Tag Archives: curing

Canadian Bacon Fry Up

In general, I would say that I’m a confident cook, especially when I’ve done something a zillion times before.  However, it doesn’t matter how many times I’ve cured meat, I have a tendency to freak out a bit when I … Continue reading

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Posted in Canadian, Cooking, Food and Wine, Main dishes, Recipes | Tagged , , , , , , , | 25 Comments

Cured Pork Carbonnade Sandwiches with Rosemary Garlic Mayonnaise

In the beginning, people were divided into two groups across gender lines; gatherers and hunters.  Women would find things to plant, in order to gather them and men would hunt things, in order to grill them.  You can still see … Continue reading

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Posted in American, Cooking, Food and Wine, Recipes, Sandwich | Tagged , , , , , , | 33 Comments

Le Sanglier Part III

For those of you who missed the beginning, check out the previous posts: https://cookinginsens.wordpress.com/2011/11/14/le-sanglier-part-i/ and https://cookinginsens.wordpress.com/2011/11/16/le-sanglier-part-ii/ After 5 weeks of soaking in a spiced salt brine, it was time to get down to business.  I removed the sanglier shoulder, rinsed and soaked … Continue reading

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Posted in American, Cooking, Food and Wine, French, Main dishes, Recipes | Tagged , , , , , , | 8 Comments

Le Sanglier Part II

I cured my first ham and corned beef in Niger in 1984.  The ham because it was unavailable in Niger and we had a powerful craving, and the beef, also unavailable, because we were planning our first St. Patrick’s Day … Continue reading

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Posted in American, Cooking, Food and Wine, Main dishes, Recipes | Tagged , , , , , , | 11 Comments