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Does anyone have tips on how to get more flavour into the bacon from the cure? The chilli and fennel I added to my cure don't really seem to have made much difference. Is this always likely to be the way?
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Mar 28, 2013 15:10
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| # ¿ May 22, 2024 15:36 |
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The salt didn't overpower it, it was more that the chilli and fennel flavour just wasn't there. I used a tablespoon of fennel seeds bashed up a bit using a pestle and mortar
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Mar 28, 2013 15:28
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Since you're in the UK, what did your brisket look like when you bought it? What I see as brisket looks really different to the US cut. Assuming you used brisket anyway
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Apr 7, 2013 17:47
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If you can't find belly use pork loin and make back bacon. People say that belly tastes better because of the fat but I find that the cure is way more important and they both taste the same. Belly is better if you're going to render out the fat to fry the rest of a meal in but most loin I buy tends to have a good hunk of fat on the top that you can fry first. It'll probably be more expensive but it goes on sale fairly regularly where I am in England and it still works out about the same price as normal bacon when its not on sale.
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Apr 15, 2013 22:50
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I've got a brisket to make pastrami with and was wondering how long I should leave it in the brine? Ruhlman only recommends 2-3 days but that seems a bit short. I'm only going to have the time to cook it at a weekend so would it be a mistake to brine it for a week and brine it on saturday or is that a mistake and I should brine it tonight to smoke it for sunday?
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Apr 24, 2013 18:34
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To add to that, what sort of conditions are necessary for hanging? I wonder if my garage would be suitable
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May 28, 2013 14:26
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bunnielab posted:
I've never seen the point in sweet bacon, but in England its not particularly common. I mean you can buy sweet cure bacon in shops but there is very little difference, just like smoked and unsmoked. The difference between curing my own and smoking it is so huge its unbelievable considering its at worst as expensive as the best quality bacon in shops
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Jun 12, 2013 21:14
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I've not really noticed a difference but from what I've learned with GWS is that I'm really lazy/careless about kitchen hygeine
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Aug 25, 2013 23:33
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I've put all the bacon I've made that finished curing a few days ago in the freezer because my fridge has broken (even though its above the freezer which works fine weirdly) but I was wondering how long it would realistically last had I not. The inside of the fridge had reached 14C
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Dec 12, 2013 23:19
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For what its worth I usually cure using just curing/pink salt and no normal salt. It only needs around 10g per 1kg of meat according to the place i buy the salt from although I sometimes use 5-10g on top of that since a couple of times I've had a patch that didn't look cured in the middle
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Apr 12, 2014 08:38
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holttho posted:This is fine for bacon as the bacon we are making here is not a preserved product, but do not attempt for dry cure items unless explicitly told to do so. Either that or you or someone coaching you has extensive knowledge of no-salt preserving. Otherwise, best case scenario is you at least will see what's growing on your food. Worst case is that you won't... This was just for bacon but I had assumed it was fine for any other curing since we were using curing salt. Thanks for the warning though I'll follow instructions strictly if it requires hanging for a longer cure
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Apr 14, 2014 22:32
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All of this pork belly bacon is like 60%+ fat and little meat. You all need to get on curing pork loin for back bacon instead. The taste is all in the cure and anyone who tells you otherwise is lying. You get so much more meat
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Jun 2, 2014 22:38
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Anyone got a good salt beef recipe? Charcuterie only has corned beef/pastrami that I can see and all the salt beef I've bought is pretty different to it
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Jul 3, 2014 21:54
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I was curing some bacon before becoming ill and forgetting about it. I've had to throw it away after about 2 weeks in the cure since it was a pretty horrible shade of green in places. Any reason that it went off by staying in the cure when it would likely have been fine otherwise?
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Jan 20, 2015 22:55
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holttho posted:Was it a metallic shade of green? If it was, it could just be an oxidization reaction with the myoglobin in the meat. Same thing happens if you sous vide a piece of beef before searing it. It smelled really, really bad so I tossed it. I pushed the air out the bag but wasn't particularly careful about it since its never been an issue before
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Jan 20, 2015 23:29
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I use pork loin because its on sale all the time and all the belly seems to have very little meat
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Jan 22, 2015 20:16
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I get my curing salt from here http://www.designasausage.com/ and its uk based so I'd have thought they'd deliver to Ireland and I'd honestly just do that instead of loving around with what the butcher uses unless its ready to use as is
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Feb 15, 2015 18:46
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Hanging also serves to dry it out so it lasts a lot longer afaik
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Jun 7, 2015 22:06
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Flash Gordon Ramsay posted:Does someone have a baker's math recipe for bacon cure? I asked for a pork belly at the Asian market today and after some confusion ended up with a 9 pound belly. The place I buy curing salt from calls for 10g of salt per 1kg of meat
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Jun 24, 2015 08:22
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Is that what makes jack links have such a different texture to other jerky i've tried/made? Maybe I'll add some curing salt next time and not dry it so much and see how it turns out
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Aug 17, 2015 16:48
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lol you should see the mouldy, maggot infested human leg someone posted
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Mar 9, 2016 22:32
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Suspect Bucket posted:does it look anything like a human leg with a sock on the end that post should be linked in the op
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Apr 28, 2016 16:54
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Errant Gin Monks posted:OP has been updated. its a bit worrying how fast you found that post
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Apr 28, 2016 22:34
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so i'm making a pork cheek stew tomorrow but when i ran out of stuff on the shelves i asked the supermarket butcher if they had any more. he bought out a full? cheek unpacked. it weighs 1.1kg and i'm going to use it for stew but was wondering if thats full size to make guanciale
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Jul 1, 2016 20:21
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gnaw chunks off the ham they give you like an animal imo
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Aug 15, 2016 19:22
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 gently caress
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Aug 22, 2016 20:09
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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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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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how hard is it to convert a wine fridge into a charcuterie fridge that controls humidity?
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Jan 2, 2017 23:53
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mind linking all the things you bought?
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Jan 3, 2017 23:09
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Thanks
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Jan 4, 2017 09:58
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best way to get heat into my jerky? i can comfortably manage salty/sweet but i want some heat and other than putting cayenne powder on the finished stuff i've not had much luck getting the heat to penetrate
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Feb 7, 2017 21:56
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would using alcohol in the marinade help? cooking the mix before adding the meat?
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Feb 7, 2017 22:02
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time to buy some that seems jerky suitable since i'm not a whisky/bourbon drinker
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Feb 7, 2017 22:04
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i'm in the UK i'll just buy aldi own brand
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Feb 8, 2017 23:17
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lifts cats over head posted:Not exactly a charcuterie topic, but this seems like a good thread for this. Anybody ever experiment with making flavored salts? I recently stumbled upon a simple shallot salt recipe that I'm going to try but I'd be curious to try others. i've not made this but i know chicken salt is common in australia http://luckypeach.com/recipes/australian-chicken-salt/
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Feb 9, 2017 20:02
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How long does Nduja usually last for because amazon are selling a 3kg tub for £33 i'm tempted by
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May 24, 2017 12:51
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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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pork loin makes better bacon imo the belly you can buy is way too fatty
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Nov 7, 2017 22:46
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| # ¿ May 22, 2024 15:36 |
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thoughts on the best way to get some heat into beef jerky short of just sprinkling pepper flakes on it prior to drying it? I thought about adding some rum to the marinade but forgot and half a bottle of habanero tabasco isn't noticeable in the final product.
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Dec 5, 2017 13:09
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