"modom (palindrome guy)" ha scritto nel messaggio
...
Next time, I want to score some feral pork, but I'll wait till the
Guanciale from this batch is cured before proceeding. (And I'll have
to check on the recommendations of the experts about trichinosis and
killing the little wormy parasitic *******s via cold and/or heat, but
that's another matter.)

I remember hearing that trichinosis hadn't been seen in a couple of human
generations-- is that not still true?
Guanciale is magic. Keep it in a cotton bag hanging in a coolish, dark
place. You only need to cut off small bits at a time. I cut the rind away
at about an inch, then that makes my cooking slices for about a month. I
cut it less than 1/4", then dice the resulting cut and proceed. I was
surprised to find it wasn't very good on its own-- as is pancetta-- but in
cookery was unbeatable.

--
Food and fashion
http://www.judithgreenwood.com

On Aug 29, 11:52?pm, "modom (palindrome guy)" wrote:
On Wed, 29 Aug 2007 08:34:30 -0700, Sheldon wrote:
"modom (palindrome guy)" wrote:
He's hauling a hog to be slaughtered. A pastured hog who ate
grasshoppers and crickets and snakes and acorns, not agribusiness
hogchow and antibiotics. I'm getting half a hog.

That's 100 pounds of pure pig. I'm getting a side of ribs, a whole
loin, jowls (Guanciale!), a Boston butt, belly (bacon!), a passel of
ground pork (sausage, anyone?), and a whole fresh ham.

The ultimate plan is to cure the ham. I'm going to make prosciutto!

I think you'd be much sager to roast that particular fresh ham, and
with minimal adulteration... save the curing (laboratory
experimentation) for a typical run of the sty stupidmarket ham....
what you're proposing reminds of those pinheads who wanna marinate
USDA Prime beef steak... may as well have a pepperoni entree.

Ruhlman and Polcyn in "Charcuterie" advise differently. They write:
"This ham is in the style of the most famous hams, prosciutto di Parma
and San Daniele, Bayonne, and Serrano. ...[T]he quality of the end
result is entirely dependent on the hog, where it lived, what it ate,
how fat it grew. We highly recommend this recipe and technique to
anyone who has access to carefully grown or organically raised hogs.

The recipe calls for a 12 - 15 pound fresh ham and a long cure. We
shall see.

Obviously the concept about practicing on a less dear joint flew right
over your head... pigs do fly after all.

On Tue, 28 Aug 2007 21:15:11 -0500, "modom (palindrome guy)"
wrote:

He's hauling a hog to be slaughtered. A pastured hog who ate
grasshoppers and crickets and snakes and acorns, not agribusiness
hogchow and antibiotics. I'm getting half a hog.
snippage

That sounds great modom.
Many, many, years ago I bought a 4-h pig. I still remember how good it
was. Good score buddy.

koko
---
http://www.kokoscorner.typepad.com
updated 8/30

"There is no love more sincere than the love of food"
George Bernard Shaw

Sheldon wrote:

Obviously the concept about practicing on a less dear joint flew right
over your head... pigs do fly after all.



Modom,
Practice on a decent quality fresh pork "picnic" from the supermarket
when you can find one on sale. Cure yourself a really good ham *next*
time you buy a half a pig and you know what you are doing. It's really
easy to ruin a ham (especially if you cure it with the bone in.)

BTW, the jowl makes good "bacon".

Bob

"modom (palindrome guy)" wrote:
He's hauling a hog to be slaughtered. A pastured hog who ate
grasshoppers and crickets and snakes and acorns, not agribusiness
hogchow and antibiotics. I'm getting half a hog.

I'm expecting a call from my "hog man" sometime in October.
He raises several every year and me and a friend split one.
Quite literally, George, the hog guy, cuts it in half down
the backbone and we take the halves and butcher them ourselves
from there. It's a Saturday morning well spent with the
resulting pork as a reward. I made some really good bacon
the last time. I've been told the hogs are *big* this
year.

