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Subjunctive posted:So let's say I left a vacsealed piece of thawed pork belly in my fridge for 5 days, because I am not very smart. Still ok to bacon with, or should I get another? Give it a big whiff. If you cant immediately tell anything off, it's perfectly fine to use. Even if it wasn't vacuum sealed, 5 days isn't really that long. If new air can't get to it, there is little that can go wrong. I would be surprised if you could even tell a texture difference at the end. Of course, if it smells like an old sock...
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Jun 17, 2014 06:08
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| # ? Apr 27, 2024 00:08 |
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So there is a kickstarter for a meat drying fridge : https://www.kickstarter.com/projects/1343942869/steaklocker-the-first-in-home-dry-age-steak-fridge Pros: Humidity controller, purpose built Cons: Expensive. $555 Early bird to $675 full-price. Not really sure if it'd do a better job than a wine fridge or a mini-fridge with a fan in it that I've seen suggested before. This has already been posted in two other threads, Gear thread by me and Steak thread by Steve Yun. But this seemed like another appropriate place to bring attention to it for discussion.
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Jun 17, 2014 22:16
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Subjunctive posted:So let's say I left a vacsealed piece of thawed pork belly in my fridge for 5 days, because I am not very smart. Still ok to bacon with, or should I get another? It's fine, vac sealed stuff will last a long drat time.
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Jun 18, 2014 00:19
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Chef De Cuisinart posted:It's fine, vac sealed stuff will last a long drat time. Hmm, in that case I also have some beef cheeks from Mother's Day weekend 5 weeks ago? Adventure!
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Jun 18, 2014 01:26
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.Z. posted:So there is a kickstarter for a meat drying fridge : https://www.kickstarter.com/projects/1343942869/steaklocker-the-first-in-home-dry-age-steak-fridge Welp, this has peaked interest. Now which backing level do I want to do, hmm?
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Jun 18, 2014 02:02
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.Z. posted:So there is a kickstarter for a meat drying fridge : https://www.kickstarter.com/projects/1343942869/steaklocker-the-first-in-home-dry-age-steak-fridge Happen to have any info on a DIY solution?
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Jun 19, 2014 15:30
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A mini fridge with a pan of water in the bottom. Works surprisingly well. For extra oomph, add a UV sterilizing lamp
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Jun 19, 2014 16:57
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I've done plenty of bacon before (delicious by the way), but I'm interested in expanding to meats that need to be hung and dried. How important is the humidity level for something like a duck prosciutto that isn't going to be hanging for super long? I'm a homebrewer and I don't have space for yet another fridge, unfortunately.
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Jun 19, 2014 18:27
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It can range from 'fairly important' to 'critical'. If the humidity is too low, the outside of the meat will case harden, forming a fairly impenetrable barrier. If this happens, the water from the inside can't go anywhere and you will end up with a spoilage prone product. Since the water can only move so fast inside mead via osmosis, you have to balance that with the rate of evaporation. So long as Δwater through the meat is equal to Δwater off of the surface, everything will work out for the best. For things that only hang for a short time (thin and small things like duck prosciutto) it isn't as big of a deal as there simply isn't enough time for the outside to become like leather. For something that sits for weeks or months, it is the single most important thing that the water inside can get out. A simple thing to do is to just drape a damp paper towel or cheese cloth on top of your meat for the first half of its hang time. That has served me well.
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Jun 19, 2014 20:15
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What do you guys eat the duck proscuitto with? It's fine but needs something to go along with it. It came out alright with Ruhlmans recipe but obviously needs something to go along with it, what kind of salad or cheese is good? It's hard to eat a lot of it by itsself!
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Jun 19, 2014 23:50
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flesy posted:What do you guys eat the duck proscuitto with? It's fine but needs something to go along with it. It came out alright with Ruhlmans recipe but obviously needs something to go along with it, what kind of salad or cheese is good? It's hard to eat a lot of it by itsself! This time of year I like it wrapped around cantaloupe.
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Jun 20, 2014 01:32
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I pair pretty much any type of charcuterie with various pickles / cheese / mustard / baguette. Oh and wine... lots of wine.
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Jun 20, 2014 01:54
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flesy posted:What do you guys eat the duck proscuitto with? It's fine but needs something to go along with it. It came out alright with Ruhlmans recipe but obviously needs something to go along with it, what kind of salad or cheese is good? It's hard to eat a lot of it by itsself! Experiment! I made six duck breasts worth of prosciutto a couple months ago and had fun trying it with different flavor combinations. Some of my favorites: fig bruschetta with duck prosciutto, arugula and balsamic reduction burrata bruschetta with duck prosciutto and caramelized balsamic onions mixed green salad with duck prosciutto, candied walnuts, dried cranberries & balsamic vinaigrette
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Jun 20, 2014 08:19
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MiTEG posted:Experiment! I made six duck breasts worth of prosciutto a couple months ago and had fun trying it with different flavor combinations. Some of my favorites: I think there's your answer.
