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"Meat Tappas is a Savoury in Repast, and Deliciously Tastey to the Last... "

Ingredients: Cuts of meat - Porc loin, Porc shoulder, or Porc briskette


A. Salami-style Tapa:


-Pork shoulder, filleted 3" x 4", 4 lbs

-Prague powder, 6 g

-Salt, 1 tblsp

-Dextrose or sugar, 2 tblsp

-Black pepper, 1 tblsp

-Salt, 1 tblsp

-Sage, 2 tblsp

-Rosemary, 2 tblsp

-Cumin, 2 tblsp

-Honey, 1/3 c

-Distilled H2O or bottled

-FRM - 52 starter culture, 5 g



B. Mediterranean-style Tapa:


-Pork shoulder, filleted 3" x 4", 4 lbs

-Sun-dried tomatoes, drained of olive oil, 4 tblsp

-Sun-dried bell peppers, drained of olive oil, 4 tblsp

-Honey, 1/3 c

-Black pepper, 1 tblsp

-Prague powder, 6 g

-Salt, 1 tblsp

-Onion powder, 2 tblsp

-Rosemary powder, 2 tblsp



Prepare in either case the pork loin fillets in pcs. and spread on wax paper on a flat baking rectangular pan.

Prepare the rub in either case or both and thoroughly cover and rub each piece evenly and then ferment at 5 deg C in the fridge for 48 hrs. After curing remove the pans to the sunny weather and sun dry, or better, in a solar oven via heat convection al fresco, as they say. And finally fry tapa or tapas and serve or keep in fridge up to 48 hrs before flash grilling under the oven's element for a quick 2 mins.



Serving Suggestions: Tappas Bar with Pink Beer or Gin for Festive Cheer or Breakfast as new Bacon with Eggs (sunnyside up), pop-up tarts or waffles in syrup, hashbrowns and re-fried kippered mackerel or fresh salmon in tomato sauce and onion & garlic.


Serving Suggestions: Assemble in a tray service with a dipping sauce at centre either: gravy made from the packet [e. g. Knorr(R)] or a 1:1 blend of lemon juice and vinegar. Also assemble a tappas table tray with smoked sockeye salmon bits, Christie crackers (R) with fresh dill garnish, tappas or salmon bits-n-pcs. and under a base of smoked salmon or sourcream-n-onions cream cheese.

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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