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Got the Ruhlman book, gonna get some salmon, will eat gravlax until I pop.
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Nov 12, 2011 17:57
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My mum has got my dad a smoker for his birthday. Can't loving wait. As much as I want it I know he'll love it and it was my idea so....
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Nov 12, 2011 23:28
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I wanna make duck confit, but rather than buy pricey duck fat, could I just use the quart of bacon grease that's congealing on my counter? Or would the flavor really suffer?
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Nov 13, 2011 00:02
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Oh poo poo rillettes... I totally just turned 3 lbs of pork belly into rillettes. Can't wait for them to finish melding into awesomeness and eat them next weekend. I also brined 6 lbs for confit... Yum yum yum.
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Nov 13, 2011 08:07
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Errant Gin Monks posted:Oh poo poo rillettes... I totally just turned 3 lbs of pork belly into rillettes. Can't wait for them to finish melding into awesomeness and eat them next weekend. I admire your self control. I never manage to wait any more than a day. Also: I made some bacon with the recipe in the start of the thread, and it turned out beautiful! So now there's 8 more pounds of pork curing away happily in my fridge. Now to jury rig some kind of bacon smoking setup...
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Nov 13, 2011 20:42
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Does anybody have experience making goose prosciutto? My brother in law has had a successful goose hunting season so I figured I'd give it a try.
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Nov 14, 2011 16:45
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My dads just built the smoker after opening it for his birthday 20 minutes ago. He's very happy. Can't wait to eat some smoked food
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Nov 15, 2011 20:23
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Got 10 pounds of belly curing in the fridge. Hoping to smoke it in a week on time For thanksgiving.
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Nov 16, 2011 20:44
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cobra_64 posted:Does anybody have experience making goose prosciutto? My brother in law has had a successful goose hunting season so I figured I'd give it a try. I would imagine it couldn't be much different than the duck prosciutto. Maybe let it cure in salt for 2 days instead of 1 due to its larger size?
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Nov 17, 2011 03:23
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I too have joined the fresh bacon revolution with 5 pounds curing in my fridge. Question time: The house I'm currently renting has the weirdest closet/room thing in the basement. I'm pretty sure it's under my front porch, all concrete walls, cold all the time. I put a temperature/humidity gauge in there and it seems to be staying about 58 degrees and over 80% relative humidity at all times. Is that much humidity too much for dry-curing or making pancetta?
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Nov 17, 2011 17:46
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swampface posted:I too have joined the fresh bacon revolution with 5 pounds curing in my fridge. Pancetta is pretty forgiving, its ideal humidity is 60% for a roll. That being said, drop a small dehumidifer down there in that corner, you can get them for 30 bucks and see if that makes a difference. If you can get it to closer to 60% you will have the bomb curing area. You are in the perfect range... i am jealous. vvvvv Errant Gin Monks fucked around with this message at 18:49 on Nov 18, 2011 |
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Nov 17, 2011 18:19
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Errant Gin Monks posted:Pancetta is pretty forgiving, its ideal humidity is 60% for a roll. That being said, drop a small dehumidifer down there in that corner, you can get them for 30 bucks and see if that makes a difference. If you can get it to closer to 60% you will have the bomb curing area. It turns out the $8 hygrometer/thermometer I have in there was off by about 20%. Got a new digital one and it's holding steady at 57 percent and 56 degrees. That seems a bit better.
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Nov 18, 2011 07:21
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I covered my salmon in cure, wrapped it and weighted it in my refrigerator last night. This morning, the bottom of my refrigerator is covered in salty sugar salmon water. Is there any reason not to do this in ziplock bags instead of plastic wrap?
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Nov 18, 2011 19:29
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Out of curiosity, why would you not put it in a pan or a large bowl?
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Nov 18, 2011 20:44
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A Gremlin Eel posted:Out of curiosity, why would you not put it in a pan or a large bowl?
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Nov 18, 2011 21:29
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QBit posted:I covered my salmon in cure, wrapped it and weighted it in my refrigerator last night.
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Nov 18, 2011 21:30
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MasterFugu posted:probably because ziplock bags are easier to squeeze air out of, and fish picks up flavours easily. using plastic wrap alone with a marinade is pretty silly though. Put it in a bowl so that when your liquidy item spills out of its plastic confines it just spills into a bowl.
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Nov 18, 2011 21:46
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Psychobabble posted:Put it in a bowl so that when your liquidy item spills out of its plastic confines it just spills into a bowl. I did, but apparently I need a bigger bowl. But then the wrapped fish will be submerged in cure water. How neccessary is the weight on top if the fish is being periodically flipped?
