Bombdog

Just added 3 more: "Professional Charcuterie: Sausage Making, Curing, Terrines, and Pates John Kinsella "Cooking by Hand" Paul Bertolli "Charcuterie and French Pork Cookery" Jane Grigson Damned you Ruhlman! This is your fault!

I'm using a chalkboard between the kitchen and garage to keep track of what's in the curing chamber. I still keep the same notes in the book I'm using, but this is easier for me to see at a glance what's in there and when I need to be checking on it. [Moderator note: This topic continues here, Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 4)]

I have to agree. My full size refrigerator is completely full at the moment.

Well, I don't want to sound like the only one who isn't interested in the hot dogs, because I am. Although it seems the entire Charcuterie Crowd has beat me to it. I forgot how damned difficult it is to tightly roll pancetta and get it tied by yourself! Today was rinse and hang 5 lbs of pancetta and 2 jowls at 3 lbs each. I love the look of my curing box again!

I don't see any problem with waiting. I would just take it out of the cure to make sure you don't get it any saltier than you want. I can't imagine any issue with you placing it in a clean ziplock in the frige for a few days.

Speaking of ordering more belly..... I suddenly realized that I was taking the last slab of bacon and chunk of pancetta out of the freezer the other day, so today I made a trip to my slaughter house/butcher and came home with this haul. Two bellies and two jowls here. The last time I purchased jowls they were trimmed. These two were not and look what I found! So, now I know what that infamous gland actually looks like. Gotta love these guys. 8 lbs of fat back, 16 lbs of belly and 7 1/2 lbs of jowl for 56 bucks! BTW Elie...that looks fantastic!

Most "experts" will tell you that 1.5 to 2 lbs a week is the optimum wt loss. 60 lbs in 9 months is below that figure. I too went through many plateaus when my metabolism adjusted. But I just kept at it. I have had a total reconstruction to my left knee, have had arthroscopic surgery to my right knee, have 3 destroyed discs in my back and 2 bulging ones in my neck. I use very good running shoes and an extremely high quality tread mill that has sufficient give on the deck to cushion my back and knees. I agree with you totally in that I have made the commitment to lower salt and eat healthier foods. The toughest part for me was the first 6-8 weeks AND the part of giving up so much that I really like during my wt loss phase. Now that I am where I want to be I'm back to having all those things I missed and enjoyed. The difference is that now I know I can have it, just in moderation. I have the luxury of having made my goal. But, I have to agree with you about a solution that would make it easier. It's easier for me to look back and see that I did it without any injection. I do know that if a fat guy like me can do it, you can too, without any risks of an unknown drug.

I don't have any idea what is going on here. I replied to your original post not long after you started the topic. It's even in "find member posts" for my profile. But here is my answer again My guess is that you didn't do anything wrong, it just needed to cure a bit longer. I too have a ham curing at the moment, also done from the book. I seem to have misplaced my charcuterie notebook at the moment, but if my memory serves me right I hung mine in March and noted that it would not be ready before September at the earliest. What was the weight when you removed it? I normally shoot for at least 30 percent wt loss during a cure. Like I said, I can't find my damned notebook. But I know I removed mine to check the wt a couple weeks ago and noted then that I was still far from 30 percent. I started with (I think) about 13 lbs. Michael frequently posts to the charcuterie thread. You might want to post your question over there and see if he has any ideas.

My first thought when I read the thread title was "Wow, is there really something to this?", and for a fleeting moment I envisioned myself seeking it out. Then I thought about it further. You mean there is a new drug that would help me lose weight and keep it off and I wouldn't have to work out every day and watch what I eat? So, my cholesterol could climb back to unhealthy levels and even if I kept the weight off I could go back to feeling unhealthy and unable to run around the block. Nah, I think I'll stick with what works naturally. I too cook 99 percent of my own food, watch my fat and salt intake, and run 5 miles a day, 6 days a week. Weight loss isn't supposed to be easy or fast. It took me 9 months to lose 60 lbs, and I did it the old fashioned way. I don't count points or calories, I just eat 5-6 small meals a day with lots of fruit and lean protein, drink 100 oz of water a day AND exercise. Oh yeah, I'll be 52 this month

Ron's fantastic pastrami made me pull out the last small bit I had saved to have for lunch. Yes, you definitely want to steam it after smoking. I tried a small piece right out of the smoker and it was, well....chewy. After slowly steaming for quite some time it was incredibly tender.

Point noted. But, I'm in South Carolina...people run entire eating establishments out of their house in these parts. I'll explore that point with the chef though. Thanks for the heads up.

Am I stoked or what! My son works on the line at a local restaurant. He calls me today and says his chef wants to meet with me on Thursday to try a variety of my products, as he is interested in putting an antipasto plate on the menu. I have sopressato, Tuscan salame, pepperone, chorizo and lomo curado right now. I guess I'll take some of all and see what he is interested in. I'm fresh out of bresaola and duck breast proscuitto at the moment, but can certainly make some up for him in a fairly short time. I'll post back on Thursday when I find out how it goes.

Just a time saving tip. When I freeze fat back I cut it into pieces just large enough for the grinder. Like Abra, I usually store in 1 lb packages. When it's time to use it I only have to thaw a slight amount before grinding.

Kevin I've frozen fat back with no adverse affects. I can't tall you how long it will last, as it doesn't take long to use it up around here. I'm thinking I've had some in the freezer for a month or so before use. I buy my casings from Butcher Packer.com. They come salted and will last quite some time in the refrigerator. I forget the length, but it's fairly substantial.

I watched it. I'd be less than truthful if I didn't admit to being disappointed. Maybe my expectations for anything AB does are just unrealistically high. I'll give it another try, though. ← I only got to watch the first 15 minutes (some sort of conflict with the DVR timer) and wasn't blown away either. I DID like the inside look to Good Eats that aired just before (damned DVR recorded THAT!)

Absolutly, both look great! For the lomo, is that just a regular pork loin? It looks more sinewy and fatty than the one you typically find at the store. Details for this successful try would be greatly appreciated. ← Elie, you probably have better pork at the grocery than I. It was just a loin that I spied one day. The fat appeared to be good so I snapped it up. Spices are just fennel, sugar, salt ,garlic, and paprika. I'll check on my notes and post again later. But if memory serves I used something from the book as a model. Now that it's done I guess I'd liken it to a mini proscuitto.

Thanks Voodoo!

Thanks! Much appreciated!

Well, it's the Westin Peachtree Plaza, but it doesn't matter to me if it's near the hotel or near the ball park.

Speaking of pork loin. After my first attempt at lomo curado using a tenderloin (and failing miserably) I tried again with a loin. Wonderful, slightly sweet, with a nice fennel and garlic taste.

Ditto.

My girlfriend gave me tix to a Giants vs Braves game at the end of August. We are staying downtown on Peachtree and looking for some place to go for dinner after the game, either near the ball park or hotel. Any suggestions?

Not sure where you're from...but in these parts of South Carolina, not that far from Savannah, Paula's accent sounds pretty normal to me.

Tim's cascade wasabi potato chips. Don't know if they still make them. I only found them a couple of times when I lived in Napa. I'm sure not going to find them in South Carolina!

Exactly what I do. My block is a nice chunk of Boos maple that came from the sink cut out when I installed Boos counter tops in my old kitchen about 11 years ago.