greenstorm (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
greenstorm) wrote2022-08-07 12:24 pm
greenstorm) wrote2022-08-07 12:24 pm
Entry tags:
Meatwork
Inaugural run of the smoker yesterday and I've pumped a couple things through it today, and that led to some rearranging of the charcuterie fridge. So:
Two 1.6% salt bacons were smoked and are equalizing
A berbere and a spruce bacon are on the smoker right now (cool smoke) and will go into equalization
A guanciale with 2% salt and 1% sugar and some black pepper was cool-smoked and is in umai
A pork shoulder with cure #1, 1.6% salt was smoked and is in umai (but because it has cure #1 it could be fried like shoulder bacon)
A prosciuttini with seville orange, whiskey, and spruce was smoked and put into umai
A prosciuttini with sichuan peppercorn was smoked and put into umai
A lonzino that had previously been smoked and dried down pretty dry got vacuum sealed with some seville orange liqueur to equalize
A coppa seasoned with juniper and sichuan peppercorn that had dried down too far was vacuum sealed with my a nice sake to equalize
I notice I'm building up a bunch of smoked cured meats, when they're ready I hope I like the smoke. That's the challenge with this hobby; if something is neat it takes a couple years to finish so I need to be careful not to let my enthusiasm run away with me and have *everything* smoked when maybe I won't want smoked meat on some of those days.
On the other hand, smoke reduces rancidity so they'll keep longer and I won't have to pare as much/be as careful with light.
Two 1.6% salt bacons were smoked and are equalizing
A berbere and a spruce bacon are on the smoker right now (cool smoke) and will go into equalization
A guanciale with 2% salt and 1% sugar and some black pepper was cool-smoked and is in umai
A pork shoulder with cure #1, 1.6% salt was smoked and is in umai (but because it has cure #1 it could be fried like shoulder bacon)
A prosciuttini with seville orange, whiskey, and spruce was smoked and put into umai
A prosciuttini with sichuan peppercorn was smoked and put into umai
A lonzino that had previously been smoked and dried down pretty dry got vacuum sealed with some seville orange liqueur to equalize
A coppa seasoned with juniper and sichuan peppercorn that had dried down too far was vacuum sealed with my a nice sake to equalize
I notice I'm building up a bunch of smoked cured meats, when they're ready I hope I like the smoke. That's the challenge with this hobby; if something is neat it takes a couple years to finish so I need to be careful not to let my enthusiasm run away with me and have *everything* smoked when maybe I won't want smoked meat on some of those days.
On the other hand, smoke reduces rancidity so they'll keep longer and I won't have to pare as much/be as careful with light.