Saucisson of Pork Tenderloin
Bulletin – Dec. 20, 2007 Hi Folks, I’ve been doing some reading on home dry salting and curing and yes, end result can be a bit salty. What you can do is soak the tenderloins in warm water(80F) for a couple of hours and some salt will draw out. The meat looks a little grey […]
Pickled Red Cherry Peppers
One of my favourite times of the year us autumn. It’s mild, the evenings are cool and comfy, Canada’s crops are up for harvesting and one seems to savour each day as you know winter comes all to quick. With autumn also comes preserving, canning, pickling, jarring, salting, curing, smoking, drying. All of these methods […]
Preserving Roasted Red Peppers
My family preserves roasted pepperseach year in September when local Ontario red peppers are in season but we have also done this when say, other peppers are on sale and one can roast, preserve and eat at a later date. If you recall, my parents come from Florina, (northern) Greece and the denizens eats lots, […]
