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Kavak posted:You didn't answer the question. Is that a cow's leg or a man's leg? i'm a butcher, want me to tell you?
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Jul 21, 2014 15:32
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stickyfngrdboy posted:i'm a butcher, want me to tell you? Depends, are you a butcher of man?
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Jul 21, 2014 17:06
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goodness posted:Depends, are you a butcher of man? I'm not, although I did work in a mortuary for a bit
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Jul 21, 2014 17:09
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stickyfngrdboy posted:I'm not, although I did work in a mortuary for a bit That's what he calls his basement.
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Jul 21, 2014 22:37
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stickyfngrdboy posted:i'm a butcher, want me to tell you? Yeah. I think I see a hoof at the end, but I'm not sure.
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Jul 22, 2014 04:37
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Kavak posted:Yeah. I think I see a hoof at the end, but I'm not sure. 
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Jul 22, 2014 16:21
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What's the failure mode if I am baconing and don't flip the bag for a few days (days 5-8)? Do I end up with a biohazard like ol' maggot leg earlier?
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Jul 22, 2014 16:28
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Subjunctive posted:What's the failure mode if I am baconing and don't flip the bag for a few days (days 5-8)? Do I end up with a biohazard like ol' maggot leg earlier? A slightly uneven cure at worst -- pork belly in your fridge isn't going to rot in a week, you'll just have half-bacon.
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Jul 22, 2014 19:37
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polpotpotpotpotpot posted:A slightly uneven cure at worst -- pork belly in your fridge isn't going to rot in a week, you'll just have half-bacon. Will it "overcure" or anything if I keep it in there a few extra days on the other side? Am I worrying too much? 
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Jul 22, 2014 20:32
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Too much salt is rough on the cardiovascular system, but you can always fry a test slice and soak it in your special bucket to even it out.
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Jul 22, 2014 22:21
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Kavak posted:Yeah. I think I see a hoof at the end, but I'm not sure. You see the edge of a sock and shoe that is still on the foot.
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Jul 22, 2014 22:32
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icehewk posted:Too much salt is rough on the cardiovascular system, but you can always fry a test slice and soak it in your special bucket to even it out. Thank you for your charcuterie advice.
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Jul 23, 2014 01:12
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Got the bacon out of the fridge and bag, color is bacon-like and it's firm everywhere. It's in the oven now, but one thing gives me pause: almost no liquid was released. Like, I held the bag upside down, and nothing dripped out. The belly was maybe partially frozen when I put it in, but I doubt that would reduce the amount of moisture released. I checked the plate the bag was on, and nothing had leaked onto it. If I somehow had a bad seal, could it just have evaporated?
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Jul 23, 2014 01:18
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The salt draws out moisture, then the meat sucks the liquid back in.
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Jul 23, 2014 01:45
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icehewk posted:Too much salt is rough on the cardiovascular system, but you can always fry a test slice and soak it in your special bucket to even it out. This is a half-truth. If you are genetically predisposed to sodium related hypertension, then yes, salt is rough on the ticker. If not, and you have working kidneys and all the water you can drink, then your body can tolerate a HUGE amount of salt and be just fine. You will get bloaty and retain water like you can't believe, but you will come out of it just fine so long as you keep hydrating. Kramjacks posted:The salt draws out moisture, then the meat sucks the liquid back in. Negative. Think of the cells as water balloons. If you poke a hole in one, even if you submerge the balloon, it will never re-inflate. However, I have had the no-liquid-cure's occur, and for the life of me, I don't know what causes it. I do, however, know that it has turned out just fine. Though, even when the belly gives up it's liquid, it's not like there is a gallon of the stuff. Just a few ounces. Subjunctive posted:Will it "overcure" or anything if I keep it in there a few extra days on the other side? Am I worrying too much? Think of the salt traversing across the meat much in the same way that heat would go through meat on a stove. It has a set 'velocity' going through and leaving a steak too long on one side doesn't mean the fix is to leave it for a long time on the other side. It'll just be lopsided for a few days until the salt can come to equilibrium. If you leave it in the fridge for a few before smoking, it'll sort itself out.
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Jul 23, 2014 02:10
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I'm sure my wife would be somewhat alarmed to learn that I'm making food safety decisions on the advice of an internet comedy forum, but I'm very grateful for everyone's advice and patience with my questions. Turned out a little salty, so I'll soak it a bit before I slice and wrap for freezing/fridge. Very tasty though, boy.
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Jul 23, 2014 02:50
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holttho posted:Negative. Think of the cells as water balloons. If you poke a hole in one, even if you submerge the balloon, it will never re-inflate. Hmm, I remember my bacon cure having a bunch of liquid in the bag after a day, then by the end of the cure it seemed like there was less. Could have just been my imagination.
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Jul 23, 2014 02:56
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holttho posted:Negative. Think of the cells as water balloons. If you poke a hole in one, even if you submerge the balloon, it will never re-inflate. Negative to your negative, this is not how osmosis works! Salt pulls moisture from the outer cells, and slowly works its way to the center, once it's reached the center, those cells will reach an equilibrium, and take some of their moisture back, as their salt levels lower. It's less like a balloon and more like, I dunno, a meat sponge.
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Jul 23, 2014 03:04
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Chef De Cuisinart posted:Negative to your negative, this is not how osmosis works! Salt pulls moisture from the outer cells, and slowly works its way to the center, once it's reached the center, those cells will reach an equilibrium, and take some of their moisture back, as their salt levels lower. It's less like a balloon and more like, I dunno, a meat sponge.
