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BraveUlysses posted:How much per pound? I gave up and got some from Amazon but I haven't used it much yet 3 bucks
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Feb 10, 2013 19:07
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My first belly turned out way loving salty. Salty enough to almost not eat. I found using the exact recipe makes it very very close to store bought saltiness. And pink salt in bacon isnt that big a deal for curing, its more for color. There wont be enough time for botulinim to grow since it isnt in an oxygen free environment. For health reasons pink salt is required for dry sausages and other salami products since they dry and are sealed and allow anaerobic bacteria growth. Bacon curing never hits this stage. The pink salt is strictly for meat that stays pink instead of turns grey. (WHERE IS PF!! HE NEEDS TO WEIGH IN WITH HIS KNOWLEDGE!) As for the skin I always leave mine on. I love the texture of it on the bacon. To make some "healthy" cracklins just take your skin you cut off (hopefully here is some fat still attached to the underside) and scoe the skin lightly, set it skin side up on a roasting pan and stuff it in the oven at 375 for an hour, it will blister and pop and hit it with the broiler to finish it off. Thats how I do mine at least. Also yes flip your bag every day. It distributes the cure better.
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Feb 18, 2013 17:42
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Pink salt is salt. It contains sodium nitrite in some forms and both sodium nitrite and sodium nitrate in other forms. (thingk DQ Salt #1 and #2) It doesnt change flavor, it just keeps anaeroibic bacteria from growing as well as preserve the color of meat. The only reason it is pink is because they dye it so you dont go full retarded and think its normal salt and start adding nitrites and nitrates all willy nilly to your pasta water. Pardalis is correct in that it is the qaity fo your pork, the cure and the smoke that makes bacon bacony. Also I have cured with maple syrup and its loving amazing. Cure with it, dont brush while smoking. You arent trying to glaze that bitch you are trying to bring it up to temp and get some smoke flavor in there. Having maple in the brine comes through well.
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Feb 18, 2013 21:11
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mindphlux posted:sorry bro, I like you as a poster, but this is not true. sodium nitrite definitely affects flavor, it gives everything it touches that 'hammy' flavor. Then I stand corrected. What I have read said it didnt matter. Although looking online (wikipedia) it directly says that it affects cured meat flavor although they do not know why yet. So, Im wrong on that one 
Errant Gin Monks fucked around with this message at 23:27 on Feb 18, 2013 |
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Feb 18, 2013 23:25
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Flash Gordon Ramsay posted:Hey I want to corn a beef. Any preferred recipe? I I only have pink salt, and I see that Alton Browns recipe calls for salt peter. I assume they aren't changeable but is there a conversion I can do and use it instead? Like above you dont have to use salt peter. Its potassium nitrate instead of sodium nitrate. I use the Ruhlman recipe calling for pink salt to make corned beef/pastrami.
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Feb 22, 2013 23:32
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femcastra posted:Thanks for the help. I could probably ask the science department at my school to order some sodium nitrate, but honestly, I'll probably just import it from Amazon US. I would have sent you some had I seen this earlier sorry.
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Mar 11, 2013 14:26
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beefnchedda posted:Cross post from general discussion : So 3 oz is roughly 85 grams. you can get on average 125 grams of confit meat from a single duck leg quarter. You need 24,225 grams to do 285 3 oz servings, so 194 average duck legs (53 pounds of meat). So I would do at least 75 to take into account weight of the bone. Have fun making a boatload of confit though! Sounds delicious. As for pork you are right on the money weight wise.
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Dec 11, 2013 17:45
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You can also make rillettes, like the gentleman above was talking about. Its a more countryside version of pate. I use Ruhlman's recipe.
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Dec 12, 2013 16:53
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If you guys really want a whiskey bacon try a brine with a lot of whiskey and hot smoking the bacon. The texture comes out more like a canadian bacon but the flavor is pretty drat good. It will be more moist than dry cured bacon, but it never really mattered in the end after it is fried up. Just use Ruhlman's canadian bacon brine and substitute however much water for alcohol. I have gone as high as 2 cups before.
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Dec 24, 2013 16:51
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yoshesque posted:So I think I'll make bacon when I get the chance, but is potassium nitrite ok for the job? I don't know about where I would get pink curing salt, but I have this in my pantry: You can use potassium nitrite like you would sodium nitrite. The original curing salt for millennia was potassium nitrate (saltpeter) so make of that what you will.
