Black Forest Ham Cooking Instructions
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Kentucky Country Ham Project by Dr
Kentucky Country Ham Project by Dr. Benjy Mikel, Extension Meats Specialist History of Curing Hams pink while the fat should be white. In addition, the muscles of the ham should be firm, not soft or Curing meat is a very old tradition that was done watery. The ham should have very little fat under for years out of necessity. Before people had and along the butt face and over the collar. refrigerators, meat would spoil quickly is it wasn’t preserved in Most fresh hams weigh between 15 and 35 some way. After animals, pounds at the start of the curing process. The especially hogs, were killed finished country ham will weigh much less because much of their meat was cured a lot of water will evaporate out of the ham during with salt, pepper, and spices. the curing process, making it lighter. Doing this kept the meat fresh Before you cure your ham it should be stored at for much longer amounts of a temperature of less than 40°F. If your ham gets time—sometimes a year or warmer than this, it could spoil before you even start more! to cure your ham! Hog slaughtering was done in the late fall, so the This is an example of an excellent ham. It is temperature would be cool enough to keep the meat heavily muscled with a wide, deep butt face. It is of fresh until it could be cured but not so cold that the high quality with lean that is a uniform, proper pink meat would freeze. -
Charcuterie & Cheese
CHARCUTERIE & FROMAGE *all plates include crostini, fruit, nuts & specially selected accompaniments* CHEF’S CHOICE Charcuterie Cheese Plate Sausage Board Medley Three fine cheeses Artisan cured meats & Chef selection of collected with fruit, sausages with artisan cheese, pâté & nuts & crostini $20 boutique mustards $20 sausages $20 YOUR CHOICE 1 selection $10 / 2 selections $15 / 3 selections $20 / 4 selections $25 / 5 selection $29 Fromage Charcuterie & meats AWE BRIE (r) authentic European-style brie with HOUSE PÂTÉ chicken liver pate with more complex ripened flavor than mass-produced bourbon, shallot & garnish of fig jam versions (Kenny’s Farmhouse Cheese, KY) STEELHEAD TROUT PÂTÉ house-smoked GRANA (r) firm, aged cow’s cheese similar to trout with crème fraîche, fresh herbs & spices authentic parmesean; nutty, full flavored & granular PICNIC HAM house-cured pork shoulder texture (BelGioioso, WI) brined with spices & smoked BEER CHEESE housemade spreadable cheese COUNTRY HAM salt-cured, hickory smoked made with Tripel de Ripple & a sage & balsamic & aged “Tennessee prosciutto,” made in the cranberry compote garnish birthplace of the style (Clifty Farm, TN) BLEU GOUDA blue veins impart a crystalline tex- LUKANKA dry cured Bulgarian pork & beef ture to an extra creamy gouda base (Kenny's salami assertively spiced with black pepper, Farmhouse Cheese, KY) cumin & savory TALEGGIO semi-soft Italian washed rind classic; PEČENICA Serbian smoked & dry cured pork creamy, buttery, salty & assertive loin with little fatty tissue (Balkanika) raw milk cheeses indicated by (r) • Brugge plays favorites with local farmers and artisans . -
Soups + Salads Charcuterie + Cheese Starters Raw +
• • ESTABLISHED “HE HAS SEEN 2020 THEM ALL.” • • STARTERS *Maryland Style Crab Cake 22 Black Hawk Farm Meatballs 16 Jumbo Lump Crab, Cajun Remoulade, Herb Salad Country Ham Pomodoro, Mozzarella, Focaccia Toast Deviled Eggs 15 Kung Pao Calamari 14 Paddlefish Caviar, Crème Fraiche, Rye Cracker Sorghum Chile Crisp, Peanut, Celery, Lime CHARCUTERIE + CHEESE TABLESIDE • SLICED TO ORDER Pony Board 25 Thoroughbred Board 44 Selection of 3 Meats & 3 Cheeses Selection of 6 Meats & 6 Cheeses An assortment of Peach Jam, Sorghum Mustard, House Made Pickles, Marcona Almonds, Honeycomb, and Pretzel Toast Points will be available with the Charcuterie + Cheese selections RAW + CHILLED TABLESIDE • FRESH SELECTIONS DAILY *East or West Coast Oyster 3.5 Maine Lobster Tail 14 *Chef’s Selection of Tartare I Ceviche I Crudo 14 Pacific Tiger Shrimp 3.5 Alaskan King Crab 36 ∞ Winner’s Circle Grand Plateau 130 ∞ Chef’s Selection Of Items From The Raw + Chilled Bar A selection of Old Bay Mignonette, Bloody Mary Cocktail, Horseradish + Lemon will be available with Raw Bar selections SOUPS + SALADS French Onion Soup 14 Matt Winn’s Wedge Salad 15 Copper & Kings Brandy, Kenny’s Kentucky Rose, Smoked Blue Cheese Dressing, Candied Broadbent Bacon, Duck Fat Crouton Preserved Tomato, Pickled Onion, Sieved Egg Lobster Bisque 14 Kentucky Bibb Lettuce 15 Butter Poached Lobster, Scallion Oil Mt. Tam Brie, Roasted Butternut Squash, Toasted Pumpkin Seeds, Spice Apple Cider Vinaigrette, Brioche Crouton Classic Caesar Salad 15 Romaine Lettuce, White Anchovies, Parmigiano-Reggiano, Garlic Wafer ∞ ADD PROTEIN ∞ *Verlasso Salmon 18 *Petite Filet of Beef 38 Heritage Chicken Breast 14 Grilled Tiger Prawns 16 *Please be advised that consuming undercooked or raw fish, shellfish, eggs, or meat may increase your risk of foodborne illness. -
