DOCSLIB.ORG

Cotto Salami (Berkshire-Mangalitsa Pork) $14 Per Lb

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Cotto Salami (Berkshire-Mangalitsa Pork) $14 Per Lb FEATURED South Carolina-style Mustard BBQ Sauce $8 per 16 oz container Tangy mustard & vinegar-based sauce sweetened with blackstrap molasses and brown sugar. Good as a marinade, glaze or finishing sauce. Acorn-finished Saucisson Sec (French Salami) (Local Acorn & Walnut-finished Idaho Pasture Pig) $40 per lb. (about $8 per piece) Traditional French salami focuses on the taste and fat from this incredible local pig. It is lightly flavored only roasted garlic, black pepper and white wine. Dry-aged over a month. Personal favorite of our salamis and tastes of cultured butter. Salame di Fiasco (dry-aged sweet & savory salami) (Berkshire - Mangalitsa) $30 per lb. (about $6-8 per piece) This fig, garlic, pecorino- Romano, & fennel salami is our own creation based on several Italian salami traditions and named in honor of the owner’s son, Conrad Fiasco Jean Lebo (yes, “Fiasco” is one of his legal middle names). Cotto Salami (Berkshire-Mangalitsa pork) $14 per lb. for 1/2 lb“ish” pieces A traditional cooked salami common from the Piedmont area of Northern Italy. A rich salami flavored with toasted fennel, roasted garlic and black pepper. Instead of dry-aging like nearly all salamis, it is cooked. Great for meat & cheese boards or sandwiches. BACONS Limit 3 lbs. sliced bacon per customer. If pre-ordering Wed. night, only 1 lb. can be reserved, but you may add up to 1 more lbs. when you pick up if available. Black Pepper Bacon (Berkshire and Berkshire - Mangalitsa) $10 per 1 lb. pack (sliced) Bellies from some of our best pigs dry- cured and smoked over oak and cherry. Country Bacon (Duroc) $9.50 per lb. (sliced) Thick sliced dry-cured bacon smoked over maple. Only 10 grams of sugar per lb. Beef Bacon (Piedmontese - Angus beef) LIMITED $10 per 1 lb. pack (sliced) Local Piedmontese - Angus beef belly dry-cured for a week, coated with black pepper & smoked over plum. Slanina Afumata (Berkshire – Mangalitsa $10 per lb. (small unsliced pieces) Romanian/Hungarian style lardo. Fattiest part of pork belly dry-cured with salt, paprika & garlic for weeks before cold-smokeing over juniper & oak. Slice thinly & serve on bread or treat like pancetta. Bacon Ends (Duroc Pork) $7 per lb. (unsliced) Ends from bacon slabs after slicing. Perfect for cooking with pasta, chili, pizza, eggs, etc. Ground Bacon $7 per lb. Fry up as bacon bits for salad. Mix into meatballs, meatloaf or burgers. Make bacon onion jam. Sausages Garlic Grillers (Berkshire - Mangalitsa) $9 per lb. (4 links per pack, about 1 lbs.) A brat-style sausage loaded with white-wine-roasted garlic. Seasoned with marjoram, white pepper and white wine. Andouille (Duroc pork) ONLY 3 $10 per lb. (4 links per pack, about 1.25 lbs.) A traditional Louisiana-style Andouille seasoned with roasted garlic cloves, toasted thyme, black pepper, onion and cayenne. These spicy coarser ground sausages were poached then cold-smoked for 8 hours over traditional pecan. More normally used as a seasoning sausage and perfect for Cajon or Creole dishes. Can also be grilled and eaten on a bun like great hot sausage. Farmer John Sausage (Berkshire & Berkshire Mangalitsa Pork) $8 per lb. (4 links per pack, about 1 lbs.) A classic cold-smoked farmer sausage of heritage breed pork lightly seasoned with just salt, black pepper and a little mustard powder. Smoked over a real-wood fire. Equally good for breakfast or grilled for dinner like a brat. Mexican Chorizo (Duroc & Berkshire – Mangalitsa pork) $7.50 per lb. (bulk 1 lb. packs) Flavorful and savory sausage with nice heat from toasted chilies. Perfect for tacos, eggs and more. Sicilian-style Italian Sausage (Duroc Pork and Berkshire – Mangalitsa) $7 per lb. (bulk 1 lb. packs) Classic Sicilian-style sausage made with local heritage breed pork, roasted garlic, fennel and wine. Breakfast Sausage with sage & bacon (Duroc & Berkshire - Mangalitsa) $7 per lb. (bulk 1 lb. packs) Great pork with salt, sage, pepper, a few herbs and a little smokiness from our dry-cured bacon ends. Good and simple and NO SUGAR. Also makes a great burger. Pork Roll (Duroc Pork) $10 per lb. comes in 5-in diameter pieces about 1 lb. each Unique American sausage from New Jersey is a cross between summer sausage and Spam. Fully cooked and smoked, but intended to be sliced and fried as a breakfast meat or grilled for a fantastic sandwich with cheese and mayo on a roll. Search internet for “pork roll” or “Taylor pork roll” for history and recipe ideas. Rectangular Alternative Breakfast Meats Scrapple (Berkshire - Mangalitsa & Duroc) $8 per lb. Traditional Pennsylvania Dutch-style scrapple. A savory thick pate of heritage breed pork head, corn meal, pork broth, black pepper and sage. Slice it, fry it up and enjoy with maple syrup, honey or eggs. Goetta (American Wagyu beef & Berkshire – Mangalitsa pork) $8 per lb. A traditional scrapple-style “sausage” still popular in Cincinatti, OH and northern KY. Meat and broth cooked with steel cut oats. Ours uses American Wagyu beef, Berkshire – Mangalitsa pork and organic oats. Seasoned with sage, allspice and more. Slice and fry for breakfast or dinner. Very similar to Knipp that is found in southeastern NE & parts of northern KS. Hams Hams are out of stock due to Easter. More ready later this week or next. Ham Hocks & Shanks (skinless) $5 per lb. Heritage breed hocks and shanks dry-cured and smoked over real wood fire. Fresh Heritage Pork Think of heritage breed pork as heirloom vegetables with hooves. Berkshire Berkshire - TD Niche Pork Mangalitsa Loin Chop TD Niche Pork $8 per lb. about .75 lb. each đ Boston Butt (bone-in) Tenderloin $6.50 per lb. about 4 lbs. each $10 per lb. about 1 lb. each Rib Chop Ground Pork $9 per lb. about .75 lb. each $6 per 1 lb. pack Loin Chop đ Head (skinless) $8 per lb. about .75 lb. each $8 each about 4 lbs. each Spare Ribs $6 per lb. about 3 lb. each Meishan - cross Acorn-finished Fresh Belly Duroc $8 per lb. for 1.5 lb. pieces Truebridge Fresh Belly $6 per lb. for 1.5 lb. pieces $5 per lb. for whole belly American Wagyu Beef Local all-natural Wagyu – Angus from Imperial Wagyu. Prime Ribeye (BMS Grade 6-7 Equivalent) $22.95 per lb. about 1.25 lbs. each NY Strip (BMS Grade 5 Equivalent) $19.95 per lb. about 1.25 lbs. each Prime + Top Sirloin (BMS Grade 8+ Equivalent) $13.95 per lb. about .75 lbs. each Prime + Sirloin Filet Steaks (BMS Grade 8+ Equivalent) $15.95 per lb. Thick 2-inch filets cut from grade 8+ sirloin. Prime Tri-Tip (BMS Grade 8+ Equivalent) $14.95 per lb. about 1.5 - 2 lbs. each Lifter Steaks (BMS Grade 5 - 12 Equivalent) $7.25 per lb. about 1 - 1.5 lbs. each Bottom Round Roast $6.50 per lb. about 2 lbs. each (BMS Grade 8+ Equivalent) Beyond USDA Prime. Great for smoked/roasted beef, pot roast or even treated like a small brisket since they are so well marbled. “Brisket Cut” Bottom Round $6.50 per lb. about 5 lbs. each (BMS Grade 8+ Equivalent) Beyond USDA Prime. We trim these like a brisket and they are ready to season for the smoker. No trimming needed. This is what we use at the shop and personally instead of brisket for corned