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Jul 23, 2014 03:09
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Subjunctive posted:I'm sure my wife would be somewhat alarmed to learn that I'm making food safety decisions on the advice of an internet comedy forum, but I'm very grateful for everyone's advice and patience with my questions. I found boiling pre-cooking is pretty awesome. Reduces salt and makes the bacon somehow even more delicious of a texture.
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Jul 23, 2014 05:07
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Chef De Cuisinart posted:Negative to your negative, this is not how osmosis works! Salt pulls moisture from the outer cells, and slowly works its way to the center, once it's reached the center, those cells will reach an equilibrium, and take some of their moisture back, as their salt levels lower. It's less like a balloon and more like, I dunno, a meat sponge. That's not really how it works either. The salt in the brine and the salt naturally in the pork move towards equilibrium do to the force of a greater concentration of salt within the brine. To reach this equilibrium water can come out of the meat and into the brine. This dilutes the brine and concentrates the salt within the meat until it matches the concentration within the brine. The other way to reach equilibrium is for salt to enter the meat until it reaches the same concentration as that within the brine. The other forces at play are capillary action. Most of the water within muscles are held by the myofibrils through capillary action. When salt enters the muscle cells it creates some denaturing of the myofibrils causing them to constrict creating more space for water. So the meat will pull in more water the same way a plant does. In the end there should be more water and more salt.
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Jul 26, 2014 08:37
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I'm enjoying the bacon, but would really like some smoke flavour in it. I could probably get my grill to do it, but I'm also wondering how bad an idea liquid smoke is as part of the cure.
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Jul 26, 2014 23:14
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Subjunctive posted:I'm enjoying the bacon, but would really like some smoke flavour in it. I could probably get my grill to do it, but I'm also wondering how bad an idea liquid smoke is as part of the cure. It doesn't need to go in your cure. After curing brush a small amount over the bacon, or add the bacon to a vacuum bag, add some liquid, seal, and leave it a few hours (you don't need long, and you don't need much liquid either). If you use too much, or leave it too long, it won't be tasty bacon.
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Jul 26, 2014 23:23
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What about smoked paprika in the cure?
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Jul 26, 2014 23:25
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stickyfngrdboy posted:It doesn't need to go in your cure. After curing brush a small amount over the bacon, or add the bacon to a vacuum bag, add some liquid, seal, and leave it a few hours (you don't need long, and you don't need much liquid either). If you use too much, or leave it too long, it won't be tasty bacon. Ah, cool. I'll try that before baking next time. Thanks!
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Jul 26, 2014 23:25
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Breaky posted:What about smoked paprika in the cure? Yeah I used to do this at work. It tastes much better than liquid smoke to me, but not everyone agrees.
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Jul 26, 2014 23:31
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stickyfngrdboy posted:Yeah I used to do this at work. It tastes much better than liquid smoke to me, but not everyone agrees. Boy, I bet I'd agree. Definitely trying that one next time.
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Jul 26, 2014 23:35
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Subjunctive posted:Boy, I bet I'd agree. Definitely trying that one next time. I'm sure you know already but it doesn't take much. If anyone cares enough I can dig out the recipe we used when I get a chance.
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Jul 26, 2014 23:38
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stickyfngrdboy posted:I'm sure you know already but it doesn't take much. If anyone cares enough I can dig out the recipe we used when I get a chance. Wouldn't mind. I am going to try my 1st bacon as soon as I get a decent source for pork belly around here.
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Jul 27, 2014 00:45
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You can also try smoked salts in the cure as well as the paprika.
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Jul 27, 2014 17:18
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I did curry bacon once. It was magical 
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Jul 28, 2014 06:18
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Thinking of trying to make "gingerbread bacon" during my next batch - basically add all the spices from gingerbread cookies (ginger, cinnamon, nutmeg) to the cure along with dark brown muscovado sugar. Thoughts?
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Jul 30, 2014 16:08
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smilingfish posted:Thinking of trying to make "gingerbread bacon" during my next batch - basically add all the spices from gingerbread cookies (ginger, cinnamon, nutmeg) to the cure along with dark brown muscovado sugar. Thoughts? I think you should go for it!
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Jul 30, 2014 16:14
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Gingerbread bacon sounds like it would go beautifully in a BLT with dried or roasted tomatoes on pumpernickel or rye or some other dark bread.
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Aug 1, 2014 16:45
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Nicol Bolas posted:Gingerbread bacon sounds like it would go beautifully in a BLT with dried or roasted tomatoes on pumpernickel or rye or some other dark bread. Yeah, writing this suggestion down.
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Aug 1, 2014 19:22
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I was given a 16lb pork belly, I have access to about 100lbs more (thanks work) what are some recommendations. I am going to do the recipe listed in the OP but am curious as to how I should be using this.
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Aug 28, 2014 21:15
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If I want to make Montreal Smoked Meat and I have a recipe for a 12-14 pound brisket, can I just cut the recipe down for my 3.5 pound brisket? ie 1/4 tablespoons pink salt instead of 1 tablespoon. For reference, this is the recipe: http://www.seriouseats.com/recipes/2012/02/montreal-smoked-meat-recipe.html
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Aug 31, 2014 19:41
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Honestly the amount of cure you're making for the whole isn't gigantic - I'd just make a full batch of cure and dose it on as appropriate.
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Sep 2, 2014 05:35
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I am getting brought on, to an as yet to be determined degree of commitment, to be the charcuterie guy for a new local restaurant. I'm pretty excited 
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Sep 5, 2014 06:23
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I like turtles posted:I am getting brought on, to an as yet to be determined degree of commitment, to be the charcuterie guy for a new local restaurant. I'm pretty excited Very nice, dude! Congrats!
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Sep 5, 2014 08:09
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