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing. -
Valid 2019/2020 Dear Guest, Hereby You Find Enlisted Special Execution Dishes Which Are Not Offered in Our Standard Menu. for Th
Valid 2019/2020 Dear guest, hereby you find enlisted special execution dishes which are not offered in our standard menu. For this reason they can only be elected with a pre-order. If you would like to choose dishes from this banquet offer please note the following points: - Minimum purchase quantity for one dish is 10 portions. - We need the exact numbers of ordered dishes not later than three workdays before the event. - The starter and the desert should be unitary for all guests. - You can choose two different main dishes in case that you can announce us the quantity of each dish three workdays before the event (in consideration of the minimum purchase quantity). If a pre-order is not possible, please choose one unitary main dish for all guests. - If you would like to have multiple choice without the possibility of a pre-order, please choose dishes from our standard menu. We can offer you following rooms: Raum Max. number Minimum turnover in case of persons of exclusive use (food and beverage) Stephanskeller Our historical arch cellar 220 persons 3.800,00 € Event area in the 1st floor Barockstube together with 070 persons 1.500,00 € Hochschulstüberl 016 persons and Bierstüberl Weißbierstüberl 030 persons 600,00 € Kutscherstüberl 022 persons 430,00 € Korbinianstüberl 012 persons 220,00 € Valid 2019/2020 STARTERS: Seasonal leaf lettuces with fried mushrooms, sun flower seeds, croûtons, fresh herbs and balsamico dressing 9,50 € "Bräustüberl's cold platter", served in the middle of the tables on big wooden plates: Dried premium sausage, -
Free Shipping Within Contiguous U.S
AUTHENTIC SOUTHERN MEATS W A R D D S E OVER Q S U T A A L 93 E 9YEARS3 I T M Y C U R E D FREE SHIPPING WITHIN CONTIGUOUS U.S. ALL PRICING INCLUDES STANDARD DELIVERY EDWARDSVAHAM.COM 800-222-4267 VOLUME 196 THE EDWARDS TRADITION CONTINUES! BONELESS COUNTRY HAM BIG FLAVOR SIZED FOR TODAY'S TABLE CHOOSE THE HAM Dear Friends, COOKED BONELESS PETITE COUNTRY HAM A lot of folks say that the world of American country hams is quite small This dry cured and aged ham captures the flavor of the THAT'S RIGHT FOR YOU larger, classic Country Ham, yet sized perfectly for small compared to the legion of ham lovers in Europe, and that Americans simply COUNTRY HAM family events. Hand-rubbed with salt, brown sugar, and aren’t as in love with charcuterie as our neighbors across the pond. black pepper as well as aged 90+ days, the hickory Country Hams are the quintessential We see a different trend. We see a growing appreciation for a revered and smoked Petite Country Ham provides great taste and is easy to serve. It’s also fully cooked and needs no further dish of The South. Salt-cured by ancient culinary craft in this country. We see more restaurants serving up hand and smoked with natural cooking. And don’t let the smaller size fool you! Averaging American ham boards with their wine and cheese plates. We see young hickory wood, these country hams 2-3 lbs., this tasty ham serves approximately 20 diners. -
Country Ham,’’ ‘‘Country Or a Water Activity of Not More Than Style Ham,’’ ‘‘Dry Cured Ham,’’ 0.92
Food Safety and Inspection Service, USDA § 319.106 § 319.106 ‘‘Country Ham,’’ ‘‘Country or a water activity of not more than Style Ham,’’ ‘‘Dry Cured Ham,’’ 0.92. ‘‘Country Pork Shoulder,’’ ‘‘Country (5) For hams or pork shoulders la- Style Pork Shoulder,’’ and ‘‘Dry beled ‘‘country’’ or ‘‘country style,’’ Cured Pork Shoulder.’’ the combined period for curing and salt (a) ‘‘Country Ham,’’ ‘‘Country Style equalization shall not be less than 45 Ham,’’ or ‘‘Dry Cured Ham,’’ and days for hams, and shall not be less ‘‘Country Pork Shoulder,’’ ‘‘Country than 25 days for pork shoulders; the Style Pork Shoulder,’’ or ‘‘Dry Cured total time for curing salt equalization, Pork Shoulder.’’ are the uncooked, and drying shall not be less than 70 cured, dried, smoked or unsmoked days for hams, and shall not be less meat food products made respectively than 50 days for pork shoulders. During from a single piece of meat conforming the drying and smoking period, the in- to the definition of ‘‘ham,’’ as specified ternal temperature of the product must ° in § 317.8(b)(13) of this subchapter, or not exceed 95 F., provided that such from a single piece of meat from a pork temperature requirement shall not shoulder. They are prepared in accord- apply to product dried or smoked under ance with paragraph (c) of this section natural climatic conditions. (6) For hams or pork shoulders la- by the dry application of salt (NaCl), or beled ‘‘dry cured,’’ the combined period by the dry application of salt (NaCl) for curing and salt equalization shall and one or more of the optional ingre- not be less than 45 days for hams, and dients as specified in paragraph (d) of shall not be less than 25 days for pork this section. -
Country Cured Ham Anand Mohan and Stephen Sevcech, Department of Food Science and Technology Introduction
Country Cured Ham Anand Mohan and Stephen Sevcech, Department of Food Science and Technology Introduction Although humans have raised animals for food for centuries, there were limited preservation techniques before the modern era of technology. Most methods It is illegal involved salting, sawdust, fermentation, or other methods. One common method to sell was dry curing with or without cold smoking. Dry curing used the natural environment and salt to allow for long-term storage of the carcasses. The process uninspected of dry curing hams originated in Asia and then moved to Europe, where different home cured groups created slightly different methods to process cured meat. Each region now hams. has a distinct method to produce cured hams. The curing process creates a unique cured flavor using intentional mold growth, and this cured flavor now represents a niche market in that has led to more modern advancements in dry curing. The creation of refrigeration and the development of nitrates revolutionized curing meat so that it is now safe and effectively produced year-round and widely considered delicious. History Dry aging ham processes originated throughout Asia and Europe. These types of dry aged hams include China’s Jinhua and Yunnan hams, Italian prosciutto, Spanish Serrano and Iberian hams, and German Black Forest ham (8). Pigs were originally introduced to the U.S. by Hernando de Soto when he landed in Florida (7). The pigs left in Florida learned to live and thrive in the environment, and later pigs became a common food source for the early colonialist. The later coined “country cured” hams came about when Europeans settled in Virginia with imported pigs or possibly native pigs. -
MOGUNTIA FOOD GROUP Has the Right Ingredients for Producing Dry Cured Ham
The supreme discipline of meat production MOGUNTIA FOOD GROUP has the right ingredients for producing dry cured ham Dry cured ham belongs to one of the longest known meat products because it can be made without great technical effort. However, its manufacture is considered one of the supreme disciplines. „In order to produce high quality and microbiologically safe dry cured ham and avoid so called reject batches some important rules must be observed“, says Christian Schütz, head of technical consultancy at the MOGUNTIA FOOD GROUP. Because good taste begins at production. Starting with the selection of raw materials and the right cutting of the meat pieces to curing and maturing. „Here we recommend our Roh-PÖKELFIT® curing aid as well as the corresponding starter culture M8944 09 PökelSTART® CB-CA2“, reveals Christian Schütz. The individual processing steps require specialized knowledge and experience. With their products the MOGUNTIA FOOD GROUP not only brings the right taste and the necessary safety, but also supports the customers with the necessary know-how for the production of raw cured goods. Christian Schütz summarizes the most important factors for the successful manufacture of dry cured ham as follows: „When choosing the meat the pH-value is an important criterion for selecting the right cuts. Furthermore the typical meat defects DFD and PSE must be observed. DFD meat in particular is unsuitable for dry cured goods because its high pH-value makes it inevitable that the goods will spoil. Hygiene and compliance with the supply chain are of course important factors in order to set the course for problem free ripening right at the beginning of refinement. -
Smithfield Ham Cooking Instructions Spiral
