Monday, March 03, 2008
Bacon and corned beef
I've now got about 18 pounds of pork belly under cure -- six pounds for pancetta, with juniper and nutmeg added to the mix. One reason there's only six pounds for pancetta is that I have to skin the belly for pancetta, and it's a lot of work and time. For bacon, you leave the skin on and then remove it after the smoking/heating to 150 degrees, and that's a lot easier. Before I could get the cure on, I had to run out and buy some more tinted curing mix (TCM) because making the brine for the corned beef took more than I expected, or maybe I thought I had more than I did. Either way, the brine for the beef is now nice and cold, so my next task is to trim the briskets. Yes, I bought two whole briskets for this. I have NO IDEA what I'm going to do with 25 pounds of brisket. But it will keep longer than a regular roast, especially since I'll vacuum pack the finished product. Later today: pictures and descriptions from the "underground" dinner I attended yesterday. An amazing meal... .....but for now, back to the kitchen with me!