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Ben 10

All Things Salumi

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Four Pork Loin sections... Lonza... a few different salt-spice-dry brine preps for 4 days or so - then rub off with wine and do some different outside rubs...  smashed up some black pepper in the coffee grinder and also got fresh thyme and rosemary across a couple blended with the salt and the pepper... 

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One portion - that orangey looking one is a Propriertary Smoked-and-Cured Maple Bacon cure blend... and I might bake that one off....  as don't have the smoking capacity just yet... and will be good to see how that goes... supplier lad seemed to think 90 minutes in the oven at 120 did a reasonable job... 

Anyway will be nice to see how these go - got the rind and fat left on this time... last Lonza was just fillet...  Cheers Salumi Makers!

 

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The fourth Loin section was rubbed with the packet-maple bacon cure - and after the week's salting - into the oven for a bake as I do not have hot-smoking capacity at this stage - came up very nice - that fat sort of 'rendered' and the meat coming as very tasty and tender...   Ate a thick slice as a bacon steak with boiled spuds n Rotkohl and fresh snap peas from the garden... came up very nice

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And the Pork Bellies were 'harvested' and cryovacced before the Loins went in - quite salty - am wondering whether it is possible to reduce the recipe Salt levels at all?

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22 minutes ago, Bearded Burbler said:

And now after salting/spice-herbing -- in for the controlled humidity/temp dry cure:

 

What are you hanging them in?

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Posted (edited)
On 10/4/2020 at 8:50 PM, Ben 10 said:

What are you hanging them in?

Guess... think you have a similar white plastic drip tray in yours ; )

Edited by Bearded Burbler
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11 hours ago, Bearded Burbler said:

Guess... think you have a similar white plastic drip tray in yours ; )

I didn't need the edit.

What size?

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4 minutes ago, Bearded Burbler said:

Wow - they are beautiful - what make-up of meat is this?

Cheers, sopressa - pork.

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Annnnnnd... cold smoked in beef casing on the left, not smoked in pig casing on the right, hungarian salami

 

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Nibblies to go with the latest Ale... Home Salami and spiced salted herbed dry cured pork belly... should really try to make home crackers one day...

 

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