacuum sealer … all you need are zip-lock bags and use the “air displacement” method.

I’ve already gone past my (self-imposed) post word limit for today so, … I’ll leave you with that morsel to digest.

Please check out Sous-vide cooking, Anova, Joule and Sous-vide Supreme on the net and google Sous-vide.

That’s it for today Carnivores 🙂 🙂

Thanks for dropping in … Oh, and by the way … you can share this post with your peeps by following my Blog … otherwise, just scroll down to the “share” area below and “click” on any of the buttons and … share away!!  🙂 🙂

Please, stay tuned and … please click “follow” on this page (Carnivore Confidential). You’ll get an email notice every time I write something new. And, … no need to worry about being bombarded with junk … WordPress is VERY responsible.  🙂

Until next time Carnivores, stay hungry and as usual, please like and share my posts on Facebook http://www.facebook.com/carnivoreconfidential

And, follow on Twitter @DougieDee

 

Scallopini vs Schnitzel vs Cutlet … guess what?

Greetings Carnivores,

I get a LOT of questions on a day-to-day basis … that’s one of the main reasons I started blogging about meat in the first place.  I realized very quickly (I’m kinda sharp that way) 🙂 a LOT of folks have the same questions.

So … my offering for today comes by way of my buddy John, who posted on his blog the other day Music Musings and More his recipe for Schnitzel (or, as he asked Scallopini) … what’s the difference??

Well Carnivores, and Johnny Vinyl … here you go.

Essentially Scallopini, Schnitzel and Cutlets are all the same thing. They are all thin slices of meat, usually pounded with a meat tenderizing mallet or run through a “cube” steak machine. They can be cut from Pork, Beef, Veal, Lamb, Chicken, Turkey, you name it, and are almost always dipped in a combination of flour, egg and bread crumbs then, fried … but not always. Fried that is …

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wiener-schnitzel-rezept-schritt-5-img-20158

The only real difference is geographic and linguistic … in other words, where you come from.  🙂 🙂

The name “Scalopinni” is the Italian interpretation of the French word “Escalope”, “Schnitzel” is Bavarian and the term “Cutlet” comes originally by way of Britain then later, America.

Almost EVERY culture from around the world have their own variation or interpretation of this fabulously delicious meal staple and … they are ALL essentially, the same thing.

20100923-vealschnitz

That’s it for today Carnivores … short and sweet.

Oh and, by the way … you can share this post with your peeps by following my Blog … otherwise, just scroll down to the “share” area below and “click” on the “email” button … that’ll take you to an email page and … share away!!  🙂 🙂

Please, stay tuned and … please click “follow” on this page (Carnivore Confidential). You’ll get an email notice every time I write something new. And, … no need to worry about being bombarded with junk … WordPress is VERY responsible.  🙂

Until next time Carnivores, stay hungry and as usual, please like and share my posts on Facebook http://www.facebook.com/carnivoreconfidential

And, follow on Twitter @DougieDee

 

 

Grain … the big mystery solved (I hope)

Greetings Carnivores,

Grain.

What is it, what does it mean and, why is it important to always slice meat across, or perpendicular to it?

Well, … I guess a good place to start today, would be to have a teeny anatomy lesson.

DON’T RUN AWAY OR STOP READING … I promise I won’t bore you to death but … this stuff is VITALLY important to your end game and that is … the enjoyment your steak or roast … whatever’s on your plate really.

Muscles.

ALL muscle is meat and, ALL meat is made up of tiny bundles of muscle fibers.These muscle fibers are held together in sheaths, and every muscle in every piece of meat is designed to expand and contract to facilitate movement and support.

I promised not to bore you so I won’t get into too much more chatter re: the anatomy of a muscle but, you already know (or at least you should) that it’s important to slice ACROSS the grain and the GRAIN, in this and EVERY case, refers to those bundles of muscle fibers.

Ok, … you should also know by now that it’s REALLY important to let your meat “rest” after it’s been cooked right? For those of you who don’t, click here to read a post I wrote a while ago about resting your cooked meat.