Bill Ranck
Blacksburg, Va.

"Omelet" wrote in message
news
In article ,
Picasso wrote:

modom (palindrome guy) wrote:
He's hauling a hog to be slaughtered. A pastured hog who ate
grasshoppers and crickets and snakes and acorns, not agribusiness
hogchow and antibiotics. I'm getting half a hog.

That's 100 pounds of pure pig. I'm getting a side of ribs, a whole
loin, jowls (Guanciale!), a Boston butt, belly (bacon!), a passel of
ground pork (sausage, anyone?), and a whole fresh ham.

The ultimate plan is to cure the ham. I'm going to make prosciutto!

I'll report in March or April.

Living on this benighted prairie sometimes has its pleasures.
--

modom


well if you like pork that much

I prefer beef myself. Are they both considered red meats?

Yes.
--
Peace, Om

Remove _ to validate e-mails.

Not according to my lab. They say beef and lamb. I always thought of
pork as white meat.

MoM

modom (palindrome guy) wrote:

(Victor Sack) wrote:

Here is a nice article by the estimable Hugh Fearnley-Whittingstall
about bacon among other things; there is a recipe, too:

http://lifeandhealth.guardian.co.uk/foodanddrink/hughfearnleywhittingstall/story/0,,1945134,00.html.

Thanks, Victor. I don't know enough about heritage hog breeds to make
a judgment. In that area I rely on expert guidance.
Fearnley-Whittingsall recommends Gloucester Old Spots, Saddlebacks or
Middle Whites, but my local supplier offers meat from red wattle hogs.
He has an MS in animal husbandry, so I'll take his word for it till
better evidence comes along. And this may be a matter of
transAtlantic local climate and breed issues, anyway.

Fearnley-Whittingstall mentions those particular breeds just as an
example of those he raises himself. In his wonderful, encyclopaedic
_The River Cottage Meat Book_ he lists a few more. More importantly, in
the book he says the following:
quote I didn't know just how good pork could be until I raised my own
pigs. Now I sometimes imagine a global band of smallholders and
subsistence farmers, from the forests and lakes of Savoie or the
Auvergne to the sweaty jungles of Vietnam or Korea, from the mountains
of Corsica to the foothills of the Chilean Andes, whose pigs all root
and forage freely and are fattened up on whatever surplus scraps of
cereals or roots, fruits or vegetables come to hand. We all have one
thing in common: we know what pork is meant to taste like. /quote

BTW, your supplier is planning to raise Gloucester Old Spot, too. See
http://www.localharvest.org/farms/M9225?p=2.

Victor

On Fri, 31 Aug 2007 08:34:22 +0200, "Giusi"
wrote:

"modom (palindrome guy)" ha scritto nel messaggio
.. .
Next time, I want to score some feral pork, but I'll wait till the
Guanciale from this batch is cured before proceeding. (And I'll have
to check on the recommendations of the experts about trichinosis and
killing the little wormy parasitic *******s via cold and/or heat, but
that's another matter.)

I remember hearing that trichinosis hadn't been seen in a couple of human
generations-- is that not still true?

I've heard conflicting accounts, but the fact that a foodie friend's
mother was diagnosed with it a few years ago settled me back. She's
cured, but the damage to her shoulder joint is permanent.

Guanciale is magic. Keep it in a cotton bag hanging in a coolish, dark
place. You only need to cut off small bits at a time. I cut the rind away
at about an inch, then that makes my cooking slices for about a month. I
cut it less than 1/4", then dice the resulting cut and proceed. I was
surprised to find it wasn't very good on its own-- as is pancetta-- but in
cookery was unbeatable.

I look forward to it. I plan to use Mario Batali's recipe. Thanks
for the information.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

On Fri, 31 Aug 2007 10:00:50 -0500, zxcvbob
wrote:

Sheldon wrote:

Obviously the concept about practicing on a less dear joint flew right
over your head... pigs do fly after all.



