Tag Archives: pork

Rib Belly Prep

Posted on July 1, 2015 by Scott

A short basic cure (3 days, I think) with kosher salt, pink salt, sugar, fennel seed, crushed coriander, pepper flakes, ground black pepper, and fresh thyme; then perhaps a run through the cold smoke followed by a slow cook, cool, … Continue reading →

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Smoke and Barley

Posted on March 16, 2013 by Scott

A handful of things into the smoker on this cold Saturday morning: pork rib and belly trim (for a batch of pork and beans, coming soon), kosher salt, coriander seeds, and 2 lb of barley from Eric to mix into … Continue reading →

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Back to smoking

Posted on November 3, 2012 by Scott

It’s been a while, and although there are a lot of projects on the back burner (and ’tis the season for things fermenting in the basement), I haven’t had the chance to post on most of them. So, a Saturday … Continue reading →

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Caribou Meatballs

Posted on September 10, 2012 by Scott

My friend Josh brought over some ground caribou last weekend, and after fortifying ourselves with lamb BLTs and pickled peppers for lunch, we whipped up a batch of caribou and pork belly meatballs. The first ones disappeared quickly in a … Continue reading →

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Assorted Links 8/22/12

Posted on August 22, 2012 by Scott

Plenty of great things out there. Here’s what caught my eye in the past few weeks: Smoked porchetta di testa (From Belly to Bacon). Dill pickle gear (Food With Legs). How to Smoke Salmon (Hunter Angler Gardener Cook). Go Pig … Continue reading →

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Pork and Beans

Posted on July 11, 2012 by Scott

Last summer I made Adam Robert’s “Best Beans of Your Life” (which are actually The Barefoot Contessa’s beans, but I head about them through Adam’s blog The Amateur Gourmet), and they were really tasty. Start with dry kidney beans, add … Continue reading →

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pickled peppers and pig’s ears

Posted on June 13, 2012 by Scott

So here’s steps 2 and 3 of project pig’s ear, and a quick new favorite technique (well, old technique actually) for pickled peppers. 

Posted in brine, cure, offal, pickle, pork, pressure cooker, smoke, Uncategorized, vegetables | Tagged , , , , , , , | 2 Comments

Crispy pig’s ears, step one

Posted on June 10, 2012 by Scott

I’ve decided to revisit the crispy pig’s ears that I made last year, building on their success, and tweaking the recipe just a bit to improve them. The basic gist is the same: overnight salt, coriander, crushed garlic, and orange … Continue reading →

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Charcutepalooza Wrap-up: Back to Basics

Posted on December 6, 2011 by Scott

So, coming up with a plan to show off a bit of what I’ve learned this year, I figured I’d go back to the basics. We started this blog a little more than a year ago (just 2 months before Charcutepalooza … Continue reading →

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There’s Meat Hanging in the Basement

Posted on December 1, 2011 by Scott

Yep, there’s meat hanging in the basement. In our house it’s certainly not high tech, and calling it a “curing chamber” suggests a level of complexity and engineering that just isn’t present here. For this month’s Charcutepalooza challenge: curing I made 9 links … Continue reading →

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