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got a mini country ham curing. Anyone ever try tri tip bresaola? I wonder how it would be. It's got more fat than top round anyway, so maybe it would be better?
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Dec 31, 2013 02:12
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| # ¿ May 14, 2024 05:19 |
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Tweek posted:Like Luxembourg Style or something? it's a 4 lb chunk of bone in pork butt. Got it curing in salt/pink/sugar, ginger, coriander, arbol/california/ancho chiles, and dark rum. gonna cold smoke it for idkyet hours then hang it to dry in my garage. what is Luxembourg Style? this is what I mean https://en.wikipedia.org/wiki/Country_ham
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Dec 31, 2013 02:21
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Tweek posted:You had said you had a mini-country ham on the cure. o. welp. I get it now. 
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Dec 31, 2013 06:20
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Anyone ever try the umai dry bags for aging charcuterie? Ran across them online the other day and they look interesting for us who don't have basements or aging cellars.
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Jan 3, 2014 09:48
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I don't know if this has been shared in here, but this is seriously one of my favorite food blogs http://frombellytobacon.com/
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Jan 4, 2014 07:57
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Started more charcuterie curing today:  Belly three ways. Bacon in the style of Benton's. A belly cured with DQ #2 destined for heavy cold smoke and a long aging, so like, a country ham, but belly instead of ham, or a heavy smoked pancetta, however you want to think of it. And some belly for confit with cinnamon, allspice, clove, bay, and thyme.
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Jan 6, 2014 06:55
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Martello posted:How did you flavor it? Kinda sounds like mine except for the smoking. in the style of benton's ham, too. so just salt, brown sugar, black pepper, and crushed red pepper.
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Jan 6, 2014 21:30
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has anyone done a country or other air cured ham at home? I read some foodie messiah chef, maybe it was chang, i dont remember, but they said they cured then hung their ham in their garage for a year to air dry. does anyone know the temperature limits of that? I live in so cal so it gets pretty hot in my garage, tempted to try it during the winter when I can get the initial aging done in colder temps.
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Dec 3, 2014 22:56
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goodness posted:Anyone know a good site to order some charcuterie on? Duck prosciutto and confit are both easy. So are pâtés. If you live in an area with appropriate weather a ham, lonzino, or bresaola can be done though they are safer with pink salt #2. Bacon and corned beef are both good beginner friendly cures too Chicken liver pâté is seriously stupid easy though. GrAviTy84 fucked around with this message at 05:56 on Dec 6, 2014 |
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Dec 6, 2014 05:53
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goodness posted:I live in Arkansas, I don't know what kind of weather I need for that. pate: http://cooking.nytimes.com/recipes/1015975-chicken-liver-pate confit you want to do with leg quarters. prosciutto can be done with frozen breasts just fine. http://ruhlman.com/2009/03/duck-prosciutto/ http://stellaculinary.com/podcasts/video/hcc-1-duck-confit You can also do pork belly confit and it is awesome. http://leitesculinaria.com/5723/recipes-pork-belly-confit.html re: weather, as per: https://pubs.ext.vt.edu/458/458-223/458-223.html quote:Early December is the best time to start curing Virginia-style hams under ambient conditions. During the curing period, keep hams at a temperature of 36 to 40° F. A full blown ham is admittedly a pretty ridiculous first charcuterie project though. There are a lot of good recipes here, too. It's probably one of my favorite food blogs: http://frombellytobacon.com/category/charcuterie/
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Dec 6, 2014 08:11
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goodness posted:I don't have a smoker yet so that is the only thing holding me back from some things. I know bacon for instance does not need to be smoked but it seems to be a lot better if it is? you can do it in the oven, it's still worlds better than packaged storebought stuff. Really the only thing you need special tools to make in charcuterie land are sausages and even some dont need grinders and stuffers, specifically capicola/coppa which is just chunks of meat stuffed into middles.
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Dec 6, 2014 09:00
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That Works posted:Any recommendations for something that can be made from a pork shoulder? I can get those super cheap but the only pork bellies I can find around here sell for >$7-8 per lb which is more than most of the good steak cuts. Shoulder is kind of the bread and butter of a lot of charcuterie. It's the base for a lot of different sausages both dried and fresh, they make great rillettes, I've made bacon with it (slice it into belly sized slabs before curing, technically called "cottage bacon"), and of course a whole shoulder is what makes a ham.
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Dec 6, 2014 19:30
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Oldsrocket_27 posted:I could order it, but it's a pain in the rear end, I'd rather just get it locally if I can. Do you have a smart and final? They have both there.
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Dec 7, 2014 19:36
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Oldsrocket_27 posted:It's a pain in the rear end in that my landlord can't/won't label the apartments/entrances on the house I live in for poo poo, and so everything I order online ends up at the wrong apartment, or sometimes at the wrong drat house, or sometimes back at FedEx/UPS/USPS, so it's always a treasure hunt to find out where poo poo actually got delivered to. If I'm going to the store anyway, I can just look or ask while I'm there. Can you send it to work by any chance?
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Dec 9, 2014 03:56
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 so this happened yesterday. wheeeeeeeeeeeeeeee
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Dec 9, 2014 20:02
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Carbon Thief posted:I just bought Ruhlman's Charcuterie for my uncle for Christmas. There's a really nice spice shop near here that does gift tins of 6-8 spices/herbs/salts so I figured that would go well with the book. What spices would be most practical for starting out with charcuterie? I was thinking peppercorns, maybe fennel or mustard seed? Thanks for any suggestions. quatre epices (pepper, clove, nutmeg, ginger) is used in a lot of french charcuterie. fennel is good, too. I'd get him some DQ #1 though, he's probably going to want it for a lot of different things.
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Dec 11, 2014 06:07
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I rinsed my whole ham for equalization yesterday and it had some greenish brown spots. Didn't smell off though so I'm just trudging along with the original plan.
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Jan 20, 2015 23:24
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would
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Jan 29, 2015 07:34
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| # ¿ May 14, 2024 05:19 |
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99 ranch market in Rowland Heights had belly for 2.99/lb a few weeks ago. I bought like 5 bellies lol They also routinely have "stewing ducks" for 1.69/lb
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Jan 29, 2015 21:51
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