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I am curious, I am in the DC area too and was wondering how you determined your basement had the right level of humidity. Much to my wife's chagrin I plan on hanging some meat but not really certain if it is safe. My thought is if I can do it and she can taste the outcome she will not be so adverse to the idea.MsJoelBoxer posted:Now that it's cooled down and my basement closet is back to perfect meat-curing temperature, my next project is the bresaola from Ruhlman's book. I'm also just getting ready to start another batch of the soppressata because it was such a hit with friends, family, and boss.
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Sep 23, 2011 18:24
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Patient Zer0 posted:How much brine should I be seeing in my gallon bag? I followed the cure from Ruhlman's book and it covered my 4lb pork slab (Heeeeeeeeeeeeeey) but isnt producing much brine. I have a couple tablespoons worth and its been 4 days now. Should it be pulling enough out to submerge one entire side or am I doing okay? My first time doing this at home did the same thing and the bacon was still wonderful. Just remember to keep overhauling it every other day. When we have done this at work it produced massive amounts of liquid but it could be because at work we get high quality belly and I was dealing with god knows what from local bodega.
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Dec 15, 2011 14:51
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If I had to guess the sugar would possibly do 3 things. 1)Add flavor, 2)Aid in crispiness via caramelization during cooking, 3)Aid in retaining water inside the tissue during brining since it is hydrophillic. Removing it might be okay but I would think just reducing the amount sugar would be better. Jose posted:Following the cure for bacon from here http://ruhlman.com/2010/10/home-cured-bacon-2/
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Jan 12, 2012 14:08
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Quick question do you also adjust hanging times if you are using much less protein than a recipe calls for?
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Apr 12, 2012 17:10
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