Twine

ice cold organic pork shoulderham, cut in 1” wide bacon size strips • ice cold organic pork bacon fat, cut in 1” wide bacon size strips • ice cold water • nitrite butcher salt for preservation • white pepper • nutmeg • mace • coriander • onion powder • mm pork intestine, soaked overnight • charcoal chimney Red oak Hardwood pellets for cold smoking that impart a red color

+ pounds deboned shoulder pork, 8” long • strip of liver, 6” long • thin slices prosciutto ham • chopped rosemary • crushed garlic cloves • crushed black pepper • olive oil • white cooking wine • green apples, halved

front leg of lamb with shoulder, butterflied, five pounds • Shanks from butterflied leg of lamb for olive dish • flaked seasalt • white pepper • quartered Roma tomatoes • garlic cloves • minced dry thyme • minced dried oregano • dijon mustard • extra virgin olive oil • white pepper • red wine vinegar •

whole pork liver, browned in porkfat to bring out the flavor • boneless fresh Pork shoulder with lean back bacon • fresh pork belly with fat side bacon • cold water • brandy • seasalt • butchers pink salt • white ground pepper • each coriander, ginger, garlic, onion powder, red paprika, marjoram, mace, laurel • mustard seeds • black or white sesame seeds • Pork Sausage casings, 42 mm •

grams, 3 pounds baconfat trimmed from a large whole pork shoulder. Cut into thick strips like store bought bacon • grams, 6 pounds, lean trimmed shoulderpork meat, cut into the same length and thickness as the bacon and boiled. Freeze the remaining shoulder pork, bone and meat, to make other recipes • pink butchers salt • Nutmeg, ground • sweet paprika powder • smoked paprika powder • black pepper • ground ginger • cardemon seeds, ground • garlic cloves, minced • blackberry syrup • Rum •

pork belly, (46 % of total weight) • pork shoulder, (23% of weight) • whole pork liver browned, shrinks from 3 pounds fresh. (31% of weight) • brandy (6% weight) • broth or optional heavy cream (6% weight) • each mace, nutmeg, ginger powder, onion powder, mustard powder, granulated garlic per pound • marjoram per pound • Lemon zest per pound • seasalt per pound • Black pepper per pound • Traditional Braunschweiger Sausage casing is 42 mm diameter. For test sausage, use 28 mm casing. Butcher twine

deboned Pork shoulder, 6 pounds trimmed lean meat, 1 1/2 pounds pork fat • whole green pepper corns, soaked in milk till soft • Hard neck garlic, granulated • grated aged cheddar cheese • crumbled blue cheese • milk • pink butcher salt • Seasalt • Fennel • Ginger • Nutmeg • Cloves •

whole 5 pound organic fresh young chicken with all organs, room temperature, deboned, makes 4 pounds of meat and organs and 1 pound of soup carcass • harissa to rub on the skin • For the stuffing: • All chicken organs: Gizzard, liver, heart • thin shaved parma ham slices • Thin cheddar cheese slices • Sweet pepper, scrubbed, slivered • thin fresh green asparagus, whole • Carrot, slivered • mild red Onion, slivered • Beansprouts • Chicken trimmings for stirfry flavor •

pork or lamb shoulder, cut in thin strips • beef cut in thin strips • stale bread • white wine • pork sausage casings, 32 mm, for 1/2 pound sausages • For the Toulouse spice mix: • Flaked seasalt • minced cloves hardneck garlic • freshly ground black pepper • freshly rasped Nutmeg • pink butcher salt

Fresh lean pork belly, 3” square strip, skin (rind) on • each paprika powder, pepper, curing salt • brown sugar • olive oil • lapsong souchong tea soaked in cold water • Charcoal chimney full of mesquite charcoal, add coals as needed • Flaked seasalt to rub sparingly

feet of pork casing size 32 mm diameter • Chimney of dry Oak firewood • Chimney of dry walnut firewood • chimney mesquite charcoal • fresh lean shoulderham, top, 10% fat • fresh fat shoulderham, bottom rind and bacon, 30% fat • Rosemary extract water, icecold • Lemon juice, one per sausage • Sugar, dextrose • Wright liquid smoke • % of weight of meat in Pink salt, 11 grams • % of weight of meat in seasalt, 4 grams •

single trunk stems of an average of 25 ripe red peppers each • Spray of extra virgin olive oil

well marbled pork shoulder in 1/4 inch thick strips containing 1 cup fat, ground coarse • pound cured and cubed bacon containing one cup fat, pureed fine • red wine • sweet paprika • large elephant garlic, crushed • himalayan coarse salt • dried red chili pepper seeds • coriander • cumin • sugar • butchers salt #2 for dry cure • Hog or lamb sausage casing

large chicken breast, butterflied in 2 halves, 1/2 pound each • minced shallots • swiss chard leaves, destemmed • thin slices of cured Parma ham (contain salt) • fresh young spinach leaves • tender green asparagus tips, sliced lengthwise in half • fresh spinach, destemmed • Bechamel sauce: 2 cups milk, 10 Tbs flour, 1 Tbs butter, 4 Tbs grated cheese

