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Should I thaw pork belly in the fridge overnight before starting, or is it ok to put the rub on frozen and let it thaw as it goes? I'm assuming the former, but thought I'd ask. Skimmed the thread, apologies if I missed this!
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Jun 13, 2014 20:52
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Excellent, thanks!
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Jun 13, 2014 22:35
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So let's say I left a vacsealed piece of thawed pork belly in my fridge for 5 days, because I am not very smart. Still ok to bacon with, or should I get another?
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Jun 17, 2014 00:02
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edit: network error tricked me into a double post
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Jun 17, 2014 00:13
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Chef De Cuisinart posted:It's fine, vac sealed stuff will last a long drat time. Hmm, in that case I also have some beef cheeks from Mother's Day weekend 5 weeks ago? Adventure!
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Jun 18, 2014 01:26
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Finally making bacon! I am very excited, even if I did end up paying way too much for the belly.  I didn't have the nutmeg, but I have high hopes nonetheless. High, impatient hopes.
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Jul 13, 2014 18:55
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atothesquiz posted:How much per pound? Like $15, IIRC.
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Jul 14, 2014 17:45
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Actually, it was only $9/lb, my wife apparently threw in some short ribs at the same time. But I'd be willing to pay $15/lb for really awesome bacon, I guess, so it's OK in the end anyway.
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Jul 14, 2014 21:46
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The Something Awful Forums > Discussion > Goons With Spoons > Charcuterie: it had some maggots on it near the bone but I cut all of that out
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Jul 15, 2014 01:41
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Rambling Robot posted:is this the first goon serial killer? statistically unlikely
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Jul 16, 2014 03:59
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SubG posted:Nah. Serial killers occur in the population with rates on the order of one per ten million (in the US, lower elsewhere), and SA has less that 200k members. I reject your premise that this population fits the normal distribution. Among our *mods* we must be 1:100 at least.
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Jul 16, 2014 05:17
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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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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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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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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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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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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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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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Does alcohol work ok? I was worried that it would screw up the texture. I think I left my current batch in the cure 2 days longer than planned, hoping it's not indelibly salty!
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Sep 11, 2014 19:48
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Wagyu charcuterie is certainly something.
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Jun 26, 2016 23:26
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Zombie Dachshund posted:there is interest
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Jul 28, 2016 16:38
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Are there heaters that people would recommend for this purpose? The space I'm thinking about charcuterizing in is a cold cellar, and winters here get down to freezing. I don't know how cold the cellar itself gets, because I haven't done a winter in the house yet, but I suspect it's well below 55F.
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Jul 30, 2016 14:45
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Zombie Dachshund posted:You mean a space heater, right? I don't have a specific answer, but I imagine the two issues are power (how big is the space you're using, and how much warmer do you want it?) and precision. Ive never used a space heater that was all that precise; I'm sure there are some but I bet they're expensive. Better to get a cheaper model and hook it up to a PID temperature controller, IMO. I figured it would be a lightbulb sort of thing rather than a space heater. Like for terrariums or such. Space is likely to be mid-sized freezer or fridge, but I haven't bought it yet. Outside temp as low as 20F, have to measure indoors as winter arrives. Not sure of humidity either. Basically I'm just trying to figure out if charcuterie will be a half-year or full-year pastime once I get into the new place. Recommendations for good containers very welcome as well!
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Jul 30, 2016 20:23
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Slimy Hog posted:I heard that the terrarium heater bulbs work well combined with a temperature controller in a home-brewing scenario, so I'm assuming they will work with Charcuterie. Cool, this looks like it's shaping up to be a fun project
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Jul 30, 2016 23:23
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Zombie Dachshund posted:
Amazing. 
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Aug 23, 2016 00:09
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Take me home, I'm ready.
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Aug 26, 2016 18:30
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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:How did you spill a bunch of water on your carpet making duck prosciutto? Managing the humidity plate, I'm guessing.
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Dec 22, 2016 22:45
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I couldn't tell if the soap-bread thing was serious.
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Mar 1, 2017 22:44
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Is that a human butt cheek?
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Feb 7, 2018 23:10
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| # ¿ May 5, 2024 09:07 |
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I was thinking "breaded or cornmeal-coated pork loin" at first.
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Mar 18, 2018 16:54
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