Author Topic: Called Ye Ole butcher on Monday. Curing meats this weekend!  (Read 374 times)

Online Perazzimx14

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Called Ye Ole butcher on Monday. Curing meats this weekend!
« on: December 13, 2018, 04:00:49 PM »
The local butcher butchers hogs on Tuesday's so I called Monday to reserve a couple bellies and jowls. The store front doesn't open until Thursday so today I stopped by to pick up my order.

Bellies are $3.39 per pound and really nice this time around. Bellies are about 10-1/2 lbs each

Jowls were exceptionally nice this time being really meaty and plump weighting about 1 pound each after trimming glands and white stringy fat.

One belly is getting cured for pancetta the other will I'm thinking its time for another Black Forrest Maple Bacon. The jowl....those lovely jowls are getting cured into ghost pepper guanciale.



I'm overweight but identify as skinny, I'm trans-slender!

Online Perazzimx14

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Re: Called Ye Ole butcher on Monday. Curing meats this weekend!
« Reply #1 on: December 13, 2018, 05:24:31 PM »
Ended up curing the Guanchalai this evening

Salt
Sugar
Cure #2
Black Pepper
1 ghost pepper per cheek
Rosemary
Thyme
Jumiper berries


In about 6 weeks it'll be traditional pasta carbonara time and not the Americano version with ham chunks and heavy cream sauce.





I'm overweight but identify as skinny, I'm trans-slender!


Online tris

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Re: Called Ye Ole butcher on Monday. Curing meats this weekend!
« Reply #2 on: December 14, 2018, 01:53:03 AM »
A couple of months back I did this course https://www.schoolofartisanfood.org/product/curing-and-smoking at the School of Artisan Food

One of the things we did was cut the Jowls (we call them cheeks) from the pigs head before making guanciale.

Fantastic day, and we came away with a load of cured products that we made

I'd highly recommend any of their courses (I've previously gone a cider making course and fancy British Pies  :grin:) for anyone UK based  https://www.schoolofartisanfood.org/categories/all-courses?page=1

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Online LowRyter

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Re: Called Ye Ole butcher on Monday. Curing meats this weekend!
« Reply #3 on: December 14, 2018, 05:57:29 PM »
Perazz...You are the king of meats around here.  Keep posting.  Someday, I'll check back and use these posts as references to make similar attempts.   :thumb:

And next week I'll start my annual Christmas Chile Verde deal which I've posted here.
John L  (Guzzi's Chime at 9AM & Midnight)

Online Lannis

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Re: Called Ye Ole butcher on Monday. Curing meats this weekend!
« Reply #4 on: December 14, 2018, 06:18:03 PM »
Perazz...You are the king of meats around here.  Keep posting.  Someday, I'll check back and use these posts as references to make similar attempts.   :thumb:


He's in the very top tier, but after Mayor of BBQ's "porchetta" post of 1/30/2017, I'd have to be a judge at a "Smoke-Off" to know for sure ... !!

Lannis
All dogs are therapy dogs.  Most of them are just freelancing.

Online Perazzimx14

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Re: Called Ye Ole butcher on Monday. Curing meats this weekend!
« Reply #5 on: December 14, 2018, 07:18:02 PM »
Perazz...You are the king of meats around here.  Keep posting.  Someday, I'll check back and use these posts as references to make similar attempts.   :thumb:

And next week I'll start my annual Christmas Chile Verde deal which I've posted here.

LowRyder, Thank you! I hope to inspire others here to take up the delicious hobby and lost art of home curing.

He's in the very top tier, but after Mayor of BBQ's "porchetta" post of 1/30/2017, I'd have to be a judge at a "Smoke-Off" to know for sure ... !!

Lannis

Lannis I can hold my own on low and slow cooks like brisket, ribs and/or pulled pork. Interestingly enough as much as I love to make L&S BBQ I rather eat a peanut butter and jelly. Traditional curing and air drying of meats is a different kettle of fish verses BBQ. Each is a seperate art form and each have their own rewards. Actually they both have the exact same reward. Watching the smile on folks faces as they enjoy what you have prepared.


My guancahlie once cured and matured will meet this same fate prepared the exact same over lump charcoal :

https://youtu.be/dsg5H2TEQXs

If this is what kitchens in heaven are comprised of I better stop sinning.
 


« Last Edit: December 14, 2018, 07:22:35 PM by Perazzimx14 »
I'm overweight but identify as skinny, I'm trans-slender!

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Re: Called Ye Ole butcher on Monday. Curing meats this weekend!
« Reply #6 on: December 14, 2018, 09:23:53 PM »
LowRyder, Thank you! I hope to inspire others here to take up the delicious hobby and lost art of home curing.

..............

My guancahlie once cured and matured will meet this same fate prepared the exact same over lump charcoal :

https://youtu.be/dsg5H2TEQXs

If this is what kitchens in heaven are comprised of I better stop sinning.

Bev makes great Spaghetti Carbonara,  It's my favorite pasta dish.  The "secret" she says is add a little pasta water with the raw eggs. 

I've read that this used to be peasant food until WWII.  When the allies took Rome, the available supplies were largely bacon and powdered eggs.  This lead to Carbonara to be a popular culinary dish.
John L  (Guzzi's Chime at 9AM & Midnight)

Online Perazzimx14

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Re: Called Ye Ole butcher on Monday. Curing meats this weekend!
« Reply #7 on: December 14, 2018, 09:38:56 PM »
Bev makes great Spaghetti Carbonara,  It's my favorite pasta dish.  The "secret" she says is add a little pasta water with the raw eggs. 

I've read that this used to be peasant food until WWII.  When the allies took Rome, the available supplies were largely bacon and powdered eggs.  This lead to Carbonara to be a popular culinary dish.


Good food is good food. I don't care if it Roman beans and sauerkraut or Kobe beef and a lobster or anywhere in-between.
I'm overweight but identify as skinny, I'm trans-slender!

Online Lannis

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Re: Called Ye Ole butcher on Monday. Curing meats this weekend!
« Reply #8 on: December 14, 2018, 09:39:14 PM »


My guancahlie once cured and matured will meet this same fate prepared the exact same over lump charcoal :

https://youtu.be/dsg5H2TEQXs

If this is what kitchens in heaven are comprised of I better stop sinning.

That's a great video; he's so enthusiastic about it ... and with good reason.   The spaghetti carbonara I've been eating is the wrong stuff, that's for sure ....

Thanks again!

Lannis
All dogs are therapy dogs.  Most of them are just freelancing.

Online Perazzimx14

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Re: Called Ye Ole butcher on Monday. Curing meats this weekend!
« Reply #9 on: December 15, 2018, 07:55:38 AM »
That's a great video; he's so enthusiastic about it ... and with good reason.   The spaghetti carbonara I've been eating is the wrong stuff, that's for sure ....

Thanks again!

Lannis

All of Gennaro's video's are great. He cooks with a high level of enthusiasm. Most of his dishes are 4 or 5 ingredients and 30 minutes or so to cook.


This weekend I'm going to try making his Chicken ragu bianco.
I'm overweight but identify as skinny, I'm trans-slender!

 

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