Hi there!! I have had to go to the fridge lately, as it has gotten way, (whey!
hee hee), too hot to have it outside. I did pull all the meat that was on the
porch. It was all fine, except for 1 chop that DID NOT have enough salt on it.
The salt is so important in preserving. It didn't smell bad, but the smell was
off, and just didn't want to take the chance. I have answered your questions
below, it was easier that way.
Hey you guys! On the way to fishing yesterday, we saw a mama bear and two cubs.
It was the first time I had seen a bear, and it was cool, (only because I was in
a vehicle, and they were more scared than us). The unreal thing about it was
the fact that I got to see another bear this morning in our yard. He had
smelled food and ripped up everything looking for it, including landing a tree
on our house. He was HUGE!! wow, right? will try to take pics next time, but
of course, was unprepared so early in the morn and grabbed the camcorder with
dead batteries.. Why, oh why not the digital? Snore!! ha ha!
Good day to you all!!! It's BEAUTIFUL out there!!
Glo!
----- Original Message -----
From: Katanne1890
To: Kefir_making@yahoogroups.com
Sent: Wednesday, May 29, 2002 3:59 PM
Subject: Re: [Kefir_making] a few whey results!! MEAT
Hi Glo,
That meat sounds wonderful; (IT IS!! YUM!) I ferment in the refrigerator
usually for 24
hours, and the max I have gone is one week.(You can go almost forever in the
fridge in whey) I want to try this but have a
couple of questions.
1> After this long (1 month) do you ever see strange things (besides kefir)
growing? (no, I have not. The funny thing is that when I have only used
whey, I HAVE had kefir grow from it, perhaps the occasional little piece of curd
that gets into the whey. I do put in Lea&Perrins, etc., as well, but nothing
bad grows from it. The juice you do get is awesome if cooked into a gravy - I
make sure I use plenty of salt though)
2> When it is hot (it is usually around 80 here in California) do you use
the refrigerator?(I have to. I got away with having the meat out in 80 degree
weather here not too long ago. The meat with the most salt on it was fine,
actually it was awesome, but I do recommend a fridge just for saftey reasons.
You will know if your meat has gone bad. Bad meat has a horrible smell.- If I
were to say hunt a bear, ((which me might have to if it becomes a problem with
the children)), the carcass would have to be hung outside for several days, even
though it is very warm here now, it would be fine, especially if we were to rub
salt on it, it pulls the fluids out.) CW sent me some information on how the
Asians ferment
meats for long periods, and some of them bury the meats (probably to keep
them cooler).
3> Besides preserving, does the smoker actually do a slow cook? (My particular
one does. There are two types of smoking, cold and hot. With a cold smoke, the
meat will only be flavored and preserved, the meat will last approx 7 times as
long as a heat smoke. Mine (hot smoke), will slowly cook the meat, (therefore I
keep a very close watch). There is only a very tiny element on the bottom, but
is enough to cook the meat with enough time. One thing I have to watch for is
with thick meats, ((like thick chicken with the bone in)), sitting out there in
a "not hot enough enviroment", going too long. If it isn't cold enough outside,
well I could have a problem. It had better be "preserved" well enough, or it
can't stay in the smoker for longer than 4 hours. I will not allow fish to go
longer than 4 hours or it will dry it out. I like it moist and fresh. The
process of smoking actually injects the meat with natural preservatives, but a
hot smoke will not last as long as a cold smoke.) A thinly sliced, salted, &
marinated meat will actually turn to jerky, (very tasty and flavored jerky),
with enough time, and way better than dehydrated versions).
4> Do you make any of these meats without smoking them? (Oh yes!! I always
have a pot of beef in the marinade at all times. I like to slice these up and
enjoy raw. They digest so much better for me. They are very enjoyable in this
state. IF it is very thick, I will actually grill for 30 seconds or less on
each side before enjoying. The heat has to be very high for a good sear on each
side. Yum Yum Yum!! They end up very tender, and even though they are very
juicy, any blood has been removed with the salt. I also like to slice thin and
then place in the marinade. Then it is like to the nth power!! )
5> After you smoke, do they last a long time (like jerky)? (Yes, smoking is
actually preserving, but you do need to make sure you have brined properly. If
you have not brined properly, the process of smoking will still keep the meat
for a good while, ((as it is a preservative in itself)), but the proper brine
will then make it last even longer. You then have to understand the differences
in cold versus heat smoking and how to be able to jerk with them. -- Yes you
can jerk meat with a smoker, just like a dehydrator, but way better. The
process actually takes a little longer, but well worth it. I have a dehydrator,
but can not replicate the flavor of a smoker. The smoked jerky will last WAY
LONGER than a dehydrated jerky, and not as "dry" or something... it is kinda
like the difference of .50 jerky and a $2.00 stick of the same cut - the
difference is big. After all that work, BTW, I still like to keep any jerky
cold - the reason you don't have to with the commercial brands is because they
are full of chemical preservatives)
Thanks for sharing this information - Kat (Thank you for being interested!!
You have made me feel important for this time! Hee hee!! Haa haa!! Also thank
you for all the information you have shared with each and every one of us!)
(Let me know if there is anything I have left out, by now, you already know I
would love to share, and have plenty to write!! ha ha!! )
----- Original Message -----
From: "glocat" <glocat@...>
To: "Kefir_making" <kefir_making@yahoogroups.com>
Sent: Wednesday, May 29, 2002 2:55 PM
Subject: [Kefir_making] a few whey results!! MEAT
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