The other day I was lucky enough to receive some kurobuta pork loins from the banquet kitchen. I cured the loin with some cure 2, black pepper, salt, garlic, etc. I kept the flavors simple and straight forward (even though I was pleased with my Cocoa rubbed lonzino last time around) hoping not to hide too much of the natural pork flavor, especially since it's kurobuta. My only worries this time around are that a) I have never used synthetic casings (not very stoked about it) and b) they were too big for the loins after curing, so I had trouble getting a lot of the air out. I used my probing needle to poke holes and tied them as tight as I could, but don't know what is going to happen.

I am expecting these to take about 3 weeks, maybe a bit less since they aren't very big. After curing for about 10 days they were cased, hung to dry at 75' for about 16 hours and will cure in my chamber between 58 - 65' with an RH of about 75 - 80% (after the first couple of days. The humidity always gets jacked up when I first hang fresh batches in it). Here are some pictures of the loins before going into the chamber.

after curing

here you can see the one that most of the air didn't come out of


The other day I received my Prosciutto T from stove monkeys. If you haven't checked out the website or any of the products you have to. The owners Matt Mytro and Anthony Lynch created a clothing line for chefs (as young chefs) that could be worn on an everyday basis. The shirts are super comfortable and the designs are SIC!!! They have a new line coming out soon and have been working with chefs to create shirts that best represent and support them.

You can check them out at their website Stovemonkeys.com, Twitter, and Facebook. You won't be dissappointed.

Preserved Cherries

My parents are coming in this weekend for dinner, so I am messing around with a couple of ideas so they can taste some of the things that I've been making over the past year. This is the dessert that I am planning on sending them. It needs a bit of tweaking, but for the most part this is how it will be. I plan on sending this after the entrees as a semi-savory transition into the sweeter desserts.

Long Pepper Preserved Cherries, Frangipan, Brown Butter Powder, Amaretto Meringue, Tonka Been Ice cream