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The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?
 
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Duzzy Funlop
Jan 13, 2010

Hi there, would you like to try some spicy products?
 From the marbling, I'm guessing it's two pieces between 2 and 5cm.
Looks delicious, though.

* # ¿ Apr 23, 2015 04:54
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# ¿ May 5, 2024 06:47
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Duzzy Funlop
Jan 13, 2010

Hi there, would you like to try some spicy products?

Iznogood posted:


Skin came right off. Will be perfect to make "oreilles de crisse" a speciality here in Quebec. https://en.wikipedia.org/wiki/Oreilles_de_crisse

That looks like a fancy term for homemade pork rinds.

* # ¿ May 13, 2016 18:48
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Duzzy Funlop
Jan 13, 2010

Hi there, would you like to try some spicy products?

Iznogood posted:

Just had a great success! Hung 4 pork tenderloins to dry following the duck procuitto recipe. 4 different flavors.

Smoked Paprika (second time doing these, put less paprika tastes great)
Curry (oh that's loving tasty, crazy good)
"herbes de Provence" https://en.wikipedia.org/wiki/Herbes_de_Provence (great taste again)
And truffle salt (HORRIBLE, bad mushroom taste, never again)

Curry is by far my favorite. I do love curry in general but this works so well. Great look too.

This time I found a cool and more humid spot in my house. Had 55% humidity constant wich was better then the 25-35 from last time. It shows because the dark ring is less then last time but the center is darker.

Here's a pic.



That looks absolutely amazing.

* # ¿ Jun 18, 2016 00:01
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Duzzy Funlop
Jan 13, 2010

Hi there, would you like to try some spicy products?
 I can smell it through my phone

* # ¿ Feb 8, 2018 04:39
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The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?