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Charcuterie/Cheese | |
| 3 lb pork joule 4 lb sea salt 10 Juniper berries rough cracked black pepper 2 garlic gloves sliced thin 4 bay leaves For final season Chilli powder/cayenne Black Pepper | |
| Clean the meat (excess fat, silver skin, and srape any skin down) Cut in half Lay skin side down. Place Bay leaves, juniper berries, garlic on the meat side Liberally pepper In a sealable bag, add 1/3 the salt, a piece of the meat, 1/3 the salt, the other piece of meat, 1/3 of the salt). Seal and refrigerate 7 days. Remove for fridge, scrape the meat to get off most of the salt/herbs. Rinse with wine to remove any remaining salt. (any wine will do) Poke a hole with a knife and attach a string for hanging to each piece. liberally cover 1 piece of the meat with pepper (pepato) and the other with chilli powder (amatrice) hang the meat at room temperature (70s) for 2 days. Weigh the meats and record the weights. Goal of the next step is to reduce the weight by 30%. Place in the fridge (hang if you can) with a drip bowl beneath and check every 2-4 weeks. When you get to the 30% reduction you are done. Meat can be sliced and diced and used based on the type AMATRICE, used for Pasta alla AMATRICIANA, and PEPATO we will prepare Pasta alla CARBONARA and Pasta alla GRICIA | |
Unrated | |
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