Kosher Dosher...“I am a culinary Heretic"

MORE INFORMATION HERE I was recently asked the following question?  (1) since we all know only salts are absorbed into meat, what's the benefit of curing with a rub that you wash off? (2). Do you really need a 3 week cure on a piece of meet that's about an inch thick - especially if you're then cooking it SV at length? So why the long curing process? The current understanding and general rule for curing is 1/4 inch per day for absorption; however, the available information does not consider diffusion and nitrite breakdown. But the USDA has mandated that Nitrates and nitrites can be dangerous when consumed in considerable amounts. Therefore, the  USDA  requires that nitrites be present at  < 200 ppm  in finished meat products. But here is the elephant in the room. How do we test for this? A mandate with no way of knowing how to comply.  "The current acceptable daily intake (ADI) for nitrates is 3.7 milligrams per kilogram of body weight per day (mg/kg B...

 

Hey Guys, this is a complement to the Tutorial Video Posted Here. This post will highlight and cover those items not discussed or shown in the video. This recipe was created out of thin air while making something else. I was making my chicken Shank recipe , and the idea of removing all the bones, stuffing, and using cheesecloth was a genius serendipitous moment.  Let's talk about the stuffing. I've made this a few different ways and have used a plethora of ingredients and chosen sides to match.  The video in the link is an Italian version that screamed for Pasta, and the one above was a mild Italian Sausage paired with simple ingredients. Simple roasted potatoes and an Israeli Salad.  I've made a Mexican version where I used Adobo, Chilies, and a variety of Mexican cheese. Greek with lamb and Feta. North African with Harissa and Ras El Hanou. Middle Eastern with Baharat or even Ethiopian with Berbere (I have not made this version yet). To make a perfect cylinder, you ne...