Bresaola and Curry Cured Pork Shoulder Tasting Notes
Bresaola
Starting weight 3 lb 13oz, ending weight 2 lb 9 oz, weight loss about 33%, cured for 21 days using recipe in Ruhlman book, spayed with mold culture and incubated for 36 hours at 70 degrees, 40 days in chamber, conditions pretty constant at 50 degrees and 75-78% RH.Developed some pretty funky looking mold as can been seen in the picture but it was only on the exterior casing and when I opened it up it looked fine to me. It appeared to me that the exterior had cured a little more then the rest so I wrapped it in a damp cloth and put it in the fridge in the crisper for 48 hours and the exterior ring of color turned from dark dark red top to almost the color of the rest of it. Both chefs at work said it looked good to them so we sliced it tasted it. It seemed a little heavy on the juniper (which I seem to hear a lot) but other than that pretty dam good, I have never had any before so I had nothing to compare it too. I am looking forward to getting some fresh arugula, parm, EVOO and maybe some capers.Curry Cured Pork Shoulder
Forgot to take initial weight, recipe from Ryan Farr's website http://www.4505meats.com/bestbyfarr/2009/05/26/spiced-and-cured-pork-shoulder/ same time and conditions as BresaolaI am not sure that I like this that much. I have only tasted it by itself and not used it in anything. I only tasted it once and that was after the Bresaola so maybe I will try some again tonight and comment on how I feel about it
Starting weight 3 lb 13oz, ending weight 2 lb 9 oz, weight loss about 33%, cured for 21 days using recipe in Ruhlman book, spayed with mold culture and incubated for 36 hours at 70 degrees, 40 days in chamber, conditions pretty constant at 50 degrees and 75-78% RH.Developed some pretty funky looking mold as can been seen in the picture but it was only on the exterior casing and when I opened it up it looked fine to me. It appeared to me that the exterior had cured a little more then the rest so I wrapped it in a damp cloth and put it in the fridge in the crisper for 48 hours and the exterior ring of color turned from dark dark red top to almost the color of the rest of it. Both chefs at work said it looked good to them so we sliced it tasted it. It seemed a little heavy on the juniper (which I seem to hear a lot) but other than that pretty dam good, I have never had any before so I had nothing to compare it too. I am looking forward to getting some fresh arugula, parm, EVOO and maybe some capers.Curry Cured Pork Shoulder
Forgot to take initial weight, recipe from Ryan Farr's website http://www.4505meats.com/bestbyfarr/2009/05/26/spiced-and-cured-pork-shoulder/ same time and conditions as BresaolaI am not sure that I like this that much. I have only tasted it by itself and not used it in anything. I only tasted it once and that was after the Bresaola so maybe I will try some again tonight and comment on how I feel about it
