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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    [​IMG]
     


  2. Wallcloud

    Wallcloud Senior member

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    Bought an 8 1/2 pound pork belly. Going to get it curing over the weekend. This will be my first time attempting this process. I specifically want to make small pieces of crispy pork belly to serve with pastas. Is there a book or a recipe you guys would suggest? I am looking at you Pio. [​IMG]
     


  3. Piobaire

    Piobaire Not left of center?

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    Bought an 8 1/2 pound pork belly. Going to get it curing over the weekend. This will be my first time attempting this process. I specifically want to make small pieces of crispy pork belly to serve with pastas. Is there a book or a recipe you guys would suggest? I am looking at you Pio. [​IMG]

    That is a huge belly! THE book is Charcuterie. Here's the Amazon link: http://www.amazon.com/Charcuterie-Cr...4402530&sr=1-1

    You might want to cut that into smaller pieces. I cure 3'ish # ones in the gallon ziplock bags. Search this thread and I'm sure I put up the basic cure recipe.
     


  4. Wallcloud

    Wallcloud Senior member

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    Cool, thanks. I am very excited about giving it a go. I think I will cut it in half and try a couple methods.
     


  5. kwilkinson

    kwilkinson Having a Ball

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    Brine.
    Braise.
    Portion.
    Sear.
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  6. Piobaire

    Piobaire Not left of center?

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    Yeah, braised pork belly is nine kinds of heaven.
     


  7. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I have 2 2 pound belly pieces brining right now. [​IMG]
     


  8. kwilkinson

    kwilkinson Having a Ball

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    Going full out 36 hours?
     


  9. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Trying something new...
     


  10. kwilkinson

    kwilkinson Having a Ball

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    Trying something new...

    PM?
     


  11. Piobaire

    Piobaire Not left of center?

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    I have a 2.5# belly in the freezer. I'm thinking I need to braise it next weekend...and make my duck confit.
     


  12. ektaylor

    ektaylor Senior member

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    Have you guys ever done pork belly with the skin on? I picked up 4lbs of skin-on pork belly four days ago and found the texture to be incredible with the tenderness of the belly.

    I brined it for about 30 hours in a simple sugar/salt solution. Then, broiled it at 500F for 5-10 minutes to get the lightly scored skin crisp. I let it rest at room temperature for 20-30 minutes before braising it with sage, garlic and white wine for 4 hours. The skin seemed to stay intact while imparting a bit of those mallard flavors into the braising liquid. After the braise was finished, I pressed it with a weighted pan in the fridge for around 4 hours. Finally, the set belly was cut into individual pieces, quickly fried in rendered out pork fat from the night before, and finished in a 450 oven for ~8 minutes to serve.

    I'm not sure broiling it first was the best idea. Maybe it would have been best to get an initial sear in oil/pork fat before braising while simply finishing it off in the oven? The skin was great, but I think it could have been more 'crackly' if it spent more time in the oven at the end rather than in oil. A creme brulee torch would have been great here.

    If you guys have ever dealt with skin like this, I'd be curious to know what you experienced.
     


  13. poly800rock

    poly800rock Senior member

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    anyone ever try pork cheek? They use it in certain ramen, but I can't for the life of me find it anywhere.
     


  14. Wallcloud

    Wallcloud Senior member

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    Finally got around to working on my pork belly. Drohmans Pork Confit recipe: Just out of the oven sitting in clear duck fat. I wish you could smell this. [​IMG] Same recipe after chilling for a night. [​IMG] Also makin bacon! Going to smoke the bacon on my green egg. [​IMG]
     


  15. Piobaire

    Piobaire Not left of center?

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    Noice! Great work.
     


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