Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Temperature
80°C optimal
74°C to 85°C range
Internal temperature for food safety
Time
6 hours
4 hours – 8 hours
Equipment
Aroma ()
Compounds: Guaiacol, Phenol, Vanillin
Taste
Texture
Wine Analogy
Smoky notes akin to a Cahors Malbec
Coffee Analogy
Dark roast Sumatran with leather undertones
Perfume Analogy
Bois d'Ascese by Naomi Goodsir
Civilization
Ni-Vanuatu people
Era
Pre-colonial
Region
Vanuatu
Spread Path
Pacific Island trade and migration routes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pink curing salt for bacon, ham, corned beef, charcuterie
Complete guide to curing, smoking, sausage making
Modern preservation — curing, smoking, pickling from a NYC chef
Complete home smoking guide — cold smoke, hot smoke, curing
Cultural history of salt — the mineral that shaped civilization and cuisine
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pink curing salt for bacon, ham, corned beef, charcuterie
Complete guide to curing, smoking, sausage making
Modern preservation — curing, smoking, pickling from a NYC chef
Complete home smoking guide — cold smoke, hot smoke, curing
Cultural history of salt — the mineral that shaped civilization and cuisine