Re: Re: OT--freezing, ferments, & pickling

[Guest guest]

Don't forget pickling as a way to store meat. It may not be he first taste we think of when it comes to meat, but it tastes wonderful in salads and on crackers and breads. Definitely try it with the fish. Kim ----Original Message ----- From: Terry L. Sent: Saturday, October 23, 2004 2:14 AM To: RawDairy Subject: Re: Re: OT--freezing, ferments, picklingGet more from the Web. FREE MSN Explorer download : http://explorer.msn.com

[Guest guest]

What an awesome way to use the whey... piclikng the meat!

>

>Don't forget pickling as a way to store meat. It may not be he first taste

>we think of when it comes to meat, but it tastes wonderful in salads and on

>crackers and breads. Definitely try it with the fish.

>

>Kim

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[Guest guest]

I have preserved raw chicken in kefir whey for up to

four weeks with no deterioration at all. The control

jar with nothing added started to smell pretty ripe

within five days. The dogs liked it just fine. LOL

Marilyn from Fayette, Ohio

--- drkristamail wrote:

>

>

> Wondered if anyone remembered reading this in the

> SUPPLEMENTAL REPORT

> IN FAVOR OF RAW MILK, and if anyone has personally

> tried it. I

> noticed nobody mentioned this techniqe in the thread

> of preserving

> meat.

>

>

> A remarkable quality of raw milk that housewives of

> pioneer days used

> was its ability to preserve meat. Housewives

> immersed chops, steaks

> and roasts in large crocks of raw buttermilk, and

> assured fresh meat

> for the family year round.[69] The Arabs have been

> preserving meat

> with raw camel milk for thousands of years. The

> Icelanders of 200

> years ago preserved their sheep's heads in sour raw

> milk.

>

> In 1908, an American doctor decided to try it

> himself. He immersed a

> beefsteak in raw buttermilk. Thirteen years later it

> was in a state

> of perfect preservation, " showing not the slightest

> taint or decay. "

> The doctor emphasized, " It should be mentioned right

> here; however,

> that these remarks are true only of clean cow's milk

> as it flows from

> the original fount, and do not hold for milk which

> has been boiled or

> pasteurized. . . processes which. . . deprive the

> milk of one of its

> most unique and valuable properties. " [70]

>

> Krista Weidman of GA

>

>

>

> > Don't forget pickling as a way to store meat. It

> may not be he

> first taste we think of when it comes to meat, but

> it tastes

> wonderful in salads and on crackers and breads.

> Definitely try it

> with the fish.

> >

> > Kim

> >

> > ----Original Message -----

> > From: Terry L.

> > Sent: Saturday, October 23, 2004 2:14 AM

> > To: RawDairy

> > Subject: Re: Re: OT--freezing,

> ferments, picklingGet

> more from the Web. FREE MSN Explorer download :

> http://explorer.msn.com

>

>

>

>

>

>

[Guest guest]

Krista--

Thanks for pulling this out and sharing it with us.....

Yes, I've read that before. Have always drunk my version of Buttermilk. But this is why that Southern Fried Chicken has such a reputation..... Many recipes advise soaking before coating and frying, and I have been able to just put cut-up pieces in a container with the full-milk "buttermilk" poured over, and they stay for weeks if I need them to, getting more juicy and tender by the minute. Sometimes they get too sour to bread properly (flavor) so you might want to rinse them off before you do that. When done the cats fight for any liquid left over.

I don't make my own butter, so never have any of the official buttermilk, but I figured Whey would be close enough. With a few spices/herbs it might be fabulous.... Thought it would do more than the White Vinegar others recommend. Sure beats what you get with all the salt-brine stuff. Didn't look very appetizing when I saw that on PBS's "Colonial House"....yuck.

--Terry

Re: OT--freezing, ferments, & pickling

Wondered if anyone remembered reading this in the SUPPLEMENTAL REPORT IN FAVOR OF RAW MILK, and if anyone has personally tried it. I noticed nobody mentioned this techniqe in the thread of preserving meat.A remarkable quality of raw milk that housewives of pioneer days used was its ability to preserve meat. Housewives immersed chops, steaks and roasts in large crocks of raw buttermilk, and assured fresh meat for the family year round.[69] The Arabs have been preserving meat with raw camel milk for thousands of years. The Icelanders of 200 years ago preserved their sheep's heads in sour raw milk. In 1908, an American doctor decided to try it himself. He immersed a beefsteak in raw buttermilk. Thirteen years later it was in a state of perfect preservation, "showing not the slightest taint or decay." The doctor emphasized, "It should be mentioned right here; however, that these remarks are true only of clean cow's milk as it flows from the original fount, and do not hold for milk which has been boiled or pasteurized. . . processes which. . . deprive the milk of one of its most unique and valuable properties."[70] Krista Weidman of GA> Don't forget pickling as a way to store meat. It may not be the first taste we think of when it comes to meat, but it tastes wonderful in salads and on crackers and breads. Definitely try it with the fish. > > Kim