Pork shoulderham, whole, bone in, dries to six pounds • Himalayan sea salt (900 grams), of which 70 grams will be absorbed when rubbed, rest can be reused • % of weight of deboned ham in Prague #1 curing salt to arrive at 156 parts per million sodium nitrate, USDA recommended level • white wine vinegar to wash the ham • I cup minced lard and 5 grams sea salt to grease the exposed meat of the ham

Beef brisket from the round, 60% meat /40% fat, trimmed to 80% meat/20% fat, net weight 5 pounds • ice cold red wine • prague nr 1 pink curing salt, equal to 0.25 % pink curing salt with 6.25% sodium nitrate, USDA recommended level • Himalayan sea salt • brown sugar • ground black pepper • whole elephant garlic bulb, 10 cloves, peeled and crushed • length hog or lamb casings, 38-42 mm diameter (syracuse casing company) • Charcoal chimney full of mesquite charcoal • Coffee can full of soaked walnut wood

For the crust: • all purpose flour • 112F degree water • olive oil in spray bottle • fresh large farm egg • baking soda • baking powder • dry yeast • sugar • sea salt • For the ham: • whole ham shoulder pork, 8 pounds after bone is removed •

calamari steaks, 1 pound • baking powder, 4 Tbs all-purpose flour, 1 Tbs cornstarch, 4 Tbs milk • frozen peeled tiny Newport shrimp • fermented shrimp meat (amazon, called trassi) • sushi rice • sweet paprika powder • Small Heirloom tomato • Small Mild red onion • Small Sweet green pepper • Small Sweet red pepper • frozen green peas • saffron tea •

# Porterhouse Steak • Onion Powder • Garlic Powder • Coarse Pepper • Extra Virgin Olive Oil • Rosemary and Sage and butcher's twine • melted unsalted butter

Whole Chicken • lemon (sliced) • sm. Jar Lemon herb Seasoning • Margarine • Kosher Salt • Twine / to tie chicken

pork liver sliced, deveined and cut in strips like thick bacon • lean pork shoulder, from 7 pound shoulder with tendons, bone removed (1 #), save bacon fat (1 #) and save bacon rind (1 #) • pork rind • fresh pork bacon • chopped large red onions • water • red wine • unsalted butter or lard • crushed bay leaves • crushed garlic cloves • seasalt per pound of liver, pork meat, rind, and porkfat • marjoram •

chicken stock • Meaty Ham hock (about 1lb) • Cilantro base (cut the top off for all the leaves for service and tie the base with butchers twine) • For the soup: • smoked sausage (about 6 oz) sliced and halved. Dried Chorizo if you want to be more authentic • cans garbanzo beans (chick peas) • saffron thread 1/2 gram • paprika • Texas Pete hot sauce • diced yukon gold potatoes (about 2 medium) • Cilantro • Green onions •

Fresh 10 1/2 pound whole pork shoulder hams, bone in, skin on, each dried to 7 pounds • To airdry: seasalt, 1.75% per pound of fresh ham, plus prague #1 dry curing salt, 0.25% per pound with 6.25% sodium nitrate, to arrive at 156 ppm level recommended by USDA • white wine vinegar to wash salt off the hams after curing, before drying • lard minced with teaspoon seasalt to grease the meat side of the ham while drying

pork loin roast • cream cheese - softened • frozen chopped spinach - thawed • shredded cheddar cheese • garlic - minced • dried minced onion • kosher salt • black pepper • sliced bacon • Kitchen twine

pork belly • rock salt • !0 pcs garlic cloves • crack black pepper • KATYA a plain woven cotton fabric, or muslin cloth, cheese cloth to wrapped around the meat, to protect the skin or the outer layer of the meat., while its in a simmering stock • soy sauce • star anise • dried bay leaf • whole black peppercorn • whole large white onion • lit. of water • lit. cooking oil •

whole thawed Turkey • butter • Canola or vegetable oil • Trussing twine • Course salt • Pepper • red apple, quartered • Red onion, halved • cinnamon stick • Star anise • Fresh sage • Fresh rosemary •

chicken stuffing cooked with beef bouillon- cooled • prime London broils (1.5 lbs each) sliced super thin to roll • large onion diced • garlic minced • Veg. Oil for browning/sautéing • flour for rolling meat • tomato soup • Salt & pepper • Basil & parsley minced • Butcher twine for tying • bag of egg noodles cooked • Butter for noodles

Whole Chicken • Kosher Salt • Olive oil • Lemon Pepper Seasoning • Butter • Twine for tining chicken

Hunk of butter (or oil) • onion, diced • garlic • carrots • flour • wine • stock (chicken/pork/veggie all work) • Cheesecloth • Butcher’s twine • cinnamon stick • bay leaves, broken • allspice •