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Thread: Pancetta...work in progress!

  1. #91
    Sako & Anshultz!! Sako 243's Avatar
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    Thanks

  2. #92
    Member EeeBees's Avatar
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    @sako243, have you got any bags a bit bigger than those in the fotos...just so that the meat doesn't reabsorb the liquid which is drawn out by the salt etc...
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...

    C'est plus facile de juger un juge que de juger un chien!!

  3. #93
    Sako & Anshultz!! Sako 243's Avatar
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    Unfortunately no. Only other option is a supermarket special.

    John
    EeeBees likes this.

  4. #94
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    My latest effort. Bit peppery but bloody good.
    Name:  20170729_221229.jpg
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    veitnamcam, EeeBees, R93 and 3 others like this.

  5. #95
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    Breakfast
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  6. #96
    Member Marty Henry's Avatar
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    Mmmnn! Just the thing to try next as the pastrami is sorted now.

  7. #97
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    Quote Originally Posted by Hutch View Post
    My latest effort. Bit peppery but bloody good.
    Attachment 72928
    Good work, Hutch ...
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...

    C'est plus facile de juger un juge que de juger un chien!!

  8. #98
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    First try I did vacuum packed. This lot I did in a zip lock bag 2 inches bigger on all edges than the pork. I reckon it worked better, more even cure. I gave a bit to a colleague, now he wants to have a go.

  9. #99
    Member EeeBees's Avatar
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    Good on you for spreading the word!!!! and the pancetta ... !!! I agree about the zip lock bags!
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...

    C'est plus facile de juger un juge que de juger un chien!!

  10. #100
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    Heres some other styles of home food preserving.

    Salami ( fermented ) and bacon (Hot smoke / cold smoke

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    Brined and smoked Pheasant with chickens as well

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    Salt ... always add salt in the correct proportions

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    Attached Images Attached Images  
    Last edited by johnd; 15-08-2017 at 08:44 PM.
    veitnamcam, Beaker and Hutch like this.

  11. #101
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    Quote Originally Posted by johnd View Post
    Heres some other styles of home food preserving.

    Salami ( fermented ) and bacon (Hot smoke / cold smoke

    Attachment 73875


    Brined and smoked Pheasant with chickens as well

    Attachment 73876


    Salt ... always add salt in the correct proportions

    Attachment 73877

    Attachment 73878
    @johnd are those your chickens? If so, would you mind sharing the recipe?
    I bloody love smoked chicken (from supermarket) and I've tried a few times to make them at home and all have just about been inedible....... smoked cheese, sausages, ribs, bacon, lamb chops, almonds, eggs, etc....all I can get to be edible, but bloody chicken escapes me in the smoker.
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  12. #102
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    Wow, those salami and that bacon looks the business. Something for us to aspire to.
    Beaker likes this.

  13. #103
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    @Beaker
    Yep they come out really juicy, I often do a couple at a time, usually when I have something else to smoke ( hot smoke ).
    The pheasant is a real winner too ...makes it retain water / liquid

    Brining chicken, submerge in brine liquid for 3 to 5 hrs drain and let rest in fridge uncovered overnight. ( this is an important step )

    Smoke / cook to an internal temp of 71'C (juices should be clear)
    Personally I use a charcoal smoker to get the flavour into the meat and run manuka / pohutukawa wood chips or saw dust in at the same time over the coals.

    Brine recipe

    4 liters water
    300 grms non iodised salt
    1/3 cup sugar (I prefer brown )
    6 T spns (30 grms) #1 pink salt (prague # 1 powder)
    1 Tbl spoon tarragon.

    Experiment and add things you like .... garlic, lemon zest

    Gently heat until all ingredients dissolved. Leave to cool completely before adding chicken.

    If you get a buzz out of making your own small goods there are some good books out there too.

    CHARCUTERIE by Michael Ruhlman and Brian Polcyn is a good place to start
    Last edited by johnd; 15-08-2017 at 09:42 PM.
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  14. #104
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    Quote Originally Posted by johnd View Post
    @Beaker
    Yep they come out really juicy, I often do a couple at a time, usually when I have something else to smoke ( hot smoke ).
    The pheasant is a real winner too ...makes it retain water / liquid

    Brining chicken, submerge in brine liquid for 3 to 5 hrs drain and let rest in fridge uncovered overnight. ( this is an important step )

    Smoke / cook to an internal temp of 71'C (juices should be clear)
    Personally I use a charcoal smoker to get the flavour into the meat and run manuka / pohutukawa wood chips or saw dust in at the same time over the coals.

    Brine recipe

    4 liters water
    300 grms non iodised salt
    1/3 cup sugar (I prefer brown )
    6 T spns (30 grms) #1 pink salt (prague # 1 powder)
    1 Tbl spoon tarragon.

    Experiment and add things you like .... garlic, lemon zest

    Gently heat until all ingredients dissolved. Leave to cool completely before adding chicken.

    If you get a buzz out of making your own small goods there are some good books out there too.

    CHARCUTERIE by Michael Ruhlman and Brian Polcyn is a good place to start
    Thanks for that. A couple of things I haven't tried .
    I'll give it a go and see what happens.


    As an aside, how would you compare yours to the supermarket whole smoked chicken's?
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  15. #105
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    @Beaker I find them to be bigger, and pretty tasty. We usually break them up and use in salads etc. Obviously at first the quality is going to vary as you find the right methods. Keep records of everything you do so you can effectively review and change as wanted.

    3 things I would recommend are

    An accurate set of scales

    A brining needle ... you can get a small syringe style one for under $10 at the supermarket

    A meat probe / thermometer

    I just asked my wife for an honest unbiased opinion about who's are better ....... I win
    Beaker likes this.

 

 

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