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Mar 18, 2014 03:20
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Quickly, someone make thermite bacon and light it on fire. This is for science.
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Mar 19, 2014 04:34
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smilingfish posted:Absolutely correct. $135, well reviewed on Amazon, and works well for my purposes. Not terribly easy to clean though. http://amzn.com/B0058VCYWS Yeah the first time I turned mine on and it slowly chugged along I was mind blown having worked in a sandwich shop as a teen and using a blur of a deli slicer.
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May 23, 2014 04:58
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Jose posted: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 But he fat is the good part. I love me some back bacon as well but the mouth feel of belly bacon is delightful.
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Jun 3, 2014 00:19
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Dr. Pangloss posted:Central Market is having a special on berkshire pork, but apparently wasn't able to get any pork belly... The rep said its impossible to keep in stock. Heading back on Saturday morning in case they get some in. If not, I will have to settle for something lesser, but either way I will be starting my cure this weekend. Are you in San Antonio or Austin? If you are in San Antonio while it isn't Berkshire Bolners always has slabs of belly at around 4-5 lbs for sale.
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Jun 4, 2014 17:21
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both links have been added to the op. If you all want me to add other lists of things to buy let me know and I will update it.
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Jun 10, 2014 16:21
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That spread looks delicious. drat. I don't know if its quite charcuterie but I was working with some brined pork belly and made a confit using Keller's directions, pressed and chilled it then brought it back to temp, seared it along the sides and top and bottom and served it over a sauce of bourbon, honey and angostura bitters to make a "Pork Belly Old Fashioned."  It came out pretty well garnished with some lemon zest. I think I might use orange zest next time to make it more authentic to the drink.
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Jun 11, 2014 20:31
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Subjunctive posted: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. I always thaw mine, wash it well, dry it, then put the rub on and seal it. You want to get whatever bacteria on the surface from the packer off to begin the curing process.
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Jun 13, 2014 22:10
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Breaky posted:Where do you live that it's $15 /lb. Yeah tongue here is now 6-7 bucks a pound and a beef heart will run you almost 10 bucks. They charge 8 dollars a pound for beef cheek meat! I flipped my poo poo when they raised the price of soup bones and Ox tail to 7 dollars a pound as well.
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Jul 14, 2014 20:13
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Okay that's loving scary man... Don't eat that.
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Jul 15, 2014 06:06
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You can also try smoked salts in the cure as well as the paprika.
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Jul 27, 2014 17:18
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 Ruhlman recipe pastrami. Came out really good.
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Oct 2, 2014 02:27
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hogmartin posted:I'll be heading down to visit my parents for Thanksgiving to smoke a turkey and figured I'd do some pastrami since the smoker's already going to be fired up. I have the Prague #1 already and I'll be picking up some brisket from http://www.merindorfmeats.com this weekend. I have one of those spring-loaded spike type meat tenderizers - should I hit the brisket with it before it goes into the brine? Would that help the brine infuse the meat more readily, or is ordinary osmosis preferred? Would it let too much brine remain in the meat when I desalinate it before smoking? I don't do it with mine, but some of the pros in the life thread dot the poo poo out of theirs. I have found 4-5 days in Ruhlmanns cure yields a vey nice pastrami to me.
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Oct 31, 2014 02:44
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goodness posted:Anyone have a good rilletes recipe? I do mine with pork belly. It's pretty easy. I take. 3-5 lbs slab of skinless belly and braise it in white wine and garlic for 4 hours tightly wrapped at about 350. Pull it and remove the belly and let it cool down. Chop it up (I cut it with the grain to keep long strands intact) and put it in a kitchenaid in batches with the paddle mixer on low until it's fully shredded. Then I return it to a pot on low heat until the fat reliquifies. I pull out the shredded pieces and season it to taste with salt and pepper, then stuff it in jars and cover it with the fat. You want it shredded and fatty. Not puréed. It spreads like butter at room temp. Edit: when I say tightly wrapped I mean the foil is tight on the pan, not wrapping the actual belly. Errant Gin Monks fucked around with this message at 21:28 on Dec 19, 2014 |
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Dec 19, 2014 00:12
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If anyone is in the central Texas area I am more than willing to sell you guys bellies from my restaurant. I buy cases at a time now so I can get them for about 2.20/lbs right now. I don't mind trimming one down to the size you need and selling it by the pound to any goon that wants to come and get it. I have 80 lbs in my freezer right now.