beef, pastrami, pit beef and Texas-style “brisket. Ground Beef 80/20 $7 per 1 lb. pack đ lb. Burgers $7 per 1 lb. pack (two 8-oz. patties) Ɖ lb. Burgers $7 per 1 lb. pack (four 4-oz. patties) Hot Dogs $9 per lb. (5 links) Savory, snappy hot dog made from local all- natural American Wagyu beef. Grass-Fed Beef Plum Creek Farms in Buchard, NE is known for chicken, but they also work with local breeding stock that have added depth of flavor from being mature animals, 4-8 years of age. 100% Grass-Fed unless otherwise noted. Ground Beef $7.50 per 1 lb. pack Fresh Poultry Local Free-Range Poultry from Plum Creek Farms (NE) Whole Chickens $3.75 per lb. About 5 lbs. each. Chicken Breast $7.95 per lb. (about 1 – 1.25 lbs. per pack) pack of 2 boneless, skinless breasts Chicken Thighs $3.50 per lb. for pack of 4 Chicken Wings $3.50 per lb. for pack of 6 Chicken Legs $2.95 per lb. for pack of 6 Chicken Liver $3.50 per 1 lb. pack Chicken Backs $2.25 per lb. Chicken Feet $2.25 per 1 lb. pack Chicken Hearts $3.95 per 1 lb. pack Eggs $4 per dozen Salmon Ocean-farmed Atlantic Salmon from the fjords of the Faroe Islands. Bakkafrost farm meets ASC sustainability standards and is recommended by Monterey Bay Aquarium’s Seafood Watch. Fresh Salmon $16.95 per lb. about đ lb. each. Smoked Salmon Belly $24 per lb. about 1/2 lb. each. We use the fatty salmon bellies and dry-cure them exactly like our sweet black pepper bacon. Smoked over pecan and apple and glazed with brown sugar. Smoked Salmon $24 per lb. about 1/3 lb. each. Dry-cured salmon filets seasoned with black pepper, fennel, house 5-spice, brown sugar, ginger and more. Smoked over real wood fire of pecan and apple. Fat Pork Leaf Lard $6 per pint Rendered in-house. Best lard for pie crusts & baking. Full Blood Wagyu Beef Tallow (Local) $8 per pint or $5 for 3 or more Rendered in-house from a local full blood long-fed Wagyu. Softer and more “buttery” than than regular tallow.
Load more

Recommended publications
  • Behind the Charcuterie Board
    Behind the Charcuterie Board SID WAINER & SON We present to you an exquisite collection SALAMI of premium charcuterie specialties that are sure to adorn your cheese and charcuterie JANSAL VALLEY boards and drive deep savory flavor into WILD BOAR SALAMI culinary creations of your choice. 100% Texas wild boar meat, mixed with fresh herbs and wine for an authentic If you are in search of an item that you do Mediterranean flavor. not see within the following presentation, #346360 6/5.5 oz please do not hesitate to contact us. It will JANSAL VALLEY be our pleasure to find it for you. CURED DUCK SALAMI 100% duck meat with red wine and black peppercorns, aged for 2 months. Bon appétit, #346370 6/6 oz Sid Wainer & Son CREMINELLI BAROLO SALAMI Uncured Italian salami, made with Barolo red wine and crafted without the use of artificial ingredients. #349120 9/5.5 oz CREMINELLI FINOCCHIONA SALAMI Coarsely ground salami mixed with organic fennel and spices, crafted without artificial ingredients. #349140 3/2.75 lb CREMINELLI SOPRESSATA SALAMI Uncured Italian salami, with no artificial ingredients, using a northern Italian recipe with garlic and wine. #349150 9/5.5 oz CREMINELLI SOPRESSATA TARTUFO SALAMI Uncured Italian salami, infused with black JANSAL VALLEY summer truffles and crafted without the use SWEET BABY SOPRESSATA of artificial ingredients. Crafted from coarsely ground premium pork #349180 9/5.5 oz and made without the use of additives or fillers. Each piece is dry aged for a minimum of 30 days DOMAINE DE PROVENCE to develop a firm texture and well-balanced SAUCISSON SEC SALAMI savory taste.
