Charcuterie: What if I leave this meat in my fridge for 6 months?

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

ada shatan: Oct 20, 2004; that'll do pig, that'll do

Grue Bouncer posted:

Ok!

So... if you're in the Boston area, try Moody's Delicatessen and Provisions in Waltham...
blah blah blah

Holy crap yes. I live in Waltham and now I know where I am going for non-home made meats. Thank you!

# ¿ Nov 14, 2013 22:35

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# ¿ May 5, 2024 04:54

ada shatan: Oct 20, 2004; that'll do pig, that'll do

atothesquiz posted:

Anyone have some fun bacon cure recipes they have been using lately?

In the past I've done Ruhlmans, a standard salt/pepper/sugar cure, I've used cinnamon, hops, peppers before. Now I'm looking for something new for my next couple cases of belly.

Every time we do bacon we try to go experimental with a few rubs. Here are some of the types that we have done recently. All of these start with the Ruhlmans and then have the other ingredients added.

Brown Sugar + Cinnamon: This was a surprise hit. The sweet and savory really hit it off with this. Adding the brown sugar was key.
Teriyaki + Hot Sauce: Globs of Kikkoman teriyaki glaze plus some homemade hot sauce. Think char siu.
Rib rub: We use the same dry rib rub we always use when smoking ribs and it is killer.
Black Pepper + Garlic: We've done this a few times with varying amounts of seasoning. This last time, we chopped tons of garlic and pretty much encased the slab in garlic and black pepper. Unbelievably good.

# ¿ Jan 7, 2016 22:20

ada shatan: Oct 20, 2004; that'll do pig, that'll do

Flaggy posted:

I think I am going to steal these on my next go around. The Teriyaki one sounds amazing. Did you make the glaze or just buy a jar?

Just bought a jar.

# ¿ Jan 8, 2016 01:54

ada shatan: Oct 20, 2004; that'll do pig, that'll do

himajinga posted:

I cured up some pancetta a while back and when I cook it the fat gets all translucent and weird and almost all of the fat renders out of it such that the pan swims in oil, is that normal?

I'm tumescent thinking about that.

# ¿ May 22, 2016 01:22

ada shatan: Oct 20, 2004; that'll do pig, that'll do

Try some prosciutto di parma and see if you like that as well. You will probably also want to explore some salamis. If they have it, see if you can get some lomo as that has some similar characteristics to san daniele prosciutto.

Grocery stores are tough to buy from since you are just getting pre-packaged and often mass-produced product. See if you can find a proper deli, as they can help guide you based on your tastes, and will likely have fresher and more diverse products.

# ¿ Aug 12, 2016 18:36

ada shatan: Oct 20, 2004; that'll do pig, that'll do

Zombie Dachshund posted:

Party time! I brought a selection of my salumis. Clockwise, from 1 o clock:

lamb prosciutto
Orange/fennel lonza
Saucisson sec
Fennel/red wine salami
Hot coppa
And in the center, 'nduja

Wow. That looks incredible. Well done!

# ¿ Aug 22, 2016 20:09

ada shatan: Oct 20, 2004; that'll do pig, that'll do

sinburger posted:

It's called back bacon. No idea why it's associated with Canada down in the US.

Regardless, fatty belly bacon is the standard.

Back home in Canada we always referred to peameal (or cornmeal) rolled back bacon as Canadian bacon. It's always bothered me in the US when people call those crappy little disks of ham Canadian Bacon.

# ¿ Nov 10, 2017 16:09

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# ¿ May 5, 2024 04:54

ada shatan: Oct 20, 2004; that'll do pig, that'll do

Climate control is always the biggest issue, in my experience. Too dry, the outside becomes impermeable before the inside can cure. Too moist, and bacteria develops. Too cold or too hot, the right bacteria won't develop.

Figure out what the environment needs to be and whether or not you can achieve it.

# ¿ Jan 28, 2018 20:45

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