Posts: 20,453
Threads: 1
Joined: Nov 2007
07-17-2010, 04:07 PM
Re: (...)
William agreed to take me on a road trip to the middle of nowhere so I could get my curing salt. We put the top down and headed North. We had a really nice morning! And I got some wonderful goodies in addition to my salt. Alas, the Asian store did NOT have the chocolate OR the syrup.
Here's a slideshow of the trip:
Daphne
Keep your mind wide open.
Posts: 4,735
Threads: 3
Joined: Aug 2007
I am off to look now!
Okay I saw the whole thing! Amazing! What a super fun trip! I would love to go there now. I hope William loved it too. I am sure you were in heaven dear.
"Time you enjoy wasting is not wasted time."
Laura
Posts: 2,611
Threads: 0
Joined: Jun 2004
What an awesome slide show!! Congratulations on the road trip. I just googled Well's. It is in the middle of nowhere, but looks like a great place to visit. Road trips can be so much fun, particularly when they include delicious food. The chili dogs looked incredible. I feel a craving coming on.
I picked up a pork belly yesterday at the Asian market, and began curing bacon for the first time today. I've got two pieces of belly in a maple cure, and one in a garlic/pepper/bay leaf cure. I can't wait to smoke them next weekend. What are you going to be curing?
No chocolate rice at my market, either. I'm thinking I'll be ordering from Amazon.
Posts: 9,484
Threads: 21
Joined: Apr 2006
Daphne that's a great slideshow! Wells looks like the kind of place we'd just love. I'm so ready for a roadtrip!!!!!
You only live once . . . but if you do it right once should be enough!
Posts: 20,453
Threads: 1
Joined: Nov 2007
Karyn, I'm going to cure my pork belly, but I can't figure out what to put it in. I just double checked....nope, can't use the sheet pan. I'm also thinking I might do what you're doing and split it and make one regular and then add some smashed garlic, bay leaves, and black pepper to the other one. That way I can get it in zip lock. Or should I seal it in a FoodSaver bag (not vacuumed)? Overkill?
Daphne
Keep your mind wide open.
Posts: 4,387
Threads: 1
Joined: Dec 2005
Great slide show--I love foodie road trips--one of the few shopping experiences I enjoy!!
"He who sups with the devil should have a. long spoon".
Posts: 2,611
Threads: 0
Joined: Jun 2004
I cut my belly into about 2 1/2 pound portions and used the foodsaver (double-sealed). It was a pretty dry mix initially, so it was easy to stop the vacuum before any liquid reached the seal. Since the pork has to cure for a week, I decided that I could avoid worrying about leaking that way.
By the way, it's already producing some liquid, so if you want to use the foodsaver, I'd do from the beginning.
Posts: 20,453
Threads: 1
Joined: Nov 2007
And that sweet onion sausage is the reason dinner plans have changed.
Makin' bacon, makin' bacon, makin' bacon!!!!!
Daphne
Keep your mind wide open.
Posts: 6,277
Threads: 3
Joined: Feb 2006
Holy cow what a haul
William just earned 10 brownie points!
I so what to do pork belly but my butcher is having a hard time finding what I need. I wanted an 8-10lb piece so I could also divide it up into 2 lb chunks and play with some different seasonings.
Hey Daphne do those folks *****?