    [Show full text]
  • 1 Dry-Fermented Sausages and Ripened Meats: an Overview, 3 Fidel Toldrá and Y.H
    Handbook of Fermented Meat and Poultry Handbook of Fermented Meat and Poultry Second Edition Editor-in-Chief Fidel Toldrá Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain Consulting Editor Y. H. Hui Science Technology System, West Sacramento, CA, USA Associate Editors Iciar Astiasarán Department of Food Science, Nutrition and Physiology, University of Navarra, Pamplona, Spain Joseph G. Sebranek Food Science and Human Nutrition, Iowa State University Ames, IA, USA Règine Talon INRA, UR454 Microbiologie, Saint-Genès Champanelle, France This edition first published 2015 © 2015 by John Wiley & Sons, Ltd Registered office: John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK Editorial offices: 9600 Garsington Road, Oxford, OX4 2DQ, UK The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 111 River Street, Hoboken, NJ 07030-5774, USA For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell. The right of the author to be identified as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. Designations used by companies to distinguish their products are often claimed as trademarks.
    [Show full text]
  • Open Mckinney Thesis 4 1.Pdf
    The Pennsylvania State University The Graduate School College of Agricultural Sciences INVESTIGATION OF FOOD SAFETY PARAMETERS FOR FERMENTED SEMI-DRY AND DRY SAUSAGE PRODUCTS A Thesis in Animal Science by Samantha R. McKinney 2017 Samantha R. McKinney Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science May 2017 The thesis of Samantha R. McKinney was reviewed and approved* by the following: Jonathan A. Campbell Assistant Professor of Animal Science Extension Meat Specialist Thesis Advisor Catherine N. Cutter Professor of Food Science Food Safety Extension Specialist – Muscle Foods Nancy M. Ostiguy Associate Professor of Entomology Terry D. Etherton Distinguished Professor of Animal Nutrition Head of the Department of Animal Science *Signatures are on file in the Graduate School ii ABSTRACT Fermentation and drying are two methods utilized by humans for thousands of years to preserve food. Fermented semi-dry and dry sausages are safe, ready-to-eat (RTE) meat items produced using strict government regulations. One of these regulations requires meat processing establishments to create and have a scientifically-validated Hazard Analysis Critical Control Point (HACCP) plan. HACCP plans are validated utilizing a combination of data collected in the plant and scientific literature to ensure that process controls exist for identified food safety hazards. When little or incomplete data exists for very specific products or processes, challenge studies may be conducted to investigate the safety of the processes used to produce the food item. Three experiments were conducted to determine the effects of varying fermented semi-dry and dry sausage production parameters on the reduction of three pathogenic bacteria: E.
    [Show full text]
  • Summer Sausage a Walton's Favorite Recipe
    SUMMER SAUSAGE A WALTON'S FAVORITE RECIPE MEAT: 25 lbs. of 80/20 Beef Trim or 18 lbs. Venison and 7 lbs. Pork Fat INGREDIENTS: 1 Bag Excalibur Summer Sausage Seasoning (for 25 lbs. of meat) 1 Bag Sure Cure (1 oz. cure package is included with seasoning) 2 lbs. Ice Cold Water 6 oz. Sure Gel Binder or 12 oz. Soy Protein Blend Optional: 2.5 lbs. Hi-Temp Cheese Optional: 4 oz. Encapsulated Citric Acid (Gives the traditional "tang" flavor and eliminates the need to hold for 12 hours) WWW.WALTONSINC.COM / 800-835-2832 / WICHITA, KS PROCESS: • Grind beef/venison mixture through a ⅜" grinder plate • Grind a second time through a ⅛" plate • Mix Sure Gel (or Soy Protein Blend), Sure Cure, and seasoning into the water • Add water/seasoning mixture and optional cheese to ground meat until very sticky (approximately 8 minutes by machine, double time if by hand) • Add (optional) Encapsulated Citric Acid and mix for an addi- tional 45-60 seconds. DO NOT REGRIND. STUFF: Stuff mixture into Fibrous Sausage Casings that have been presoaked in approximately 90°F water for 20 minutes. Make sure to tie or clip as snug as possible. Hang on smoke sticks. HOLD: If you used Encapsulated Citric Acid, you must skip the holding period and cook immediately. If not, hold in the refrigerator overnight or 12 hours. ö öö COOK TIME: Stage Oven Smoke Shower Time 1 125°F On Off 1hr 2 140°F On Off 1hr 3 155°F On Off 2hr Until internal meat 4 175°F On Off temp.
