Miller Amish Chicken now has Organic! Yes folks, after many pitfalls and jumping through as many hoops, the East store meat department is proud to be the sole provider in Bloomington of Miller Amish Organic Chicken!
Whole Organic Fryers - $3.99/lb
Boneless/Skinless Organic Breasts - $8.79/lb
Bone-in/Skin-on Organic Thighs - $4.29/lb
Another new delectable treat from our friends at The Smoking Goose:
Pig & Fig Terrine – A rustic country style paté with finesse and twang. A mixture of coarsely ground pork shoulder is blended with red wine and figs, wrapped in caul fat and packed into a terrine mold. The resulting texture is humble and comforting. 8 oz. portion for $9.99!
New Smoked Fish! The East side Meat Dept. is now offering a new line of smoked Mackerel for all you smoked seafood lovers.
Haifa Cold Smoked Whole Mackerel - $10.29/lb
Haifa Hot Smoked Whole Mackerel - $10.29/lb
Haifa Smoked Mackerel Fillet - $15.99/lb
A little info on smoking meats:
Cold smoking and hot smoking are two different methods for handling meat after it has been butchered. The big difference between cold smoking and hot smoking is that one method involves heat, while the other does not. Both will impart flavor to the meat, but hot smoking also cures it, creating a shelf-stable meat which can be stored in more varied conditions than cold smoked meat. When meat is hot smoked, it is enclosed in a smoker along with a fire or pit of coals. Aromatic woods such as cedar, hickory, or apple, among others, are added to the fire so that they will generate strongly scented, flavorful smoke. The heat from the fire or coals cooks the meat, curing it so that it is less likely to decay, while the smoke penetrates the meat, infusing it with a rich flavor. It is not uncommon to marinate or brine meats before hot smoking them, to add flavors like honey or sugar. When meat is subjected to cold smoking, it is also hung in a smoker, but the smoke is generated in a separate chamber and the temperature is kept much lower, typically a little warmer than ambient room temperature. The cold smoking process can take days or weeks, as the smoke slowly penetrates the meat without heat. Since cold smoking does not cure meats, they are usually salted or brined before being cold smoked. The salt cure ensures that the meat will stay bacteria free.
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