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madbakerThis week's Resolution Recipe: Paletta Cruda.
1 pork shoulder, skin removed, boned, and trimmmed
dry white wine
1 hog's bladder, soaked overnight until pliable (If you don't have a bladder, you can stitch together beef bungs. Which is what we did, and why it was dubbed Frankenham.)
200 grams sea salt (about 8.5% of the meat weight)
7 grams curing salt #2
8 grams black peppercorns, toasted and roughly cracked
3 grams coriander, ditto
1.5 g thyme
1.5 g rosemary
Weigh the meat and record the result. Combine the salt and curing salt in a plastic bag. Give it a shake to distribute; add the meat and rub the cure all over. Squeeze as much air as possible from the bag and seal. Refrigerate for 1 day per 1000 g meat weight. Flip midway through, overhauling and redistributing the salt.
Remove the meat from the bag (discard the bag), rinse under cold water, and pat dry. Rub with the wine. Mix the spices together. Dust the cured shoulder evenly, coating all surfaces. Stuff the shoulder into the bladder and sew it up around, leaving no air pockets. Tie and weigh it, recording.
Hang in the curing chamber for 3-6 months, until it's lost 30% of green weight.
(I rinsed with wine after cutting open the bung)
What worked: Wow. Fabulous. One person called the picture "A sexy hunk of meat" and I don't think he was referring to me. Another called it "A great big ham", but she might have been referring to me. It's like good proscuitto and ham had a kid.
What didn't: I intended to leave this in six months as a test for long-curing, but it lost the weight in 3-4. I didn't want to produce jerky, so I took it down.
Will I make it again? Not any time soon - I only have room for one long-cure project at a time, and in another month or so I want to start a 12-18 month proscuitto.
1 pork shoulder, skin removed, boned, and trimmmed
dry white wine
1 hog's bladder, soaked overnight until pliable (If you don't have a bladder, you can stitch together beef bungs. Which is what we did, and why it was dubbed Frankenham.)
200 grams sea salt (about 8.5% of the meat weight)
7 grams curing salt #2
8 grams black peppercorns, toasted and roughly cracked
3 grams coriander, ditto
1.5 g thyme
1.5 g rosemary
Weigh the meat and record the result. Combine the salt and curing salt in a plastic bag. Give it a shake to distribute; add the meat and rub the cure all over. Squeeze as much air as possible from the bag and seal. Refrigerate for 1 day per 1000 g meat weight. Flip midway through, overhauling and redistributing the salt.
Remove the meat from the bag (discard the bag), rinse under cold water, and pat dry. Rub with the wine. Mix the spices together. Dust the cured shoulder evenly, coating all surfaces. Stuff the shoulder into the bladder and sew it up around, leaving no air pockets. Tie and weigh it, recording.
Hang in the curing chamber for 3-6 months, until it's lost 30% of green weight.
(I rinsed with wine after cutting open the bung)
What worked: Wow. Fabulous. One person called the picture "A sexy hunk of meat" and I don't think he was referring to me. Another called it "A great big ham", but she might have been referring to me. It's like good proscuitto and ham had a kid.
What didn't: I intended to leave this in six months as a test for long-curing, but it lost the weight in 3-4. I didn't want to produce jerky, so I took it down.
Will I make it again? Not any time soon - I only have room for one long-cure project at a time, and in another month or so I want to start a 12-18 month proscuitto.
