Author Topic: curing meat  (Read 13430 times)

Offline Robert

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Re: curing meat
« Reply #15 on: July 25, 2012, 07:40:33 AM »

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.

Euge,

Where are you getting pork belly for <$3/lb? Can't find it in Dallas for anything less than $4.
"In three things is a man revealed: in his wine goblet, in his purse, and in his wrath."

Offline euge

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Re: curing meat
« Reply #16 on: July 25, 2012, 08:01:04 AM »

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.

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/#.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline Robert

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Re: curing meat
« Reply #17 on: July 25, 2012, 08:05:00 AM »


Have you tried an Asian market? The one by my house gets it on Thursdays and charge $2.50/#.

I have not...thank you.
"In three things is a man revealed: in his wine goblet, in his purse, and in his wrath."

Offline tschmidlin

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Re: curing meat
« Reply #18 on: July 25, 2012, 11:07:50 PM »
Did 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/
Tom Schmidlin

Offline euge

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Re: curing meat
« Reply #19 on: July 26, 2012, 07:30:57 AM »
Did 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.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline tschmidlin

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Re: curing meat
« Reply #20 on: July 26, 2012, 11:55:38 PM »
Did 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.
You can pre-order it, that should get you a first print, right?
Tom Schmidlin

Offline euge

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Re: curing meat
« Reply #21 on: July 27, 2012, 12:06:12 AM »
Good point. Ordered.
« Last Edit: July 27, 2012, 12:08:08 AM by euge »
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman