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Mexican market is the way to go. La Michoacana has it for ~2.19/lb, and I've seen it as low as 1.69 on sale. Also, backbacon is good. I should probably do one while whole loin is 1.99/lb this week.
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Apr 16, 2013 04:09
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Instinct says it will be peppery, keep that in mind when you get to the 2nd bit of his recipe, which I assume will be dusting your pancetta with the pepper.
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May 7, 2013 01:12
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10 days is really long. I did a pancetta with the ruhlman cure and only had it on a day, and it's perfect.
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Jul 27, 2013 00:05
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I just have to say what the poo poo to that slicer. Why would they design a deli slicer with a serrated blade? Corned beef looks good though.
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Aug 29, 2013 17:39
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Cut back on the salt, up your sugar. Lots of potential problems it could be, but couldn't tell you exactly without seeing/tasting.
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Sep 9, 2013 12:28
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Bacon shouldn't taste sour or off. Maybe their brine sucks, or maybe it wasn't hung or cured properly.
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Sep 19, 2013 04:05
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 Cherry smoked duck speck. It is so goddamn delicious.
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Dec 13, 2013 03:49
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duck prosciutto is quick and easy. Get duck breast, pack in salt for ~16hrs, cold smoke if you want, hang for 3-5 days, ready!
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Dec 28, 2013 08:54
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Made canadian bacon 3 day brine, 4 hour hot smoke. pork tenderloin lonza  It's drying on the outside a little too fast, but I think it'll equalize in a few more days.
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Jan 18, 2014 04:54
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Tweek posted:Cheese cloth is the difference between hard and chewy. What's your humidity at? Just got it hanging in my closet, would guess 30ish % humidity. Got a heavier wrap on the cheesecloth to compensate.
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Jan 18, 2014 20:40
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Apparently I am terrible at guessing humidity, and it's 62% humidity in my closet. Did the salt water anyways, should be another 2 weeks on the lonza.
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Jan 19, 2014 01:43
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Sid Vicious posted:loving Hormel anything. Nope, Hormel is poo poo. Absolute poo poo. Sorry you lack taste. Think I'm going to do some sopressata soon.
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Jan 27, 2014 15:07
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bunnielab posted:Question for the group: You want a white smoke. A cold smoker is not a low heat smoker. A cold smoke is a separate unit that you funnel smoke into. While the smoke travels, it cools, and does not raise the temperature in the cold smoker. Think of a still, you want the smoke cold when it reaches your meat, you don't want to try and keep a fire that is 100F or below.
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Feb 15, 2014 05:21
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I've done the Ruhlman filleto cure, it's kinda poo poo tbh. I'd just do the black pepper dusting and smoke it for a few hours before hanging.
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Mar 9, 2014 23:16
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It may have been due to the fact that the recipe in the book is wrong. It calls for like 160g of salt, or 5% by weight, but if you compared the salt he suggested with the weight of the tenders he used, he was closer to 10%. I did 5% for my tenders for 48hrs, and they could have used a bit more salt. Also, the fennel was a bit too strong, I would have added some red pepper flakes to the initial cure, and possibly some sugar or molasses.
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Mar 9, 2014 23:36
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"Ready to eat 30 minutes after application" lolwat, I would not use that stuff. It's a pre-made blend with MSG, whatever you wanted to cure with it probably wouldn't taste quite right. I'd suggest ordering some DQ cure #1 on Amazon, 1lb is like 12-13bux.
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Mar 18, 2014 14:30
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Should be fine, probably pull it out on day 3.
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Mar 21, 2014 05:06
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I've done a brined filleto. Turned out fine. Be mindful of your humidity though, pork tenders are so lean they'll dry on the outside super easily.
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Apr 5, 2014 02:08
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 Trying some salmon bacon at work, bet it's gonna be tasty.
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Apr 10, 2014 00:51
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Flash Gordon Ramsay posted:HOLD THE gently caress UP Turned out pretty good.  Approached it just like regular bacon. Salt/pink salt/brown sugar/maple syrup. These were just a ton of scrap bellies/tails from cutting portions for a party, so I rubbed them down, and let them cure overnight. Warm-ish smoked them to 110F, and those pieces you see there tasted fantastic. I cut some bias slices and seared them on the flat top, loving salmon bacon. It had this awesome salmon texture, but with the flavor of bacon! Chef De Cuisinart fucked around with this message at 02:34 on Apr 11, 2014 |
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Apr 11, 2014 02:31
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A deli slicer at $250 would be an instant buy for me. You can slice so much more than just meat. Buy your cheese in bulk now.
