Bresaola – The Second Cure
Following the first cure of the Bresaola, you return it to the fridge for another 7 days with a refreshed cure of Thyme, Sugar, Juniper Berries, Rosemary and of course Salt. Not much happening here, just a quick photo capture of getting the meat cure on.
Read MoreSalame di Sant’Olcese – Salvaged farmer / butcher mis-communication
Approximately 4 weeks ago I had placed a sizable order for some beef from our regular beef guy, Natural Homestead Beef, and don’t normally worry because I take his standard cuts. This time however, I ordered some uncut roasts, or so I thought. Top rounds became london broil and eye rounds became, well, eye round steaks. Needless to say, there was some serious miscommunication when I talked to the farmer and how it got translated to the butcher.
Read MorePancetta Rigatino Goes Into the Chamber
The Pancetta Piana Rigatino came out of the fridge today and got ready to go into the chamber. I learned last week, after I posted, that another name for a “flat” pancetta is Rigatino. John Stewart, from Zazu, was kind enough to point that out and it’s always great to learn how varied the names for the same product are, and being that I dream of living in Tuscany, I decided to use their descriptor for this instance of pancetta. You should also check out what John and his wife Duskie did for Cochon 555 out in Napa, pretty riddiculous, and you can read about it more here.
Read MoreGuanciale Into the Chamber
Today we pulled out the guanciale and got it ready for hanging. I’ve not gotten any of the meat hooks yet, so I had to use a skewer to get the string through the little jowls. The guanciale, post cure in the fridge, actually gained a couple of grams of weight, but not quite sure how that is. It has a great texture so far, and I look forward to trying it out.
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