Conference turris::cooks

    
    Harrington's of Vermont may be the smokehouse .1 refers to. I've
    ordered from them several times and their hams are indeed excellent.
    They're smoked over maple wood and corn cobs.  They do however have 
    a store in Wellesley Mass now.  If you call information I'm certain
    you can get the number.  There's also a place called Honey Hams I 
    believe which is located in either Natick or Framingham.  I've heard 
    that their hams are excellent also but I've never had one. Beware,
    these are not cheap hams and will run you from ~30.00 upwards depending
    on weight, boneless/bonein, cooked/uncooked.  Anyways, I highly 
    recommend Harrington's and I believe I need to order one of their hams
    for _my_ family now ... typing this has given me the yearning.
    
    Regards, Larry

    Blood's in Groton, Ma. does smoking.  I don't know what the details
    about specific cuts are, we get a whole pig processed and have the
    appropriate parts smoked there every year.  

Here are a couple I found in the phone book while I was waiting for my
file to compile, sorry I don't know anything about them:

Watson's Smoke House
546 John Fitch Hwy
Fitchburg, MA
(508) 345-7800

Yankee Meat Shoppe
177 Mass Ave
Lunnenberg, MA
(508) 342-1922

    i would definately *not* go to the yankee meat shop in lunenburg.  i
    bought some haddock and swordfish there and both were not either. the
    swordfish was something, but what we don't know.  never figured it
    out.. kinda got disgusted with it when we knew it wasn't what it was
    supposed to be.  and, the haddock was pollack.  when i called to tell
    them about it they said that there was nothing that they could do as
    they don't put labels on the fish.  in other words, they said, 'how do
    i know you didn't buy pollack, there is no label on the fish.  so i
    mentioned the difference in price and they hung up the phone on me.
    
    on another note....
    
    i recently got a figi food advertisement that features sausages and
    cheese in gift sets, etc.  does anyone how the quality of their food
    is?
    
    thanks in advance,
    
    cj

    Yankee Meat Shoppe is just that..a 'meat' shoppe. I have bought very
    good quality meat (beef, pork, veal) many times at this place. 
    
    If you want fish try the Boston Fish Market in the center of
    Leominster. Their fish is always fresh. 
    
    Rachelle �
    
    
    

re: figi meats, and mail-order smoked turkey

figi and the other catalogs carry very nice quality, but don't be fooled by
the pictures, the item packages in most baskets are very, very small.
If using mail-order catalogs, first go to a cheese/meat shop and see how 
much the quantity listed in the package you are planning on sending to 
someone really IS....you may want to order a simpler basket/package 
consisting of fewer larger size items.

I will go to a local cheese and meat shop and buy direct, wrapping and
shipping myself, from now on.  

in the case of smoked turkey, I have had very happy results from ordering
a smoked turkey from the Swiss Colony (I think that's the catalog name...
anyway, it is like figi).  The turkey was highly flavored and quite rich.
I was very happy with the quality and the quantity.  Yes, it was expensive,
but it was very, very nice.

    Yes!  It is Harrington's .  Homeoffice and smokehouses Main St.
    Richmond, Vermont 05477.  Telephone 802-434-3411  Fax 802 434 3166
    They have a store in Wellesley, MA  Hours are Mon-Fri.07:00-17:00
    Sat.-Sun 12:00 through 17:00 Ongoing for Amer Expr Cardholders Sale
    1-800-446-6991 (ext.#3)

I just received the latest Eddie Bauer catalog in the mail and it had a 
selection of smoked seafood; King salmon, gold seal salmon,
scallops, oysters, prawns, and trout. The prices didn't look too bad.  
The prices range from $12 - $34. The king salmon, however was $60. 

    The best fish/seafood around Fitchburg/Leominster is 
    S.S. Lobster. They supply most of the fish in this area.
    Haddock is usally arounf 4-5 per pound. COd id 3.29 per pound.
    Fish is always fesh there.. The Fish Markry in Leominster
    is usally around a dollar more per pound and it is not as fresh
    as S.S. Lobster.
    
    REK
    
    

    Ditto on S.S. Lobster in Fitchburg. They're hard to beat.
    
    Jim

    On the subject of smoked turkey.  Would there by chance be any barbecue
    restaurants in the area?  In my hometown (Owensboro, KY) you could take
    your turkey to the restaurant and they would smoke it for you (for a
    price, of course).  Moonlight Barbecue was the best in the area for
    that!
    
    I was hoping to find one for my DEC turkey, but haven't had any luck,
    does anyone in this file know of restaurant that would do it in eastern
    Mass. or southern NH???
    
    Sandy

�                      <<< Note 2693.17 by LVS::RICHARDS >>>
�                             -< Wanted beef jerky >-

The best cookbooks to find jerky recipes in are ones featuring preserving, 
freezing, drying, etc...

The beef for jerking should have very little fat (fat can go rancid).  One 
disadvantge to jerky is that it is high in salt (which is used for its 
preservation qualities).  If you are on a low sodium diet, this might be a 
problem.

One recipe that I've tried is from the Sunset Canning and Preserving book 
(this book has a few other recipes for jerky as well.  You also aren't 
limited to beef for many of the jerky recipes that I've seen.)  
This one has a pretty good kick to it :) !

Texas-style Jerky

1 lb very lean top round steak
4 teaspoons salt
1 teaspoon each pepper, chili powder, garlic powder, and onion powder
1/4 teaspoon cayenne
3 dashes liquid smoke
1/2 cup water

Trim meat carefully, removing any fat or connective tissue, and place in 
the freezer to partially freeze (about 1 hour).  While meat is in freezer, 
combine salt, pepper, chili ppowder, garlic powder, onion powder, cayenne, 
and liquid smoke in a bowl.  Pour in water, stirring to blend well.

When meat is firm enough, cut across the grain in thin, slanting slices 
about 1/8 inch thick (my comment: the more frozen the meat, the easier it 
is to slice).  Place slices in the marinade, stir, cover, and chill several 
hours or until next day, stirring occasionally.

Remove strips from marinade, drain, and spread on cake racks placed on 
baking sheets.  Place in a 150 to 200 degree oven with door slightly ajar.  
Dry until a test piece cracks but does not break in two when bent (about 6 
hours).    (my comment: you want to dry the meat, not cook it, which is why 
the low temp.)

Let cool, remove from racks, and store airtight in plastic bags at room 
temperature for up to 3 days or in refrigerator for up to 2 weeks.  Makes 
about 1/2 lb jerky.


Another recipe that I've been eying came from Stocking Up, The Classic 
Preserving Guide.  It can be used for beef, veal, lamb, and game...

Beef Jerky

1 teaspoon pepper
1/2 cup soy sauce
16 cloves garlic, crushed  (no, not a typo, really 16 cloves)
2 tablespoons cider vinegar
1 teaspoon snipped chives

Prepare lean meat for jerky by cuttig away all fat and gristle.  Cut it 
into strips about 1/2 thick and 2 inches wide.  Cutting across the grain 
will result in a more tender jerky.  And to make the slicing easier, 
partially freeze the meat beforehand.  Make the strips as long as you like, 
but 4 o 5 inches is convenient.  The smaller the strips, the quicker the 
meat will dry.

Mix together pepper, soy sauce, garlic, vinegar, and chives.  Add the meat, 
and then enough water to cover.  Let the meat marinate for 12 hours in the 
refrigerator.  Then blot with paper towels and dry in a food dryer (my 
comment:  I don't have a food dryer so I was planning on drying in the 
oven as above).  Blot again several times while drying because the soy 
sauce doesn't dry off as salt does.