matthewcove
WFO Team Player
More details about the oven project and maybe side projects on my blog: http://fireandfocaccia.blog
Posts: 100
|
Post by matthewcove on Mar 21, 2014 15:29:29 GMT
Had to LOL where you said that you veg. mother quatered the pig for you.
From my last pig, I saved a load of skin, in approx 5 inch squares,frozen flat in the freezer. Now whenever i roast a joint of pork I do an extra sheet of skin between two baking trays with a weight on, in the oven and get an extra sheet of perfect crackling every time. You never get enough crackling on a roasting joint for my household.
Matthew
|
|
|
Post by spinal on Mar 21, 2014 15:47:34 GMT
Now that is a brilliant idea! My mother is truly unique - she even bought an electric knife to quarter the pig for me! M. Quick edit:
|
|
|
Post by hedgemonkey on Mar 22, 2014 10:02:09 GMT
I'm about to embark on some nduja making malarky having been inspired by a new cookbook. Have you built a curing room yet?How have you done that? I'm looking at a second hand wine cellar fridge on ebay to use for curing.
|
|
|
Post by spinal on Mar 23, 2014 15:24:47 GMT
If you are looking at wine-cellar fridges, you may want to consider a "stagionello"(it's like a wine cellar fridge, but also controls humidity, which is crucial). Problem is, I can't find a price for one anywhere! As for a curing room, I've been monitoring the temperature/humidity in my garage, which I insulated and closed all windows with plastic and insulation material. Turns out, It has a pretty constant temperature of 17C (a little high, but useable) and a humidity of 50-60% ( a little low, bought a humidifier for £18 on ebay - www.ebay.co.uk/itm/171259327161 ... but am spraying walls with water in the interim. I went with the humidifier as the plan is to modify it to "recollect" water that drips down). I've been banned from building a full curing room until I finish slating the pizza oven's roof I do have an old fridge in the garage which I'm considering turning into a temporary cure room... but don't know how to get ventilation in/out without cutting the fridge. This may be of use to you if you go down the wine-cellar route: www.jamieoliver.com/jimmycharcuterie/dmc.pdfA few more links I've saved that may help: www.sausagemaker.com/tutorials/chamber/curing_chamber.htmlwww.localfoodheroes.co.uk/?e=780I've also got a controller for the humidifier on the way, will post more pics/info once I get them. M.
|
|
|
Post by spinal on Mar 23, 2014 16:20:34 GMT
A quick dump of pictures... I have more, but some are a bit graphic (like the hogs head that greeted people who opened my fridge) Crackling: Uncooked, salted crackling ready to freeze: Pancetta/Lardo: Ragu alla Salsiccia: 4KG of Sausage Some sausages ready to freeze: "Raw" Ham in brine: Some of the salami drying, pre-cure stage:
|
|
matthewcove
WFO Team Player
More details about the oven project and maybe side projects on my blog: http://fireandfocaccia.blog
Posts: 100
|
Post by matthewcove on Mar 23, 2014 18:46:07 GMT
I air cure my pork in a meat safe. Its just a box about the size of a small fridge, it is just a simple wooden frame with the sides made of mosquito net, air passes right through, flies stay out. I hang my meat in it and then hang the whole thing up in the barn so dogs and cats don't attack it.
Matthew
|
|
|
Post by cannyfradock on Mar 24, 2014 16:33:41 GMT
Hey Spinal...
I read between the lines over the years that are knowledgeable in meat and the products they produce. I touch my forelocks to you Sir in seeing your last set of images. You look like you have a decent sausage stuffer. I just have a "Lakeland" mincer/stuffer which cost about £25 and is a poor substitute for the real thing, but if you cut the sinue out the meat before mincing it works well and I've had great results from making my own pork sausages and made some real good Merguez sausages using that little plastic substitute.
I've always wanted to make my own home cured streaky bacon ......had 1 attempt but didn't work. ....looking for direction and inspiration in that direction.
Great pics.....#thanksforsharing
Terry
|
|
|
Post by cannyfradock on Mar 24, 2014 16:49:29 GMT
"I have more, but some are a bit graphic (like the hogs head that greeted people who opened my fridge)" ....we have may vegetarians that visit this forum but hopefully they won't click on "The Whole Hog".......not sure on your graphic pics, but hey.....if I show you mine.......will you show me yours?!!?? Porchetta di Testa... (pic deleted) Terry p.s....I'm going to delete the last picture in 3 minutes......
