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Charcuterie

Susan EgglaineSusan Egglaine Posts: 2,437
edited 10:23PM in EggHead Forum
Got the book today by Michael Ruhlman & Brian Polcyn, smoked my bacon yesterday. I followed the post by 2fategghead, Belly Bacon cure and smoke and package (pic heavy) His post included a recipe from Michael but the one in the book page 39 is about 5 times the amount of salt & pink salts for 5 pounds of meat. Does anybody else have this book? What am I missing?
2v96hjp.jpg
I smoked this yesterday, fridge overnight, now at a chef friends to slice. I will pick up Friday morning. I did notice after my 7 day rest, I did not have a lot of liquid in the bags.
(OT) Would someone tell me how to post a link to a perivous post?

Comments

  • WessBWessB Posts: 6,937
    If you can find the previous post just copy and paste the URL from the address bar of your browser into the new thread...hope that made sense.
  • Susan EgglaineSusan Egglaine Posts: 2,437
    Thanks! ;) I will give it a try
    http://ruhlman.com/2010/10/home-cured-bacon-2.html
    I think I got it :)
  • Susan EgglaineSusan Egglaine Posts: 2,437
    Thanks Sparky! That is it! The book calls for 10 teaspoons pink salt & the article calls for 2 teaspoons for 5 pounds of meat. 1/4 cup Kosher salt vs. 1 pound in the book. Did I make bacon? :blink: I only used 2 teaspoons of pink salt & 1/4 cup kosher salt.
  • stikestike Posts: 15,597
    I would go by the book.
    ed egli avea del cul fatto trombetta -Dante
  • BacchusBacchus Posts: 6,019
    Looking good. I haven't done a belly in about a year, I need to soon.
  • stikestike Posts: 15,597
    Just threw a ton of pork into the fridge today
    Loin, belly, pancetta, and an experiment for Easter

    Got a whole pig being slaughtered tomorrow too. We shall see...
    ed egli avea del cul fatto trombetta -Dante
  • HossHoss Posts: 14,600
    You gonna cure a whole pig? :woohoo: That's a first! ;) :)
  • stikestike Posts: 15,597
    No

    Got a couple types of duck prosciutto goin too
    ed egli avea del cul fatto trombetta -Dante
  • HossHoss Posts: 14,600
    You know I was funnin. :laugh:
  • 2Fategghead2Fategghead Posts: 9,623
    I hope like heck you made bacon. That is Michael Ruhlman post. For 5 pounds of belly for bacon. I used 5T of tender quick instead of 2t of #1 pink salt and 1/4 cup of coarse kosher. I made bacon and it's great I thought I should have soaked out the cured bacon more by changing the water more often because I thought it was a little too salty. :)
  • Susan EgglaineSusan Egglaine Posts: 2,437
    stike wrote:
    Just threw a ton of pork into the fridge today
    Loin, belly, pancetta, and an experiment for Easter

    Got a whole pig being slaughtered tomorrow too. We shall see...
    How did you prep the belly vs. pancetta?
  • stikestike Posts: 15,597
    pancetta is also cured belly (like sweet or savory bacon), just different ingredients and not smoked or cooked.

    ruhlman's pancetta recipe is fantastic.

    been pimping that book and giving it to people for a few years. it's a nice wide range of simple things.

    fresh belly
    03_Pancetta_Belly.jpg

    pancetta cure
    02_Pancetta_Cure.jpg

    04_Pancetta_Belly_Trimmed.jpg

    06_Pancetta_Cure_Applied.jpg

    05_Pancetta_Rubbed.jpg

    10_Pancetta_Rolled.jpg

    10a_Pancetta_Hung.jpg

    12_Sliced_Pancetta.jpg

    12a_Packaged_Pancetta.jpg

    was a part of a few christmas presents this past year
    15_Final_Packaged_Cured_Meats.jpg
    ed egli avea del cul fatto trombetta -Dante
  • The recipe in the book makes a large amount of dry cure. You don't use the whole batch for a 5lb chunk of belly; you simply dredge the belly in the cure, and then store the rest for next time you need to cure something.
  • Susan EgglaineSusan Egglaine Posts: 2,437
    Thanks! All that looks awesome :) What was throwing me off, was in his blog he post his pancetta recipe for bacon and his basic recpie for pancetta. I went by the pancetta recpie but did not add any juniper berries and smoked with apple wood, internal 150. Did not hear anything from my chef friend who was testing them today :unsure:
  • Susan EgglaineSusan Egglaine Posts: 2,437
    Thanks! Best find some more stuff to cure & find some sweat socks :laugh:
  • 2Fategghead2Fategghead Posts: 9,623
    :laugh: Good for you Susan. ;) I need to get some more belly too. :) I need to get the book you got also.
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