Martin Fisher

It's quickly mixed but the egg does emulsify things a bit and keep the spices suspended for a time.

The probe is inserted and left in. I have the ThermoWorks Therma K and needle probe, it works just fine but doesn't have an alarm like the TW8060 which is very handy.

4 to 5% salt and ample time (among other methods) will control trichinae in hams. Treatment is a requirement. "§ 319.106 “Country Ham,” (b) The product must be treated for the destruction of possible live trichinae in accordance with such methods as may be approved by the Administrator upon request in specific instances and none of the provisions of this standard can be interpreted as discharging trichinae treatment requirements."

In a regular grocery store.

In this area, canning/pickling salt is available...at some groceries...in 25 pound sacks for $5-$6.

Yes, they sure are.

I thought that fans of Cornell Chicken may find this interesting. The current method has evolved a bit from the original. Bulletin No. 862 circa 1953.... http://chla.library.cornell.edu/cgi/t/text/pageviewer-idx?c=chla;cc=chla;rgn=full%20text;idno=7031969_8503_011;didno=7031969_8503_011;view=image;seq=0002;node=7031969_8503_011%3A2.1 Here's the 1981 reprint with a lot of added info.... http://chla.library.cornell.edu/cgi/t/text/pageviewer-idx?c=chla;cc=chla;rgn=full%20text;idno=7031969_8503_015;didno=7031969_8503_015;view=image;seq=0002;node=7031969_8503_015%3A2.1 And the modern short version.... http://ccefm.files.wordpress.com/2011/05/cornell-bbq-sauce.pdf

Shock, numbness and disbelief! I am so very sorry.

Some Ziplocs stay sealed well for an extended period of time and some don't so it's impossible to honestly estimate how long they'll stay sealed.

I've done a lot of experiments with sealing in Ziploc bags.....they're not dependable in terms of staying sealed and some folks consider them quite permeable. If you want to cook-chill foods with confidence....use better bags.

Better yet, cure a country ham that ain't so dang salty.

I have had them and there are others. Seeking flavor rather than heat isn't wimpy......it's a welcome relief for the silly peeing match of seeking and bearing the wrath of the hottest chile peppers. Thankfully some folks are breeding for flavor rather than just crazy heat.

There are and have been mild habaneroes for some time now..... http://www.chilepepperinstitute.org/content/files/Suave.pdf

I wish the madness would stop. Nobody needs weapons-grade chili peppers!!!!!

I have some that are 10" x 13" and 3 mil. I can spare 100 if they'll work.

I serve both. Home cured and smoked. Problem solved!

Bubble wrap or a Ziploc bag(s) that's inflated about an inch thick works fine for an insulating cover.

Beef on weck must be popular in far western NY because I was born in western NY and I've lived in the immediate area my entire life and I've never heard of it in this area.

You need vacuum pump oil Check at an auto parts store or dairy supply.

Make sure the liquid is as cold as possible. When the liquid starts to boil, hit "stop" or whatever to immediately stop the vacuum and seal the bag.

Sterilizers operate at a psi higher than 15. http://www.pressurecooker-canner.com/sterilizers.html

In my opinion and to my taste the best broth/stock comes from whole birds (preferably birds with some age), both in flavor and economy. When I'm looking to make volumes of stock, I poach whole birds, reserve the poached meat for various uses, then I pressure cook the the bones, heads, necks and feet in the flavorful poaching liquid....it makes the best stock.

A few food specialties that are unique to my area....Cornell Chicken, Salt Potatoes and Spiedies.

What difference, at this point, does it make?

The only thing I don't like about the screen is it going black. I wish it would stay on all the time.