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Ode to Our Cured Meat Expert...
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Mighty_Quinn
Posts: 1,878
Comments
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What is it?Stike was an inspiration. I never heard of Charcuterie (the book) before seeing Stike's posts and without him I would never have attempted home curing.So far, I made Canadian bacon. I found out that my butcher receives pork bellies on a daily basis; next step will be bacon.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Keep us posted on your progress!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Eye of round cured with salts/sugar strong herbs and juniper berries.....its a traditional northern Italian cured meat.
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Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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@bigphil
Charcuterie: The Craft of Salting, Smoking, and Curing (Hardcover)
Brian Polcyn, Michael Ruhlman____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
@paqman thanks found it on my nook =D>Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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Charcuterie is a great book....and so is Ruhlman and Polcyn's latest book "Salumi"
Hoping to get some time in the fall to make some cured meats.
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Ruhlman's latest book, 'Twenty' is also a great read. Boils down everything you need to know to elevate your cooking into twenty categories. I especially enjoyed the chapter on salt.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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bigphil said:
5 weeks...2 in the cure and 3 drying. I have a feeling it'll be ready before 3 weeks though because my humidity levels are way lower than the recommended 60-70%. -
Tjcoley said:Ruhlman's latest book, 'Twenty' is also a great read. Boils down everything you need to know to elevate your cooking into twenty categories. I especially enjoyed the chapter on salt.
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Thanks.....I have added this to my Amazon wish listAleBrewer said:Tjcoley said:Ruhlman's latest book, 'Twenty' is also a great read. Boils down everything you need to know to elevate your cooking into twenty categories. I especially enjoyed the chapter on salt.
Same here____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Finally...time to update this "project" of mine. I took the bresaola down from hanging to dry a couple weeks ago me didn't have an immediate use for any so I sealed it up in the food saver. Total hanging time was 2 1/2 weeks, a few days shy of the 3 weeks called for on the recipe. Here it is all done, and sliced as thin as I could get it on my cheapish slicer. I ended up using some of on pizzas tonight.....will post those after this..good stuff!
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Very nice!__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Did you wrap it in cheese cloth and add wine to the marinating process?
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That looks really awesome btw!
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Thanks Dante....no wine in this....it's a dry cure--curing salt, sugar, black pepper, rosemary, thyme, juniper berries, and then after the curing period, it hangs to dry with no cheesecloth wrapping it.
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Serve it with a little olive oil & cracked black pepper...it will melt in your mouth. I will be doing one again in a few weeks. It is one of the best things I have ever cured..and very easy to do...Congrats it looks great...i know Jeff would be pleased...
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vidalia1 said:Serve it with a little olive oil & cracked black pepper...it will melt in your mouth. I will be doing one again in a few weeks. It is one of the best things I have ever cured..and very easy to do...Congrats it looks great...i know Jeff would be pleased...Keepin' It Weird in The ATX FBTX
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I got the book for my birthday this weekend can't wait to try some of it out.
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Thanks @vidalia1....you're right, it is so good with olive oil and a twist of fresh cracked pepper...I add a little squeeze of lemon juice too...so good with good olives and a hunk of baguette. The key to having it melt in your mouth is paper thin slices ala prosciutto. Do it CT!...it is high reward with minimal cost and effort.
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Mighty_Quinn said:Thanks @vidalia1....you're right, it is so good with olive oil and a twist of fresh cracked pepper...I add a little squeeze of lemon juice too...so good with good olives and a hunk of baguette. The key to having it melt in your mouth is paper thin slices ala prosciutto. Do it CT!...it is high reward with minimal cost and effort.Keepin' It Weird in The ATX FBTX
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With Stike's sage advise and the Rulman book I have done pancetta, bresaola, brats, beef hot dogs, bacon, duck prosciutto, summer sausage & Canadian bacon...as well as dry aging my own steaks...all have been spot on and huge hits with family & friends...I never thought I would have meat hanging in my basement...Thanks Jeff wherever you are... :+))
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+1 vidalia (well -hot dogs, summer sausage, and dry aging...still to come)
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@Mighty_Quinn looks great! @The_Cen-Tex_Smoker the last batch of salts I got was also from where @Mighty_Quinn got it but FWIW I recently found the pink salt in my Academy Sports for <$2. It was in a standard size spice container made by Fiesta.
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Outlaw77 said:Keepin' It Weird in The ATX FBTX
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What kind of setup do you have for the drying process? My parents have a cold room but have no idea if the humidity and temperature is ideal for curing meats. I wish my house had a cold room.
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I have a small crawl space accessed in my basement that's dark, 65 degrees year round and probably anywhere from 15-50 percent humidity....nowhere near the recommend 65-70%. I just figure things dry quicker than the recipe calls for...in this case it was ready in 2 1/2 weeks instead of 3. I did have a concern that the outside would dry too quickly and the inside not really at all, but that wasn't the case one bit...Maybe with larger pieces of meat that would come into play. All I do is drive a small nail partway into the joists in the space and hang from there..
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Ha ha I have the same tiny crawl space which I believed was completely useless but now you are telling me I can cure meats down there! Incredible. I will have to give this a try.
Funny, I went to a restaurant just a month ago and had their Bresaola salad. 6 or 7 super thin slices on a bed of arugala, a few shavings of parmesan (probably not PR) and a splash of light vinegarette. It was delicious but it was 9 bucks.
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