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Appl posted:Here is the finished duck prosciutto (front centre) on a tray with purchased lonza, bresaola, parma prosciutto and soppressata that I put out at my new years party: Jesus, I want to go to your parties.
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Jan 23, 2012 00:18
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| # ¿ May 5, 2024 03:44 |
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Well, went and found some "pork side meat" at the local butchery-place. All they had was frozen :\ $4.89/lb seems absurdly pricey, especially when their own fantastic in-house bacon is $5.69/lb. I got a hunk anyway, we'll see how it comes out, it's thawing now. There's a specialty meat wholesaler down near where I work, I may have to talk to them. Even if they make me buy 25lbs at a time, I can freeze some and bacon it up in chunks. ooh, actually they've updated their site, they list BSP53719 Skinless Sheet Bellies 5/Box Is that 5 bellies per box or 5lb boxes, do you think?
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Jan 29, 2012 02:36
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So I don't know what the gently caress I got sold. It's proper bacon-y pork bellyish on one end mostly except for an entire quarter of it that is just fat, no lean on it whatsoever. The other end is a mess, where the belly ends is a very thick section of that sort of fluffy fat and then just straight lean pork. The whole thing is about 3 inches thick on one end and it tapers down to practically nothing at the other end. Skin still on it, too. There's no way to get more than about a half a pound of proper bacon out of this and I don't know wtf you would do with the rest of it. What a loving mess, I don't know what to do with this, I just chucked it back into the fridge in a fury.
AlternateAccount fucked around with this message at 07:34 on Jan 31, 2012 |
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Jan 31, 2012 07:31
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Pfhreak posted:Smokey lean meats are good for flavoring soups and dishes when cubed. So are smokey fats. Dice that poo poo up fine and toss it in a picadillo or split pea soup. Are you really telling me you have no idea what to do with salty, smokey fat? I want Bacon :\ I know, there's no bad pork fat, but I am disappointed that this is now a salvage operation when I explicitly told the butcher what I was planning.
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Jan 31, 2012 07:41
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