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Oh yeah, speaking of our trip to Spain: All over Europe they in the early winter they have Christmas markets, where the citizens come out and eat tons of hot fatty food, drink spiced wine, and just generally Christmas the poo poo out of everything. Part of that tradition in Spain is that people buy little figurines for their elaborate homemade nativity scenes - they do entire tiny towns with pubs, houses, fruit vendors, and of course butchers. The wife and I aren't particularly religious, but we did decide to do our own nativity reflecting something truly divine. I present to you El Sagrado Cristo Iberico:
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Mar 20, 2015 06:37
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 This just came in today. It's loving phenomenal.
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Mar 26, 2015 22:41
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yes posted:
Is this the final product of that guys leg? At least the foot with the sock fell off.
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Mar 27, 2015 00:06
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yes posted:
Post slice photos please tia
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Mar 27, 2015 04:04
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Mar 27, 2015 13:24
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 Me IRL
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Mar 27, 2015 17:53
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Dr. Pangloss posted:Is this the final product of that guys leg? At least the foot with the sock fell off. Yes.
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Mar 27, 2015 18:51
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Dr. Pangloss posted:Is this the final product of that guys leg? At least the foot with the sock fell off. Did we ever see that show up on a police report or anything? Legit was a human leg with sock on
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Mar 27, 2015 19:04
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 This is some pancetta stesa after about a week. The landlord here keeps the thermostat almost off, and if I keep my window wide open all day my room stays around 55F with about 70RH.
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Apr 14, 2015 07:19
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Nice color.
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Apr 14, 2015 07:30
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That's looking too good man.
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Apr 14, 2015 08:04
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I have come into the possession of about 2lb of free pork belly chunks. I will also be processing a whole 100lb pig for my birthday. What are some fun things to do to sloppily (cut wise, not sanitation) butchered meat, short of grind it all? I am a beginner and not had any curing experience. Also, should I make a GoonButcherCamp 2015 for my birthday?
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Apr 22, 2015 16:05
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 Take a look at my lonza, only took about a month. Used the salt box method, pressed it while it was curing to make the drying process a little quicker. In all, took 1 week in cure, 3 weeks drying. Cured with a shitload of pepper, washed with white wine, coated with pepper, wrapped in cheesecloth, trussed so well my chef thought I was into bondage, and hung in my soon to be re-purposed curing cooler.
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Apr 22, 2015 21:24
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Chef De Cuisinart posted:
Can you bring me some? I'm only an hour away!
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Apr 22, 2015 23:22
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Chef De Cuisinart posted:
Did you not use pink salt? It looks tasty but much paler than lonze I've seen (and cured) in the past.
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Apr 23, 2015 00:13
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feelz good man posted:
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Apr 23, 2015 04:13
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feelz good man posted:So it started to get warm, and the slab felt firm enough. Since it's not going to be enjoyed uncooked, I decided to test it finally. It was delicious, but I wish I had waited to find juniper berries before starting this batch. Oh well, crispy cured pork! For some reason I can't wrap my mind around the proportions of that dish, it keeps going back and forth between huge slice and tiny crumb.
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Apr 23, 2015 04:40
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From the marbling, I'm guessing it's two pieces between 2 and 5cm. Looks delicious, though.
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Apr 23, 2015 04:54
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Martello posted:Did you not use pink salt? It looks tasty but much paler than lonze I've seen (and cured) in the past. Yeah, I used pink salt. Those slices are off the lean end.
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Apr 23, 2015 14:00
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Is this speck salvageable? 
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Apr 30, 2015 16:37
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Way to ruin your one funny thing dude.
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Apr 30, 2015 17:18
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Apr 30, 2015 19:10
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for sure man, that looks fine
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Apr 30, 2015 22:16
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actually in all seriousness, none of those look like spoilage molds. I see mucor, chrysosporium, some run-of-the-mill penicillium...it's probably safe to eat. i wouldn't serve it, though. how did it get this moldy, anyway? are you guys hanging this stuff in a walk-in or what? i'm assuming from the steel prep table this is at a restaurant?
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Apr 30, 2015 22:27
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goodness posted:Way to ruin your one funny thing dude. Get a refund. I follow a facechunk charcuterie group. Apparently the yellow mold is from where it was touching the board it was resting on.
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Apr 30, 2015 23:46
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icehewk posted:Get a refund. Should probably hang it like almost all cured products imo.
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May 1, 2015 00:15
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Pork belly chunks have cured. Drying in fridge now, will smoke tomorrow. Hopefully i'll be able to do a real slab of bacon one day, but these chunks were free, and from a very happy farm raised pig named Russel. edit: BAC-DONE. These are just the nice slices I could make, the other half of it was minced and fried into bacon bits. Not bad at all for a first try! 
Suspect Bucket fucked around with this message at 20:24 on May 1, 2015 |
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May 1, 2015 02:17
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Hey meat-thread- First time trying to make bacon and I've been out and stuck at work more than I planned to be and haven't been able to remove the pork belly from the cure and roast it yet. I think it's been 7 days+36 hours now. Will I destroy if I can't do it until tomorrow morning?