    [Show full text]
  • Sausages and Food Safety
    Sausages and Food Safety Summer sausage, kielbasa, bologna, bratwurst: The list goes on and on. There are so many varieties of sausage. How long can you store them — and where? Are they fully cooked or not? The following background information will answer these questions and others. Use the chart as a guideline for safe storage. Types of Sausages Sausages are either uncooked or ready to eat. They can be made from red meat (for example, beef, pork, lamb or veal), poultry (turkey or chicken, for example) or a combination. Uncooked sausages include fresh (bulk, patties or links) and smoked sausages. To prevent foodborne illness, uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 °F. Uncooked sausages that contain ground turkey and chicken should be cooked to 165 °F. Ready-to-eat sausages are dry, semi-dry and/or cooked. Dry sausages may be smoked, unsmoked or cooked. Semi-dry sausages are usually heated in the smokehouse to fully cook the product and partially dry it. Cooked sausages (for example, bologna and frankfurters) are cooked and may also be smoked. Who inspects sausages? USDA's Food Safety and Inspection Service (FSIS) inspects all sausages in interstate commerce and all sausages that are exported to other countries. If sausages are made in a retail establishment (such as a grocery store, meat market or restaurant) and are sold within the State where the establishment is located, the sausage may be under the jurisdiction of that State's health or agriculture department. What is on the label? The label provides consumers with information about a product at the time of sale.
    [Show full text]
  • Cookies P.9 Summer Fancy Food Show, Part I P.13 World Cheese Book
    Editorial Views p.3 The Sideboard: Cookies p.9 Report From the Trenches: Summer Fancy Food Show, Part I p.13 From the Deli Bookshelf World Cheese Book p.18 Rules & Regulations p.21 Passport to Fine Charcuterie p.5 Volume 5, Issue 5 August 2015 FabriqueDélices French Artistry on the Shores of SF Bay www.gourmetbusiness.com Fabrique Délices French Artistry on the Shores of SF Bay CHARCUTERIE Well-made charcuterie, whether it’s for the ideal picnic described at left, a By James Mellgren little something to accompany a glass of wine at the end of the day, or as an array of charcuterie. In fact, I recently LQJUHGLHQWLQ\RXUIDYRULWHGLVKHVLV KDGWKHJUHDWSOHDVXUHRIYLVLWLQJRQHRI RQHRIWKHJUHDWMR\VRIPRGHUQOLYLQJ the best-known producers of authentic, A charcuterie in Aurillac or Vic-sur-Cère or some other small but Many cultures throughout the world artisan charcuterie in the United States, make some form of cured meats and locally important town will possibly provide a pâté the like of which DQGOXFN\IRUPHWKH\DUHDVKRUWGULYH meat pastes, but it is to the traditions of away from my home, situated just south you never tasted before, or a locally cured ham, a few slices of which France that we turn here. The word we of Oakland, near the shores of the San use in our business most to describe this you will buy and carry away with a salad, a kilo of peaches, a bottle Francisco Bay in Hayward, Calif. category of gourmet foods, charcuterie, of Monbazillac and a baton of bread, and somewhere on a hillside comes from the French term cuiseur de Fabrique Délices began in 1985, set up chair, or “cooker of meats,” but today RULJLQDOO\DVDVXEVLGLDU\RI6$3$5 amid the mile upon mile of golden broom or close to a splashing it also refers to a shop (or department the leading pâté producer in France waterfall you will have, just for once, the ideal picnic.
