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Home Made Sausage, Cured, and Smoked Meats - Page 14

post #196 of 1013
Quote:
Originally Posted by DarkNWorn View Post
Dude, just name the major ingredients that went into the dish. If we don't already know what they are, Google is but a click away. "Asian-style" makes me think of PF Chang.
Yeah, to be honest, I don't remember all the ingredients. But I'm sure, as a hopeless Gaijin, it was an amalgam of different Asian countries. Like red curry paste, soy sauce, and other shit that really can't be described in any way but "Asian" because I wasn't/still am not familiar enough with any individual Asian country's cuisine to actually try to replicate it.
On the other hand, I'd say the stuff was most heavily Japanese. Walking through our dry storage is kind of fun. Tons of bottles and powders and sauces and all kinds of shit that has Japanese writing and no translation on it. Basically, taste it, if yummy, add to sauce.
Quote:
Originally Posted by foodguy View Post
my favorite neighborhood Thai restaurant does a salad with LOTS of finely chopped crisp pork skin, with lime, ginger, basil and rice powder. unbelievable and its like $7 for a huge portion.

post #197 of 1013
Thread Starter 
Pork belly confit completed. The scent just permeated the house. The cure spices included cinnamon and you could smell that, along with the porky goodness, for three hours. I put away two portions for storage and used some of the cooking lard to crisp up a portion today.

Here's the whole batch out of the oven:



Here's the portion crisping up:

post #198 of 1013
Quote:
Originally Posted by Piobaire View Post
Pork belly confit completed. The scent just permeated the house. The cure spices included cinnamon and you could smell that, along with the porky goodness, for three hours. I put away two portions for storage and used some of the cooking lard to crisp up a portion today.

since there was no report on flavor, i am left to assume our poor pio expired from pleasure (and pork fat). a moment of silence.
post #199 of 1013
Thread Starter 
Quote:
Originally Posted by foodguy View Post
since there was no report on flavor, i am left to assume our poor pio expired from pleasure (and pork fat). a moment of silence.



It was monumental. Tender yet firm, nicely seasoned, and unctuous. Crispy and juicy. Needless to say, two small pieces are plenty! I paired it with:



The bright acid and firm tannins matched perfectly.
post #200 of 1013
Thread Starter 
This weekend, smoked kielbasa, from Ruhlman's book. Should get 5-6 18" links, and two of them are already promised to two Polish people I know.
post #201 of 1013
been over a year since my sausage adventures were curtailed by the loss of kitchenaid blade. here's some older samples. 4 "irish style" and 4 garlic and wine in each pack, chilled and ready for the freezer.
post #202 of 1013
Thread Starter 
^

Nicely done!
post #203 of 1013
Pio, between all the sausage and cheese and foie gras, you must be a very constipated man.
post #204 of 1013
Thread Starter 
Quote:
Originally Posted by Dedalus View Post
Pio, between all the sausage and cheese and foie gras, you must be a very constipated man.

Well first, Americans have been brainwashed about fat. It's needed to keep thing running smoothly. Ever notice it's the pasty middle aged women, always on no-fat diets that worship Jamie Lee Curtis and her magic poop yogurt?

Second, you just make sure all your dinner plates look like this:



Everything in balance
post #205 of 1013
Quote:
Originally Posted by Piobaire View Post
Well first, Americans have been brainwashed about fat. It's needed to keep thing running smoothly. Ever notice it's the pasty middle aged women, always on no-fat diets that worship Jamie Lee Curtis and her magic poop yogurt?

Second, you just make sure all your dinner plates look like this:

Everything in balance

I wasn't aware you had the ruffage in your diet as well. That looks delicious.
post #206 of 1013
Thread Starter 
Quote:
Originally Posted by Dedalus View Post
I wasn't aware you had the ruffage in your diet as well. That looks delicious.

It was delicious. No, lots of veggies is part of how I have lost nearly 40#s since August.
post #207 of 1013
I wouldn't say fat is needed to 'keep things running smoothly' -- or at least, dietary fat is not needed.

On-topic: when the weather gets a bit warmer in the coming months I'll probably turn the garage into a salumeria.
post #208 of 1013
Well today was the first day using a smoker and I must say it was a success! Started the process around 11AM of going to the store for ingredients and charcoal/wood and took the meat out at 5 PM. Decided to smoke a 3lb tri tip that was in the freezer. Well I haven't used charcoal for years as I BBQ about 2-3 times a week but use a gas BBQ. It showed. I made the rookie mistake of not using enough charcoal to get it going and could only get the smoker up to and maintain it at around 200 degrees. I was shooting for 250 degrees. So it took about 5 hours to smoke instead of the 2-3 I was aiming for. But other than that it came out great. Made a dry rub of pepper, cumin, onion powder, garlic powder, and chili powder. First pic is the smoker that was used. Second is the meat after the dry rub and before it was put in the smoker. The rest are the finished product taken out when the center reached 130 degrees and had rested for about 20 minutes.

So now I know that if I want to get higher temps, I'm going to need to start with more charcoal (or just get the electric conversion for it until I upgrade). But the meat turned out great and I preferred it to the tri tip I've made on the BBQ. Can't wait for the next round...possibly a brisket using Pio's recipe.
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post #209 of 1013
Nice. Very nice. I'm fuckin hungry now.
post #210 of 1013
Thread Starter 
BDC, looks great! Nice bark on that. You just made me put tri-tip on the "to smoke" list. Still think it'll be pork butt next weekend though, as I've yet to smoke a whole butt.

No sausage making for me today. Got up too late to run the smoker the required 12 hours. Next weekend.
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