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May 2, 2015 15:26
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Barracuda Bang! posted:Hey meat-thread- I tend to leave mine in 10 days.
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May 2, 2015 15:35
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Stringent posted:I tend to leave mine in 10 days. Okay, awesome. Thanks!
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May 2, 2015 15:57
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So I got Ruhlman's book today and I've been doing a lot of reading, why do people in this thread say he's loose with food safety? If anything he seems the opposite with his weird insistence that everything that gets hot-smoked smoked needs to be nitrite cured in order to be safe. edit: Also with the freezing of the pork to kill trichinosis, the infection rate in the US from commercial sources is like one per year. Jarmak fucked around with this message at 09:41 on May 7, 2015 |
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May 7, 2015 07:47
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Jarmak posted:So I got Ruhlman's book today and I've been doing a lot of reading, why do people in this thread say he's loose with food safety? If anything he seems the opposite with his weird insistence that everything that gets hot-smoked smoked needs to be nitrite cured in order to be safe. I think a lot of it stems from his saying that he makes a pot of stock and leaves it sitting out on the stove for a week, heating it up when he needs some.
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May 7, 2015 14:33
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Jarmak posted:edit: Also with the freezing of the pork to kill trichinosis, the infection rate in the US from commercial sources is like one per year. Actually that's from all sources, not just commercial.  Virtually all trichinosis incidents in US/Canada come from game animals. Boar, mostly; a little venison. Trichinella used to get into swine via raw garbage consumed, but ever since 1980 when the gov't banned feeding pigs uncooked garbage, it has virtually disappeared. Ruhlman is just the kind of guy who tries to game actual bacterial growth rates vs. what regulated food safety says occurs. There is a good section in the 1st Modernist Cuisine book that details this better, but I can't find it on the internet and I guarantee I'll forget to look in my copy when I get home tonight. Basically it says that a certain population (say, 1 million cells worth for one strain of bacteria, 100 cells for another) of a given bacteria are required to make you sick, and that within the 'danger zone' if the bacteria is present on the food or in the air, it will be able to produce enough generations in 4 hours to reach this critical infection amount. However, bacteria grow at different rates at different temperatures, and the colony of bacteria will only reach its critical amount in 4 hours if it is at, or near, its peak growth rate. Which, for most spoilage bugs, is in the 90-110F range. But, if you look at the growth rate when something is at low room temperature (mid 60s let's say) you find that the time it takes for the bacteria to multiply up to the critical amount can be in the 6-10 days range. However, you have to legislate food safety to be bare-bones simple and easy to execute. Which is how you get the "if it is at 45F for 5 hours, it's garbage!" rules. Is it really? Nah; it's fine. He's just taking his own calculated risk for his own purposes. But everything he officially publishes is safe to the liable/culpable extent that he needs to be. I leave butter out on the table indefinitely. Winter or summer. But that's my choice, I take the risk; and only I use it. If I'm gonna have guests, I'll just get a new stick out of the freezer. Also, my butter never lasts more than two weeks usually.
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May 7, 2015 15:45
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holttho posted:Actually that's from all sources, not just commercial. This is pretty common though, Alton Brown for example consistently recommends violating food safety rules because they're designed to be fail-safe guidelines for people who don't know what they're doing and I've never heard anyone complain about him being fast and loose. Most USDA food safe rules are complete garbage if you know what you're doing and aren't immunocomprimised.
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May 7, 2015 17:55
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Every time the health inspector comes in to a restaurant I work at I just imagine their minds imploding if they ever eat somewhere out of the USA.
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May 7, 2015 18:17
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Jarmak posted:This is pretty common though, Alton Brown for example consistently recommends violating food safety rules because they're designed to be fail-safe guidelines for people who don't know what they're doing and I've never heard anyone complain about him being fast and loose. He does for cook-temps for pork and chicken, but he remained pretty firm on the 'danger zone' throughout all of Good Eats. I haven't seen any of his other shows, though.
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May 7, 2015 18:51
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holttho posted:He does for cook-temps for pork and chicken, but he remained pretty firm on the 'danger zone' throughout all of Good Eats. I haven't seen any of his other shows, though. pretty much every episode I've seen of good eats that involved protein featured a bit where his "lawyers" force him to read a disclaimer that his technique violated USDA guidelines.
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May 7, 2015 19:57
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Good ol' Itchy and Twitchy.
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May 7, 2015 20:07
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Finally found a good source for whole belly in Boston today, put 5lbs into a vacuum seal bag with Ruhlman's maple cure recipe + a quarter cup of bourbon. Was thinking about trying to dehydrate the bourbon but realized it was probably pretty pointless, the mixture is already wet and even "dry" curing still involves what amounts to a concentrated brine.
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May 7, 2015 21:49
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goodness posted:Every time the health inspector comes in to a restaurant I work at I just imagine their minds imploding if they ever eat somewhere out of the USA. Had a health inspector tell me I had to throw out some house cured meats, nope, I'll take the 5 point hit, kthx.
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May 7, 2015 23:39
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