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7 posts in this topic
My first Guanciale is looking good. It smells clean, fresh, and is firming up nicely after about 3 weeks in the curing chamber at 65% humidity and 55F. First piece slices nicely and it seems great.
I've a question…
On the outside are some tiny white/straw-colored flecks (ignore darker flecks - this is some remaining Thyme from the cure).
They do not penetrate the skin and I am not sure whether it's mold or salt coming out or fat or what.
Thoughts? Likely safe?
I have received a wonderful gift from a lovely friend.
A whole home cured, dried pig face. I call her Cameron.
This will be used slowly over the winter. I'm dribbling thinking about the ears stir-fried with chilies Hunan style. The cheeks! The snout! I'm ecstatic.
I'll follow up with with how I use it, but for the moment I'm just content watching her watching me as she hangs in the wind on my balcony. It's love!
Mold on Bresaola?
This is elk bresaola 3 weeks after hanging in the drying chamber, and losing weight as expected.
The growth on the outside seems mainly green on the outside of the netting.
Probably safe... or pitch it?
And if safe, wash or spray with anything? Strip the netting off, or...?
Help with our charcuterie
Hi! i am working at a restaurant in south africa where we are curing our own meet.
We are having a problem with tiny little white bugs (they look almost like lice) that are inside our leg hams.
Does anyone know what they are and how we should get rid of them.
the picture attached is the damage they have done on one of our legs.
"Dry-Curing Pork" by Hector Kent: recipe question
I'm not sure if the "cookbook" section of the forum is the best choice for this post, but...
I recent was gifted "Dry-Curing Pork" by Hector Kent - a purely self serving gift from my boyfriend, I might add!
I'm going to make the coppiette this weekend, and his instructions for slicing the loin are a bit vague to me.
He directs to slice it in "... 3/4 inch strips at least 8 inches long."
Do you suppose the 3/4" dimension refer to thickness of the slice (ie the smallest of 3 dimensions), or might he mean thinner slices that are 3/4" wide? Misinterpreting this would really change the cure/dry time... Am I making sense?
And for fun, here's my report on my first attempt at his bacon recipe (among other things). Um... wow!
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