Zwiefel
Senior Member
- Joined
- Jul 22, 2012
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So, my big cooking goal for '15 is getting a toehold on cured meats. Finally in a position to get started. And have done some preparatory shopping:
2 whole pork bellies (2 from the Asian market, and 1 from a gourmet grocery store for comparison), and a whole USDA prime packer brisket.
Looking for ideas and recipes. My thoughts:
Pastrami (one of my favorite things), bacon, and some kind of cured/SV pork belly entree thing similar to what I had at Knerds resto in '13....I still have dreams about that course...well, the whole meal.
2 whole pork bellies (2 from the Asian market, and 1 from a gourmet grocery store for comparison), and a whole USDA prime packer brisket.
Looking for ideas and recipes. My thoughts:
Pastrami (one of my favorite things), bacon, and some kind of cured/SV pork belly entree thing similar to what I had at Knerds resto in '13....I still have dreams about that course...well, the whole meal.