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nominal posted: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! Did you order it from Ossian? They have the best price on belly that we've found here in Fort Wayne. P.S. Brian and I just got two 3lb jowls. Jowl bacon and guanciale time!
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Jan 29, 2012 05:47
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| # ¿ May 5, 2024 02:30 |
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Just made some pork tenderloin lonzino and some guanciale. The lonzino is so loving good. Here's the lonzino:
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Apr 6, 2012 16:17
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Here is the guanciale. Can't wait to make real carbonara from it!
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Apr 6, 2012 16:18
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pim01 posted:That looks amazing! Since it's tenderloin, it would be the same as a spanish lomo? Please tell me you won't fry it up, like I saw someone do to a nice serrano the other day God no, that is getting eaten as is. Thinly sliced of course. I think I'd punch someone if I saw them frying up something like lonzino or serrano.
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Apr 10, 2012 01:05
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So my friend and I bought a free range Berkshire hog from a friend of mine that raises them. There is currently 228 lbs of pornographically good pork in my deep freezer right now. Of the 36 lbs of belly we got, we are going to be making a lot of bacon. This is a 5 lb slab of Berkshire pork belly being cured with crushed black pepper, thyme, bay leaves, garlic, juniper berries, and nutmeg. Not pictured is another belly being cured with brown sugar, black peppercorns, and bourbon. We are going to be making a fuckload of Irish bangers, Polish wiejska kielbasa, and chorizo in a few weeks.
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Nov 6, 2012 05:24
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Errant Gin Monks posted:Can I get you for my Santa? If so please send all the bacon. TIA.    The bacon from the above post, 3 hours later after smoking over hickory and applewood. My gently caress is it good. The Maker's Mark in the bourbon cured one really came through, it's there and subtle and wonderfully oakey and delicious. This poo poo is off the chain.
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Nov 18, 2012 05:03
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Just cured two Berkshire hog jowls last night, one with just a basic pink salt, kosher salt, and sugar cure. The other was with the Lola recipe. Having been to Lola before, I hope that the cure works well with jowl as well as it did with belly. Smoking them and some ribs next weekend on my new Weber Smokey Mountain over apple and hickory.
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Jan 3, 2013 20:01
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 Ruhlman's adapted savory bacon recipe from Charcuterie. 8 lb Berkshire pork belly. Black pepper, red pepper flake, garlic, bay leaves, thyme, nutmeg, juniper berries, and maple syrup for sweetness. Not pictured: Two 3 lb Berkshire hog jowls, one curing with nothing but pink salt, kosher salt, and dextrose. The other with the Lola cure. This Sunday is the Baconing. The day of pork porn to inaugurate my new Weber Smoky Mountain. SO MUCH PORK WILL BE SMOKED.
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Jan 10, 2013 05:07
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The Baconing happened today. Ruhlman's savory bacon recipe adapted from Charcuterie, out of the bag before rinsing and smoking.  When one kind of bacon won't do, make 4! Clockwise starting from the leftmost: Berkshire hog jowl with simple pink salt, kosher salt, and dextrose cure. Lola style cured Berkshire jowl. Berkshire belly with savory bacon cure from Charcuterie. Berkshire belly with savory bacon cure and added red pepper flake for heat.  Time to  After almost 3 hours over hickory and apple wood you end up with this.  Money shot. 
Huge_Midget fucked around with this message at 00:42 on Jan 14, 2013 |
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Jan 14, 2013 00:40
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Apparently we should put this link in the OP. http://www.amazon.com/D-Q-Curing-Salts-Pink-Salt/dp/B0050IM4MY/ref=sr_1_2?ie=UTF8&qid=1402408579&sr=8-2&keywords=pink+salt
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Jun 10, 2014 14:57
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Horrible Smutbeast posted:It's probably more than 1:10 for the mods seeing as we've had a sex offender who molested children as a mod for a while. Wait, what?
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Jul 18, 2014 19:49
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| # ¿ May 5, 2024 02:30 |
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Got a hold of some Mangalitza pork belly from a fellow goon. Going to make Kenji's 36 hour sous vide all belly porchetta.   
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Nov 21, 2016 16:46
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