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Jun 20, 2014 14:04
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Musket posted:snip You know, I was thinking of making whiskey bacon. I was unsure how to do it. Until now. Please excuse me if I steal this recipe to use in my bacon. MiTEG posted:Experiment! I made six duck breasts worth of prosciutto a couple months ago and had fun trying it with different flavor combinations. Some of my favorites: I know of a friend that uses it in tacos. smilingfish fucked around with this message at 20:39 on Jun 20, 2014 |
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Jun 20, 2014 20:37
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Musket posted:Tools needed: Okay, I tried this the other day, all I was left with was a stain in the bottom of my cupcake holders. I'm wondering what I did wrong.
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Jun 27, 2014 22:36
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smilingfish posted:Okay, I tried this the other day, all I was left with was a stain in the bottom of my cupcake holders. I'm wondering what I did wrong.  Is what my cupcake holders look like when its all done, you lose most of the liquid.
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Jun 28, 2014 22:51
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It might be easier to extract from the bottom of the cup if you dissolve some salt in the bourbon before evaporation, so that it sticks to the salt crystals.
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Jul 3, 2014 21:01
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Anyone got a good salt beef recipe? Charcuterie only has corned beef/pastrami that I can see and all the salt beef I've bought is pretty different to it
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Jul 3, 2014 21:54
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ickna posted:It might be easier to extract from the bottom of the cup if you dissolve some salt in the bourbon before evaporation, so that it sticks to the salt crystals. The crystals just fall out of those silicon cups. If its goopy, they are not done. 12-18hours depending on the lowest temp setting. Could even go longer if your oven is picky.
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Jul 9, 2014 16:03
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Finally making bacon! I am very excited, even if I did end up paying way too much for the belly.  I didn't have the nutmeg, but I have high hopes nonetheless. High, impatient hopes.
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Jul 13, 2014 18:55
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Subjunctive posted:Finally making bacon! I am very excited, even if I did end up paying way too much for the belly. How much per pound?
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Jul 14, 2014 16:23
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atothesquiz posted:How much per pound? Like $15, IIRC.
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Jul 14, 2014 17:45
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Subjunctive posted:Like $15, IIRC. Holy poo poo that's highway robbery. Dude, that's more expensive than a prime ribeye.
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Jul 14, 2014 18:14
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Chef De Cuisinart posted:Holy poo poo that's highway robbery. Dude, that's more expensive than a prime ribeye. I was expecting $7, maybe $8. Surely you can source it somewhere else for cheaper. Even mail order has to be cheaper than that.
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Jul 14, 2014 18:26
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Where do you live that it's $15 /lb. loving 'foodies' driving up prices of random poo poo I imagine.
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Jul 14, 2014 19:46
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Breaky posted:Where do you live that it's $15 /lb. Yeah tongue here is now 6-7 bucks a pound and a beef heart will run you almost 10 bucks. They charge 8 dollars a pound for beef cheek meat! I flipped my poo poo when they raised the price of soup bones and Ox tail to 7 dollars a pound as well.
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Jul 14, 2014 20:13
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Actually, it was only $9/lb, my wife apparently threw in some short ribs at the same time. But I'd be willing to pay $15/lb for really awesome bacon, I guess, so it's OK in the end anyway.
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Jul 14, 2014 21:46
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Been aging this according to Ruhlman. It had some maggots on it near the bone but I cut all of that out as you can see. Is it all right?
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Jul 15, 2014 01:35
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icehewk posted:Been aging this according to Ruhlman. It had some maggots on it near the bone but I cut all of that out as you can see. Is it all right? I uh, wow. It certainly doesn't look alright, how long has it been aging and how does it smell?
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Jul 15, 2014 01:37
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The Something Awful Forums > Discussion > Goons With Spoons > Charcuterie: it had some maggots on it near the bone but I cut all of that out
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Jul 15, 2014 01:41
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Is that a human limb? WHAT DID YOU DO?
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Jul 15, 2014 01:42
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icehewk posted:Been aging this according to Ruhlman. It had some maggots on it near the bone but I cut all of that out as you can see. Is it all right? Green mold, throw it out. Check your poo poo daily next time!
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Jul 15, 2014 01:57
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icehewk posted:Been aging this according to Ruhlman. It had some maggots on it near the bone but I cut all of that out as you can see. Is it all right? How did you end up with a human leg in your fridge, must be a good story
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Jul 15, 2014 02:45
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You waited too long to do the smart thing when the officials start asking questions.
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Jul 15, 2014 02:58
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I retract my previous statement, eat it and let us know how that goes. Maybe you'll hallucinate from the many types of fungus present.
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Jul 15, 2014 03:20
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Oh... Oh my... Yea, that will be pure poison. You have green and black mold on that. Sorry to say, but that is 20 pounds for the trash can. Did you not check on it frequently? Or did you just forget it in the basement for a few months? Maggots going down by the bone would indicate that there was zero salt there. I'm sorry, but,  But don't let this discourage you. Just be more attentive the next round
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Jul 15, 2014 04:02
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I'm in awe that someone can see maggots on a piece of meat and think "it's still good!". This isn't casu marzu we're talking about here.
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Jul 15, 2014 04:15
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Really though, is that a human leg.
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Jul 15, 2014 04:31
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goodness posted:Really though, is that a human leg. It is
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Jul 15, 2014 05:31
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