Now that your meat has rested, and you’ve given it a chance reabsorb all those wonderfully delicious juices, you’re wondering “which way does the “grain” run?”

OLYMPUS DIGITAL CAMERA

Image kindly borrowed from Canadian Living Magazine

As you can clearly see in the image above, the piece on the left has been sliced across the grain, and the one on the right has been sliced with it. Never mind the OBVIOUS “sawing” motion in the example on the left (I HATE “sawing”). With a SHARP KNIFE, … PLUNGE and pull back … PLEASE, for the love of GAWD … STOP SAWING when you carve.

Ok, … pet peeve rant over 🙂

Back to the important stuff …

The one sliced “with” the grain will be tough and chewy because you are chewing long, intact fibers, whereas the one sliced “against” (or across) the grain, the long muscle fibers have been cut into much smaller, more chew-able lengths.

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Kindly borrowed from Men’s Health Magazine

In the photo above you can clearly see the “grain” and the muscle fibers. (And … no “sawing”) 🙂

Like I said before, it doesn’t matter what kind of protein your dealing with … red meat, pork, lamb, veal, poultry, fish … EVERYTHING has muscle fibers and these muscle fibers are represented as “GRAIN”.

You know how cooked fish “flakes” apart? It flakes “with” the grain. You know how cooked chicken breasts “pull” apart in long stringy pieces? You’re pulling the muscles apart “with” the grain.

Get it now?

I hope this little diatribe has helped you to understand the importance of slicing across the grain … if not, I’d be happy to continue this discussion ’til we get it right. 🙂

I LOVE getting comments and questions so, keep ‘em coming.  🙂

Stay tuned and … please click “follow” at the top of the page (CarnivoreConfidential). You’ll get an email notice every time I write something new.

Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential

E. coli … now I have your attention.

Greetings Carnivores,

Food safety is the ‘Hot Button’ topic that seems to make sensational headlines somewhere around the world every week. Entire food production systems are frequently suspended or closed completely. The issue of food safety is always front and centre but, it’s important to note it’s NOT always leveled directly at the Meat industry.

In the early 2000’s a number of people in Walkerton Ontario (Canada) became ill and died. When the dust settled, the preliminary investigation revealed the outbreak was due to contaminated city water and NOT infected meat. A collective chill went down the spine of everyone who ever reached for a glass of tap water.

Mad Cow, Listeriosis, Salmonella, Botulism, E. coli, undercooked Poultry, raw eggs, mishandled Seafood, unwashed fruits and vegetables and NOW OUR WATER???

More recently, the XL meat processing plant in Brooks Alberta was the site of the largest meat recall in Canadian history, affecting almost every single retailer large and small, from coast to coast and abroad. The implications were so far reaching, meat was recalled from the four corners of the globe and resulted in the complete closure and ultimate sale of the facility.

Almost makes you afraid to get out of bed.

The purpose for this post is not to strike fear into your hearts but, to hopefully shed some light on this most difficult subject. Education is key to staying healthy and that’s hopefully where I can help.

Of all the food borne illnesses (and there are MANY), today I want to focus on Escherichia coli (E. coli)

What’s important to note here is that this particular type of bacteria naturally occurs in the digestive tracts of humans as well as cattle, poultry and other animals. And for the most part, it’s harmless. Some varieties of this bug on the other hand, can carry genes that allow them to cause disease. The truly nasty variation, known as E. coli 0157; H7 can cause severe stomach cramps, hemorrhagic diarrhea, vomiting and in some cases, kidney failure and even death.

E. coli is a fecal contamination which is easily spread to plants and vegetables through improperly composted manure and water run-off from cattle pastures.  Proper washing of all fruits and veggies is as essential as a good hand washing regimen.

