Started the Christmas Roast Tonight...

stike

sorta. started dry-aging it, anyway
Went to the grocery store with my wife today.

she says i cannot ever go again.


in the back is a 22-pound bone-in (seven ribs) prime rib roast, dry aging for christmas. gonna give it 35 days. i'll chunk off a roast for us, and package the rest as steaks

in front of that is a 9-1/2 pound pork loin. i have a one pound chunk leftover in the upstairs fridge. those will start curing in brine for back bacon ("Canadian bacon"). little known fact, they call it "canadian" because it is small, dense, heavy for its size, soaked in alcohol, and salty

on the bottom, three trays of fresh belly, soon to become 1. sweet maple bacon (maple smoke), 2. savory bacon (apple smoke), and 3. black pepper bacon (hickory and/or oak). those will start curing this weekend. the trays are 11, 13, and 14 pounds each. my butcher was thrilled. was about 300 bucks, including a blade roast, a turkey, and some ground pork butt and fat for 'corton' (pork stuffing).

eenie meenie

I always wondered why they called it Canadian bacon. :laugh:

Stike, you're certainly ready for the holidays with that stocked meat locker!

Carolina Q

No wonder she says you can't ever go back! I say, dump her! :laugh:

Bacchus

You obviously arent going Vegan anytime soon.

BigA

Stike let me know when i can come over and eat!!

Photo Egg

Way cool. Great holiday eats at your house.

FlaPoolman

So,,, what time will dinner be served,, I can even bring the dense, salty Canadian for entertainment

Lovenbrau

That is awesome.

crghc98

Nice...wish my wife was that "understanding"....

AlaskanC

Dang I wish we could get pork belly like that here! I ordered one once from some expensive organic place and it showed up spoiled so I had to throw it out. They refunded my $150 (one belly) but I was mucho disappointed!
:unsure:

Pork Butt Mike

What time is dinner, I will bring my fork and knife. :woohoo:

Boilermaker Ben

Bacon 4 ways...what, no panchetter? (New England pronunciation)

LDD

canadian available as the +1

stike

actually... decided on pancetta last night. mentioned it to my wife, and she said "yes" before i could finish my sentence.. (just like the old days!)

so: bacons will be sweet, savory, and pancetta

gonna dry it three weeks i think

fishlessman

is corton a stuffing or are you making it from pork spread. i make gorton and have seen it sold as creton but we just spread it on wonder bread with mustard, are you adding bread cubes and baking it. which butcher you getting the pork belly from

Boilermaker Ben

Yeah, they get over that "you're never shopping here again" thing pretty quickly, don't they?

stike

saw it sold as "creton" for the first time at market basket. looked too smooth. my wife makes it for spreading on wonder bread. also makes a meat stuffing, with pork and veal i think. that'll probably be christmas. it's just the four of us for thanksgiving! hahaah

go a lot to eat

vidalia1

I will drop by and just watch the proceedings.... :P

stike

we went from the grocery store to home depot and bought a new washer, dryer, and chest freezer. i said to her with a straight face "there're your anniversary and christmas presents. happy anniversary and merry christmas"

stike

could use some help handling my belly

fishlessman

thwaites market calls it gorton, more pebbly like a gravel floating in grease once you warm it up