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Just put two pieces of belly in a cure. I trimmed the skin or rind or whatever off before I did it, was that correct? Also, how should I prepare the skin that I cut off?
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Feb 16, 2013 22:47
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| # ¿ May 5, 2024 01:21 |
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Does just straight up deep frying it puff it up, or do I need to dehydrate it first?
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Feb 16, 2013 22:53
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I see Ruhlman says I need to rub my bacon half way through. SHould I be turning it daily or anything else? I feel like I should be more involved in this process.
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Feb 18, 2013 14:04
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Thanks for the help all!
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Feb 18, 2013 18:19
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Excellent. I split the mix in the OP between two belly pieces, one with brown sugar and the other with maple. It doesn't seem like a lot of syrup, so I'm hoping it still comes through.
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Feb 18, 2013 21:40
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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?
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Feb 22, 2013 22:36
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I put one in brine yesterday. Just used a whole bunch of everything. We'll see if I overspiced. 2tbsps doesn't seem like a hell of a lot for a gallon of brine.
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Feb 25, 2013 22:34
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This is a really stupid question but is it safe for me to taste the pink salt directly? Like I won't get a nitrate overdose or anything will I?
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Mar 9, 2013 23:27
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Same thing happened to me with the Ruhlman corned beef. Needs more time in the brine I think.
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Apr 6, 2013 22:36
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That happened to me with the brisket I cured. Apparently needed a few more days in the cure. Tasted fine though.
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May 31, 2013 14:23
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I know it's not exactly charcuterie, but can someone here try making some casu marzu and report back?
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Jun 12, 2013 20:12
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A butcher's knife is pretty different from a slicer.
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Aug 2, 2013 00:11
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Whybird posted:I just finished curing my first batch of bacon, from pork belly. It looks OK, but it's way too tough to cut into slices and when I did cut a chunk off and fried it it was tasty, but far too salty to enjoy. Is there any way I can reduce the salty flavour, like soaking it in water overnight or something? Soaking it in water should help, I would think.
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Nov 25, 2013 15:19
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I've never injured myself on a micro plane, despite scraping it with my hand many times. It doesn't cut like a regular grater or shredder does.
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Nov 27, 2013 23:32
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Tweek posted:Never use liquid smoke. Why not? It's smoke particulate, in liquid form.
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Jan 17, 2014 19:09
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A mixture of sugar and potassium nitrite would be pretty flammable, right? Or at least make lots of white smoke if you light it.
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Mar 18, 2014 14:16
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Breaky posted:Potassium nitrAte I think. Not sure that nitrIte would cut it. Yeah I couldn't remember which I used, or if I had used both, but they were great for smoke bombs.
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Mar 18, 2014 16:10
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Breaky posted:Or melt a hole right through the 5lb solid glass ashtray you lit them in, subsequently burning a hole through the coffee table below that and a good portion of the carpet... It will also leave a permanent scorch mark if you just dump the mixture on the sidewalk in front of the shed and light it there. Mom will be hella pissed.
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Mar 19, 2014 19:18
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Cimber posted:Oh, also do you think 3/4th of a teaspoon pink salt is enough, or should i add another teaspoon in just to be safe. I don't want to get sick from this stuff. You're gonna cook it, right?
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Apr 7, 2014 16:14
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Chef De Cuisinart posted:
HOLD THE gently caress UP And then give me details.
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Apr 10, 2014 15:02
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MiTEG posted:Experiment! I made six duck breasts worth of prosciutto a couple months ago and had fun trying it with different flavor combinations. Some of my favorites: I think there's your answer.
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Jun 20, 2014 14:04
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Is that a human limb? WHAT DID YOU DO?
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Jul 15, 2014 01:42
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Please post a picture of the whole thing just so we can be sure it's not a drifter's leg ok thanks.
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Jul 15, 2014 17:56
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African AIDS cum posted:Why is this goon allowed to murder/dismember corpses yikes And then do a poor job of curing them.
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Jul 15, 2014 18:08
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Now post some back bacon with a tramp stamp.
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Jul 15, 2014 23:51
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A little of that goes a long way, plus those hams are huge. $6/pound really isn't expensive.
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Nov 1, 2014 18:09
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As a Virginia boy, I would say you slice it thin, soak it, then use it for ham biscuits. Edit: but I have no idea how to store it. I don't think I've ever purchased more than a pound of Virginia at ham at once.
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Nov 1, 2014 18:19
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Most definitely
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Jan 29, 2015 14:19
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goodness posted:Found a butcher with Duck doesn't seem special but buy all the belly he will sell you.
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Jan 29, 2015 21:49
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feelz good man posted:I use the kitchenaid one. I almost guarantee every bad review about it is caused by people not chilling their meat properly before grinding. I got mine used and I love it. I was going to say the same thing about standalone electric grinders. Chill/freeze all the attachments prior to use, have your meat just above freezing, and trim your meat of sinew.
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Feb 12, 2015 16:39
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Trig Discipline posted:$100 for a really good ham isn't bad at all. The wife and I got a chance to knock around Spain for a few weeks in November, and the really good hams there run 300-500 Euros. poo poo I was looking at some jamon iberico that they were charging $50 for 3 ounces for.
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Mar 18, 2015 21:23
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Trig Discipline posted:Were you in Spain? I've seen it cost that much here in Australia and in the USA, but I didn't see any quite that expensive while I was in Spain. Funny thing is that I've never had Iberico anywhere not-Spain that I actually thought tasted right. I think they mostly export the stuff that's gone a bit rancid because they assume foreigners can't tell the difference. I've only shelled out the money for Iberico a few times though, so I may have just gotten unlucky. No I'm talking getting it in the US. I assume it's a lot cheaper over there. What I've had was so loving good. I've only had it twice, but holy poo poo.
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Mar 18, 2015 21:35
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Sadly I've never been to spain. But the Serrano I've gotten here has never done much for me. It was good, but not revelatory like iberico. And now I really want some good ham. gently caress.
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Mar 18, 2015 21:44
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$110..per pound?
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Mar 19, 2015 15:53
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Jarmak posted:So I got Ruhlman's book today and I've been doing a lot of reading, why do people in this thread say he's loose with food safety? If anything he seems the opposite with his weird insistence that everything that gets hot-smoked smoked needs to be nitrite cured in order to be safe. I think a lot of it stems from his saying that he makes a pot of stock and leaves it sitting out on the stove for a week, heating it up when he needs some.
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May 7, 2015 14:33
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Yeah. Eat that horse.
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May 11, 2015 19:18
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Trig Discipline posted:Wait did you just imply that you charcuteried your parents? Hey man try not to be so judgey. Everyone's got to eat. And have you seen the price of pork belly lately?
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May 29, 2015 00:56
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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. Also what's a good price for pork belly these days? Tis was $4.59/lb which seems reasonable but really I have no idea.
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Jun 23, 2015 23:47
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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?
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Jul 3, 2015 15:27
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| # ¿ May 5, 2024 01:21 |
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In regard to bacon, what's the downside (if any) of leaving it in the cure for too long? (im talking days not weeks)
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Jul 11, 2015 14:53
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