|
|
|
Post by spinal on Mar 24, 2014 17:14:58 GMT
Funny you mention my "stuffer" - it was the weak link in my process! It's a £20 kitchen craft thing I bought on ebay. My mincer's stuffing attachment meant that either I re-minced the meat (a no-no as it will eat up the meat and melt the fat cubes) or stuffed the casings on the first mince (meaning that everything else was added into the mince and not evenly distributed). While it works, the base is a suction mount, and easily comes undone (especially when wet with olive oil or wine). The capacity is tiny (less than 1liter I'm guessing) which means constant re-filling, and it's not easy to refill. My plan is to build a stuffer out of some pipe one of these days... just need to find the time! I haven't tried streaky bacon - but I am making pancetta tesa (similar - but eaten raw rather than cooked. I presume it could be cooked). Recipe is dead easy: 1kg part salt 1kg dark sugar 1 tablespoon of rosemary 1 teaspoon of black pepper 0.5 teaspoon of cinnamon 0.5 teaspoon of nutmeg 0.5 teaspoon of chilli powder (I then add some vitamin C, which acts as a preservative if I want it "clean" or some mold culture if I want it moldy. I don't use nitrates/nitrites, but some people do) Mix enough of the above to cover the meat, then put the meat somewhere that the juices will drip (I used a baking tray on an incline in one case, and a steamer-pot in the other) and allow to drip for 2 days (<1kg), 3 days (1kg or so), up to 5 days for larger cuts (keep in mind, this will me the belly area, so quite thin). Top up the curing mix as needed when you start seeing the meat underneath. Some people take the meat out every day and massage the mix in, I find this is only needed for ham as the fat in pancetta is a good preservative. After the salting period, the meat will have absorbed the flavor of the spices - wash the salt off in some fresh water, pat dry, then wash in some wine (red or white, as long as it's good wine). Make a hole to hang it and thread some string. Make a mix of cracked black pepper and herbs (I use the costco Italian herb mix, plus a lot of black pepper I crack in a mortar/pestle, leaving it coarse). Coat the cut in this, massaging the mix into the meat. Once it's well coated hang somewhere to dry for 2-3 days (low humidity, a kitchen works well) and then in a curing room (high humidity). It should be ready in 1 month, but if you wait 2-3 months it will be even better... serve sliced VERY thin, on some crusty (wood fired) bread. M. EDIT: missed your picture.. here's mine: WARNING: GRAPHIC CONTENT! Carnivores only!www.eovita.com/wp-content/uploads/2014/03/1975145_10154034094265045_540774254_n.jpgWARNING: GRAPHIC CONTENT! Carnivores only!
|
|
|
Post by cannyfradock on Mar 24, 2014 17:42:51 GMT
"The picture can seem gruesome"....depends what hat you have on at that time. If you are a bit like me, then the meat process from farm to plate will mean a lot and the likes of me and thee can relate to it. A hand stuffer for sausage making exists but in the UK it's usually a plastic funnel. The traditional hand stuffing sausage maker comes from from Italy and I have no idea what it is made from, although I have seen Carlo L. using one.
Terry
|
|
|
Post by spinal on Mar 24, 2014 21:00:15 GMT
"The picture can seem gruesome"....depends what hat you have on at that time. If you are a bit like me, then the meat process from farm to plate will mean a lot and the likes of me and thee can relate to it. A hand stuffer for sausage making exists but in the UK it's usually a plastic funnel. The traditional hand stuffing sausage maker comes from from Italy and I have no idea what it is made from, although I have seen Carlo L. using one. Terry My idea/plan is to cut a piece if plywood or plastic to fit a funnel through it. Then a pipe round the back. Some long screws to hold a second piece of plywood and a threaded bar with a plunger. This makes no sense written out, but in my mind it's perfectly clear I'll post pics if I ever get around to doing it! M>
|
|
|
Post by cannyfradock on Mar 24, 2014 21:36:35 GMT
"The picture can seem gruesome"....depends what hat you have on at that time. If you are a bit like me, then the meat process from farm to plate will mean a lot and the likes of me and thee can relate to it. A hand stuffer for sausage making exists but in the UK it's usually a plastic funnel. The traditional hand stuffing sausage maker comes from from Italy and I have no idea what it is made from, although I have seen Carlo L. using one. Terry My idea/plan is to cut a piece if plywood or plastic to fit a funnel through it. Then a pipe round the back. Some long screws to hold a second piece of plywood and a threaded bar with a plunger. This makes no sense written out, but in my mind it's perfectly clear I'll post pics if I ever get around to doing it! M> sounds very interesting but way beyond my comfort zone. I'm strictly bricks and mortar and plastic gadgets bought from "Lakeland".... Terry
|
|
|
Post by hedgemonkey on Mar 25, 2014 9:32:50 GMT
|
|
|
Post by spinal on Mar 25, 2014 13:05:54 GMT
That's pretty much exactly what I was thinking! With the exception of using a funnel instead of the stuffer nozzle... I think that a stuffer nozzle may be a better idea.
The stuffer I have does work... it's just very small when trying to do more than 1kg of meat, and takes several attempts at getting the vacuum foot to work.
|
|
|
Post by spinal on Mar 30, 2014 10:54:39 GMT
|
|