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have just been put in their cures.
Salt pork
~1kg pork belly. Ruddy butcher did cut off the skin like I asked but also cut all the upper fat off too. Damn. We will still have salt pork but thinner and with less fat. I had to take a slice off the side to get a smooth block. Oh well, the little offcut is marinading and will be dinner. I'll have a go at making crackling from the skin.
(offcut marinaded in honey/soy etc and slow cooked in a tiny saucepan with the new simmer mat, served with 2min noodles and veg- heavenly.)
13th March- quick water rinse, pat dry, cider vinegar wash, dry again, rub in spices (pepper, cinnamon, cloves), wrap and hang. 580g
25th March- 480g, 82%
Bresaola
discussions last year with a knowledgeable butcher said that this should be made from eye fillet. Eep I said then, and used a small girello roast instead. This year I found a fairly cheap eye fillet and have used that. Otherwise all the same recipe. I'm making a small saucepan of stock from the little offcuts. The large offcuts are enough to make small beef wellingtons if I have the energy and interest for that. Maybe I will just fry them as steak.
Steak with mushroom cream sauce was pretty fab.
13th March- quick water rinse, pat dry, cider vinegar wash, dry again, wrap and hang. 500g
25th March- 400g, 80%
I forgot to weigh either bit of meat properly pre salt. Bother.
Salt pork
~1kg pork belly. Ruddy butcher did cut off the skin like I asked but also cut all the upper fat off too. Damn. We will still have salt pork but thinner and with less fat. I had to take a slice off the side to get a smooth block. Oh well, the little offcut is marinading and will be dinner. I'll have a go at making crackling from the skin.
(offcut marinaded in honey/soy etc and slow cooked in a tiny saucepan with the new simmer mat, served with 2min noodles and veg- heavenly.)
13th March- quick water rinse, pat dry, cider vinegar wash, dry again, rub in spices (pepper, cinnamon, cloves), wrap and hang. 580g
25th March- 480g, 82%
Bresaola
discussions last year with a knowledgeable butcher said that this should be made from eye fillet. Eep I said then, and used a small girello roast instead. This year I found a fairly cheap eye fillet and have used that. Otherwise all the same recipe. I'm making a small saucepan of stock from the little offcuts. The large offcuts are enough to make small beef wellingtons if I have the energy and interest for that. Maybe I will just fry them as steak.
Steak with mushroom cream sauce was pretty fab.
13th March- quick water rinse, pat dry, cider vinegar wash, dry again, wrap and hang. 500g
25th March- 400g, 80%
I forgot to weigh either bit of meat properly pre salt. Bother.
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