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

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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?

A Gremlin Eel: Jun 29, 2006; Well, it was a nice idea while it lasted, I suppose.

Okay so, dumb question.

I finally managed to smuggle some pink salt into Vancouver, and am going out to get some bellies later this morning. When I cure them, should I be cutting the skin off of them, or just let them be? Will the cure soften the skin enough in the next week to not be annoying to slice through and eat? What about if I make pancetta?

# ¿ Oct 2, 2011 15:28

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# ¿ May 6, 2024 17:39

A Gremlin Eel: Jun 29, 2006; Well, it was a nice idea while it lasted, I suppose.

Thank you gentlemen. Six pounds of belly are in the fridge, waiting to be delicious.

# ¿ Oct 2, 2011 22:41

A Gremlin Eel: Jun 29, 2006; Well, it was a nice idea while it lasted, I suppose.

Out of curiosity, why would you not put it in a pan or a large bowl?

# ¿ Nov 18, 2011 20:44

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