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Nov 18, 2011 23:52
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Pork shoulder is currently very cheap locally. My dads smoker is currently unused and this seems a good thing to test out. Does anyone have a good rub/smoking time/temp for giving it a go?
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Nov 19, 2011 18:41
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Alright across the pond goon... You must be awakened to what we in the states refer to as.... Barbecue. Begin with the rub 1/4 cup brown sugar 1/4 cup paprika 3 tablespoons salt 2 tablespoons black pepper 1 tablespoon cayenne 2 teaspoons dry mustard Rub this all over very liberally. Coat that bitch. It is best to let it sit overnight. The next morning fire up that smoke. You want the temp at 215, but 200 to 230 is fine. 215 is best. Smoke it for 1.5 hours per pound until internal temp is 190. This is all in F so convert to C at you leisure. When it is up to temp remove it from the smoker and place it on a big board. Let it cool for a little bit then rip it to shreds. What you have here is western Carolina BBQ pork. Since we are doing the west version we want a sweet tomato based BBQ sauce. You can make this while the pork is smoking. 1 1/2 cup cider vinegar 1/2 cup ketchup 1/2 cup water 1 tablespoon sugar 1 teaspoon salt 1/4 teaspoon red pepper flakes You mix this sauce in as you shred. You can leave some pork unsauced and put sauce on the table for people to add as they desire. You have now had western north Carolina BBQ. You can travel the rest of be USA and begin fighting over your favorite. I'm from Texas so this isn't anything like what we eat. Enjoy!
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Nov 19, 2011 19:38
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I smoke pork shoulder (bkne-in butts) at 225-250 until internal temp hits 200*. Remove and wrap with foil, a few towels and throw into a cooler for 1-4 hours. Putting a rub on overnight gives the outer layer a real "hammy" flavor in my experience. Also, I slather the shoulder with yellow mustard prior to applying rub.
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Nov 19, 2011 21:58
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So my duck prosciutto has hung for a week, and I'm pretty sure its ready. I'm going to go downstairs to get it now. Ten minutes pass. OMG. The flavor. This is the best thing I've had in my mouth in years. Sweet jesus this is good. *drool*
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Nov 20, 2011 21:24
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Bacon question: what is the purpose of heating the bacon after its done curing? I made a batch of bacon last week, and were planning to cook them yesterday. I fried up a little slice of the bacon to check for saltiness, and what i had pretty much looked like and tasted like bacon. The last batch i made got heated up, and whilst nice, had more of a cooked flavour. I used a thermometer, and pulled it out a few degrees short becaus I was impatient. The un-heated bacon also looks and feels a lot more like the bacon I get in stores (Norway). I really prefer the "raw" product - am I doing something wrong, or is american bacon just different from the stuff I'm used to?
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Nov 21, 2011 02:43
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snailassault posted:Bacon question: what is the purpose of heating the bacon after its done curing? I made a batch of bacon last week, and were planning to cook them yesterday. I fried up a little slice of the bacon to check for saltiness, and what i had pretty much looked like and tasted like bacon. The last batch i made got heated up, and whilst nice, had more of a cooked flavour. I used a thermometer, and pulled it out a few degrees short becaus I was impatient. The un-heated bacon also looks and feels a lot more like the bacon I get in stores (Norway). I really prefer the "raw" product - am I doing something wrong, or is american bacon just different from the stuff I'm used to? Cooking the bacon to 150 will kill anything left from curing and extend it's shelf life. It's like the drying process for sausage an pancetta but uses heat instead. Using smoke also imparts additional flavor.
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Nov 21, 2011 04:54
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Errant Gin Monks posted:Cooking the bacon to 150 will kill anything left from curing and extend it's shelf life. It's like the drying process for sausage an pancetta but uses heat instead. Using smoke also imparts additional flavor. Cool. Most of it's frozen now, so I probably wont die.
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Nov 21, 2011 09:21
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Errant Gin Monks posted:Cooking the bacon to 150 will kill anything left from curing and extend it's shelf life. It's like the drying process for sausage an pancetta but uses heat instead. Using smoke also imparts additional flavor. Does that mean you can optionally dry bacon? Does this become bacon prociutto? Doesn't sound bad to me.
