Home Made Sausage, Cured, and Smoked Meats

Discussion in 'Social Life, Food & Drink, Travel' started by Piobaire, Nov 7, 2009.

  1. Piobaire

    Piobaire Not left of center?

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    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.
     


  2. lpresq

    lpresq Senior member

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    Pio, how do you store all of this? How many freezers do you have?
     


  3. Piobaire

    Piobaire Not left of center?

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    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.
     


  4. lpresq

    lpresq Senior member

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    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?
     


  5. Piobaire

    Piobaire Not left of center?

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    Ah, they're done. My last efforts for about a month.

    [​IMG]

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    [​IMG]
     


  6. oneeightyseven

    oneeightyseven Almost Special

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    that looks so delicious. [​IMG]
     


  7. Piobaire

    Piobaire Not left of center?

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    that looks so delicious. [​IMG]

    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.
     


  8. oneeightyseven

    oneeightyseven Almost Special

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    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?
     


  9. Piobaire

    Piobaire Not left of center?

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    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.
     


  10. oneeightyseven

    oneeightyseven Almost Special

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

    well, its true, you learn something new everyday! [​IMG]
     


  11. Piobaire

    Piobaire Not left of center?

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    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.
     


  12. ektaylor

    ektaylor Senior member

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    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. [​IMG] 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). [​IMG] [​IMG] 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. [​IMG] 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. [​IMG] 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.
     


  13. robertorex

    robertorex Senior member

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    great stuff ektaylor. You mean you did that with nothing more than a pork butt, salt, a roasting pan and an oven? nice.
     


  14. Piobaire

    Piobaire Not left of center?

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    ek, looks good. Very much like Kaluha pig they do oven style in Hawaii. The only difference is, they use some liquid smoke too.
     


  15. tattersall

    tattersall Senior member

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    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.
     


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