    [Show full text]
  • Cheese & Charcuterie
    WE PROUDLY SERVE CALVISIUS CAVIAR • AVAILABLE IN 28G, 50G, AND 125G PORTIONS CAVIAR SERVED WITH FRESH ACCOUTREMENTS, CREME FRAICHE AND POTATO BLINI OSCIETRA SEVRUGA OSCIETRA ROYAL IMPERIAL GOLD Exclusive to Wally’s small black to light gray large golden amber large golden beads with beads, soft eggs reminis- beads with rich, creamy, umami flavors of pine nuts, cent of anchovies bright notes pecans and seafoam brine 250 • 415 • 975 190 • 305 • 700 175 • 280 • 640 SIBERIAN ROYAL TRADITION PRESTIGE small light gray beads large grey-black caviar with with succulent, savory elegant buttery, creamy flavors of cured meat flavors and dried fruit 115 • 170 • 370 130 • 190 • 415 CHEESE & CHARCUTERIE PLATES 3 FOR 25 | 5 FOR 40 • CHOOSE FROM BELOW CHEESE CHARCUTERIE CHALLERHOCKER “5J” JAMON IBERICO DE BELLOTA (ADD 20) Switzerland / raw cow - brothy, nutty, hint of cacao pork - buttery, nutty, rich, decadent HOOKS 10YR CHEDDAR (ADD 10) GIORGIO’S FINOCCHIONA Wisconsin / cow - intense, rich, tangy pork - fennel seed, anise SHROPSHIRE BLUE PIO TOSINI PROSCIUTTO DI PARMA England / cow - smooth, fruity, tangy pork - nutty, supple, fruity L’AMUSE GOUDA CHARLITO’S TRUFFLE SALAMI (ADD 5) Holland / cow - caramel crunch, brown butter pork - black truffle, sea salt JAKE’S GOUDA JAMON SERRANO New York / raw cow - addictive, caramelized pineapple pork - salty, lean, gamey ESSEX BRABANDER SMOKED DUCK BREAST Netherlands / goat - sweet, nutty, caramel duck - tender, sweet, gently smoked TOMME DE MA GRAND MERE ANGEL’S BISON SALAMI (ADD 5) France / goat - bright, tangy,
    [Show full text]
  • The Tasty World of Charcuterie
    Welcome to the DISCOVER THE FLAVORS Tasty World of Charcuterie IN YOUR CHARCUTERIE BOX Charcuterie (SHär’kooduh-ree) is how the French refer to smoked, cured or cooked meats. This box of charcuterie is packed with exciting flavors you’re sure to enjoy. These traditional methods of preservation were perfected in the days before refrigeration. Our charcuterie collections contain different combinations of the products below.* Bon appétit! You’ve probably already enjoyed charcuterie; ever had bacon, salami or ham? Pork Saucisson Sec: Ready-to-eat dry-cured pork sausage, similar to salami Slice thinly and serve with black truffle butter on bread, or pizza; dice for carbonara MAKING A CHARCUTERIE PLATE Duck Saucisson Sec: Ready-to-eat dry-cured duck sausage with warming spices A charcuterie plate is probably one of the easiest, Slice thinly and serve on charcuterie board; crumble and add to fried rice and most impressive appetizers to serve. 1. On a board or platter, arrange an assortment of ready-to-eat charcuterie. Wild Boar Saucisson Sec: Ready-to-eat dry-cured wild boar sausage, robustly flavored Dice, add to pasta salad; slice thinly for cheese and charcuterie plate 2. Add a variety of complementary sides and condiments. Our recommendations - items likely in your pantry or readily available Black Truffle Butter: Ready-to-eat butter studded with pieces of black truffle at your local grocer - include: Pairs well with eggs, bread, potatoes, pasta or popcorn; add a dollop to a steak before serving; • Something acidic like cornichons/tart pickles, mustard or olives add to a charcuterie plate; pair with saucisson sec on a slice of bread • Something sweet like chutney, raw and/or dried fruits such as figs, grapes or melon Chorizo Sausage: Ready-to-eat fully-cooked heritage-breed pork sausage with a little spice • Sliced rustic bread and/or plain crackers Slice and serve at room temperature on charcuterie board; sauté or grill for paella, soups or stews A hearty red wine always pairs well with a charcuterie plate.
