THRIVING after the FALL

The Index · A subject

Smoke and the cure

Smoke and salt together, in the smokehouse, the ham, the salami and the smoked eel.

9 documents · 2 chapters · 5 dishes · 33 rows

In the chapters

Documents 9

On the Menu

Salami Smoked eel Salt-and-dill cured pike or zander Brined and smoked fish Erbsensuppe with smoked pork

Sources

  • Book Marianski and Marianski, Home Production of Quality Meats and Sausages
  • Guide FDA Fish and Fishery Products Hazards and Controls Guidance

All the sources

In the log 33

  • 20 confirmed
  • 8 amended
  • 1 partly confirmed
  • 4 unresolved
  • 14 marked for safety
  • H1 amended Safety No fire is lit indoors without a chimney; wood smoke is fine particles and CO; three-stone kitchens kill through the lungs; a wood-burning house has twice the fine dust …
  • H8 confirmed Safety Charcoal brazier in the yard for summer cooking, 25 % efficiency; no charcoal burned indoors at all because it makes CO without smoke to warn of it
  • F3 amended Safety Potato solanine from light; store dark 4–8 °C; discard green tubers; cure in dark
  • B17 unresolved Safety Kochwurst safety: blood sausage cooked at 80 °C never boiling 60–90 min until it weeps clear; keeps a week in the cold, longer smoked; bursts if boiled or filled tight; …
  • B9 amended Safety Trichinella: every part of an untested pig cooked to 70 °C at centre; no raw Mett, cold-smoked raw sausage or air-dried ham from an untested pig; dies in 1 min at 60, at …
  • E20 unresolved Safety Fire outside a wooden smokehouse: single point of failure; barrel smoker fire management; never resinous wood (turpentine, tar)
  • E3 amended Safety Broad fish tapeworm Diphyllobothrium latum in pike, perch, burbot; adult up to 10 m in the human gut; from raw or lightly cured fish and roe; historically common on …
  • E4 amended Safety Cat liver fluke Opisthorchis felineus in cyprinids (roach, bream, tench, carp) in eastern Europe and along the Oder, infects the human liver for decades from raw, …
  • E5 amended Safety Both parasites killed by cooking to 60 °C at the bone, by freezing at −20 °C for 24 h through, or by heavy long salting; not by light brine, vinegar, dill or cold smoke
  • E7 confirmed Safety Clostridium botulinum type E (and non-proteolytic B, F) in the mud and fish gut of fresh waters; grows and makes toxin at 3.3 °C without air; hot-smoked fish not …
  • E8 confirmed Safety Household rule: hot-smoked fish 4–5 days in the cellar in open air, 2 on the summer table; never a sealed jar, bag or under oil; keep for months only as salt-dried fish …
  • S1 amended Safety Pink curing salt (6.25 % NaNO₂) at 2.5 g per kg meat, never more than 3 g; about 150 ppm ingoing nitrite
  • T11 confirmed Safety Pit fire produces carbon monoxide and dense smoke: outdoors only, never in a shed or under a roof (implicit in Bench 2; make explicit in draft 2)
  • J7 amended Safety When the last canner gasket hardens canning is over; low-acid food is salted, smoked, dried, soured or cellared, never sealed (botulism)
  • H15 confirmed Rumford: American loyalist, Bavarian service, count; 1790s fireplace with shallow firebox, angled sides, narrow throat, smoke shelf
  • H36 confirmed Cob oven build: bottle-and-slurry or vermiculite base, firebrick floor with a finger's gap, sand form 60 to 90 cm by 40 cm, 1:3 clay to sand 8 to 10 cm, straw layer 10 …
  • K38 confirmed Seasoning: sand, never polish; flaxseed oil in thin films baked past its smoke point for an hour, repeated; saturated fats will not polymerise
  • F25 confirmed Potato: chit 1–2 weeks cool/light, cut and suberise, trench 10–15 cm, 30 cm apart, hill at 20–30 cm, dig after senescence, cure dark
  • F38 unresolved Harvest cue 80–90 % leaf drop / 80 % tan pods, cure 7–14 d, thresh 16–22 %, store 13–14 %
  • F59 confirmed Darren heat cure: sets over 15 mm held 30 to 35 °C (max 38) for 3 to 4 weeks in February to March against bolting
  • F62 confirmed Lift at 50 to 70 % tops down (134: 70 %), field-dry 48 to 72 h, cure 14 to 21 days (134: 10 to 14) at 24 to 27 °C max 32, 60 to 70 % RH never over 75, necks 3 to 4 cm; …
  • F77 confirmed Second-round disagreements printed in the Broker's paragraph: onion consumption 30 (132) vs 12 kg/person (134); curing 14 to 21 (132) vs 10 to 14 days (134); onion seed …
  • A54 unresolved CMT: 3 % sodium lauryl sulphate + bromocresol purple, equal parts with 2 ml milk, swirl 10 s, scores 0/T/1/2/3, gel ≈ >310,000 cells/ml; udder paste turmeric-ginger-salt …
  • B46 confirmed Eight German pig parts and destinations: Schinken 9–10 kg each to dry salt (Ch 11); Bug 6–7 kg roasts and sausage; Rücken/Kotelettstrang chops and Kassler; Kamm best …
  • B53 confirmed The year: cow a village, 45 kg a house; pig a household; second spring pig harder to keep; 50 hens a year (old hens and cockerels of Ch 8), the only fresh meat …
  • B54 confirmed Fat: cow 30–40 kg fat and 40 kg bone; pig 12 kg fat and 10 kg bone; render within 12 h or hold ≤7 °C (Reg 853/2004); suet 86–90 % lipid, trim 62–76 %; dry rendering …
  • B61 confirmed Hide area: 4–5 m² per cow; apron ~0.5 m², boots ~1 m²; pig skin better eaten (hard to degrease, tans badly at home); brain tan one brain per hide, warm paste, stretched …
  • E53 partly confirmed Smoke: drying, phenols (antiseptic and flavour), heat; keeping by salt, drying and cold
  • E56 confirmed Cold smoke ≤ 30–33 °C, no kill, safety by salt, freezing and cold; hot smoke Torry three steps 30 °C 30–60 min, 50 °C 30–45 min, 80 °C to core; core blank in source; …
  • E57 confirmed Wood: alder (Baltic/Havel), beech, fruitwood; never pine, spruce, fir; barrel smoker layout; juniper twig at the end as Spreewald signature
  • C11 confirmed 7 m³ cellar, 0.85 m³ grain bin, 6.3 m³ smokehouse for a family's year
  • D13 confirmed Malting: alternate 8 h soak and 8 h air three times to about 45 % moisture; sprout at 15 to 18 °C 4 to 6 days until the acrospire is three-quarters of the grain; wither …
  • T35 confirmed Tallow candle: wick of twisted linen/cotton, 20–30 dips at 65–70 °C to 2 cm; tallow melts ~45 °C, slumps, gutters, smokes