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Woe is me, i got 8 lbs of pork belly for under $3 a lb. Whatever will I do? 3lb bacon, 3lb pancetta, 2lb fresh pork belly
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Jun 7, 2017 23:29
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| # ? May 2, 2024 10:25 |
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Just pulled a fennel/black pepper coppa out of the chamber. Very nice: Goes great as part of a sweet/salty plate with Cypress Grove Purple Haze, apple and spicy pickled vegetables: 
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Jun 11, 2017 20:11
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Zombie Dachshund posted:Just pulled a fennel/black pepper coppa out of the chamber. Very nice: That looks great!
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Jun 12, 2017 02:04
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Zombie Dachshund posted:Just pulled a fennel/black pepper coppa out of the chamber. Very nice: Ok, you convinced me, gonna do it.
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Jun 12, 2017 02:27
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Bacon and pancetta are curing. I've got a cart with a minifridge, ultrasonic humidifier, and temp/humid controller staring at me.... 
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Jun 12, 2017 02:42
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Stringent posted:Ok, you convinced me, gonna do it. Do it! Once you have a little experience and have set up a decent chamber, coppa is dead easy. Speaking of a decent chamber, toplitzin: unless you are very short on space, don't monkey around with a mini fridge! Controlling humidity will be a massive PITA. Get a used refrigerator or freezer (frost-free) instead.
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Jun 12, 2017 02:51
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 Got gifted this. Says sell by May 25. Stored st room temp. Eat or toss?
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Jun 17, 2017 10:12
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Cut it open and give it a smell. You'll know real quick.
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Jun 18, 2017 07:43
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My pancetta cure failed pretty hard: I'm not exactly sure where it went wrong, but after it came out of the cure it looked fine, but by saturday developed the lovely color seen above. Possible causes: Bad Cure: Does the coloring of pink salt really matter, it fades to an off yellow over time/storage in the cabinet (doubtful, as the bacon came out A-OK, but it was also hot smoked) Bad Prep: I left the skin on the belly while it cured then rinsed, removed and stuck the belly in the fridge (no air cure dry, it's summer and my closets are too warm and i don't have a cure fridge set up) This worked fine for the bacon, should i remove the skin next time before curing? Should i gt a mini fridge and PID and do the whole cure box and air the fucker for a week? Something else?
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Jun 26, 2017 15:58
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I'm a bit color blind, but I can't see what's wrong with it?
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Jun 27, 2017 02:20
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It's a fabulous green tinge.
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Jun 27, 2017 03:34
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Is that the whole thing? 1" x 2"? Were you gonna cure something for a month for one serving? That's some dedication right there. The color in the actual pink salt is just a dye so you don't eat it. The red it causes is a chemical reaction. It might be the cool and damp fridge. Also for photography for that sort of thing, take a piece of white printer paper and put it right next to it and tell your camera to focus on that. Even a crummy phone camera will balance the color pretty well. Sun light will do wonders as well.
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Jun 27, 2017 03:53
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holttho posted:Is that the whole thing? 1" x 2"? Were you gonna cure something for a month for one serving? That's some dedication right there. no, it was a 3lb half of belly I had split to store after the cure. That's about a lb or so. I tossed the brick from the freezer and called a buddy who had another piece. The freezer piece still has the skin on but here's a side shot: 
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Jun 27, 2017 12:13
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toplitzin posted:no, it was a 3lb half of belly I had split to store after the cure. Looks like skin fat and meat to me.
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Jun 27, 2017 14:07
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Slimy Hog posted:Looks like skin fat and meat to me. yeah, my camera levels are way off, but it was green in patches. like starbucks straw green. smelled fine, but i can always try again. Here, i poked at the levels a bit more since the cutting board is supposed to be white: 
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Jun 27, 2017 14:27
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Don't leave the skin on the pancetta next time. Leave it on the bacon though because it's tasty
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Jun 27, 2017 16:15
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toplitzin posted:yeah, my camera levels are way off, but it was green in patches. like starbucks straw green. smelled fine, but i can always try again. Put a piece of copy paper next to your target and focus your camera on that
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Jun 27, 2017 17:34
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I usually am fine with photography. I just had 3 different light sources and didn't back focus on the white cutting board.
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Jun 27, 2017 17:47
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i like how gws has gone from criticizing people for saying their steak is pink honest to this
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Jun 27, 2017 18:52
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At least it's not a human leg.
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Jun 27, 2017 23:36
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Does this recipe look ok? There doesn't seem to be enough salt for 2 whole duck breasts... https://www.drybagsteak.com/recipe-charcuterie-duck-prosciutto.php quote:Dry Cure Ingredients
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Jul 15, 2017 03:37
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EngineerJoe posted:Does this recipe look ok? There doesn't seem to be enough salt for 2 whole duck breasts... Edit: just found their video where they use 18g of salt, does that make more sense? Edit 2: I clearly can't edit for poo poo.