    [Show full text]
  • OF DRY-CURED MEAT PRODUCTS: HIGH PRESSURE and Nacl-FREE PROCESSING IMPLEMENTATION
    FOOD SAFETY IN FAST DRYING (QDS PROCESS®) OF DRY-CURED MEAT PRODUCTS: HIGH PRESSURE AND NaCl-FREE PROCESSING IMPLEMENTATION Katharina STOLLEWERK Dipòsit legal: GI. 1725-2012 http://hdl.handle.net/10803/96264 Food safety in fast drying (QDS process®) of dry-cured meat products: high pressure and NaCl-free processing implementation està subjecte a una llicència de Reconeixement-NoComercial-SenseObraDerivada 3.0 No adaptada de Creative Commons PhD Thesis Food safety in fast drying (QDS process®) of dry-cured meat products: High Pressure and NaCl-free processing implementation. Katharina Stollewerk May, 2012 PhD Thesis Food safety in fast drying (QDS process®) of dry-cured meat products: High Pressure and NaCl-free processing implementation. Author: Katharina Stollewerk 2012 PhD Programme in Technology PhD Supervisors: Dr. Josep Comaposada Beringues and Dr. Anna Jofré Fradera Tutor: Dr. Carmen Carretero Romany Dissertation submitted to apply for the Doctor degree by the University of Girona Katharina Stollewerk Dr. Josep Comaposada Dr. Anna Jofré Dr. Carmen Carretero Dr. Josep Comaposada i Beringues, director of the Subprogram New process technologies in the food industry (Food Technology Programme) and Dr. Anna Jofré i Fradera, researcher of the Food Safety Programme of IRTA, El Dr. Josep Comaposada i Beringues, director del Subprograma de noves tecnologies de procés a la indústria alimentària (Programa de tecnologia alimentària) i la Dra. Anna Jofré i Fradera, investigadora del Programa de seguretat alimentària de l’IRTA, CERTIFY: That they have supervised the present PhD thesis entitled “Food safety in fast drying (QDS process®) of dry-cured meat products: High pressure and NaCl-free processing implementation” and presented by Katharina Stollewerk for obtaining the Ph.D.
    [Show full text]
  • SUMMER SAUSAGE INFORMATION SHEET Semi-Dried, Unfermented
    SUMMER SAUSAGE INFORMATION SHEET Semi-Dried, Unfermented Page 1 of 3 26 Lyerly St. Houston, TX 77022 713-691-2935 800-356-5189 Fax: 713-691-3250 Summer Sausage is made with high quality meat cuts that are in good microbiological and chemical condition. Finished moisture content is low, usually 50%. A true summer sausage is a fermented product, however, it can be expensive to get started for the hobbyist. These instructions will produce an unfermented, semi-dried product. Adding citric acid or fermento (see optional ingredients) will provide a somewhat tangy, fermented taste. Suggested meat ratios include: For 25 lb. Recipe 1. Beef Summer Sausage - 18.75 lb. Beef Rounds 6.25 lb. Beef Fat 2. Beef / Pork Summer Sausage 10 lb. Beef Chuck 7.5 lb Pork Shoulder 7.5 lb. Pork Trimmings (Fat) 3. Wild Game Summer Sausage 18.75 lbs. Game 6.25 lbs. pork trimmings (Fat) Required ingredients: Water – up to 10% of the meat weight – acts as a ingredient distribution system and meat lubricant. Cure # 1 – Use 1 oz. of cure per 25 lb. of meat when smoking or processing at temps. under 200 F Casings - If stuffing into casings. Premixed seasoning - for 25 lb of meat. Follow package instructions for amount of seasoning. Do not over season. Optional ingredients: Add these to the seasoning, cure and water and then mix into the meat. Soy protein (binder) – Add 3.5% (of meat weight) to the meat mixture. Binds the meat, retains natural juices. Do not use Soy Protein if you are planning to use Non-fat dry milk.
