j biesinger
TVWBB Platinum Member
I took this hunk of belly down today.
Here it is in all its glory:
It wasn't quite as good as my last attempt (rosemary didn't come through), but its another data point, and I won't feel a pang of guilt chopping it up and tossing it into a carbonara or a minestrone
This is my attempt at Lap Cheong:
I found a recipe online that had a similar flow to how I do andouille (smoke, cook, chill), which I was already making, so I tried a batch. I cold smoked the sausage and finished in the oven. After that, I left it uncovered in the fridge for about a week to dry it out. It seemed like it all worked. As far as the flavor, I was a bit underwhelmed, and next time I'll know to add a lot more soy sauce (the recipe had no additional salt).
I picked up this beauty of a tri tip in NYC:
Its presently curing in hopes that it will be hung and turned into bresaola. I got the idea of tri tip bresaola from this book, unfortunately the recipe went with an african spice theme that I wasn't down with, so I went a more traditional route. I'm keen to the idea of working with tri tip instead of eye of round because it has a much smaller cross section. Without a dedicated curing chamber, I really need to reduce any chance of case hardening.
Here it is in all its glory:
It wasn't quite as good as my last attempt (rosemary didn't come through), but its another data point, and I won't feel a pang of guilt chopping it up and tossing it into a carbonara or a minestrone
This is my attempt at Lap Cheong:
I found a recipe online that had a similar flow to how I do andouille (smoke, cook, chill), which I was already making, so I tried a batch. I cold smoked the sausage and finished in the oven. After that, I left it uncovered in the fridge for about a week to dry it out. It seemed like it all worked. As far as the flavor, I was a bit underwhelmed, and next time I'll know to add a lot more soy sauce (the recipe had no additional salt).
I picked up this beauty of a tri tip in NYC:
Its presently curing in hopes that it will be hung and turned into bresaola. I got the idea of tri tip bresaola from this book, unfortunately the recipe went with an african spice theme that I wasn't down with, so I went a more traditional route. I'm keen to the idea of working with tri tip instead of eye of round because it has a much smaller cross section. Without a dedicated curing chamber, I really need to reduce any chance of case hardening.