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Jul 15, 2017 03:39
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A sausage question, this seems to be the most logical thread. I'm trying to get better at the process. My flavors are good but I keep having my links bust at the ends. I imagine I may just be stuffing them too tightly. If I stuff the proper amount, twist, and let rest in the fridge maybe over night should the links stay together without issue when they're separated? If there's any other tricks/suggestions I'm all ears.
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Jul 17, 2017 16:45
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Not over stuffing will help, yeah. Are they bursting when you cook them? If so, try cooking at a lower temperature.
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Jul 19, 2017 17:36
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I got a little better with my most recent batch this weekend. At times I'd twist them, let them rest, and then separate them with the ends leaking open. I did a huge batch this weekend so I had opportunity to try a few different things. No cooking, low and slow in the oven, and low and slow on a smoker. The low and slow cooking seemed to do the trick but of course this was after I made a conscious effort to not over stuff them. The new lesson that I learned though was I need to be willing to poke them much more than I did to let more air out of the casing. Oh well, I'll just have to make more to practice.
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Jul 19, 2017 17:45
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they're bursting because the air and water inside has nowhere to go, maybe stab them with a fork a few times before cooking
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Jul 19, 2017 20:26
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Elizabethan Error posted:they're bursting because the air and water inside has nowhere to go, maybe stab them with a fork a few times before cooking and then all the juicy goodness will leak out.  I'd say keep practicing cooking your sausages until you hit the right temperature and technique. I usually poach them or cook them sous vide before browning them to finish. It's pretty rare for one to break, though it does happen.
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Jul 19, 2017 22:24
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Zombie Dachshund posted:and then all the juicy goodness will leak out. 
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Jul 20, 2017 20:33
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I think it's pretty clear that I was advocating learning how to cook sausages without breaking them open or puncturing them. But if you enjoy being snotty to people in a dead comedy cooking website, go right ahead!
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Jul 20, 2017 21:13
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Zombie Dachshund posted:I think it's pretty clear that I was advocating learning how to cook sausages without breaking them open or puncturing them. But if you enjoy being snotty to people in a dead comedy cooking website, go right ahead!
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Jul 20, 2017 21:17
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You do you, friend, and enjoy your leaking sausages.
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Jul 20, 2017 21:24
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If you use a pin to prick the air bubbles at the time of filling, the casings will have ample time to 'heal' and won't leak. The proteins will just gum up as many tiny holes as you want to put in them. Additionally, if they are bursting at the ends, consider leaving more space between the links. The extra casing to twist up can do wonders and will fuse together over time. Putting an extra inch or two between links won't do much to consume your casings unduly.
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Jul 21, 2017 03:06
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Hello thread! I've been reading through all the posts thinking about my first project, and I recently (six days ago) corned a beef tongue using Ruhlman's recipe. I cooked it by pressure cooking it for 35 mins after corning it for ~6 days. It's delicious but definitely looks like a weird creepy tongue. I have some sauerkraut fermenting and am looking forward to baking some rye bread and turning it into reubens!
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Aug 22, 2017 03:29
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turing_test posted:It's delicious but definitely looks like a weird creepy tongue. I have some sauerkraut fermenting and am looking forward to baking some rye bread and turning it into reubens! Pics! You can always just slice it cold and fan it out into a neat arangement.
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Aug 22, 2017 14:26
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Suspect Bucket posted:Pics! You can always just slice it cold and fan it out into a neat arangement. Imgur album here: https://imgur.com/a/q9q12 Recipe here. I cooked the tongue in my Instant Pot for 35 mins. I used the SeriousEats recipe for sauerkraut.
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Aug 23, 2017 13:00
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turing_test posted:Imgur album here: https://imgur.com/a/q9q12 Nicely done! Looks great. May you have many delicious sandwiches!
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Aug 23, 2017 13:25
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turing_test posted:Hello thread! The tongue looks... yeah, like a creepy tongue. But I bet it tastes awesome, good job! And it will taste even better with your own kraut and on your own bread.
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Aug 24, 2017 12:24
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Every year I go on a week long camping trip with friends. Every year I make a passel of sah-seges to share around in return for much alcohol. This year I gifted myself a new toy:  with which I made about 9 lbs of this:  Sai Ua Samun Phrai via Andy Ricker's Pok Pok recipe. Test sample indicates: Delicious.
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Sep 11, 2017 16:03
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CaptainCrunch posted:Every year I go on a week long camping trip with friends. Every year I make a passel of sah-seges to share around in return for much alcohol. Bet that will be amazing with a cold beer. Are you planning to grill it?
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Sep 12, 2017 10:52
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| # ? May 2, 2024 10:25 |
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Zombie Dachshund posted:Bet that will be amazing with a cold beer. Are you planning to grill it? Yessir! Over coals in a fire pit somewhere in the desert. The taste test put it in the ball park, flavor-wise, from what I had when I holidayed in Thailand a few year back. SO excited.
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Sep 12, 2017 16:05
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