I guess that would depend on how fatty the belly is, but it's so close to 100% that you might as well call it pork butter. It sounds eminently spreadable -- and delicious.redzed wrote:1kg of pork belly and 2kg of back fat? What would be the meat to fat ratio?
Search found 597 matches
- Wed Oct 01, 2014 15:27
- Forum: For beginners
- Topic: Any one made Nduja
- Replies: 6
- Views: 6182
- Wed Oct 01, 2014 15:04
- Forum: Offal products
- Topic: Headcheese Help
- Replies: 25
- Views: 24900
Rick - If the meat and broth taste as salty as you like them, don't add more salt no matter what any recipe says. You've nailed it and you're going to like the result in the finish product. Red - I never knew that heat lessened the strength of nitrite. Thanks for that info. And good idea about makin...
- Wed Oct 01, 2014 06:54
- Forum: Offal products
- Topic: Headcheese Help
- Replies: 25
- Views: 24900
Hi Rick - when I make head cheese I don't measure the salt. Instead I salt the broth until it tastes the way I like it, starting out less salty and adjusting after it's boiled down. I haven't used cure in head cheese yet. It seems to me you could put the cure (measured to the volume you will boil do...
- Tue Sep 30, 2014 04:35
- Forum: Offal products
- Topic: Pork Tongue and Snouts
- Replies: 16
- Views: 20182
- Sun Sep 28, 2014 05:28
- Forum: Offal products
- Topic: Pork Tongue and Snouts
- Replies: 16
- Views: 20182
- Sun Sep 28, 2014 05:21
- Forum: Dry Cured Meats and Sausages
- Topic: Wine in salami? Why not sweet?
- Replies: 12
- Views: 15103
I recently made a batch of linguica using red wine vinegar and tawny port - to 5 lbs of meat I added 150 ml of port and 2 tbs red wine vinegar. Tawny port is dry as far as port goes, but definitely sweet compared to most reds. The sausage came out great. The trick is not to use too much, chill it, a...
- Sun Sep 28, 2014 04:55
- Forum: For beginners
- Topic: Lean pork + sausage making = ?? an acrimonious relationship
- Replies: 5
- Views: 4540
Sounds like a plan! Butterbean's advice is good. I have not raised many pigs and am no expert, but the last ones I raised happened to be Berkshires and they came out great from a sausage making perspective. Good balance of fat and lean. I don't know how much your little sow will cost you, but don't ...
- Fri Sep 26, 2014 16:54
- Forum: Offal products
- Topic: Pork Tongue and Snouts
- Replies: 16
- Views: 20182
Hi Rick - My experience has been a little different from yours in that all the stock from a pig head has turned to jelly. Been scratching my head over this -- maybe it's because I cook it with the snout and ears still attached. I use the jelly for the head cheese, and the rest goes into the freezer ...
- Fri Sep 26, 2014 16:32
- Forum: For beginners
- Topic: Lean pork + sausage making = ?? an acrimonious relationship
- Replies: 5
- Views: 4540
- Thu Sep 25, 2014 15:51
- Forum: Offal products
- Topic: Pork Tongue and Snouts
- Replies: 16
- Views: 20182
Jeff, I'm sure the stock would freeze well, but I was also wondering about excess gelatin? Hi Rick - before you freeze the concentrated stock, there is no difference between it and the gelatin. But after freezing the gelatin is not so firm anymore in my experience. In fact, head cheese I have froze...
- Wed Sep 24, 2014 15:17
- Forum: Smoked pork products
- Topic: bacon tips n tricks
- Replies: 26
- Views: 27076
Do u dry cure or wet brine - wet do you remove skin before or after - after finishing in the oven do you hang on hooks or on trays. (Skin side up or down) - hang from bacon hooks How long you cure for 5-10 days - 6 (depends though on thickness) do you rinse the cured pork. (How long) - briefly Do yo...
- Wed Sep 24, 2014 14:58
- Forum: Offal products
- Topic: Pork Tongue and Snouts
- Replies: 16
- Views: 20182
- Wed Sep 24, 2014 05:40
- Forum: For beginners
- Topic: New Bacon
- Replies: 13
- Views: 9335
Celery juice powder is more expensive than cure #1, and it tends to harden up once you open it. It does work in terms of curing meat, but there is no precise way to measure it. If you are concerned about eating nitrites it is the last thing you should use. (While you're at it, stop eating vegetables...
- Wed Sep 24, 2014 05:13
- Forum: For beginners
- Topic: Vinegar Anyone!
- Replies: 5
- Views: 8100
Hey Rick - Pork, vinegar and garlic are a great combination. I just made 7 lbs. of Portuguese linguica. 10 cloves of fresh garlic went into it, along with +1/2 cup wine and 2.5 TB vinegar. It is true that you have to be careful with wine and vinegar or you get a crumbly sausage. But it can be done w...
- Wed Sep 24, 2014 04:59
- Forum: Offal products
- Topic: Pork Tongue and Snouts
- Replies: 16
- Views: 20182