Molasses Cured Roast ...was Lardo

[Guest guest]

> Another experiment was to take a beef roast, coat it

> with molasses, then rub salt all over the molasses. Set

> it up on lids or something so the moisture

> can drain. Do this for about 2 weeks, rubbing it with

> molasses and covering it with salt. This turns into

> something like prosciutto when thinly sliced. Good stuff!

>

Okay, one last dumb question. I don't know much about cured meats.

Is proscuiutto (or the molasses cured roast) raw - I mean, do you cure

it and eat it without cooking?

Thanks for your patience,

Katy

[Guest guest]

> Okay, one last dumb question. I don't know much about cured meats.

> Is proscuiutto (or the molasses cured roast) raw - I mean, do you cure

> it and eat it without cooking?

> Thanks for your patience,

> Katy

AFAIK, yes.

Check out: http://www.milioni.com/salumi/inglese/dati/10.htm for more info.

[Guest guest]

> > Okay, one last dumb question. I don't know much about cured meats.

> > Is proscuiutto (or the molasses cured roast) raw - I mean, do you

cure

> > it and eat it without cooking?

> > Thanks for your patience,

> > Katy

>

>

> AFAIK, yes.

>

> Check out: http://www.milioni.com/salumi/inglese/dati/10.htm for

more info.

>

>

Wonderful! I'm looking for a palitable, non-dairy way to eat raw

meat. This looks promising.

[Guest guest]

>Okay, one last dumb question. I don't know much about cured meats.

>Is proscuiutto (or the molasses cured roast) raw - I mean, do you cure

>it and eat it without cooking?

>Thanks for your patience,

>Katy

Prosciutto (and bacon, and molasses cured roast, lox, and canned anchovies)

are technically " raw " as in " uncooked " . The folks who

like eating " raw meat " don't really consider them raw in the

Paleo sense though. They don't look raw either, and most Americans

who would not eat raw fish on Sushi will certainly eat lox

on bagels.

The salt-cured meat comes out very dry. You can cook

with it, and there are lots of Italian recipes using prosciutto,

but I slice it and put it in the freezer for snacks, and take

it out an nibble on it, or put it on crackers or apple slices,

or tear it into little pieces and put it on a baked potato.

Absolutely no need for cooking (and, like lox, the texture

changes if you do cook it).

Technically I doubt it needs freezing (in the past it was hung from rafters)

but I have had some cured meats mold, and they can get

bugs too, or go a little rancid, or the mice in the garage

can nibble into them, so the freezer is the safest place.

Heidi Jean

[Guest guest]

> >

> > Wonderful! I'm looking for a palitable, non-dairy way to eat raw

> meat. This looks promising.

Me too! My question is: does this really count as raw? Or do

methods like salting and smoking destroy enzymes as much

as cooking does? I've been eating smoked salmon a lot

lately, and wondering if this " counts " as raw meat.

Aven

[Guest guest]

Aven-

>Me too! My question is: does this really count as raw? Or do

>methods like salting and smoking destroy enzymes as much

>as cooking does? I've been eating smoked salmon a lot

>lately, and wondering if this " counts " as raw meat.

I suppose that's a matter of perspective. Cold-smoking involves keeping

the food being smoked between 80 and 90 degrees (F) for the duration of the

smoking. Some recipes call for even lower temperatures. And sometimes a

fish is hot-smoked briefly after being cold-smoked. I'm not sure what the

range of options is when it comes to salmon, but I've made cured salmon at

home without any smoking (or liquid smoke) and it really doesn't lack

anything for it, so you might try that if you're interested in a truly raw

cured salmon.

-

[Guest guest]

> Aven-

>

> >Me too! My question is: does this really count as raw? Or do

> >methods like salting and smoking destroy enzymes as much

> >as cooking does? I've been eating smoked salmon a lot

> >lately, and wondering if this " counts " as raw meat.

>

> I suppose that's a matter of perspective. Cold-smoking involves keeping

> the food being smoked between 80 and 90 degrees (F) for the duration of

the

> smoking. Some recipes call for even lower temperatures. And sometimes a

> fish is hot-smoked briefly after being cold-smoked. I'm not sure what the

> range of options is when it comes to salmon, but I've made cured salmon at

> home without any smoking (or liquid smoke) and it really doesn't lack

> anything for it, so you might try that if you're interested in a truly raw

> cured salmon.

> -

Thanks, . Could you post a recipe?

Aven

[Guest guest]

>

> --- In , Idol <Idol@c...>

wrote:

but I've made cured salmon at

> > home without any smoking (or liquid smoke) and it really doesn't lack

> > anything for it, so you might try that if you're interested in a

truly raw

> > cured salmon.

> > -

>

> Thanks, . Could you post a recipe?

> Aven

,

What Aven said

B.

[Guest guest]

>Me too! My question is: does this really count as raw? Or do

>methods like salting and smoking destroy enzymes as much

>as cooking does? I've been eating smoked salmon a lot

>lately, and wondering if this " counts " as raw meat.

>Aven

I think, from a digestive standpoint, it is different. Raw meat,

really raw meat, has proteins that are in a certain shape.

Cooking or brining it changes the shape of the proteins.

Lox are still a lot easier to digest than cooked salmon, IMO.

But boiled meat is probably easier to digest than highly

salted meat.

BTW I think boiled grains are easier to digest for similar

reasons. Cooked white rice is a whole different animal

than rice flour made into bread. Pasta digests much

differently than pie crust too. The " gelled " thing, for

grains or for gelatine in meat, works better for the digestive

tract (for animals too, which is why they make " extruded

grains " for race horses).

From a nutrient standpoint though ... I don't know.

Heidi Jean

[Guest guest]

Aven-

>Thanks, . Could you post a recipe?

I got this widget called a Lox Box as a present, and I've used that for

curing salmon and several other things, but it requires special single-use

paper pouches to control the flow of salinity, and I'd rather not expose my

meat and fish to bleached industrial paper products, so I'm thinking of

trying to cure salmon in a brine. If and when I do it (and it works) I'll

post the recipe.

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