Topic: Charcuterie......

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Posted at July 29, 2016, 6:42 am:

this may belong under pork bellies but I'm athinkn' that pork bellies are braised the majority of the time for restaurant dishes.....I've got a cured bacon slab as well as pork belly coming in from a Berkshire pig fed Jersey milk....so, figured I'd go get some non-descript belly and practice prior to the good stuff showing up.
I like pancetta and I like Nueske's bacon.......I was all for letting the processor cure the belly but one of the more adventursome chefs (veal hearts in crapinettes with housemade saurkraut on potato pancake at this year's picnic, last year was braised beef cheeks with Humboldt Fog mac and cheese) asked why I didn't cure my own. Well.....making bacon and cheese appear easy until you're done and then realize that there is a real artistic nuiance to curing/making cheese.....same actually with croissants, the few times I've tried to make them the temp was either too high and melted the butter or too low for the dough to rise correctly.

So, have any of you smoked bacon/pancetta? Any suggestions? be specfic.....types of wood, smoker, length of time, cure proportions, etc....
Thanks!!!

Oh yeah, I also ordered 2" chops.....and of course the leaf lard.

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

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