The country my more famous porky cousin comes from.
What is Italy
100
I come from this cut of meat.
What is the belly.
100
Simmer, simmer, simmer until....
What is tender.
100
The main seasoning ingredient.
What is dill.
100
Taking too long to chill? I can help.
What is ice.
200
I am leaving the duck breast as it hangs.
What is Moisture or water.
200
Bacon is flat and I am.....
What is rolled.
200
I am from this area in France.
What is Tours
200
Not aluminum but......
Stainless steel or glass.
200
I help the salt cure.
What is TCM.
300
Along with salt I help the bird lose weight.
What is the fan.
300
As I cure overnight I start to accumulate this product.
What is liquid.
300
The love it or hate it ingredient.
What is fat.
300
This must happen so there will be no mold.
What is sanitizing.
300
The % of brine that was injected into the meat.
What is 10%.
400
I am one of the flavoring spices, larger than a coriander seed, softer than a peppercorn and destined to cause some serious beeroid pains if processed.
What is juniper berry
400
The main way American bacon differs from pancetta.
What is smoked.
400
The porky term for the seal.
What is lard
400
This is what is happening as I sit day after day.
What is fermenting.
400
A blend of spices used in all corning.
What is pickling spice.
500
We used the Pekin duck breast. The larger cousin would be a better choice.
What is the Moulard duck.
500
Everyday the meat is curing this step must be taken. What is the technical term?
What is overhauling.
500
Four of us make one French blend as we flavor this product.
What is Quatre Epices.
500
I am the variety of cucumber used most often
What is Kirby cucumber
500
Not the doctor I wanted. My most famous son is a ......