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#curing — Public Fediverse posts

Live and recent posts from across the Fediverse tagged #curing, aggregated by home.social.

  1. First time making some bacon in a long time! Doing a dry cure with #1, kosher salt, and maple sugar. One has a shot of Bourbon in the cure so we’ll see how that turns out. Should be ready to take out of the cure and smoke in about two weeks!

    #bacon #curing #bbq

  2. CW: Photo of meat. Guanciale

    The first piece of guanciale is ready. It is the thinnest one and already lost just over 30% of its weight. It also was on the higher hook which gets more of the air flow from the wine cellar refrigeration unit. The two thicker pieces look like they will probably need another week and the other thinner piece maybe 3-4 more days.

    I’ll call this another success.

    Might try to hang them somewhere else in the cellar away from the air flow so can cure a bit more slowly just to compare.

    #guanciale #curing #CuredMeat

  3. CW: Food - guanciale

    The guanciale has reached its 25% weight loss goal and one piece goes into a Pasta Amatriciana tonight.

    Seems like a success and was dead simple (thanks to having a wine cellar in particular)

    #meat #curing #guanciale

  4. CW: Food - guanciale

    A week of dry brining has completed. A bath in white wine and now hanging in the wine cellar. 2-4 weeks from now I should have my first home cured guanciale

    #guanciale #curing #meat

  5. CW: Food - guanciale

    Trying my hand at home cured guanciale. Local butcher was enthusiastic to provide me nice pig cheeks

    Salt, pepper, garlic, rosemary, sage - for a week
    Then wash in white wine to then hang for probably four weeks.

    A beer kegerator will be converted into my meat curing station.

    #guanciale #curing #charcuterie

  6. Winter-Proof (And Improve) Your Resin 3D Printing - Was your 3D printer working fine over the summer, and now it’s not? With colder te... - hackaday.com/2025/01/31/winter #3dprinterhacks #3dprinting #winterize #curing #heater #resin #tips #sla

  7. Keep helping people make their voices heard!
    💖 Support people casting their ballots: call your friends and offer rides and support orgs like #VoteRiders to help make sure people have the right docs: voteriders.org/about/
    💯 Help make sure that votes are COUNTED: support legal defense funds or volunteer for ballot #curing: volunteerblue.org/take-action- journa.host/@w7voa/11337977185

  8. That #porkbelly I started #curing last weekend? Pulled it out Saturday as #bacon. Cracked fresh peppercorns over it. #smoked and sliced. 19 Servings out of that 1.1 kg slab. That’s about half a 5-pound weight for those of you who “anything but the metric system.”

    #MeatCraft

  9. Time to start the #CornedBeef.

    I like to add amazake or shiokoji to mine for a boost of tenderizing and unami-producing enzymes.

    #curing #fermentation

  10. In just ten short days this will be delicious pepper #bacon.

    8lbs of locally sourced bacon for $65 and it's infinitely better than store-bought.

    #smoking #Traeger #curing #pork

  11. I just cured my first carbon steel pan and I cannot be happier. So satisfying! 👨‍🍳💋

    #carbonsteel #cooking #happy #chef #video #curing

  12. #Wagyu corned beef at home!

    I had the best corned beef of my life last week. I followed my standard recipe for corned beef at home, and added amazake to the cure—the enzymes produced by koji tenderize the meat and make searing at the end quick and easy.

    #CornedBeef #curing #amazake #fermentation #recipe #DIY #StPatricksDay #koji #KojiBuildsCommunity #CrockOfTime

    youtube.com/shorts/TVaYxm8nl4I

    Link description: 1 minute video showing the curing process

  13. Wagyu Corned Beef

    #amazake #cornedbeef #curing #koji #kojibuildscommunity #vacuumbag

    When you see a wagyu beef brisket at the grocery store 3 weeks before St. Patrick’s Day, what do you do? If you’re me, you buy it and corn it. Was it expensive? Yes. Was it worth it? Read on…

    …oh yea.

    Wagyu beef, in this case American wagyu, is a cattle breed derived from native Japanese cattle. The kind I bought is Sakura American Wagyu,…

    https://crockoftime.com/logbook/wagyu-corned-beef/

  14. First attempt at gravlax turned out pretty well. #cooking #curing