Brines les saumures
Two types
Raw Crue - left 24 hours before use.
Cooked Cuite - Ingredence boiled and cooled, ¼ liquid & ¾ ice water

Basic recipe - 2 gal water
- 1.8Kg Rock salt
- 50g Salt petre Potassium Nitrate, red colouration, too much well toughen product.
- 175g Brown Sugar
- BG and arrowmates

Testing
Density of solution 60o on Salinometre.
Fresh egg or pealed potato 5/4 a float.
Usage: tongue, salt silverside, pastrami, Pork Cuissot

Pickeling
Preservation of Vegetables
Using pure Vinegars with arrowmates.

Marinades
Mariner U to Marinate
Meals & fish are steeped
- to season, with flavour of condiments
- break down of fibres
- prolongs life
- ensures moist product
- addition of salt, hyrdration of protines, ability to hold moisture
- breakdown of tissue with acid
- time depends on size, texture, time of year.

3 Categories of Marinades
1. Quick - for small cuts of meat-fish, alcorly galantines, pates - simple lemon juice, brandy, herbs, seasoning.
2. Raw - for Butchers meats & furred game - herbs, spices, veg liquid, red or white wine, R or White Vinegar and oil
3. Cooked - used as for raw, cooked & boiled, cooled before use - adavantages of long lasting. Can be reboiled and used. Speeds up penetration of marinade.

Marinades, Pickles & Brines

Three very old and traditional methods of holding and preserving foods which today modern refrigeration techniques have made unfashionable. Although out of the three, marination still plays a vital rile in modern cookery. Basically marinades are used to give foods a certain distinctive flavour and to tenderise. Normally the marinade is used in the cooking process.

Mariner U to Marinate
Marinade liquid in which food is marinated. A seasonal liquid new or cooked in which foodstuffs notably meats and fish are steeped. The purpose of a marinade is to season the food steeped in it by impregnating them with the flavour of the arrowmates. It also begins the breakdown the fibres of the flesh to make them tender. It also prolongs the life of the commoditive that are marinated. Marinating ensures a moist product before cooking. The acidity of the wine or the addition of salt increases the hydration of the meat proteins and their ability to hold water when cooking. This increase in moisture and possibly the increased breakdown of tissue on cooking under acid, conditions contribute to tenderness. The time food should be left in the marinade depends on the size texture of the product and the time of year.
Dish décor
Bouquets of large turned carrots, turnips & Swedes.
Tomatoes filled with a green pea mousse decorate and glaze.
Baskets of cucumber conolled - filled with sweetcorn with R-pimeuts.
Asparagus bouquet
Melon balls to finish tongue.

Bacon le lard
Bacon is obtained by processing, curing, & sometimes smoking. The timed sides of pork or special choice joints from a side of pork, the type of pig used is the landrace or landrace/large white cross, which gives a large substantially lean carcass. A normal bacon pig will have a carcass weight of 140-185 lbs whilst the walls hybrid pig has a carcass weight of 190-225lbs. This hybrid is not specifically bred completely for bacon, the "middles" of the sides is usedm whilst the rest if used to produce bacon joints, ham and a variety of manufactured, e.g. Sausages, pork pies.
Curing two clearly defined processes can be identified. When examining the method of meat curing, there is the traditional and rapid curing. The traditional method has been practised over many years by two basic methods, i.e.
The dry method - the principles for dry curing is the withdrawal of some of the moisture from the tissues and the replacement of it by salt, in sufficient concentration to prevent the grouth of organisms. The cut surfaces are well rubbed with a mixture of salt and salt-petre. The salt petre is added as a preservative and to give the meat its characteristic red colour associated with cured meats. The sides are laid with the rind side down covered with a layer of curing mixture. The stack of sides would be broken and restacked weekly fir about 5-6 weeks. The sides would then be brushed free of salt and kept in a dry, cool place for at least 2 weeks to mature before being used. When fully matured we have green bacon.
The tank method - this is a much quicker method of curing than the dry method, and is the method used to produce the mild cured Wiltshire bacon. The sides are prepared as for the dry method, then chilled for 24 hours, then injected in 25-30 places with a brine solution at a minimum pressure of 80 lbs. The sides are then packed into oats with the cut surfaces uppermost, and covered by a light coating of the curing mix. When the vat is 2/5s fill it is battened down and flooded with a weaker brine solution to well cover, 96-120 hours. They are then removed and stacked rind side uppermost for at least a week, at a temp of 43-48oF(21-24oC). When matured this would be green bacon.

Smoking - this practice is one of the oldest and original forms of preservation. In recent years smoking has become more scientifically controlled using computer-controlled oats thus has reduced the time taken by varying the density of the smoke and temperature. Smoking contributes in 3 distinctive ways to the end product.

Preservation - the drying of the surfaces of the meat inhibits the multiplication of bacteria with their growth being further retarded by the smoking process, in which the smoke deposited minute substances on the meat which acts as germicides. The usual cold smoking operated out at a final temperature of 90-120oF (45-60oC). When a hot smoking process is used, i.e. (when partially cooking and smoking is carried out at the same time) as in the preparation of the meat is well dried, restricting the growth of bacteria even further.

Flavour - smoking reduces the possibility of rancidity in the fat and imparts the characteristic flavour and aroma of smoked meat by the vapours distilled from the burning sawdust used, e.g. oak, hickory, and apple wood, (usually hardwoods) they give a subtle and distinctive flavour which is most pleasant and attractive.

Colour - smoking gives the meat an attractive colour which is brought about by the minute deposits from the smoke on the surface of the meat.

Possibly the oldest meat form known to man.
Female pigs are ready to produce at 8 months.
Gestation period 16 weeks.
Litter 8-16 piglets or Bonners - 4 months.
Suckled or weaned for 8 weeks - 2 months.
Pregnant twice a year - giving 2 litters of approx 32.

Porker slaughtered between 4 - 4½ months old. - 110-130lbs
Baconer slaughtered between 6 - 6½ months old - 180-225lbs
This heavy weight relates to a Walls Hybrid.
Cross between a Large White/Sow renowned for large litters
Saddle back high lean quality meat
Landrace renowned for its speedy development & growing

Omnivorous - all devouring - only one stomach, will eat anything, only a proportion of their diet is made up of swell. This is boosted with additional minerals, vitamins, cereals, proteins.

Suckling pig - bonner, weight approx 10-20 lb
Side of smoked bacon - weight 63 lbs at £1.19 / lb = cost of £ 74.97 (Green Bacon)