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Anyone ever try the umai dry bags for aging charcuterie? Ran across them online the other day and they look interesting for us who don't have basements or aging cellars.
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Jan 3, 2014 09:48
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| # ? May 29, 2024 21:41 |
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Tweek posted:The extra two month ('til Groundhog's Day) would be just because that's when I have a dinner party planed. Leaving them hanging is just laziness, though judging by the panccetta I had two nights ago, I'll probably take it all down soon. I meant whole muscle or salami, "salumi" encompasses both. Post some photos when you take em down please.
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Jan 3, 2014 18:46
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I don't know if this has been shared in here, but this is seriously one of my favorite food blogs http://frombellytobacon.com/
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Jan 4, 2014 07:57
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So I took down my big Tuscan-style salami A little too salty, I'll have to reduce the salt next time. Otherwise delicious. The only thing I have hanging now is another pancetta tesa, but I flavored it like American bacon this time. Maple syrup, brown sugar, black pepper. It should be ready in another week or so.
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Jan 5, 2014 17:07
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Who cares if it's too salty? Flavor some potatoes with that poo poo.
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Jan 5, 2014 17:22
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Duh, I already been doing that. Gonna put it on pizza a lot too.
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Jan 5, 2014 17:54
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Started more charcuterie curing today:  Belly three ways. Bacon in the style of Benton's. A belly cured with DQ #2 destined for heavy cold smoke and a long aging, so like, a country ham, but belly instead of ham, or a heavy smoked pancetta, however you want to think of it. And some belly for confit with cinnamon, allspice, clove, bay, and thyme.
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Jan 6, 2014 06:55
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GrAviTy84 posted:A belly cured with DQ #2 destined for heavy cold smoke and a long aging, so like, a country ham, but belly instead of ham, or a heavy smoked pancetta, however you want to think of it. How did you flavor it? Kinda sounds like mine except for the smoking.
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Jan 6, 2014 12:39
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Martello posted:How did you flavor it? Kinda sounds like mine except for the smoking. in the style of benton's ham, too. so just salt, brown sugar, black pepper, and crushed red pepper.
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Jan 6, 2014 21:30
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Martello posted:Post some photos when you take em down please. Yeah, a'ight. I did a li'l Belly:   a li'l Lamb:  One of my Lambs was a little wet in the middle, but one came out simply perfect, if a touch on the dry side:   I had some Beef Loin come out simply beautifully:  I also had some pork loin I did not snap a separate picture of. Everything together:  I served some of it tonight on slab I had with some olives, dates, supremes, crostini, a kale pesto with avocado oil, English Cheddar, and a blue Brie that is simply divine:  Also apples. I would have sliced and packaged them all tonight, but I really need to take a stone to my slicer. This was a first try. There were some definite missteps, but some genuine successes. Thinks I have learned about curing meat: Molasseses: Good. Garlic: Very Good. Smoking: Good. Wrapping large muscles in cheesecloth: Good Also, I think I might bump the sugar in my cure ratio up slightly. I am super excited for the next batch, which now that I have a food saver will be even easier.
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Jan 10, 2014 02:19
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drat son. I'll post some photos of my belly and my sliced salami later today.
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Jan 10, 2014 11:48
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My kingdom for a slicer. All I have is my long slicer knife and a hand-crank deli slicer from the 50s.
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Jan 10, 2014 18:50
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I made some new bacon hooks.
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Jan 14, 2014 19:54
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Tweek posted:My kingdom for a slicer. Something like this? https://www.youtube.com/watch?v=RXbZPOx4-iM
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Jan 14, 2014 22:12
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Thanks to this thread I have my first batch of bacon curing in the fridge. I'll be roasting them in the oven,and I am thinking about a way to add some smoke without a smoker. Perhaps I could add some wood chips to the bottom of my largest dutch oven and set the bacon on a rack above. I would add the thermometer probe, put the lid on and seal the joint with a flour/salt dough. The thinking being that it would seal well enough to avoid filling my house with smoke... Does this make any kind of sense, or is it even worth trying to add smoke?
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Jan 17, 2014 00:01
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I dont think it's a good idea to put wood into your oven. Do you any type of grill? Propane, NG, charcoal? You dont necessarily need a smoker to smoke something. Smokers are just better at it.
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Jan 17, 2014 14:47
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Stick to liquid smoke for indoor cooking
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Jan 17, 2014 18:28
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EngineerJoe posted:Stick to liquid smoke for indoor cooking So you're saying don't cook indoors?
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Jan 17, 2014 18:35
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Tweek posted:So you're saying don't cook indoors? I'm not following...
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Jan 17, 2014 18:59
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EngineerJoe posted:I'm not following... Never use liquid smoke.
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Jan 17, 2014 19:09
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Tweek posted:Never use liquid smoke. Why not? It's smoke particulate, in liquid form.
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Jan 17, 2014 19:09
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Tweek posted:Never use liquid smoke. Nothing inherently wrong with Liquid Smoke in my opinion. You should check out how it's made - it's a pretty neat process.