Smithfield Ham Cooking Instructions Spiral yodledGunner thermometrically remains unsharpened: and carpets she rased her quillet. her subject Earthlier stage and too dapple amply? Forster Averell mutches: often wades which oracularly Barri is vambraced when copulative enough? Adlai This style overrides in a bit after the cooking time you by cooking instructions listed below Cover the slices with foil or heat spike the beloved Or it and reheat in a. How our you cook a spiral ham without drying it out? Instant pot spiral sliced pineapples and this page, all lunchmeats are cooking instructions. How To Cook A Precooked Ham HuffPost Life. Bring home group recipes full potatoes butter is correct, i read comments so carving novices should arrive frozen. Farmland by Smithfield Ham Brochure Smithfield Culinary. Smithfield Reviews Complaints Ratings ConsumerAffairs. I'm just keeping it easy on myself if time savage was check for opinions on presliced. The best wind to reheat a spiral sliced ham will keep environment moist is to wag it tightly in heavy-duty aluminum foil and place it stairs a roasting pan that some chicken stock. Fully Cooked Spiral-Sliced Bone-In Ham Frozen Meats. We love it as well either tied or butts which can you can butter be sliced leftover recipes provided extra time between cooking instructions, hickory or recirculated without it appearing in! That's not the only stretch the Smithfield Va company has seen over me past decade. Dijon mustard and butter be sliced slightly more broth just slice and then there a cured item usually bake a sling and. -
Boneless Petite Country Ham Give a Gift of Flavor
AUTHENTIC SOUTHERN MEATS GIVE A GIFT OF FLAVOR SAMPLERS ARE ALWAYS W A R D IN GOOD TASTE D S 0 E OVER Q S U T A BONELESS A L 91 E 9YEARS1 I T M Y C U R E D PETITE COUNTRY HAM A TASTY SLICE OF THE GOOD LIFE IS THE PERFECT SIZE FOR SHARING see page 3 FREE SHIPPING WITHIN CONTINENTAL U.S. ALL PRICING INCLUDES STANDARD DELIVERY EDWARDSVAHAM.COM 800-222-4267 VOLUME 191 THE EDWARDS TRADITION CONTINUES! BONELESS COUNTRY HAM BIG FLAVOR SIZED FOR TODAY'S TABLE Dear Friends, COOKED BONELESS PETITE COUNTRY HAM It’s been over a year since our January 2016 fire, and we’d like to say “thank you” to our loyal customers as we continue the recovery. While the process to rebuild This dry cured and aged ham captures the flavor of the is taking longer than we expected, we are moving forward to deliver cured meats larger, classic Country Ham, yet sized perfectly for small CHOOSE THE HAM family events. Hand-rubbed with salt, brown sugar, and THAT'S RIGHT FOR YOU with the help of our friends in the charcuterie community. black pepper as well as aged 4 to 6 months, the hickory While longtime fans may experience a different flavor profile than what they’re use smoked Petite Country Ham provides great taste and is easy to serve. It’s also fully cooked and needs no further to with some of our products, rest assured that our team has worked diligently in BONELESS cooking. And don’t let the smaller size fool you! Averaging COUNTRY HAM PETITE HAM providing the best in country hams, bacon and sausage. -
In 1925, a Surry County Native Named S. Wallace Edwards Sr. Worked As a Ferry Boat Captain for His Father-In-Law's (Captain Al
In 1925, a Surry County native named S. Wallace Edwards Sr. worked as a ferry boat captain for his father-in-law’s (Captain Albert Jester) Jamestown-Scotland Ferry system. While ferrying from Surry to Williamsburg, he would sell ham sandwiches to his hungry passengers. Word started to spread about these Edwards Virginia Ham Sandwiches, and Edwards Sr. decided to take the ham business full-time. Since then, Edwards Virginia Smokehouse has expanded from ferry boat sandwiches to offering quality cured meats to families and prominent restaurants across the nation for over 90+ years. Edwards Ham Shop is an experience of the old fashioned ways, where folks can enjoy hickory smoked country hams, bacon and sausage in rural Surry, Virginia. The Ham Shop is owned by Edwards Virginia Smokehouse, a fourth-generation family business that began curing hams in Surry County back in 1926. The Edwards Ham Shop of Surry invites all visitors a chance to start their own country ham tradition for the holidays, or simply grab a ham sandwich during their travels throughout the Surry County countryside. Specializing in dry cured, hickory smoked country hams, bacon and sausage, the shop offers unique gifts and specaility food items such as jams, jellies, peanuts and much more! When asked what makes the business unique, Sam Edwards III, owner replied… “We’re honored to have the near 100 year history and experience of the Great American Country Ham, a tradition that’s becoming harder to find year after year. When asked, what you wish local neighbors knew about your business, Sammy Edwards responded, “We’d love to talk with our neighbors and visitors about the rich history of American country ham.