Charcuterie

Susan Egglaine · March 2011

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?

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?

WessB · March 2011

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.

"Sparky" · March 2011

Here ya go Susan

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1051901&catid=1#

Susan Egglaine · March 2011

Thanks!

I will give it a try
http://ruhlman.com/2010/10/home-cured-bacon-2.html
I think I got it

Susan Egglaine · March 2011

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.

stike · March 2011

I would go by the book.

Bacchus · March 2011

Looking good. I haven't done a belly in about a year, I need to soon.

stike · March 2011

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...

Hoss · March 2011

You gonna cure a whole pig? :woohoo: That's a first!

stike · March 2011

No

Got a couple types of duck prosciutto goin too

Hoss · March 2011

You know I was funnin. :laugh:

2Fategghead · March 2011

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 Egglaine · March 2011

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?

stike · March 2011

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

pancetta cure

was a part of a few christmas presents this past year

Boilermaker Ben · March 2011

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 Egglaine · March 2011

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 Egglaine · March 2011

Thanks! Best find some more stuff to cure & find some sweat socks :laugh:

2Fategghead · March 2011

:laugh: Good for you Susan.

I need to get some more belly too.

I need to get the book you got also.

Charcuterie

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