Emergency Pork Rations

[omega50]

My adult sons came in from Victoria over the holidays and scoured all of my hidey-holes of Tasso, Back Bacon, a multitude of sausages, Duck Bacon, Pheasant Loaf and a bunch of project meats that I had forgotten.

I could just replace all those old stand-bys but have resolved in 2016 to make new to me emergency pork rations that will carry me through the winter.
So this week
Dry Cured Chipotle Lomo Embuchado
Rosemary Porc Rillettes
Juniper Cure Salt Pork for soups and stews
Jamaican Rum Soaked Scotch Bonnet Jerk Pork Sausages
Stout, Treacle and Fennel Cured Pork Belly

Pics to follow

What plans have you laid to survive the Zombie apocalypse and make 2016 even tastier than ever before?

[rugatika]

Originally Posted by omega50

My adult sons came in from Victoria over the holidays and scoured all of my hidey-holes of Tasso, Back Bacon, a multitude of sausages, Duck Bacon, Pheasant Loaf and a bunch of project meats that I had forgotten.

I could just replace all those old stand-bys but have resolved in 2016 to make new to me emergency pork rations that will carry me through the winter.
So this week
Dry Cured Chipotle Lomo Embuchado
Rosemary Porc Rillettes
Juniper Cure Salt Pork for soups and stews
Jamaican Rum Soaked Scotch Bonnet Jerk Pork Sausages
Stout, Treacle and Fennel Cured Pork Belly

Pics to follow

What plans have you laid to survive the Zombie apocalypse and make 2016 even tastier than ever before?

Find Omega50's secret pork stash.

[FishingMOM]

Originally Posted by rugatika

Find Omega50's secret pork stash.

I'm with you, let's raid omegas stash.

[fatboyz]

I have a batch of Landjaeger drying, and some schinken speck curing. Next on the list is Bierwurst, and pepper crusted dry hungarian salami.

[martinnordegg]

Just finishing up today bottling the last of ten carboys of wine. Next I'm going to try to make a couple carboys of Port.

Steer booked into Olds College for butchering on the 14th. Half a hog from the neighbors in the freezer. Good supply of duck and phesant.

Should be able to survive for a while.

After reading the oil price this morning I'm going to stop in at the Food Bank in Olds and make a substantial contribution. Lots of families in trouble in this area.

[58thecat]

Originally Posted by fatboyz

I have a batch of Landjaeger drying, and some schinken speck curing. Next on the list is Bierwurst, and pepper crusted dry hungarian salami.

That schinken speck is oh my oh my oh my ....

[martinnordegg]

Originally Posted by fatboyz

I have a batch of Landjaeger drying, and some schinken speck curing. Next on the list is Bierwurst, and pepper crusted dry hungarian salami.

Sounds fantastic! Don't forget to post pics!

[omega50]

Originally Posted by rugatika

Find Omega50's secret pork stash.

They Did!!!!

That is why I am in this predicament.
# 2 son was actually standing on the scale wearing his pac while I loaded wine, bacon and other cured meat to make sure he did not exceed the 50lb limit for his flight. He left 4oz leeway and was wearing about 4 layers of clothes to free up room in his pac

My Hungarian buddy stopped by for a beer yesterday and I had absolutely zero charcuterie left to offer him to snack on.

I did not like that feeling.
Had to give him a measely bowl of Tremocos

[Rumtan]

Omega50......try to make just a bit more than usual and bring it up with you in March when we host the kids event....I wont tell anyone and I will save a spot in my truck for it.

[omega50]

Originally Posted by Rumtan

Omega50......try to make just a bit more than usual and bring it up with you in March when we host the kids event....I wont tell anyone and I will save a spot in my truck for it.

You have an exceedingly kind and generous nature

[Rumtan]

Originally Posted by omega50

You have an exceedingly kind and generous nature

I dont care what anyone says.....your aces in our books !

[omega50]

I used to make Rillettes 25 years ago with a Hungarian Master Meister who hand cut every last piece of meat in his Family Butcher Shoppe in Gyor.
They has no funds for a grinder when they started the shoppe in the 40's.

When we worked together we would start at 5am and he would always have some Pate or Rillettes ready for me and wanted to sit down and bullsheet and have a few Jagermeisters to kickstart the day.
This was my busiest time and I had only about 20 minutes to fire up every piece of kitchen equipment and bring it all to temp for 6 am and I literally had no moments to spare to sit so I often would just scoop some in my mouth as I passed his station.