The meat industry however, must be extra vigilant because processing is a common point of contamination during slaughtering. Fecal matter present on the hide at the time of harvesting and the contents of the intestines could potentially mix with the meat. This warm, moist environment then becomes an incubator. This is the reason ground meat is SO susceptible to this type of contamination. If any bacteria are present on the surface of the meat, it then becomes mixed throughout the entire contents of the grind.  Additionally, meat from MANY different animals are ground together resulting in the possibility ONE single animal could contaminate an entire ‘run’ during a shift. The line in a slaughterhouse is routinely shut down for cleaning but, it’s easy to see how one shift could potentially produce thousands and thousands of pounds of contaminated ground beef without knowing.

This is why it’s so vitally important to properly cook your ground meat. Cooking all ground beef and hamburgers thoroughly and, using a good digital read thermometer, will eliminate the organism. I know some of you like to eat your burgers medium but … I caution you … unless you grind it yourself, you’re rolling the illness dice.

Ground beef should always be cooked until a thermometer inserted into several parts of the patty, including the thickest part, reads at least 72 °C (162 °F).

Small tip when cooking ground beef patties: press your thumb into the middle of the patty BEFORE cooking. This will help when the patty swells up and ’rounds’ in the middle and … NEVER press down on the patty!!! That just squeezes all the wonderful juices out.

Similarly, steaks and roasts ‘could’ potentially be contaminated on the surface as well but, any outside contamination would be killed during the cooking process.

The meat industry is adopting preventative measures that include trying to reduce the number of cattle that carry the E. coli 0157; H7 bacteria through vaccines, as well as introducing measures that include the careful removal of the intestines AND a system of steam cleaning, vacuuming and using organic acid sprays on the carcasses BEFORE processing, in an effort to eliminate fecal contamination on the hide.

Keep in mind people … you need to do your part as well. When preparing meat ALWAYS be vigilant when handling cooked and raw products. The two should never be in contact with each other. Clean and sanitize work surfaces paying particular attention to cutting boards and countertops. When using knives or other utensils they must be washed, rinsed and sanitized between uses, paying particular attention to (again) cooked vs. raw product.  And always keep your food out of the temperature danger zone between 4 °C (40 °F) to 60 °C (140 °F) where bacteria can grow quickly. Refrigerate, cook or freeze where and when necessary.

Another thing to keep in mind at this time of the year: unpasteurized fruit juices and ciders are commonly sold through roadside farm stands and Fall Fairs and should be avoided unless first heat treated to kill any possibly harmful bacteria that may be present. The young and elderly are particularly at risk of potentially serious food borne illness from consuming these products.

Ok so, now that I have completely ‘freaked’ you out, you need to know that the meat industry is one of the safest, most regulated, industries and the chance of becoming ill is slim.

BUT bad things CAN and DO happen so, let’s do everything we can to educate ourselves, follow good cleanliness practices including frequent hand washing and always, always cook things properly and observe the temperature ‘danger zone’.

In closing I’d like to stand on a soapbox for a moment, and ask a favour.

I always close my posts with the following paragraph: Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential.

I’ve been doing this for almost a year now and, been blessed with a great number of folks who have commented and ‘liked’ what I’ve written but … I’d LOVE to hear from MORE of you !! 🙂

If you enjoy Carnivore Confidential, may I encourage you to please, please consider ‘subscribing’ by simply initiating a WordPress username for yourselves. It only takes a moment of your time and it would mean so much to me to hear from more of you.  If you look at the top of the Carnivore Confidential page you ‘should’ see the word ‘Follow’ … click on that word and it should change to the word ‘Following’ and take you a sign in page for WordPress … add a username and voila … you’ll begin getting email notices every time I post something new. I can see on my ‘Stats’ page that I have folks from ALL over the world reading the posts I write and… I want to hear from YOU! By launching a WordPress username for yourselves, you’ll get notices in your inbox, every time I write a new post and you won’t miss out on a thing.

WordPress is an EXCELLENT site with an iron clad privacy policy and you’ll never get bombarded with unwanted spam or other crap. PROMISE!

Thanks for reading and following and … please come back and comment, ‘like’ and follow my posts though WordPress. I will do my very best to continue to bring you informative, educational and hopefully well written, witty dialogue.

I REALLY appreciate your support.

