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Everything posted by yagisanatode

  1. yagisanatode

    Making Bacon

    Okay this is the result of my bacon that I needed to soak. It still turned out really well. So I am quite happy with the results but I will try the Ruhlman method and see how that works. Oh this morning I had the best bacon,egg and cheese on home made sourdough muffins ever. I am so loving making my own bacon. I'm smitten.
  2. I have to agree with you Rona. I tried some Kita Akari a few month ago not knowing what their name was (my Kanji nor my Japanese is not good enough to determine which in the brand name and which is the name of the potato.)I roasted them in duck fat and they came out supurbly. Crunchy little flakes on the outside and a nice sweetness to the centre. Cheers, Scott
  3. yagisanatode

    Making Bacon

    Hi Helen, Thanks for the tips. I have been getting my bacon from a Chinese butcher/ grocer here in Numazu. I can get the pork belly in 1kg slabs. I have also found a good butcher (who can get me cheap himalayan truffles btw ) who can get me local pork belly that hasn't been frozen for a little bit more. I was also thinking of getting a slab of pork belly from "The Meat Gut" too. The bacon I made seemed to work out well but and the pancetta I have hanging in the hallway is smelling really good. Let me know how your bacon turns out. Cheers, Scott
  4. yagisanatode

    Making Bacon

    Thanks ElsieD I will be using the Ruhlman recipe this weekend. I have a feeling that the once only application of salt is going to make all the difference as opposed to Hugh F-W's daily application. Oh and thankyou for the link. Now I am off to find a meat grinder and sausage maker on Japanese Ebay. This Charcuterie is addictive. Cheers, Scott
  5. yagisanatode

    Making Bacon

    Hi all, Thanks for the double check ElsieD. I have using Hugh Fearnly-Whittingsall's "Meat" recipe to cure bacon. But the next bacon I will try is the Charcuterie book. When I compare Hugh's and Ruhlman's recipes I think I see why my bacon is coming out too salty. In Hugh's recipe, he calls for a paper towel pat down and a re-rub from a cure batch ever day, while Ruhlman (from memory, at work and don't have access to the book) just requires an initial cure rub, chuck in a ziplock bag and then each day rub around the cure while in the bag. Oh and one thing on soaking out the salt in cold water that was recommended a while ago. I conducted an experiment last night and weighed my bacon before soaking to remove salt and it was 1142grams; after soaking and a pat down by bacon gained 37grams making it 1179grams. I let it hang over night in the hope to dry it out a bit before smoking. Thanks again guys you are great. Cheers, Scott Scott Donald
  6. yagisanatode

    Making Bacon

    My Bacon has been coming out a little too salty for my taste. I have read from some of you guys that you have soaked the bacon in cold water for an hour or two to take some of the salt out. I am just wondering; will this soaking make the water reabsorb back into the bacon, something I don't really want. Are there any alternatives ways of reducing the saltiness but still retain the firmness of the bacon? Sodium Nitrite I live in Japan and I only have access to Sodium Nitrite (unless I spend a fortune and buy it from the UK or USA. I just wanted to check what Ruhlman and Polcyn have written about pink salt quantities in their Charcuterie book page 38ish. Are they describing the Pink Salt mixture as 93.75% Salt and 6.25% nitirite? So if I measure this out, perhaps 6% nitrite to be safe, to 94% salt and use that as my pink salt I should be okay, right? Cheers, Scott
  7. For Pink cure or saltpetre I would suggest though you will have to mail them some ID and inform them of you intentions, but this is pretty normal anywhere. www.naitoh.co.jp
  8. My wife and I ususally make rumrum balls for friends and family (no typo on the rumrum, we make them quite strong.) they are also a hit here with my colleagues here in Japan. This year I was also thinking of preparing some pancetta. I'd better get a move on though if I want it cured and hung on time.
  9. Knives definitely. I was spoilt by my first gig in an abattoir oh so many moons ago. There is pride in the the care of a knife there that I could not imagine with any other cooking instrument. It is an extension of my body when I prepare food.
  10. Thanks for the suggestion. I might go with the local supplier. I went to my local baking supplier today and just though I would mention it on the off chance. Surprisingly he tells me that he shares a chemical wholesaler with the local pharmacy and they will look into it for me. Fingers crossed... Thanks again. Oh btw, I'm Australian .
  11. Hi Gang, Does anyone know where I could get Saltpeter 硝石(NaNO3) or Cure2 in Japan? I have this irresistible urge to dry salt cure meat but I am struggling to find a Saltpeter supplier. A Japanese friend of mine found a 50g Bag of Saltpeter for a rediculous 945yen. Saltpeter Are there any wholesalers I could try or should I try and order some over the internet? I was hoping that considering the volcanic nature of the place that is would be in abundance. Cheers, Scott Numazu Traveler
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