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Errant Gin Monks posted:As long as its not a boneless human leg With the bone is fine though
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Aug 23, 2016 08:58
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Just be sure to remove the sock.
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Aug 23, 2016 15:12
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Also keep an eye out for any identifying tattoos. Nix those
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Aug 24, 2016 04:09
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Just ate this sandwich and wow nduja soppressata pecorino romano marinated red onion arugula oil + vinegar thyme on focaccia  Why am I just now discovering njuda? This stuff is amazing.
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Aug 24, 2016 17:48
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since your image is broken thats a hell of a sandwich 
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Aug 25, 2016 11:26
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Nice! 'Nduja is indeed amazing stuff. (One of my goals for this winter is to work on other spreadable salamis, including non-fiery varieties.)
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Aug 25, 2016 13:43
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so hearing about nduja i ordered some off amazon. how long will it last in the fridge? forever?
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Aug 25, 2016 22:31
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Jose posted:so hearing about nduja i ordered some off amazon. how long will it last in the fridge? forever? Why is today the first time in my life I'm hearing about nduja??? Why isn't spreadable salami put on literally everything I buy?
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Aug 25, 2016 23:53
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If you haven't opened it, it will last a very long time in the fridge. Once you open it, I'd eat it within a couple of weeks, I guess. Probably it would last longer, but I'm really conservative about that sort of thing.
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Aug 26, 2016 17:09
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Suppose a forum post reminds you that you have leftover risotto, mozzarella and 'nduja in the fridge- what do you do? Make arancini, obviously:  And this is why I don't have a good answer about how long 'nduja will last in the fridge; it always gets eaten...
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Aug 26, 2016 18:16
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Take me home, I'm ready.
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Aug 26, 2016 18:30
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Zombie Dachshund posted:Suppose a forum post reminds you that you have leftover risotto, mozzarella and 'nduja in the fridge- what do you do? Make arancini, obviously: Agagaga 
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Aug 26, 2016 22:40
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If anyone needs a curing fridge, bestbuy/ebay has an 8 bottle cooler for $70. http://www.ebay.com/itm/322234270959?rmvSB=true
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Sep 8, 2016 16:24
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 Made some duck breast prosciutto thanks to this thread! It's a bit on the salty side, maybe left it in the cure too long or didn't wash it off well enough before hanging, but I'm happy for my first attempt. Now to find a wine to go with it...
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Oct 7, 2016 21:17
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Ecstatic Elastic posted:
Holy poo poo, that's beautiful.
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Oct 8, 2016 14:46
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Nice! What spices did you use?
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Oct 9, 2016 00:56
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Got a hold of some Mangalitza pork belly from a fellow goon. Going to make Kenji's 36 hour sous vide all belly porchetta.   
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Nov 21, 2016 16:46
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Searching for a place in my home to hang some meat to cure but I don't have the perfect environment. I can choose: 1. Kitchen: ~70°, proper humidity, no direct sunlight 2. Basement: ~60°, low humidity, dark 3. Neither will work and stick to buying cured meat. The only other places might be a closet but it won't get much airflow. Thoughts?
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Nov 22, 2016 03:05
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lifts cats over head posted:Searching for a place in my home to hang some meat to cure but I don't have the perfect environment. I can choose: Craigslist a solid state wine fridge and addo a humidifer. Stuff in closet.
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Nov 22, 2016 08:15
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Scored a vinotemp 27 bottle touchscreen model at the dumpster. I got it to turn on but it wasn't cooling. Turned out to be an easy relay/overload fix. Now to decide what to cure first
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Nov 22, 2016 09:55
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goodness posted:Scored a vinotemp 27 bottle touchscreen model at the dumpster. I got it to turn on but it wasn't cooling. Turned out to be an easy relay/overload fix. Pancetta, coppa or lonza are good first projects.
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Nov 26, 2016 02:18
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It's that time of year again but unfortunately due to some extreme cold weather three of the guys are backing out on the Christmas kielbasa production. Looks like it's just going to be myself and one other guy doing it which is ok because I've been wanting to try a few other recipes namely Hungarian style with lots of paprika. Last year we did ~100lbs but I think it'll be ~40 this time since it's just two of us. Going to be a bitch keeping the smoker up to temp though.
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Dec 14, 2016 06:52
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I found fresh duck breasts locally ($20/lb  Everywhere else only had frozen) and am going to make some prosciutto this weekend.I'm torn on flavor profiles and wanted to bounce a few ideas. My 3 profiles are:
Thoughts?