Stay hungry Carnivores  🙂 🙂

Ode to Fall … how I love thee!!

Greetings Carnivores,

The skies are grey, change is in the air. I can feel it, see it, taste it. My house, high on a hill is bearing witness to the trees beyond the lake, turning as I write.

Just a few short weeks from now, when the night time temps dip, the trees will blossom with beautiful hues of Autumn Red, fading to Orange, Gold and Yellow.

Today is nasty in a wonderful Fall sort of way. It’s raining and a bit chilly.

I REALLY DO hate to see the Summer days grow short but … I SOOOO love the Fall. Bright sunshine and cool nights. NO BUGS to spoil any outside leisure activities and, those beautiful colours in the trees.

According to Wikipedia, An “Ode”  is elaborately praising or glorifying an event, describing nature intellectually as well as emotionally.

And so, this is my Ode to Fall … how I love thee!!

Ahhhh, but the promise of Winter … my favourite.

Yes, I know some have a problem with that. Perhaps I’m one of the strange ones.

I SOOOO love to ride my motorcycle. Sadly, I just don’t do very well with the crazy heat and humidity that goes hand in hand with the Summer months here, where I have lived almost all of my life.

Being a Butcher for 35+ years has messed up my internal thermometer. I used to DREAD going to work. “How in the WORLD am I going to stay warm for 8 hours ???” Crazy thing now, I LOVE it !!!

I ACTUALLY look FORWARD to spending the ENTIRE day in the COLD !!! Seriously!!!  I can work my butt off and NEVER break a sweat !! It’s BEAUTIFUL !!

Again, I digress …

Here’s the deal … I SOOOOO look forward to the cold and SNOW !!!

I want to be clear … I LOVE the change of seasons we are blessed with in this part of my beautiful country (Canada) and, I really wouldn’t have it any other way.  As much as I look forward to Spring, and the rebirth of everything green, I ALSO SOOOOOO look forward to the COLD, exhilarating slap of WINTER!!

I am a skier. I love all things out-of-doors, especially in the Winter. I guess that makes me a bit of a “Winter weirdo” and, let’s not forget … a FOODIE too!

For me, the Winter presents a WHOLE new experience for folks that just love to cut, cook, prepare, present and serve FOOD to appreciating people (mainly my Marital equivalent, family and friends). Comfort food to warm the heart and soul. Spicy chili’s, hearty stews and crock pot recipes that beg for a crackling fire, glass of wine and a big sweater.

Coming home today, as I drove up my long driveway, I was wondering “how am I going to impress my marital equivalent for dinner tonight ” and, … I’m SERIOUSLY drawing a TOTAL blank.

I put the key in the door, my beautiful four legged Princesses meet me as usual, and … dinner is gone. Out of my mind like the flush of a big Porcelain throne.

History. It’s play time and … Daddy’s home!!!

I usually give dinner serious thought during the day. Today however, I’m waffling between pulling nasty, last minute, got-no-time-for-anything-else, burgers or worse out of the freezer … OR, (wait for it …) the dreaded “Breakfast-for-dinner”!!! Fast n’ easy, bacon and eggs with toast (yum … so easy, … AND, sooooo good)

Sadly, my lovely spouse just doesn’t “GET” the whole “Breakfast-for-dinner” thing !!!

Back to the drawing board.

With the days growing colder, my opportunities to smoke (food, NOT tobacco or that other funny stuff!) are dwindling.  As the outside temperature drops I must add more and more time to my overall cook, since I use an old water smoker. One of these days I’ll invest in a Big Green Egg but, I digress, … again.

Back to dinner. I want to use my smoker tonight but, I haven’t presoaked any wood chips … or have I ???

This whole diatribe has been the reason for my Blog post today.

I have a ridiculously obvious and simple tip I actually fell into by accident to share.

Back in the summer, after  smoking some ribs for dinner, I was cleaning up and realized there was still half a bag of hickory chips soaking in my bucket. Not wanting to drain them, dry them and store them for next time, instead, I put them into a ziplock bag and stuck them in the freezer.

