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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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LTBS
Oct 9, 2003

Big Pimpin, Spending the G's
Where do you all get your pork bellies? I haven't found one meat market / butcher in the Memphis area that has them. I did find a packing company that does because they process pig there. It's like 2.35/lb and I'm not sure if that's a good price, but for 11 bucks I'll have a 5lb slab of pork belly, I'm not going to complain.

* # ¿ Nov 4, 2011 20:42
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# ¿ May 5, 2024 13:18
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LTBS
Oct 9, 2003

Big Pimpin, Spending the G's
I just got 50lbs of pork belly. I also just ordered pink salt and got Charcuterie on iBooks.


gently caress yeah let's do this!

* # ¿ Jan 8, 2012 01:37
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LTBS
Oct 9, 2003

Big Pimpin, Spending the G's
Bad news: I lost 50lbs of pork belly to a freezer dying.

Good news: Talked to the guy in charge of charcuterie at a local restaurant. He gave me some things to read and look over and that he was interested in an apprentice. I want to make something that will show him I'm serious.

Any ideas?

* # ¿ Jul 24, 2013 19:13
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LTBS
Oct 9, 2003

Big Pimpin, Spending the G's

lifts cats over head posted:

I'm toying with doing a whiskey/bourbon bacon this weekend. I'm thinking of using Ruhlman's basic dry cure plus some dark brown sugar and maybe some honey. For the whiskey flavor I think I'll marinade the belly in whiskey before hand. Does the alcohol pose any harm or additional challenge to the process? I'm prepared to cook the alcohol out of the whiskey if needed.

If anyone has experience with these ingredients or a proven recipe I'd appreciate it.

I actually have a maple whiskey bacon that is curing right now. I just mixed whiskey with maple syrup and added it to the basic cure.

I hope it comes out alright.

* # ¿ Dec 20, 2013 23:55
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LTBS
Oct 9, 2003

Big Pimpin, Spending the G's
I sliced all my bacon up and the end pieces are super salty. I'm trying a couple of regular pieces.

If it's still as salty, soak in cold water? Blanch? What's the best method?

* # ¿ Dec 24, 2013 23:14
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LTBS
Oct 9, 2003

Big Pimpin, Spending the G's

Tweek posted:

gently caress that, make some beans.

I'm making some brussel sprouts with it tomorrow. I cooked a piece of it and it isn't as salty. I must've had some of the end pieces.

* # ¿ Dec 24, 2013 23:43
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# ¿ May 5, 2024 13:18
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LTBS
Oct 9, 2003

Big Pimpin, Spending the G's

Tweek posted:

My kingdom for a slicer.

All I have is my long slicer knife and a hand-crank deli slicer from the 50s.

Something like this?
https://www.youtube.com/watch?v=RXbZPOx4-iM

* # ¿ Jan 14, 2014 22:12
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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?