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Ordered my first belly today from a local ham manufacturer. I have to order it a few days in advance and pick it up in a neighboring town, but it looks like it's relatively cheap ($2.29/lb), so no big deal. REALLY looking forward to throwing a variety of cures at it and seeing how they turn out! In the meantime, I bought a pound of jowl bacon from a local butcher, and at the suggestion of a friend, candied the strips with a mixture of brown sugar, maple syrup, a splash of rum, and a few dashes of cayenne pepper. What it produced was a caramely, salty, sweet, and slightly spicy slice of heaven. Freakin' delicous. What really strikes me as different from belly bacon is - and I realize this sounds like a weird word to use in reference to bacon - it seems creamier. Probably because it's basically a big strip of fat with occasional meat, but the fat is also not quite so rubbery as what I'm used to with belly bacon. It's much easier to chew through. Good stuff. Unfortunately, the ham people I'm getting the belly from don't sell jowls for some reason. They must raise headless pigs, I guess?
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Jan 29, 2012 05:15
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| # ¿ May 5, 2024 06:00 |
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Meaty Ore posted:Count me in as curious too. $4.00 per pound at Jamison's is too much to pay, but I didn't really know where else to look, unless I wanted to buy a whole hog for which I don't have freezer space. Yep, Ossian. I do love Jamison's for most meats, but for a big slab of pork belly the price is much better. Also, I've had their product before and can vouch for it's deliciousness. Ever tried Hills Meat Market in Waynedale, as well? I doubt they can match Ossian's price for pork belly, but I did really like their prices on a lot of their other meats. Also, they occasionally have jowl bacon. So does Pio Market on State St (also Pio has decent prices on ground lamb in addition to some awesome shortribs). e: Hi-five, three Fort Wayne meat goons in one thread! So, which one of you guys wants to rent out some smoker space?
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Jan 30, 2012 03:44
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dms666 posted:It has been 1 week so far for my pancetta. I am going to probably going to give it 10 total days in there before I weigh it and see where it is at. What's your curing chamber there? Did you find the wine fridge you'd mentioned looking for earlier in the thread? How's that working out for you? I'm currently weighing my curing options. I'd really like to do some dry-cured stuff by the end of the year.
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Feb 1, 2013 22:44
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I see that there. posted:Sorry for dredging the corned beef chat back up, but just to be clear, the pink salt IS optional when doing a 5-6 day brine? I understand that the color will be affected, but is there a large risk in NOT using it? Quoth Ruhlman on his own blog: "i have brined beef without pink salt and you’re right, it works just fine. there is some flavor difference but the biggest difference is it looks like pot roast, not corned beef." Personally, I wouldn't skip it. Pink salt is not particularly expensive and if I'm going to spend a week waiting to eat something, I'm not really going to skimp on anything. Also I love the color it imparts. I've never tried using regular salt, so I can't really speak to any possible flavor differences. Also I have a horrible attitude re: eating healthy, so if it's an issue with the potential unhealthiness of nitrites that are keeping you from using the curing salt, then that's probably one good reason why you might be better served to go ahead and follow your own instincts there. As far as drying, for corned beef I'd just go from brine, to rinse, to pot. I don't think drying is really going to gain you anything unless you're trying to get a pellicle for smoke or crust to stick to.
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Mar 9, 2013 18:01
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Oldsrocket_27 posted:Just moved into a house my GF bought with a root cellar built into it. Our housewarming gift was her family's old hand-crank sausage stuffer, and hand-crank grinder, cast iron and purchased new several generations ago, plus a butcher's block that they bolt in to and the old scale, bone saw, knives, and honing steel. So jealous. That is a ridiculous price. Get that lard... I'd heard that Mangalitza fat was a whole other game, but didn't really believe it until I'd tried it. So light and creamy with none of that oiliness that I was expecting from... well, fat. Please post pics of what you end up making!
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May 16, 2016 21:28
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djfooboo posted:I can add to discussion by talking about my local meatery, Smoking Goose. Their gin and juice salame is the stuff of legends. I plan on taking on of their classes one day. 'Sup, Hoosiergoon! I really need to get down there. They've been doing lots of great stuff and just seem to have a great, open attitude in everything I've read. They're doing great things for local food, which Indiana really needs. Our country here is so drat fertile you'd think we'd be all over that sort of thing.
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Jul 22, 2016 22:00
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Chemmy posted:Here's a sandwich. All in all I'd say it came out ok. I might spend more time cooking it, and might cook it a little more done to break it down a bit. As a first try though it was a fun project and the sandwich was pretty good. Also: makes fantastic hash e: whoops I just replied to something, like, 100 posts ago. Still: that was good looking pastrami
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Jan 11, 2017 12:59
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| # ¿ May 5, 2024 06:00 |
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Thirding the Salt Cured Pig recommendation. In particular, follow it and check for events in your area, they're infrequent (and expensive) but are full of good, friendly, people who love feeding other people ridiculous food and booze and also love talking about how they made the stuff that they're feeding you. I hit one of their boucheries a few years ago and despite the event being a few hundred miles away I still met a lot of relative locals and occasionally get to just hang out and just eat a bunch of pro-quality cured meat and/or bbq. Also: great way to meet farmers, so you can source that primo poo poo. It's a great resource and community if you can suffer through the "DOES N E ONE KNOW HOW 2 MAEJ UNCURED BACON WIT CELERY" posts every week or so
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Nov 2, 2017 19:55
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