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Apr 19, 2014 12:50
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Subjunctive posted:So let's say I left a vacsealed piece of thawed pork belly in my fridge for 5 days, because I am not very smart. Still ok to bacon with, or should I get another? It's fine, vac sealed stuff will last a long drat time.
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Jun 18, 2014 00:19
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Subjunctive posted:Like $15, IIRC. Holy poo poo that's highway robbery. Dude, that's more expensive than a prime ribeye.
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Jul 14, 2014 18:14
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icehewk posted:Been aging this according to Ruhlman. It had some maggots on it near the bone but I cut all of that out as you can see. Is it all right? Green mold, throw it out. Check your poo poo daily next time!
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Jul 15, 2014 01:57
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I retract my previous statement, eat it and let us know how that goes. Maybe you'll hallucinate from the many types of fungus present.
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Jul 15, 2014 03:20
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holttho posted:Negative. Think of the cells as water balloons. If you poke a hole in one, even if you submerge the balloon, it will never re-inflate. Negative to your negative, this is not how osmosis works! Salt pulls moisture from the outer cells, and slowly works its way to the center, once it's reached the center, those cells will reach an equilibrium, and take some of their moisture back, as their salt levels lower. It's less like a balloon and more like, I dunno, a meat sponge.
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Jul 23, 2014 03:04
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I stab the poo poo out of my brisket for pastrami, but I like a 6-7 day turnaround for a whole, untrimmed brisket. Don't "desalinate", just use a decent recipe, Ruhlmans is solid, but I disagree with his times. 5lb briskets don't exist Ruhlman, stop writing recipes for home cooks!
Chef De Cuisinart fucked around with this message at 05:56 on Oct 31, 2014 |
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Oct 31, 2014 05:51
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I use a wine fridge, and have successfully done lonza in it.
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Dec 5, 2014 14:59
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 Take a look at my lonza, only took about a month. Used the salt box method, pressed it while it was curing to make the drying process a little quicker. In all, took 1 week in cure, 3 weeks drying. Cured with a shitload of pepper, washed with white wine, coated with pepper, wrapped in cheesecloth, trussed so well my chef thought I was into bondage, and hung in my soon to be re-purposed curing cooler.
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Apr 22, 2015 21:24
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Martello posted:Did you not use pink salt? It looks tasty but much paler than lonze I've seen (and cured) in the past. Yeah, I used pink salt. Those slices are off the lean end.
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Apr 23, 2015 14:00
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goodness posted:Every time the health inspector comes in to a restaurant I work at I just imagine their minds imploding if they ever eat somewhere out of the USA. Had a health inspector tell me I had to throw out some house cured meats, nope, I'll take the 5 point hit, kthx.
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May 7, 2015 23:39
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Errant Gin Monks posted:Beef on the other hand is running around with its middle finger raised up. Despite beef sale actually dropping in the US. Supply and Demand is just broken.
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May 8, 2015 19:22
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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. I pay $7/lb for berkshire belly, and $10/lb for kurobuta. Factory hog belly is like $2.79.
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Jun 24, 2015 13:31
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Errant Gin Monks posted:
That's called pancetta, and while delicious, and also on my charcuterie board, isn't quite like bacon. Also, Berkshire for life, infinitely better if you do want to do a raw pancetta.
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Jul 4, 2015 12:14
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White chalky mold is great, you can actually buy it to cover your stuff in, it's sold as bactoferm. If you're checking your charcuterie daily, and you see anything other than chalky mold, you spray it with vinegar and wipe dry.
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Oct 2, 2015 18:07
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Factory hog belly is like $1.80/lb. I can get Berkshire for $3.20/lb, and Duroc for $4.15/lb. loving supermarkets REALLY want you to buy their lovely bacon instead of your own. e: these are wholesale prices, but some purveyors sell to the public, and depending on where you are, you just need a business license to buy, which could be worth the $50 investment if you ever want to buy whole primals and are willing to go pick them up at the distribution center.
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Nov 16, 2015 16:51
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Stringent posted:That sounds like it's probably done, it's not supposed to be edible raw or anything. Pancetta is very edible raw, especially if it has been dried.
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Dec 11, 2015 04:25
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You won't lose as much weight with pancetta because of the fat content. 20-25% loss is what I aim for at work.
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Dec 11, 2015 16:30
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Slimy Hog posted:Any recommendations on a good meat slicer that's ~$100? I see people use these fairly often at home and in small food trucks. Seem to hold up well, just make sure you spend an extra 20bux and get the non-serrated blade.
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Dec 28, 2015 16:40
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| # ¿ May 14, 2024 08:33 |
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Brisket at $5+/lb is crazy. Whole untrimmed should be around 2.79. Eye of Round works second best, imo.
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Feb 24, 2016 16:38
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