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Classic Cured Meat for Under 1.00

 
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Deeno



Joined: 09 Dec 2004
Posts: 6
Location: Here and there and every where
PostPosted: Thu Mar 03, 05 1:50 pm    Post subject: Classic Cured Meat for Under 1.00  Reply with quote    

Earlier I wrote in another forum that I wanted to show that a classic piece of meat could be cured for under a 1.00. I don't know if any of the guys here were following that thread but just in case I thought I might tell you that I finished . it's been a bit longer than I intended but here is the completed Product. I took the photos a day or so ago and have since been enjoying the rewards : Finished Guanciale Click on the link amd go to page two at the bottom.

I am kinda pleased with myself on this one, because we have indeed got a beautiful piece of meat for under 1 pound.

One of the cheeks I have cut and frozen and the other will go into at least a half dozen meals, even today I had it fried and served at lunch with many other bits.

Try it it's easy.

All the best

Deeno

tahir



Joined: 28 Oct 2004
Posts: 44270
Location: Essex
PostPosted: Thu Mar 03, 05 1:52 pm    Post subject: Reply with quote    

Not having a go but it's no good to me, any cheap chicken, lamb or beef ones?

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 26640
Location: escaped from Swindon
PostPosted: Thu Mar 03, 05 2:04 pm    Post subject: Reply with quote    

Looks really good though

tahir



Joined: 28 Oct 2004
Posts: 44270
Location: Essex
PostPosted: Thu Mar 03, 05 2:06 pm    Post subject: Reply with quote    

There's an ad on the left for elk meat.

Deeno



Joined: 09 Dec 2004
Posts: 6
Location: Here and there and every where
PostPosted: Thu Mar 03, 05 2:26 pm    Post subject: Reply with quote    

Sorry Tahir

It is the Cheek from the face not the other, if that's whats putting you off

Deeno

tahir



Joined: 28 Oct 2004
Posts: 44270
Location: Essex
PostPosted: Thu Mar 03, 05 2:29 pm    Post subject: Reply with quote    

Deeno wrote:
It is the Cheek from the face not the other, if that's whats putting you off


Nope just the pig bit really, I'm a muslim we're not allowed to eat it. Seeing as we're talking pig any ideas on non-pork bacon, could you make beef bacon for example?

Deeno



Joined: 09 Dec 2004
Posts: 6
Location: Here and there and every where
PostPosted: Thu Mar 03, 05 2:40 pm    Post subject: Reply with quote    

I know that Tahir, Just Kidding

You know, I have spent many years in Asia and just recently in Sri Lanka. There you can get none pork just about everything. Only it's never as nice to be honest.

I will rack my brains for you to remember some of the Recipes.

I am kind of sorry you can't try the Guanciale but I respect your choice.

tahir



Joined: 28 Oct 2004
Posts: 44270
Location: Essex
PostPosted: Thu Mar 03, 05 2:44 pm    Post subject: Reply with quote    

Deeno wrote:
I am kind of sorry you can't try the Guanciale


Me too to be honest. I'm trying to get a Saturday clear to start on sausagemaking so any non pork recipes would be appreciated. I hope to try my hand at bresaola too at some stage.

alison
Downsizer Moderator


Joined: 29 Oct 2004
Posts: 12908
Location: North Devon
PostPosted: Thu Mar 03, 05 9:04 pm    Post subject: Reply with quote    

You can make turkey bacon. I guess it is much the same way as pork

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41968
Location: North Devon
PostPosted: Thu Mar 03, 05 9:08 pm    Post subject: Reply with quote    

I don't see why you couldn't use a lot of these preserving techniques on breast of lamb, and it's cheap enough that it wouldn't be a financial disaster if it went wrong/you didn't like it.

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