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  1. evan m brady

    Questions from a newbie

    @lazza32 Hey! You are totally fine with no nitrate! I say this ONLY because Pancetta is a whole muscle, and the center is sterile. You see, if this were a ground product I would like the added safety over the drying time. That would require nitrate, so that over the drying period it could...
  2. evan m brady

    'Nduja inspired by Spilinga

    This is great to hear! I know I am not crazy here when I say there is something very unique about the Calabrian pepper. I spend so much money getting these peppers in, and it is good to see some validation that they are something unique.
  3. evan m brady

    'Nduja inspired by Spilinga

    @DaveOmak  Thanks for the kind words! I agree with you.  @deuxcv   Yes, best food from the poorest ingredients, but we are not in Italy where the peperoncino is plentiful and inexpensive. For us in the US this product is a luxury. It is packaged and imported on which there is importation tax...
  4. evan m brady

    'Nduja inspired by Spilinga

    Sent you a quote and private email :)
  5. Testa Arrotolata (Porchetta di Testa)

    Testa Arrotolata (Porchetta di Testa)

  6. evan m brady

    Testa Arrotolata (Porchetta di Testa)

    My Porchetta di Testa. Should specify this is not traditional by any means, but my own interpretation. Boned out the pig head in one piece, and brined it in predominantly flavored warming spice brine for 24 hrs, then braised the ears and tongue overnight en sous vide @ 180ºF|10hrs. I place the...
  7. 10368851_10203803429556328_3407870594080102632_o.j

    10368851_10203803429556328_3407870594080102632_o.j

  8. evan m brady

    Prosciutto d'Agnello (Lamb Prosciutto) is done, and freaking delicious!

    Prosciutto d'Agnello is done! Pulled it tonight after about 70 days of aging, losing about 33% its green weight. Lamb from Heather Ridge Farms in the Hudson Valley, NY. Boned out diligently as to not allow too much gaps in the center after drying. The leg was still on the smaller side boned out...
  9. Lamb Whole Outside Final.jpg

    Lamb Whole Outside Final.jpg

  10. Lamb Cut Final.jpg

    Lamb Cut Final.jpg

  11. evan m brady

    Pancetta Mania! Out from the chamber - Pancetta Steccata and Pancetta Arrotolata

    No case hardening due to never letting the relative humidity in my chamber get below 80%. I used to get it all the time before I simply turned it up. Ask away! Could've included them in your post, haha.
  12. evan m brady

    Pancetta Mania! Out from the chamber - Pancetta Steccata and Pancetta Arrotolata

    Pancetta Arrotolata and Pancetta Steccata cut into after four months on the dot! The Arrotolata: only Sicilian sea salt, cure #2, and black pepper. The Steccata: I believe I roughly spiced it the same way as Monti Nebrodi style (peperoncino, oregano, garlic, black pepper, fennel), but to be...
  13. Pancetta Arrotolata 4.jpg

    Pancetta Arrotolata 4.jpg

  14. Pancetta Arrotolata 3.jpg

    Pancetta Arrotolata 3.jpg

  15. Pancetta Arrotolata 2.jpg

    Pancetta Arrotolata 2.jpg

  16. Pancetta Arrotolata 1.jpg

    Pancetta Arrotolata 1.jpg

  17. Pancetta Stecatto 20.jpg

    Pancetta Stecatto 20.jpg

  18. Pancetta Stecatto 19.jpg

    Pancetta Stecatto 19.jpg

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