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Feb 3, 2015 06:42
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Im in San Antonio guys.
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Feb 4, 2015 04:43
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vannevar posted:I'm about halfway through making the bacon from the OP (I'll post a trip report when I'm done) but I thought I'd ask here first, since I'm sure some of the thread regulars will have opinions: I have never had, much less made, a pork rind in my life. What's the best way to turn my pork belly skin into crackling? It really depends. Traditionally just deep fry those bitches. This can lead to a rock hard skin sometimes. I found a place online and tried their recipe once. It worked really well. Cut the skin (with fat attached) into 1 inch strips, boil it in water for 30 minutes on a low boil. This will break down the skin fibers and render some of the fat. Drain and dry, salt and season them, then transfer to 250 degree oven for an hour, then crank it to 400 until you hit the color and texture you want. I find them delicious
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Feb 27, 2015 00:05
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Flash Gordon Ramsay posted:$110..per pound? 
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Mar 19, 2015 21:19
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That's looking too good man.
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Apr 14, 2015 08:04
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Chef De Cuisinart posted:
Can you bring me some? I'm only an hour away!
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Apr 22, 2015 23:22
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Yeah pork belly seems to have dropped a bit. The last case I bought was under 1.69 a pound. Beef on the other hand is running around with its middle finger raised up.
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May 8, 2015 18:36
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He is talking to Nooner.
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May 12, 2015 08:10
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sanosuke21 posted:Hello all. My partner is a professional sous chef and wants to start doing charcuterie and sausage making at home. What sausage maker/meat grinder do folks recommend to buy for someone who is a restaurant chef? If he is doing it at home the same poo poo I recommend to everyone doing it at home. A decent grinder A decent sausage stuffer The end. If you aren't making sausage you just need a few big rear end plastic ziplock bags and some cheap sheet pans. He isn't going to make 150 lbs of bacon for a restaurant so no commercial equipment is needed.
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May 21, 2015 09:34
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sanosuke21 posted:Thanks for the recommendations guys! I just didn't want to get her something she would scoff at (which she has done with some of my consumer level kitchen equipment). People who scoff at consumer equipment are stupid. A home cook doesn't need a 1000 dollar blender. It won't be running 14 hours a day,
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May 22, 2015 01:43
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Flash Gordon Ramsay posted:Hey man try not to be so judgey. Everyone's got to eat. I don't know man I just grabbed a 52lbs case for 1.45/lbs. that's not bad. Beef is still stupid expensive though.
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May 29, 2015 23:29
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Peasants. Factory hog is 1.39 a pound. If anyone is near a restaurant depot and wants to use a day pass to buy a whole case pm me.Flash Gordon Ramsay posted:With the step in bacon making where you heat to 150...is that just for food safety or does it transform the product somehow? That is, if I'm going to be eating the piece in the next week or so, is that step necessary/beneficial, or do I only need to do that for long term preservation? It definitely changes it. It firms it up, drives out some moisture and makes it sliceable after its chilled again. It also renders off some of the loose fat. It also makes the peppercorns stick better! Anyway I have never tried not bringing it up to temp. I have researched that in order to not smoke it you can hang it to dry for 2 weeks after washing off the cure and get the same result. Errant Gin Monks fucked around with this message at 04:42 on Jul 4, 2015 |
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Jul 4, 2015 04:37
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Chef De Cuisinart posted:That's called pancetta, and while delicious, and also on my charcuterie board, isn't quite like bacon. Not in my 'Merrica you godless commie!
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Jul 4, 2015 18:17
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BraveUlysses posted:I might have to take you up on this, how big is a case of belly or ribs? 30-60 lbs depending on brand.
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Jul 11, 2015 03:55
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Flash Gordon Ramsay posted:In regard to bacon, what's the downside (if any) of leaving it in the cure for too long? (im talking days not weeks) It gets slightly saltier.
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Jul 11, 2015 15:18
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sinburger posted:Duck prosciutto question. Probably not. If there was salt inside the flap chances are close to 0. I think you will be fine, and if you do kill Verne you have a story to tell!
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Jan 1, 2016 00:22
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Smashurbanipal posted:quick charcuterie troubleshooting question. I would think not. FGR has the right of it.
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Apr 28, 2016 16:52
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