A little over a year ago I posted an episode about beef bungs. Little did I expect that they would become tastings for various receptions, or that it would be the most frequently visited post on this entire blog with 729 visits as of today. (I just figured out how to find these stats!) Today I thought it worthwhile to give it another shot, though I have to admit, this cow had a very oddly shaped stomach. Thinner and longer than the last one and coming to a taper, as you can see. The large one is a regular Milanese style salame with fennel. About 5 pounds.
The smaller is an entire goose, boned and skinned and chopped finely, with meat and fat stuffed into the casing. It's about 2 1/2 pounds so I used 2 tbs salt, 2 of maple sugar, 1/2 tsp instacure #2, a lot of pepper, thyme and that's it. Theoretically it could be kosher, and that's really where I got the idea for curing goose a long time ago. Historically Jews cured duck and goose, though a fat honking (literally) goose salami like this is something I've never heard of. I'll report back in about 3 months to tell you how it turned out.
9 comments:
Why am I so nervous about leaving meat in my fridge to cure.... what can go wrong???
Deana, Because if you leave meat in your fridge it will go bad. No good bacteria will grow. It needs to be about 55 to 60 degrees. A cave in temp and humidity.
The Ox bung is the caecum (from Latin caecus, "blind", which is pretty much the same meaning as fundolus isn't it? It is now what is used to make haggis puddings, rather then sheeps gut.
The goose project sounds really interesting, I'll look forward to hearing how it turns out.
Yes Adam, Exactly. The etymology was all in the original post last year. Cul de Sac is my favorite term for it. I didn't know about haggis though. Seems a shame not to use the sheep.
Well the modern haggis is quite different most of the historical ones. It would have been stuffed into the rumen, which in an adult sheep has a volume of 5-7 litres. A little too big for most gathering now. As far as I can determine "haggis" actually referred to the sheep/calf stomach primarily, and then the pudding (sort of like paella), there are early recipes were the "haggis pudding" is the stomach minced up and stuffed into a sausage casing, sort of like a French Andouille, not stuffed itself.
The etymology of haggis is unknown, but I bet it was a term for the stomach, rather then 'hack' etc.
One of these days I'll have to tell you how to sex a haggis (it has to do with the cul de sac).
How to have sex with haggis? Adam, you must tell us now! Scotsmen everywhere demand to know.
Seriously the Haggi (not plural of Haggis?) I've seen in Scotland were fairly small, maybe 3 pounds or so. The bung I had here would hold at least 10 pounds, though I guess one could make several out of it as I did.
In any case, it's making me think of trying those neat 16th c. English recipes for Haggis, now that I know it can be done in a bung.
Well, it is a bit vulgar, but if you consider that when multiple haggis are formed in a bung, one of them will have a single opening, the others will have two....
The older types of haggis are really interesting, but go easy on the pennyroyal. It might be a really common in historical pudding recipes (still called "pudding grass" in some parts of the UK), but it makes the haggis taste a bit toothpasty.
beef bungs...
beef bungs...
beef bungs...
why am i turning into a 4 year old, laughing each time i say it out loud?
but in circumstance you look at that when numerous haggis are created within a bung
When you have nothing to do or unhappy? What should you do to spend the free time? How about the game? like to get WOW Gold in WOW, and how to have theCheap Gold for WOWwith less money, is there anyway to get the for us? We need to think about this.
Post a Comment