Pastrami is smoked beef from a cow. This age-old practice was traditionally used to preserve meat before refrigeration was widely available. Made from the brined beef brisket of the cow, which is better known as corned beef, pastrami undergoes a smoking process that makes it more stable for storage.
Smoking the meat also gives pastrami the distinct flavor that is not present in corned beef. Corned beef is traditionally soaked in strong salt and sugar brine during the winter months to take advantage of the naturally cooler temperatures and help to preserve the meat. This process, called brining, prevents bacterial spoilage due to the high salt content.Learn More
Soppressata is an Italian salami made of pork. The meat is squashed slightly during curing and is mixed with spices, such as hot pepper. Different regions of Italy produce their own versions of the soppressata, with some cured and other varieties uncured.Full Answer >
Pork chops are cuts of meat taken from pigs and are typically pink or pale in color. Pork chops also refers to different cuts of meat, including loin, rib, sirloin and top loin chops. Each type of pork chop cut can be grilled, broiled or pan-fried.Full Answer >
Plucking a chicken is one of the trickier aspects of dressing the carcass at home. Mother Earth News advises a tried-and-tested method of first scalding the carcass and then rapidly chilling it to loosen up feather follicles before plucking.Full Answer >
Bologna typically contains cured pork, beef or a mixture of both along with various herbs and spices. These might include ground black pepper, myrtle berries, nutmeg, allspice, celery seed and coriander. Mass-produced bologna is also likely to contain sweeteners, preservatives and bulking agents such as corn syrup, sodium nitrite and modified food starch used in many commercial sausage products.Full Answer >