Playing in the kitchen
May. 14th, 2011 04:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerA dozen variously-sized jars of assorted pickled vegetables (cauliflower, baby carrots, garlic, radish, red onion) have been assembled, jarred, and pressure sealed.
Six pounds of lonza has started brining. (Pork loin proscuitto. A two-week brine, then hanging for 2-3 months. The basic cure is just water, salt, and sugar, but I added garlic and juniper berries. Because that's how I roll.)
Pork rillettes are due out of the oven in half an hour, at which point the cassoulet for Sunday's dinner goes in.
Sadly, I was unable to order the pork leg I wanted to brine for quick ham, which I was planning to smoke at A&S. Oh well - another time.
Six pounds of lonza has started brining. (Pork loin proscuitto. A two-week brine, then hanging for 2-3 months. The basic cure is just water, salt, and sugar, but I added garlic and juniper berries. Because that's how I roll.)
Pork rillettes are due out of the oven in half an hour, at which point the cassoulet for Sunday's dinner goes in.
Sadly, I was unable to order the pork leg I wanted to brine for quick ham, which I was planning to smoke at A&S. Oh well - another time.
