Details please!
Cure? Where is it hanging? Temperature? How do you keep insects off.
I do bacon but it cures in the fridge.
Thanks
Nothing real fancy here. No brine, I just put a homemade rub on and under the skin. Four pats of butter under the skin too(around 2 tablespoons). Put it on a 400* grill and let it spin for an hour. Turned out nice and juicy.That's a beautiful chx
Any prep details? Wet brined? Blanched the skin?
I raided the pantry and made soup.
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Thanks and you are right about the pepper. I researched prosciutto a while back and the cut end of the gets coated with lard and lots of pepperI first dry cured (curing salt and typical pancetta spicing) in the fridge for 1.5 weeks, then hung it for almost three weeks in my garage. It's 7 - 15 C at the moment. But pork jowl is forgiving, made it once even close to 20C. The garage is unheated perhaps it is in the 15-18C range. (If you're interested I can stuff a thermapen in some liquid in the garage ).
I used to wrap it in cheese cloth, but I get much better results unwrapped (less/no funghi). Insects are no problem here, perhaps they get scared by all the pepper
Finally I cold smoked it overnight on beech.
In case you'd like more details....
We also eat it uncooked, sliced as thin as possible (like lardo/salo)
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I cooked a porchetta the other night (didn't use a loin, just the belly)! This could be the king of all roasts for me. Was pretty spot on! Maybe could've done with 20-30 more mins @ 180 degrees.
Seasoning for the meat side of the belly: sage, thyme, 4 garlic cloves, chilli flakes, fennel seeds, lemon zest and some salt. Put this in a mortar and pestle and made it into a bit of a paste with some olive oil.
I’m honored to be uttered with the same breath as the others. Dude. Honored.Thank you i am flattered to be in that list.
That would be super cool! I have a hard time seeing it happen, but dreams are nice too. And so is this dancing chicken I’ve grown very fond of.Thanks for the compliment, Carl. We should do a forum potluck..
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