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Jan 17, 2014 19:37
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yes posted:Nothing inherently wrong with Liquid Smoke in my opinion. You should check out how it's made - it's a pretty neat process. Is it anything like how we used to blow weed smoke into a balloon and then stick it in the freezer?
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Jan 17, 2014 19:50
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Tweek posted:Is it anything like how we used to blow weed smoke into a balloon and then stick it in the freezer? Uhhh what? Do you just get THC suspended in spit-crystals or something?
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Jan 17, 2014 20:07
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Daedalus Esquire posted:Uhhh what? Do you just get THC suspended in spit-crystals or something? In theory, it was supposed to cause the smoke to condense inside the balloon into a drinkable liquid. I never actually tried it myself, so I am unsure of the supposed science behind it.
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Jan 17, 2014 20:34
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Made canadian bacon 3 day brine, 4 hour hot smoke. pork tenderloin lonza  It's drying on the outside a little too fast, but I think it'll equalize in a few more days.
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Jan 18, 2014 04:54
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Chef De Cuisinart posted:It's drying on the outside a little too fast, but I think it'll equalize in a few more days. Cheese cloth is the difference between hard and chewy. What's your humidity at?
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Jan 18, 2014 06:44
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I finally get to show off in this thread. Pancetta, cured for a week in the bag, and then left to dry in my closet. I just moved, and have broken hips so my girlfriends did most of the heavy lifting. So thrilled when one packed up the pancetta, thinking it was a dog toy for my lost dog. High fat, but I am sure we can use it. Any suggestions for it?
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Jan 18, 2014 19:07
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Featured Creature posted:Any suggestions for it? Cut it half an inch thick, griddle it, and top it with arrabiata sauce and blanched carrots. Put it on a bed of wilted kale.
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Jan 18, 2014 20:18
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Tweek posted:Cheese cloth is the difference between hard and chewy. What's your humidity at? Just got it hanging in my closet, would guess 30ish % humidity. Got a heavier wrap on the cheesecloth to compensate.
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Jan 18, 2014 20:40
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You want it between 60% and 70% humidity. If the outside dries out too quickly, it will form a shell that will keep internal moisture from escaping and it will be wet on the inside like this: Go and buy a cheap hygrometer to test out your humidity. If it's too low, either use a humidifier or a bowl filled first with salt and then water.
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Jan 18, 2014 21:40
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Apparently I am terrible at guessing humidity, and it's 62% humidity in my closet. Did the salt water anyways, should be another 2 weeks on the lonza.
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Jan 19, 2014 01:43
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Tweek posted:Never use liquid smoke. True story my mom was a lab tech at a company that helped discover/commercialize liquid smoke. She can't even talk about it to this day without gagging.
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Jan 19, 2014 19:02
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Big Beef City posted:True story my mom was a lab tech at a company that helped discover/commercialize liquid smoke. Why does it make her gag?
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Jan 19, 2014 19:06
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Because she made/processed/and tasted that poo poo on the reg. She came home reeking of the stuff almost every day. She kinda got sick of it, you know?
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Jan 19, 2014 19:09
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Featured Creature posted:broken hips Featured Creature posted:my girlfriends You certainly lead an interesting life. Is having multiple girlfriends what led to your broken hips??
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Jan 20, 2014 18:30
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The Midniter posted:You certainly lead an interesting life. Is having multiple girlfriends what led to your broken hips?? Ha, very early arthritis in my hips, and girlfriends is a misnomer. I am used to referring to my actual girlfriend and our best friend as my girls. The best friend is basically one that has a key, stays here often because we all watch movies, play Cards Against Humanity, video games, and just hang out and drink together and we don't want her driving. Nothing sordid going on with her. Before my current one and I got together, my then girlfriend miscarried what would have been my first child, we parted ways, and this girl didn't ask if I needed help moving. She just went to my car, grabbed a bunch of stuff and carried it in. She and my girlfriend now should hate each other. She was the one that was used to cheat on my current gf by my old roommate (and how we met actually), though without her knowledge. But it all worked out for the best. Its a kind of weird tale. But enough about my personal life. I got 3 more pork bellies, one is curing for bacon, and two are pancetta. I used smoked salt in the pancetta, lots of garlic and tarragon in the bacon.
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Jan 20, 2014 19:17
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I can't even follow any of that, I think that's why I can't watch MTV shows or anything. Can you tell us more about the pork, perchance? No other seasonings, just that? What's your cure time? Have you hosed pork before?
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Jan 20, 2014 19:26
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SoroScrew
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Sorry, its kind of drawn out and stupid. I really lead a boring life. The pork, yes I used the basic bacon cure in the OP, just added a bunch of fresh tarragon. It was curing salt, salt, sugar, bay leaf, garlic, a bit of thyme, and the tarragon. It will cure for 7 days in the fridge, get smoked, and sliced. The pancetta was also the recipe from earlier in the thread. I just used a bit of smoked salt in the cure, and it will be hanging around for a long while until it reduces its weight and hardens. I am planning on curing that for 7 days too.
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Jan 20, 2014 19:32
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| # ? May 29, 2024 21:41 |
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You should call your GF "Main GF" and hang out with some people here and talk about weird female constellations.
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Jan 21, 2014 09:59
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