Wednesday, August 31, 2011
Curing bacon day 2
Tuesday, August 30, 2011
Making bacon
So here we go again another week long campaign in pork products, today we are starting on making bacon. First you have to cure it and the curing ingredients clockwise from the left are kosher salt, pink salt (you can only find it at the Barbie Store), brown sugar, black pepper and a little dried rosemary. Mix till equally combined.
Spread curing mixture equally over the bacon, today I had two 2 pound pork bellies.
Mmmmm salted and sugared.
Now they're bagged and tagged and I will gently flip them daily in the fridge for the next week before we rinse off the cure and then let them air dry over night in the fridge and before we smoke them. Cue Homer Simpson, Mmmmmmmmmmm BACON!
Friday, August 26, 2011
Wednesday, August 24, 2011
Samgyeopsal Gui or Korean Pork Belly part 3
So after cooking for 24 hours at 160 F, took the pork belly out and chilled in an ice bath to bring down the temp to safely store in the fridge.
Out of ice bath and on to a tray ready to be squished.
High tech compression device, a heavy pot on a sheet tray.
After a few days of chillin in the fridge, the pork belly made the trip with us to the cabin at the river to serve as our first night's meal.
I sliced one up and left one whole for the grill. Since it was already cooked and ready to eat, next time I would just leave it whole because the slices became overcooked on the grill, still tasted amazing but leaving it whole and then giving a little char works much better. Also I wanted to get a taste before putting a char on it. The bowl on the right is the pork jelly.
Made a quick sauce out of the pork jelly that sorrounded the belly in the bag, spicy bean paste, sparkling rose and a little sugar, butter would have made it a little more saucy, but it was spicy and had a nice acidic bite, and Paula Dean didn't come up with this recipe I did.
Getting the char on the grill. The best part is getting that pork skin a bit crispy, that's right I didn't mention it before for the best tasting part of this beauty is the skin, leave it on even if there are a few hairs on it still.
Ready for slicing!
Sliced and ready to eat. Let me tell you it was Smurfing delicious! Next time I might shorten the sous vide time and increase the heat, and for sure I would leave it whole and sear off then slice. It was delicious and all who enjoyed it wished I had made more and next time I will.
Monday, August 22, 2011
Saturday, August 20, 2011
Friday, August 19, 2011
Tuesday, August 16, 2011
Samgyeopsal Gui or Korean Pork Belly part 2
Out of the dry rub for a quick rinse. Then a brushing of cooking marinade (sesame oil, soy sauce, fermented spicy bean paste and a little honey) before being sealed and cooked at 160 for 24 hours.
Sunday, August 14, 2011
Insalata di patata feta e kalamata
Potatoes, evoo, white balsamic, feta, kalamata olives, piment d'Espette, oregano & rosemary.
Samgyeopsal Gui or Korean Pork Belly
Finally a day of rest. And I can do some cooking for myself. I got a nice piece of pork belly and have put a dry rub of salt, garlic, ginger and allspice on it. Will give it a rest over night before rinsing and giving a brushing of fermented spicy bean paste with some sesame oil and soy sauce and dipping in the sous vide bath for a day or so. Will keep you posted with photos. Also coming up soon a super easy, super hardy, meatless meal. Did I say meatless? Yes, but sure the heck wont be vegan.
Wednesday, August 10, 2011
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