Took out the Pancetta Rigatino from the chamber this week and wow, it’s pretty fantastic. The fat is beautiful, the spice is perfect and I dig the peppercorn on the outside. The pork from Kinikin Natural Foods continues to impress me with it’s flavor and fat. The recipe is the normal pancetta recipe but with toasted and coarsely crushed black peppercorns.Read More
A while back I decided to test two different kinds of salt, the generic Kosher salt compared against the more mild Red Hawaiian Sea Salt. After about 65 – 70 days, I don’t have my book in front of me for the actual time, we pulled them out and gave them a taste. First thing we noticed, no where NEAR enough salt, not even close, so that is one note. Second, the red salt is far to mild. Third and final, Kinikin pork has a very distinct taste, which is great, but it was prominent in this particular meat with so much fat.Read More
Not a whole lot to report here, but we took the goat out and hung it to dry. We left it to cure for 10 days instead of 7 as usual, as well as did and internal tie before placing into the bung. I’m really excited about this one, as the aroma was amazing and very promising. If you’re interested in the recipe, you can find that in the previous post about it.
One note is that this is probably the best tying job I have ever done. I got motivated by Scott Stegen as he busted my balls the last time. Eat that Scott.Read More