• Hi, I am the owner and main administrator of Styleforum. If you find the forum useful and fun, please help support it by buying through the posted links on the forum. Our main, very popular sales thread, where the latest and best sales are listed, are posted HERE

    Purchases made through some of our links earns a commission for the forum and allows us to do the work of maintaining and improving it. Finally, thanks for being a part of this community. We realize that there are many choices today on the internet, and we have all of you to thank for making Styleforum the foremost destination for discussions of menswear.
  • This site contains affiliate links for which Styleforum may be compensated.
  • We would like to welcome House of Huntington as an official Affiliate Vendor. Shop past season Drake's, Nigel Cabourn, Private White V.C. and other menswear luxury brands at exceptional prices below retail. Please visit the Houise of Huntington thread and welcome them to the forum.

  • STYLE. COMMUNITY. GREAT CLOTHING.

    Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

    Click Here to join Styleforum's thousands of style enthusiasts today!

    Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.

Home Made Sausage, Cured, and Smoked Meats

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
81,691
Reaction score
63,006
Originally Posted by gnatty8
nein..
****SPOILER*****DO NOT READ IF THIS WILL RUIN YOUR DAY******** There's a character that likes to wear a kilt when he golfs, in season two. His dick does make certain appearances. Btw, pork bellies almost done. Should be incredible when I pull them out in about an hour.
 

lpresq

Senior Member
Joined
Mar 2, 2007
Messages
548
Reaction score
1
Pio, how do you store all of this? How many freezers do you have?
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
81,691
Reaction score
63,006
Originally Posted by lpresq
Pio, how do you store all of this? How many freezers do you have?

There's not much to store really. Keep in mind, this thread started last fall.
 

lpresq

Senior Member
Joined
Mar 2, 2007
Messages
548
Reaction score
1
Originally Posted by Piobaire
There's not much to store really. Keep in mind, this thread started last fall.

Whatever the case, everything has looked amazing! Have you thought about curing/smoking Spanish ham?
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
81,691
Reaction score
63,006
Ah, they're done. My last efforts for about a month.

IMG_0673.jpg


IMG_0674.jpg


IMG_0676.jpg


IMG_0677.jpg
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
81,691
Reaction score
63,006
Originally Posted by oneeightyseven
that looks so delicious.
drool.gif


Thanks man. They really are pretty incredible, fresh out of the smoker. Sipping some Turley Zin with them, which brings out the spicy notes in both.

What I usually do is just take 3-5 of these cubes (depending on size) and either crisp them up for a fresh salad or saute them with half a cabbage. It's all about using meat as a flavour component vs. the main ingredient.
 

oneeightyseven

Almost Special
Joined
Apr 13, 2008
Messages
9,080
Reaction score
252
Originally Posted by Piobaire
Thanks man. They really are pretty incredible, fresh out of the smoker. Sipping some Turley Zin with them, which brings out the spicy notes in both.

What I usually do is just take 3-5 of these cubes (depending on size) and either crisp them up for a fresh salad or saute them with half a cabbage. It's all about using meat as a flavour component vs. the main ingredient.


I like the idea of using the meat as a garnish in a salad. One day, when my cooking skillz are as good as yours, I will try this out. Is that similar to a porchetta?
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
81,691
Reaction score
63,006
Originally Posted by oneeightyseven
I like the idea of using the meat as a garnish in a salad. One day, when my cooking skillz are as good as yours, I will try this out. Is that similar to a porchetta?

It's closer to lardons. These are just slabs of cured pork belly that I smoked. Porchetta and pancetta are rolled and/or stuffed.
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
81,691
Reaction score
63,006
Hai Guiz,

Not making anything until the end of April, due to time out of town. I need some of you all to step up to the plate and keep this going while I'm not giving pork the treatment it deserves.
 

ektaylor

Senior Member
Joined
Jul 15, 2008
Messages
496
Reaction score
0
I've been meaning to post this pork butt I roasted last week. With a source of inexpensive and quality pork, I decided to focus on the flavor of pork more than anything else. At 7am, I seasoned 5 pounds of pork butt with salt--and salt only--and slid into a 400F degree oven. Immediately thereafter, the heat was lowered to 200F degrees.
Uncookedflash-1.jpg
After roasting for 14 hours (7am to 9pm) the meat was removed from the oven and let to rest in foil for 20 minutes. (Sorry for the quality of the pictures, my blackberry is... a blackberry).
Cooked1.jpg
Cooked2.jpg
With 20 minutes of rest, the foil was opened, the bone was removed (slid out, really) and 0.5-.075 inch slices were cut, exposed, salted, and recovered in foil to rest for another 10 minutes. The second rest was to let the juices soak the newly cut slices.
Cut2.jpg
The meat was so unbelievably tender and moist. The slices almost fell apart as I moved them from foil to my plate with a fork.
Cut3.jpg
In the end, my early morning choice to stick with salt proved very, very rewarding. The flavor of pork was intense, as the fat had spread a smoky, savory, and gluttonously satisfying taste throughout the five pounds of meat. I think the position of the bone (close to the surface and lair of fat) also amplified the porkiness--the taste of marrow was evident.
 

robertorex

Distinguished Member
Joined
Oct 1, 2008
Messages
2,744
Reaction score
6
great stuff ektaylor. You mean you did that with nothing more than a pork butt, salt, a roasting pan and an oven? nice.
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
81,691
Reaction score
63,006
ek, looks good. Very much like Kaluha pig they do oven style in Hawaii. The only difference is, they use some liquid smoke too.
 

tattersall

Distinguished Member
Joined
Oct 23, 2003
Messages
1,236
Reaction score
22
Originally Posted by Piobaire
ek, looks good. Very much like Kaluha pig they do oven style in Hawaii. The only difference is, they use some liquid smoke too.

Kalua is what they call it and you should use banana and ti leaves to wrap the meat. I skip the liquid smoke.
 

Featured Sponsor

How important is full vs half canvas to you for heavier sport jackets?

  • Definitely full canvas only

    Votes: 45 40.5%
  • Half canvas is fine

    Votes: 44 39.6%
  • Really don't care

    Votes: 5 4.5%
  • Depends on fabric

    Votes: 18 16.2%
  • Depends on price

    Votes: 25 22.5%

Forum statistics

Threads
504,441
Messages
10,573,986
Members
223,701
Latest member
DR GRACE IMASUEN
Top