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More production
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Posted by lomatia Vic Aust (My Page) on Tue, Jan 31, 06 at 3:09
Well there are vegetables in the image! Carne Salata - 'Meat in a tub' which is a form of proscuitto from Tuscany. Five days in the fridge in a sealed container with regular shaking in the formed brine then wash down and dry for about 15 days. Spiced with garlic, black pepper, rosemary, nutmeg, mace, cinnamon, cloves and coriander so an interesting combination. (I don't think there're very many more spices that can be used!!!)
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Follow-Up Postings:
RE: More production
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Oh dear, is that allowed? (Drooling as I type!)
It's food porn, that's what it is! What kind of meat are you using? |
RE: More production
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| The long bit is skinned pork shoulder and the smaller bits are just lean pork chunks from who knows where. |
RE: More production
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fantastic looking produce...(drool :-) )
do you just use a straight brine solution or is there any preserving salt added? |
RE: More production
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| M12, I rubbed with the spice mixture which has salt, sugar and curing powder as the base. No water added but liquid exudes from the meat and creates some brine which the meat sits in. |
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