He would always respond the same and with some indignation.
"Hey Buddy- Eat some bread with that so you don't sh** yourself"

This is for you Jula

Cubed shoulder or belly
Bay leaf, Thyme, Oregano, Marjoram, White Pepper, Celery Seed and Salt and a splash of water-cover and set in a 80C oven for 16 hours-strain and reserve fat-shred meat with forks -pack into sterilized crocks and top with fat.
Spread on Bread with Gherkins and Shallots on side

[omega50]

And a large branch of Fresh Rosemary

[omega50]

Found a bag of Harissa in the pantry so I morphed it into North African Merguez style Pork Sausage hanging in the cold room for 3 days and then it will be the base for fried sausages and veggies cooked in the spiced fat


It occurred to me that Shawarma seasoning is almost a jerk spice so much to the chagrin of the Jamaican born Husband of my favorite niece I made a Lebanese/Syrian Jerk Style Sausage with Pork-Yeowch
I will burn for that one
will serve with Pita and Hummus

[Crankbait]

I hope your son ate prunes between all those meals he ate of yours?

[omega50]

Originally Posted by Crankbait

I hope your son ate prunes between all those meals he ate of yours?

The other 363 days of the year he lives on Hot Pockets and Beer

[FishingMOM]

Originally Posted by omega50

The other 363 days of the year he lives on Hot Pockets and Beer

He had his whole youth to learn how to cook why is he eating garbage?

[omega50]

Originally Posted by FishingMOM

He had his whole youth to learn how to cook why is he eating garbage?

Cuz he is a adult and he knows it ****es me off.
Both sons were above Journeymen skill level by the time they were 16

[FishingMOM]

Originally Posted by omega50

Cuz he is a adult and he knows it ****es me off.
Both sons were above Journeymen skill level by the time they were 16

Then don't let him steal your stash if can fend for himself and he prefers garbage

[omega50]

Heavy Fowl found in Freezer means I will unexpectedly be making a Morteau smoked with Conifer and Juniper

[omega50]

Originally Posted by FishingMOM

Then don't let him steal your stash if can fend for himself and he prefers garbage

My stash is there exactly so that I can fatten the boy up on his yearly visit.
Almost 6ft 5" and weighs about 150lbs.

If he ever had a spare dollar in his pocket he would give it away to someone in need. Every week he takes some poor street soul in Victoria for a sandwich and a coffee.

He has not been taught to be self absorbed-that is why he felt he needed to leave Alberta

[FishingMOM]

Originally Posted by omega50

My stash is there exactly so that I can fatten the boy up on his yearly visit.
Almost 6ft 5" and weighs about 150lbs.

If he ever had a spare dollar in his pocket he would give it away to someone in need. Every week he takes some poor street soul in Victoria for a sandwich and a coffee.

He has not been taught to be self absorbed-that is why he felt he needed to leave Alberta

Gotcha! You need a walk in fridge then.

[Crankbait]

Originally Posted by omega50

The other 363 days of the year he lives on Hot Pockets and Beer

no joke about prunes this time; do you make a good Slavic compot? prunes apricots sultanas cloves teeny bit of nutmeg, slow stewed?

[omega50]

Originally Posted by Crankbait

no joke about prunes this time; do you make a good Slavic compot? prunes apricots sultanas cloves teeny bit of nutmeg, slow stewed?

I have never experienced this-will ask my unibrow friend

[Crankbait]

Originally Posted by omega50

I have never experienced this-will ask my unibrow friend

it's the food to help feasts along so one can keep feasting all night long. kinda like a vomitorium in roman days but you get to sit instead and your breath doesn't smell like rotting kale.

it's really tasty too, winter food.

[Crankbait]

I've had pear compot but some of these sound awesome. pie without the crust;

Compote

Alternative names
compost (Middle English)

Type
Dessert

Serving temperature
Warm or chilled

Main ingredients
Fruit, sugar syrup, spices
Cookbook: Compote Media: Compote

Compote (French for "mixture") is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit, or raisins. The compote is served either warm or cold.

Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the Latin word compositus, meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second of three courses), often accompanied by a creamy potage.[1][2][3] During the Renaissance, it was served chilled at the end of dinner. Kompot remains a popular drink made from homegrown fruit such as apple, rhubarb, plum, sour cherry or gooseberries in Western Europe and Russia.

Compote may have been a descendant of a Byzantine dessert.[4]

Because it was easy to prepare, made from inexpensive ingredients and contained no dairy products, compote became a staple of Jewish households throughout Europe.[5]

Variations[edit]

The dessert may be topped with whipped cream, cinnamon, or vanilla sugar. The syrup may be made with wine, as in one early 15th century recipe for pear compote.[2] Other preparations consist of using dried fruits which have been soaked in water in which alcohol can be added, for example kirsch, rum, or Frontignan.[6]

[omega50]

My friend ask if you mean "Lekvar"?