Modom,
Practice on a decent quality fresh pork "picnic" from the supermarket
when you can find one on sale. Cure yourself a really good ham *next*
time you buy a half a pig and you know what you are doing. It's really
easy to ruin a ham (especially if you cure it with the bone in.)

BTW, the jowl makes good "bacon".

I'll take your advice under advisement.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

On Fri, 31 Aug 2007 00:58:17 -0700, Sheldon wrote:

On Aug 29, 11:52?pm, "modom (palindrome guy)" wrote:

Ruhlman and Polcyn in "Charcuterie" advise differently. They write:
"This ham is in the style of the most famous hams, prosciutto di Parma
and San Daniele, Bayonne, and Serrano. ...[T]he quality of the end
result is entirely dependent on the hog, where it lived, what it ate,
how fat it grew. We highly recommend this recipe and technique to
anyone who has access to carefully grown or organically raised hogs.

The recipe calls for a 12 - 15 pound fresh ham and a long cure. We
shall see.

Obviously the concept about practicing on a less dear joint flew right
over your head... pigs do fly after all.

Ruhlman is the author of several books on cooking. He co-authored
Thomas Keller's French "Laundry Cookbook." He co-authored "Bouchon"
with Keller and others.

Polcyin is chef at Five Lakes Grill, which has been featured in
reviews in the New York Times, Gourmet, and Bon Apetit, among others.
He holds three gold medals from the American Culinary Foundation. He
teaches charcuterie at a culinary institute, and charcuterie is
featured on the menu at his restaurant.

Their collaboration produced the book I quoted. Keller wrote the
introduction.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

Victor Sack wrote:

Fearnley-Whittingstall mentions those particular breeds just as an
example of those he raises himself. In his wonderful, encyclopaedic
_The River Cottage Meat Book_ he lists a few more. More importantly, in
the book he says the following:
quote I didn't know just how good pork could be until I raised my own
pigs. Now I sometimes imagine a global band of smallholders and
subsistence farmers, from the forests and lakes of Savoie or the
Auvergne to the sweaty jungles of Vietnam or Korea, from the mountains
of Corsica to the foothills of the Chilean Andes, whose pigs all root
and forage freely and are fattened up on whatever surplus scraps of
cereals or roots, fruits or vegetables come to hand. We all have one
thing in common: we know what pork is meant to taste like. /quote

BTW, your supplier is planning to raise Gloucester Old Spot, too. See
http://www.localharvest.org/farms/M9225?p=2.

This is the breed my new found pork guy grows:
http://www.cawcawcreek.com/breeds.php

Goomba38 wrote:

This is the breed my new found pork guy grows:
http://www.cawcawcreek.com/breeds.php

Large Black breed is mentioned by Fearnley-Whittingstall, too.

Victor

That is the way to go. Pure pig.
Nothing like it. Pickle the feet and hocks.
Smoke the ham?


charles

modom (palindrome guy) wrote:
On Fri, 31 Aug 2007 10:00:50 -0500, zxcvbob
wrote:

Sheldon wrote:

Obviously the concept about practicing on a less dear joint flew right
over your head... pigs do fly after all.


Modom,
Practice on a decent quality fresh pork "picnic" from the supermarket
when you can find one on sale. Cure yourself a really good ham *next*
time you buy a half a pig and you know what you are doing. It's really
easy to ruin a ham (especially if you cure it with the bone in.)

BTW, the jowl makes good "bacon".

I'll take your advice under advisement.
--

modom



Whatever you do, I hope you enjoy your pig. I've had good pork
occasionally, but I haven't had *great* pork in over 30 years. (I
should see if there are any small hog farmers around here... Maybe
check with the local 4H...)

Bob

In article ,
wrote:

Smoke the ham?


charles

Where do you find the papers big enough?

innocent look
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson