Learn about curing meat, duck, etc

vidalia1

Thanks to this forum and its members such as Stike, Thirdeye, LC and others I have tried various types of curing (bacon, buckboard, Canadian & Salmon (big fail)(my screwup).

As I read this blog this morning on Ruhlman's site and I thought I would share in case you are interested in learning more.

http://ruhlman.com/

Oh and yesterday I started the curing process on 7.5#'s of pork belly for bacon & 2.5#'s of belly for panchetta. The duck will begin in a few weeks.
:P :silly:

EmandM'sDad

Kim,
did you online order you belly or get it locally. i've had trouble finding any at a reasonable price

gdenby

Do you have any asian market's nearby? One near me often has pork belly for around 1.49 lb, although they are often rather small. (and goat, and chicken feet, squid, and etc...)

Also, one of the butcher's at the local farmer's market will special order it, but the price is a good bit higher.

Bacchus

Probably my favorite foodie website, along with Serious Eats.

vidalia1

We have several Asian markets here in Atlanta and they have pork bellies. However this time I got mine at DeKalb Farmers market here in town. They carry pork products from Eden farms. (supposed to be top of the line)

I did pay $3.69 per pound which is at least $1.00 or more per pound than at the Asian market...but it was trimmed very nicely and hopefully will produce a better product...DeKalb also carries fresh duck breast and I will be buying some there soon.