Two pounds pork belly- pancetta stresa started 6/29/12. Can't wait to cut into this one. I could do it now but will wait another week. Used the recipe from Charcuterie. I just couldn't bring myself to hang it at ambient temp though. Co-opted the kegerator for the drying!Cost me about $5. Try buying it for that price at the store.
Quote from: euge on July 24, 2012, 10:48:30 amTwo pounds pork belly- pancetta stresa started 6/29/12. Can't wait to cut into this one. I could do it now but will wait another week. Used the recipe from Charcuterie. I just couldn't bring myself to hang it at ambient temp though. Co-opted the kegerator for the drying!Cost me about $5. Try buying it for that price at the store.Euge, Where are you getting pork belly for <$3/lb? Can't find it in Dallas for anything less than $4.
Have you tried an Asian market? The one by my house gets it on Thursdays and charge $2.50/#.
Quote from: gordonstrong on July 25, 2012, 05:53:33 amDid you see Ruhlman is coming out with another charcuterie book? Salumi, I think it's called. Ooooh?! (rubs hands together)
Did you see Ruhlman is coming out with another charcuterie book? Salumi, I think it's called.
Quote from: euge on July 25, 2012, 07:24:15 amQuote from: gordonstrong on July 25, 2012, 05:53:33 amDid you see Ruhlman is coming out with another charcuterie book? Salumi, I think it's called. Ooooh?! (rubs hands together)Yeah, that is really exciting! They have it listed on amazon already.http://www.amazon.com/Salumi-The-Craft-Italian-Curing/dp/0393068595/
Quote from: tschmidlin on July 25, 2012, 11:07:50 pmQuote from: euge on July 25, 2012, 07:24:15 amQuote from: gordonstrong on July 25, 2012, 05:53:33 amDid you see Ruhlman is coming out with another charcuterie book? Salumi, I think it's called. Ooooh?! (rubs hands together)Yeah, that is really exciting! They have it listed on amazon already.http://www.amazon.com/Salumi-The-Craft-Italian-Curing/dp/0393068595/Not released yet though. I'll snap that up when it is. I'd like to get a first printing.
