oleorezinator wrote:saltpetrewas added to the food to, "Keep their nature down."
I thought that was bromide? I haven't come across anyone mentioning that effect with saltpetre ...
Anyway, thanks for the good wishes. Here's where we are so far - all of it what I would think of as 'practice' for the moment:
* Deb has made sauerkraut. It looks OK. It smells and tastes very sour, but we have no experience with sauerkraut at all, so we don't know what it's supposed to taste like.
* Deb has the beef soaking in a mixture of brine, containing, salt, curing salts from the butcher (which we're treating as if it's Prague mixture) and spices.
* I have practiced making home-made mayonnaise, and I'm
really happy with the results. Not sure we'll go back to buying mayonnaise at all from now on.
* Deb has made lovely, home-made rye bread. It's gorgeous.
* We have home-grown chillis.
So, next weekend, we're planning to have a practice sandwich. It won't be exactly as we want - we still have tomatoes to grow and ketchup to make (October, I reckon), and we'd like to try and make sauerkraut with home-grown cabbage. But apart from having to substitute for those, we have the ingredients.
I'll update after our practice sandwich ...