Some More Mangalitsa Jowl & The first peaches of the year

So this jowl was brined with some of the mangalitsa bacon, smoked and then sous vide. We are trying to come up with a new pork dish at work, and this is one of the concepts that I have been messing around with. The concept is there, but I am still trying to balance out the flavors.

We had a VIP come in for dinner tonight, so I sent them out a version of the dish. I didn't get a chance to snap a picture, but one of the other guys did, so I may post it down the road.

The Concept:
I sous vide the already smoke jowl @ 158' f for 24 hours in a mixture garlic honey, mustard seed, korean chili paste, peppercorns, etc.

Pickled Peaches with a mixture of cider vinegar, simple syrup, cinnamon, ginger, and red pepper flakes

the peaches were really soft, so i didn't really get the texture that I wanted. I may try compressing the with the liquid and dropping the bag into boiling water and shocking, and see if I can remove the skin without overcooking the flesh.

And I also made a Peach based BBQ sauce which turned out pretty good (a touch too sweet though).

So here is one we made up to taste.

Sous Vide mangalitsa Jowl
Peach BBQ
Fried Anson Mills Grits
Pickled Peaches
Burnt Onion
Freeze Dried Charred Corn (which was plated with NL2 to appears as if it was still smoking)

Mangalitsa Country Ham

Again, sorry for the lack of posts. I have been pretty busy, but will try to catch everyone up on what has been going on slowly but surely. So, the country ham has been cured, dried, smoked and will hang for a while (we're going for at least sixth months, but we'll see what happens).

The ham was cured with a mixture of cane sugar, salt, cure 2 and some spices and allowed to cure for just a little over 1 day per lb. I wasn't sure if it felt soft because there is at least 2 inches of fat surrounding the meat or if it hadn't cured enough so i let it go a little longer. I rinsed it, patted it dry and we allowed a pellicle to form before Chef Windus cold smoked it for about 2 days. I rubbed the exposed meat with a mixture of lard, semolina and black pepper and red pepper flakes (i read a couple of recipes who mixed the spice rub in with the lard).

I can't wait to taste it. It smells great and the meat had a dark rosy red color to it after smoking. It smelled up the walk-in for a couple of days when it first went in. Smelled like a barbecue every time someone opened the door.

Now we wait...

Here is the ham the first day into the cure

Hanging to form the pellicle before smoking

After smoking. You can kind of see how the skin has become a deeper brown color

Been Busy...

Well, I have been busy the past couple of weeks at work, however have been able to still keep up with the charcuterie. I have recently received a nice piece of coppa from one of our mangalitsa and it is in the cure, the country ham has been smoking and will be hanging soon to dry, and we have made mangalitsa hot dogs, which disappeared in a matter of minutes. I dont have any pictures to post right now, but hopefully soon I will be able to show what has been going on.