Waiting for wood chips or chunks to soak can be a pain (at least 30 minutes to 1 hour). If you’re eager to begin smoking food as I am tonight, the wood needs to soak before being added to the grill in order to maintain a slow smolder rather than a quick burn, which can impart an acrid taste to your meat.

In my freezer, I have pre-soaked, ready to use wood chips!! By the time I get the old smoker rockin’ , my chips will be thawed and ready to use!

Necessity is the Mother of Invention AND, the end result of many happy accidents around here !!

BTW, … the same tip is great for soaking bamboo skewers as well.  This is a must before grilling since soaking will help keep the wood from burning before the food is cooked.  You can even use frozen chips for your gas grill too.  Just place them inside a foil pouch with holes poked into it for ventilation and add them to your BBQ while cooking your favourite protein.

Chicken leg quarters, brined, smoked and finished in my little water smoker, served with foil wrapped potatoes and steamed, buttered broccoli.

Comfort food for a chilly night … ahhhh the crackling fire.

Honey? … can I pour you some wine ???

All is good.

Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential

Pickling, Curing, Salting and Smoking … a primer for preserving food.

Greetings Carnivores,

I enjoy answering questions from people who have a particular meat puzzle. I sometimes hear from those of you who follow my Blog.

Today’s post is an answer (hopefully) for Teresa, regarding Curing salt.

I have been meaning to write about this topic but to be honest, I didn’t think it would make a very interesting read.

I guess I’ll leave it to you to decide whether or not I’ve hit the mark.

Here goes.

For thousands of years people have been Pickling, Curing, Salting, and Smoking their meat, fruit and vegetables as a way of preserving and prolonging it’s ‘normally’ very short shelf life. I fondly remember my Mom and Grandmother, every Summer and Fall ‘putting up’ the harvest veggies and fruit. Making jams, jellies and pickles of all shapes and sizes was a real event around our house back then.

Sadly, today’s family has little, if any time for this tradition. Modern techniques have all but seen this form of home preserving go the way of the Pterodactyl.

Pterodactyl

Just wanted to help you out with a visual here …

Salting meat and fish helps prevent microbial growth by drawing the cellular moisture out of the flesh, thereby retarding the natural spoilage timeline. The salts used in this process are usually a mixture of Sodium Chloride (common table salt), Sodium Nitrate and Sodium Nitrite. The Nitrate and Nitrite are both forms of “Pink Salt” and are coloured so they’re are not confused with the common ‘white’ table salt.

Including smoke as an additional preserving technique, adds chemicals (depending on what is being burned) to the exterior which further enhances preservation and adds a strong depth of flavour. There has been some concern in the past that certain chemicals released in smoke are carcinogenic but, as I like to say … “everything in moderation”.

Unless you eat smoked or BBQ’d food Breakfast, Lunch and Dinner … you’ll find these levels much lower than being exposed to tobacco smoke.

A few words about ‘Pink Salt’ aka, Himalayan salt or Prague powder #1 and #2.

Past studies have raised concern regarding both Nitrate and Nitrite … I refer you to the following:

http://chriskresser.com/the-nitrate-and-nitrite-myth-another-reason-not-to-fear-bacon”

Don’t fear the Bacon people !!! 🙂

Up here in Canada, we’re famous for a particular treat, known around the world as, Canadian Back Bacon.

peameal-bacon

World famous, Peameal Canadian Back Bacon

It starts off as a boneless loin of Pork. It’s then injected and pickle cured in a strong brine of ‘Pink salt’ and water. This process makes the cut product a nice looking, pink colour but the outside of the loin has a rather unappealing grey hue. To fix this problem, the whole loin is rolled in peameal (Corn meal) for looks more than anything else, VOILA ! Peameal Canadian Back Bacon.

For those of you who would like to experiment at home making your own Sausages or Cured meats you’ll need to source out your ‘Pink salt’. Start with the ‘net’ … you’ll find LOTS of resources.

Until next time Carnivores stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential