It's like an old Italian nonna once told me about making mozzarella: one in six goes wrong ... And there's just no explanation for it
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It's like an old Italian nonna once told me about making mozzarella: one in six goes wrong ... And there's just no explanation for it
just sampling the latest batch of pancetta in the form of a bacon buttie...it is good...
Mine pancetta has been hanging fir 3 weeks now. I rolled mine but in the future I will try flat. Didn't use any pink salt. Not a fan of nitrates. Sampled the end and its delicious! Got my recipy off river cottage website. Will try remember to get pics
made my own too, only just seen this thread now. it came out real salty though. opinions?
Brining is a good way to get the salt %age just right assuming you can make a brine accurately.
Dry curing is the business but can be difficult to cure the meat without too much saltiness
Just found this page. I am thawing two pork bellies from last lot of pigs now to try.
I've done two tests on pork belly's I had in the freezer from the last pigs I had done earlier this year.
Trimmed.
http://i154.photobucket.com/albums/s...ACF81EC121.jpg
Option 1 finished.
http://i154.photobucket.com/albums/s...A557D9470F.jpg
Both ready for the fridge.
http://i154.photobucket.com/albums/s...BD870CC183.jpg
Option 1.
sea/rock salt
brown sugar
garlic
nutmeg
cracked pepper
bay leaves
fresh thyme
Option 2.
10+ manuka honey
sea/rock salt
pod star anise
cinnamon
cracked pepper
nutmeg
Both trimmed and rubbed and in bags in fridge.
John
Looking forward to reading of the results, @sako243:)
Can you confirm when you put it in the fridge? Do I do that now or during the drying stage?
@sako243, put it in the fridge straight after bagging it...turn twice daily and leave in fridge for five days...on the fifth day if it feels still a bit spongy leave it for another day or two...then proceed with washing off the mix and re peppering...either leave it in the fridge for maturing or hang up in the safe if you have one...
Thanks
@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...
Unfortunately no. Only other option is a supermarket special.
John
My latest effort. Bit peppery but bloody good.
Attachment 72928
Breakfast:thumbsup:
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Mmmnn! Just the thing to try next as the pastrami is sorted now.
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.
Good on you for spreading the word!!!! and the pancetta ... !!! I agree about the zip lock bags!
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
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@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.
Wow, those salami and that bacon looks the business. Something for us to aspire to.
@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
@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 :cool: