The only experience I have is mostly experimental; My first and second was cooking a boneless ham and a boned picnic via
"sous vide" my 3rd was 2 thick pork chops the hot smoke technique, I cooked the heck out of these because I tried to make the
surfaces brown and crispy. My 4th is Len Polis recipe for Lop Chong (the simple one) which is hanging between 2 chairs slung
across a sawed off broom stick. They have been hanging for 4 days now - I think a couple of more days will do it. My 5th is 2 slabs
of bacon 6"x8" each. I used Rytek Kutas recipe for Honey Bacon. I had to squirm when his recipe called for so much Insta cure #1
so I cut back to 2 tablespoonfuls of cure instead of 4 tablespoonfuls. The bacon is soaking in the fridge with lots of Honey for 3
days now - should be ready in a couple of more days now as the bacon has not firmed up yet.
I have only eaten the "sous vide" and the pork chops and I am still alive. Don't know how I'll be when I try the Lop Chong and the
bacon. I sliced the "sous vide" about 1 inch thick slabs and fried them on both sides untill crispy and used Chinese Plum Sauce
as a dip and it was Yumeeee!!!.
I am a 73 year young retiree and love Charcuterie.
The Pig breed I am using is Mangalitza. My friend and I have big expectations for Mangalitza Charcuterie. We are breeding
Mangalitza pigs and are planning to cross breed a few with Berkshires to create a "Super-Pig" designed specifically for using
to make Charcuterie. But we have a long ways to go experimenting with recipes.
So far, it's been a delicious experience.
I am probably posting in the wrong section - have not learned how to navigate this site yet. If the moderator can move this posting to the proper area I would appreciate it.
Thank you,
Delie
"sous vide" my 3rd was 2 thick pork chops the hot smoke technique, I cooked the heck out of these because I tried to make the
surfaces brown and crispy. My 4th is Len Polis recipe for Lop Chong (the simple one) which is hanging between 2 chairs slung
across a sawed off broom stick. They have been hanging for 4 days now - I think a couple of more days will do it. My 5th is 2 slabs
of bacon 6"x8" each. I used Rytek Kutas recipe for Honey Bacon. I had to squirm when his recipe called for so much Insta cure #1
so I cut back to 2 tablespoonfuls of cure instead of 4 tablespoonfuls. The bacon is soaking in the fridge with lots of Honey for 3
days now - should be ready in a couple of more days now as the bacon has not firmed up yet.
I have only eaten the "sous vide" and the pork chops and I am still alive. Don't know how I'll be when I try the Lop Chong and the
bacon. I sliced the "sous vide" about 1 inch thick slabs and fried them on both sides untill crispy and used Chinese Plum Sauce
as a dip and it was Yumeeee!!!.
I am a 73 year young retiree and love Charcuterie.
The Pig breed I am using is Mangalitza. My friend and I have big expectations for Mangalitza Charcuterie. We are breeding
Mangalitza pigs and are planning to cross breed a few with Berkshires to create a "Super-Pig" designed specifically for using
to make Charcuterie. But we have a long ways to go experimenting with recipes.
So far, it's been a delicious experience.
I am probably posting in the wrong section - have not learned how to navigate this site yet. If the moderator can move this posting to the proper area I would appreciate it.
Thank you,
Delie
