Did my duty..

That's a good one, Ken. Nice!!!

Jim

Anne (aclum) posted a well reasoned message today. Every one helps.

Jim

Hi Jim,

Glad you liked it :). I probably could have expressed it better, but the gist of it (for those who didn't read the post) was that things like charcuterie, brewing, and cheesemaking don't really relate to the harvest as the term might generally be understood on Gardenweb and they don't really relate to cooking per se. Thus they deserve their own forum.

I'll take this opportunity to share my delight at finally finding a local (within about 10 miles) source of fat back, fresh pork bellies and hams, etc. The company is a federally inspected place that butchers locally grown swine and when I called today, I found out that they just happen to have put 30 lbs of fatback in the freezer today (a "left-over" from someone who just wanted the skin). They're holding it (at 60 cents/lb) for me - plus a fresh pork belly (now in the freezer). I'll pick the order up early next week. I've ordered (via e-mail) hog casings and pink salt, so hopefully I'll be off to the races soon!

Anne

There have been occasional discussions here about asking for a forum on fermentation. Or, as someone said, "fermenting on purpose", which is funny because it is exactly opposite the usual objective of this forum. Anyway, it is another huge subject area which interests lots of hobbyists. Maybe, after we get the meat curing forum, we can work on that one.

Having thought about this for a long time, I'm now starting to wonder if "meat processing" isn't more technically appropriate than "meat curing". What we want is the most inclusive term.

Jim

Hi Jim,

I think we might be of similar minds here - the term we are looking for is sort of illusive - even though we know what we have in mind. I'm not crazy about "meat processing" as this sounds like "butchering" to me. I think the fermentation aspect is very relevant - not so much for the meat curing but more for things like cheese making, brewing, and baking (at least the type of bread baking using things like sourdough starters). Off the top of my head, I'm thinking of a forum called "Charcuterie, Fromagerie, Boulangerie, and Brewery" - although I think with a title like that the Brewery people might take over in short order LOL!

Anne

Noticed the mention of pork fat back (cured??) or salt pork. NEITHER can be used for their fat in making sausages. Because these are already salt cured they have literally been 'cooked', and will dissolve, causing a very dry mealy sausage if thats the intended use for the pork fat. Raw pork fat is easily frozen and can be refrozen if needed, before using in sausage making.

Hi,

What I was referring to in an earlier post was fresh, uncured, pork back fat. I guess I used the wrong term when I mentioned "fat back."

Anne

I posted over at the suggestion forum. Does anyone know the status on this?

Thanks for posting, Katy. I don't know of any particular procedure for getting a new forum established, so I think the status is more or less limbo until the site administrators get interested. I was involved when we got the Beans, Peas & Other Legumes forum established and it took quite a while, although not as long as this one seems to be taking. I think it will depend on the level of interest which is demonstrated. Posting to the thread on the Suggestions forum is one way. Participating in the various threads related to this topic is another.

BTW, a good name for the proposed forum may have been staring us in the face all along. How about calling it "Charcuterie"?

Jim

Works for me.

Hi Jim,

I like "charcuterie" for the forum name. There are SO many possible topics and threads in a forum like this. You could have threads on improvised smokers, fermented sausages, air drying, cuts of meat, cold smoking, hot smoking, etc. and maybe even have threads drifting over into what to serve with the cured products - various mustards, sauerkraut, etc. I'm thinking there might be something like the recurring best BLT recipes on the tomato forum - but more like what's the best bread or pickle or mustard, etc. to go with the charcuterie. Well, you get my drift, the possibilities are seemingly endless - at least to me ;)

I think also, that with a title like that you might be able to get some interest from the people on the cooking forum. Have you posted there yet, suggesting that they sound in on things?

Anne

I haven't yet pushed the idea over on the Cooking Forum. I have been participating there recently and getting acquainted. Some of those folks are long time Harvest Forum people. I've noticed some interest in charcuterie in that forum.

BTW, I got a chuckle out of the post on our Suggestions Forum thread by someone who interpreted charcuterie as cuties charbroiling burgers, presumably attired in sexy outfits. Language can be entertaining. LOL

Jim

Hi Anne,
Hope you get this message! I'm finally back on line! Give me a email when you can.

Elaine