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.

ELEMENTS:
Sous Vide mangalitsa Jowl
Peach BBQ
Fried Anson Mills Grits
Pickled Peaches
Arugula
Parmesan
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.

Overload of Mangalitsa Jowl

I had a picture message from Chef Windus today and was not pleased with what I saw. The weight of the 2 massive mangalitsa jowl that I had hung in the curing chamber caused everything to come crashing down on itself. I am told that nothing was lost during this disaster, but it is still a bummer. I am off today, but Chef is taking care of putting it all back in. We have had to resort to using thick oven racks thanks to the weight of the lovely mangalitsa (but I'm not complaining). The soppressata will surely be done by the middle of next week, and the coppa feel like they are really starting to lose some weight. Our country ham will come out of the cure on the 24th and we are planning to cold smoke it with white oak for 18 hours or so. Until then....

After the accident....

On the left is 20lbs of Mangalitsa Guanciale which caused the accident!!

Pepperoni

I was very pleased with how this pepperoni actually turned out, due to the fact that it was stuffed by hand using a pastry bag. There really weren't any air pockets (except for one or two tiny ones) and no smearing. I do think that it probably could have used a bit more fennel and definitely more cayenne or red pepper flake, but overall the flavor turned out nice. I pulled this one at 32% because it felt firm and the casing aren't that big. It dried for about 4 weeks. The rest will continue to dry, but I actually like they creaminess that you get on the palate. I think this is partly that it hasn't over dried and also that I used a mixture of mangalitsa fat and wagyu fat, and mangalitsa shoulder. This is probably the most expensive pepperoni I have tasted thus far. I really like using the mangalitsa fat because it so creamy even when dried. You can see in the picture the difference between the mangalitsa and wagyu fat. The wagyu has a yellowish hue to it (some of which is picked up from the spices i think).

The Chamber is Growing

Here is an updated shot of the chamber. I have since rearranged it into rows, in which I can slide the older meats forward and hang the newer behind without much difficulty. So as it continues to fill up it will look a bit more organized. I do have a couple things I want to tackle here in the next week or so (N'duja, Boudin, and Summer Sausage), but we have the Epcot Chefs Gala, a couple of off premise catering events, and a big buyout coming up, so it will be tough to squeeze it all in. But for now, here is the chamber. The Pepperoni and Sopressata should be done soon, so some tasting notes to come.

More preserving and pickling

I know this entry is kind of late, but nevertheless I feel it is worth posting. With all of the amazing produce we get in the spring (most of which is foraged and reeived in abundance when available) and even as busy as we are, it is often hard to keep all of it fresh before you use it and unfortunately lose it. So, i have (and for a little while now) been studying preserving and pickling through the use of sugars, salt and vinegars. We do a few different styles of pickling at work. The one we use the most is a quick pickle where we'll pour a hot pickling liquid over, say celery, let it cool to room temp before we ice it down and stick in the fridge for a day or two. Another is allowing the natural lactic acids to build up and ferment for things like sauerkraut and kimchi. A few of the other guys at work, along with myself have been messing around with different recipes and types of kimchi. The first one I did turned out pretty good, but was too spicy for most. Another one that was done, which was sweet and a little less spicy, was a kimchi based mostly around cucumber as the main ingredient. This was then pureed and allowed to drain for a consomme. The flavor is really nice, a bit spicy but very light and sweet from the cucumber. We have a couple different kinds going right now including a swiss chard kimchi (where i made a brine that is poured over the kimchi. a technique that I have never tried before) and another batch of cucumber for the tasting menu. The other one, which is great for most things is using a mostly vinegar and salt based solution for things like dilled verts, dill pickles, pickled okra, etc. However the most recent that I have been exploring is pickling flowers and fruits. The first attempt ending up in a mango vinegar, and my latest some spring onion blossoms. I used a mixture of water, sugar and a chradonnay vinegar. I wanted it to stay sweet, and try to cut some of the pungent onion flavor that the blossoms burst with, but not too much of it.

I have unfortunatley not messed around too much with preserves, but did have some nice strawberries come in for a VIP dinner, and was able to grab a couple of the extra pints and thought it was time. So, I did a mixture of vanilla, sugar, lemon juice, white port and starwberry. Can't wait to use these up in the near future!!

Hear is a shot of a couple of ideas that i've been throwing around based on two main ingredients: squash preserves from last june and a red mole.

Wagyu Tenderloin, Hasta la Pasta Squash Preserve, Red Mole, Cocoa Meringue, Soubise, Burnt Onion, Freeze dried corn powder, salad of roasted carrots and tops, Candied Marcona Almonds

Honey brined Mangalitsa Loin, Red Mole, Preserved Squash Butter, Spring Onion Pudding, Cocoa Meringue, Micro Cilantro, Candied Marcona almond