tag:blogger.com,1999:blog-8949561650122215232.post2723328452615041032..comments2010-12-16T21:06:47.067-06:00Comments on Food Asshole: A Belly Full of BaconUnknownnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8949561650122215232.post-55177545930777480472010-12-16T21:06:47.067-06:002010-12-16T21:06:47.067-06:00Thanks for the link. I was just talking with my wi...Thanks for the link. I was just talking with my wife about that same thing earlier. I need to put that together. <br /><br />I love buying whole pigs. It's such a great challenge to use everything. I still have a bag of ground pork fat in a freezer up north that I need to make use of. <br /><br />FAFood Assholehttps://www.blogger.com/profile/14278343117367755064noreply@blogger.comtag:blogger.com,1999:blog-8949561650122215232.post-40462622335511744502010-12-16T20:53:34.411-06:002010-12-16T20:53:34.411-06:00Yes the braesola will dry cure in my basement for ...Yes the braesola will dry cure in my basement for about 60 days...it is still in the salt cure unitl the 15th.<br />I live in LA and have a full undergound basement that stays about 58 degrees, 65% humidity. I will need to add a humidifier for a while for that. <br />Do you know of Matt Wright? Cures some beautiful meat in Seattle...take a look at his curing case-one of my winter project's is his curing chamber http://tinyurl.com/ybuzvu5<br />Just finished some great handmade sausage---bought a pasture raised pig this year with my daughter and we are cooking our way thru it...I am jealous of your access to venison and toher wild game tho--miss that.<br />SSharonhttps://www.blogger.com/profile/09072625534385104977noreply@blogger.comtag:blogger.com,1999:blog-8949561650122215232.post-61801924321386062012010-12-16T20:13:18.968-06:002010-12-16T20:13:18.968-06:00Thanks Sharon. It's nice to have such a positi...Thanks Sharon. It's nice to have such a positive first comment on this blog. I was expecting the first commenter to be a bit more vitriolic. <br /><br />The belly is hanging in my pantry. We live in a vintage condo and our pantry is separate from the kitchen. I've put a small humidifier in there to keep the moisture content somewhat right. It also has a nice big uninsulated window, that, here in the Midwest, allows just the right amount of cold in. <br /><br />Let me know how the bresaola turns out. Are you letting it go for months? Guanicale is next on my list. Very similar to bacon. I also want to do some fat back into salt pork. I really need to get my hands on a commercial cooler or a glass front refrigerator. Maybe for my birthday. <br /><br />Best, FAFood Assholehttps://www.blogger.com/profile/14278343117367755064noreply@blogger.comtag:blogger.com,1999:blog-8949561650122215232.post-8875548066605221862010-12-16T11:01:08.935-06:002010-12-16T11:01:08.935-06:00You need comments--you are too funny and write too...You need comments--you are too funny and write too well not to have people commenting on your posts.<br />Questions first: Where are you hanging the cured pancetta and belly? <br />Have you tried any maple syrup cured belly? OMG. Really good.<br />I set a piece of eye of round in cure last week and am going to try a braesola.<br />Guanciale--have you done it?<br />And there is nothing wrong with selling good shit to friends.<br />S.Sharonhttps://www.blogger.com/profile/09072625534385104977noreply@blogger.com