    [Show full text]
  • 4Generations
    www.McDonaldsMeats.com Clear Lake, Minnesota Full-Service Meat Counter Meat Full-Service GENERATIONS Beef Steaks Ribeye Steak Turkey since 1914 Bone-In Ribeye Steak Ground Beef 2012 GRAND CHAMPION 4 Quantity Discounts Available on Ground Beef New York Strip Steak SMOKED TURKEY T-Bone Steak 85% Lean Ground Beef Special Cuts Boneless Turkey Breast Fillets 93% Extra Lean Ground Beef Lemon Peppered Boneless Turkey Breast As a USDA inspected facility, we are committed to offering quality products and Porterhouse Steak Tenderloin Steak 85% Locally Raised Lean Ground Beef Fillets exceptional customer service. Through four generations, we’ve kept our dedication Top Sirloin Steak Ground Beef Patties Ground Turkey to quality and service. Today, our meat market features a full-service meat counter, Ball Tip Steak Mushroom & Onion Ground Beef Patties Ground Turkey Patties special cuts, as well as homemade sausages and our world-famous jerky. Mac’s Seasoned Sirloin Steak Mushroom & Swiss Ground Beef Patties Pork Stuffed Turkey Rolls Montreal Seasoned Steak Wild Rice Ground Beef Patties Pork Chops Frozen Turkeys Visit our online store at Flat Iron Steak Bacon Ground Beef Patties Thick Cut Pork Chops McDonaldsMeats.com Jalapeno Cheddar Ground Beef Patties BBQ Seasoned Pork Chops GIFT CARDS available Round Steak Chicken Visa, Master Card, Discover, American Flank Steak Pizza Burgers Teriyaki Pork Chops Cut-Up Chicken Fryers Express and EBT cards accepted! Chuck Eye Steak BBQ Bacon Cheeseburger Patties Boneless Pork Chops Home Grown Chickens We process all types of Greek Seasoned Skirt Steak Black & Bleu Burgers Pork Roast Boneless Chicken Breast wild game all year long.
    [Show full text]
  • 3Rd Tri Lunch and Deli Meats Webinar Handout
    LUNCH AND DELI MEATS IN THE CACFP Processed meats, such as deli meat and hot dogs, are products that may contain added liquids (such as water or broth) or other types of fillers to help enhance flavor and preserve or extend the product's shelf life. Are Processed Meats Creditable? Not every ingredient in processed meats is considered a Meat or Meat Alternate. In order to credit a lunch or deli meat, the composition of these products must be known so the correct portion can be served. To know the amount of a product that can be credited toward the Meat/Meat Alternate component, a Child Nutrition (CN) label or a Product Formulation Statement (PFS) may be needed. For example, one lunch meat variety may require 1.8 ounces of meat in order to credit as 1 ounce of Meat/Meat Alternate, whereas another may need 2.4 ounces of meat to credit as 1 ounce of the Meat/Meat Alternate component. Some processed meats have a Standard o f Identity. These meat products have crediting information that can be found in the USDA Food Buying Guide. As long as they do not contain by-products, cereals, binders, extenders or fillers, these items are creditable without a CN label or Product Formulation Statement. Foods with a Standard of Identity include: Hot Dogs Pork Sausage Bologna Ham and Turkey Ham Vienna Sausage Canadian Bacon Standard of Identity Legal definition of what a food actually is. Standards of identity help consumers identify the product they are purchasing. Example: "Canned Tuna" must legally be tuna and not a different type of fish.
    [Show full text]