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Dec 16, 2016 00:49
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toplitzin posted:I found fresh duck breasts locally ($20/lb Yes.
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Dec 16, 2016 03:25
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EXPERIMENTS 
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Dec 16, 2016 04:58
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Suspect Bucket posted:EXPERIMENTS So it looks like I'm curing one of each breast in bread pans. I guess I better buy 4 breasts. I keep my house at around 64 on the thermostat, but don't run a humidifier, should the pantry be ok to hang/cure these guys? Edit: I also got two pounds of pork belly toplitzin fucked around with this message at 15:09 on Dec 16, 2016 |
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Dec 16, 2016 14:17
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What temp/humidity do I want my meat hanging area? : 50-60 F goodness fucked around with this message at 07:11 on Dec 17, 2016 |
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Dec 16, 2016 20:50
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I have figured out my Four Flavors Four Ways: Orange/Ginger/Cherry/Clove Bay/Rosemary/Thyme/Tarragon Allspice/Fennel/Cardamom/Coriander Black/White/Sichuan/Green Pepper Curing commences tomorrow morning!
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Dec 17, 2016 01:13
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toplitzin posted:I have figured out my Four Flavors Four Ways: My concern is with the first and last ones. Orange cherry seems like a great idea, but personal experience tells me that the two cancel each other out and take the bite out of citrus and the tang out of cherries. I'd also nix the ginger for now, same problem, it kinda turns the other flavors to mush. And when you're dealing with duck, I find you want to kinda focus on one strong good tang to cut the fat. I'd just go for orange clove, save the cherries for snacking and ginger for stomach aches. As for the pepper, I personally would pick one and stick with it, you can always add more later. Get a baseline going. Can't go wrong with a nice straight black pepper to cut through a duck. These are, however, my personal opinions, do whatever the heck you want with my blessings. The herby ones sound great, go for it. But now I wonder what a nice simple bay and salt wrapped cured duck breast would be like. Fortunately for me, I have two more rear end in a top hat rapist muscovies left on the farm to remove. Suspect Bucket fucked around with this message at 05:06 on Dec 17, 2016 |
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Dec 17, 2016 04:59
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I'd use very little clove. To me, that overpowers everything else. I agree that the orange and cherry will not work, so I would do orange, ginger and clove. Also, black, Sichuan, and green pepper would be a nice combination. sub the white for black if that's what you are looking for. What about a tiny bit of cumin in the third mix?
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Dec 17, 2016 06:36
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Turns out my oranges were poo poo. So it's cherry clove, ginger.
toplitzin fucked around with this message at 20:07 on Dec 17, 2016 |
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Dec 17, 2016 19:52
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Dec 19, 2016 01:30
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Pekin duck is defrosting Wine cooler chilling at 57* I'm really excited to do this duck prosciutto as my first charcuterie project.
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Dec 19, 2016 06:55
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What should I do with the rest of the duck? Would I be able to get enough fat out of it to confit the legs?
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Dec 20, 2016 08:40
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goodness posted:What should I do with the rest of the duck? Would I be able to get enough fat out of it to confit the legs? I did a confit using Chef Johns method, it makes confit doable when you don't have tons of duck fat lying around. I threw the wings and any other scraps in there too for Rillettes. Made cracklings with the scraps of skin and got a decent amount of fat from that. And did a stock with the bones. gently caress yea, duck! https://youtu.be/fwpwqtmKcgc
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Dec 20, 2016 11:36
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So my breasts are down about 20g each so far, so ~10%. i hope they'll hit 30% loss by xmas.
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Dec 21, 2016 17:45
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The humidity in my wine cooler is 20%, I'm in CO so its really dry here. Anything I can do to raise it quick besides a plate of water? E: I've got it up to 47% now with 2 plates, hopefully it can get to at least 60 ee: These breasts will most likely end up too dry. I'm going to have to get some humidifying equipment for the next run. drat you fresh mountain air. goodness fucked around with this message at 02:46 on Dec 22, 2016 |
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Dec 22, 2016 00:33
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toplitzin posted:So my breasts are down about 20g each so far, so ~10%. i hope they'll hit 30% loss by xmas. I forgot what thread I was in in for a second and was confused by this.
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Dec 22, 2016 02:53
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Could be a solid r/relationships thread cross-post, yeah.
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Dec 22, 2016 03:01
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Slimy Hog posted:I forgot what thread I was in in for a second and was confused by this. Same same.
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Dec 22, 2016 06:41
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