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Nov 21, 2011 17:29
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I'm picking up pork belly and duck breast tomorrow to make bacon and prosciutto, my first time curing meat! However, I can't find curing salt anywhere. Assuming the butcher I'm getting my meat from doesn't have it (I don't know), it seems that these recipes are alright to do without it? Can someone clarify for me, please? Also, the pork belly is coming with the skin on it, does this stay on or do I cut it up and fry it or something? EDIT: Ah, I see people cut the skin off after taking it out of the oven (I'm in an aparment, so no smoker), but what should I do with the skin after that? Skavoovee fucked around with this message at 06:51 on Nov 22, 2011 |
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Nov 22, 2011 06:47
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Fried pork skins!!
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Nov 22, 2011 19:28
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Render it in a low oven, keep in a yar and make God's Own Roast Potatoes.
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Nov 22, 2011 20:55
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snailassault posted:Pork rilettes are ridiculously tasty, and really easy to make. Thanks for the help with the rillettes project. I ended up making 3 types: duck, pork, and trout. For the duck I made confit in the sous vide. I used star anise and orange zest for the flavoring. I ended up not having enough duck fat to use in the rillettes, so I ended up making some schmaltz from some chickens, and using that instead. To beef up the flavor of the final product, I incorporated some port soaked currants. For the traditional pork rillettes I rendered about a cup of lard from 1.5 pounds of pork fat. I am not sure from what part of the animal the fat came from - there were some language barriers at the asian market. I cubed 2 pounds of pork shoulder and rubbed it with thyme, salt, and pepper. Let it sit over night. From that point forward I followed Ruhlman's recipe. Instead of incorporating the pork/chicken stock back into the shredded meat, I used some of my reserved lard. I seasoned the mixture, heavily, as was suggested. Lastly, I made a trout rillette using canned, smoked trout from Trader Joe's. This recipe was also from Ruhlman. Instead of using white wine, as he suggests, I used sweet vermouth (didn't feel like making a trip to the store). Tried all three before packing them up and they taste great. Hopefully, when I serve them for thanksgiving, they will be even better. beefnchedda fucked around with this message at 22:53 on Nov 22, 2011 |
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Nov 22, 2011 22:50
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I started my duck breast prosciutto last night, but the recipe I ended up printing out didn't mention scoring the skin on the breast. Should I leave it in the salt for a little longer than 24 hours since it won't have that extra flavoring, or will it really not matter in the end? Also, I asked for 2 breasts and ended up getting 2 whole breasts, aka 4 pieces of breast. I ended up doing 2 normally, but put some paprika and rosemary on the 3rd and black pepper on the other. I rubbed the spices into each side before putting in the salt. I'm hoping they'll turn out good, especially the rosemary/paprika.
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Nov 23, 2011 18:20
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Mithra6 posted:Does that mean you can optionally dry bacon? Does this become bacon prociutto? Doesn't sound bad to me. It's called pancetta
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Nov 23, 2011 20:51
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I am trying some things, duck prosciutto and pancetta. The recipe for pancetta I used says leave it in the cure for 7 days, and the duck prosciutto says leave it for 1 day. Why are these times so different? Also, the pancetta recipe doesn't say anything about wrapping with cheesecloth and the duck one did. Can I wrap the pancetta as well? What is the difference?
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Nov 23, 2011 21:12
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Nowhere near the same fat in duck breast, it's also tiny compared to a 5 lbs slab of pork. Also why the cheesecloth. The relatively lean duck breast will dry faster on the outsde so you wrap it to make it dry more evenly.
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Nov 24, 2011 00:47
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That makes sense, thanks.
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Nov 24, 2011 01:30
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 First bacon success! Stuff on the right is just the straight basic cure, I added a bunch of fresh black pepper to the left one. Both are delicious. It's a bit salty, but the 1 minute blanch fixes that right up. Hooray for fresh bacon!
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Nov 25, 2011 01:17
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One day left until my bacon is done, and a day after that for the duck breast prosciutto! I'm so excited to try these, I hope I didn't gently caress up something.
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Nov 28, 2011 19:03
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Definitely requesting the rhulman book for Christmas All of this looks amazing...and I have a smoker!
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Nov 28, 2011 22:38
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Would there be a few people interesting in splitting a whole leg of prosciutto? Delicious group buy? Suggestions for a source?
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Nov 30, 2011 23:41
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| # ? Apr 27, 2024 06:12 |
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This thread has really inspired me to try my hand at this. I LOVE prosciutto, and I think first I will try making the duck prosciutto. To anyone that has made it, how was it?
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Dec 1, 2011 08:40
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