Quantcast
Archive | Neil RSS feed for this section
Prepping the pancetta

Prepping the pancetta

Preparations for the pancetta hanging are well underway back in Toronto. More from Mr Neil, Master Butcher: We did not have a proper wine cellar thermometer before (quelle surprise!). Meaning, one which has min/max memory for temp, but also a hydrometer to measure humidity. Needed to check on cellar conditions for the hanging event mid-week…. […]

Read full story Comments { 1 }
Maple bacon – the finished product

Maple bacon – the finished product

Thanks to Cleo’s supervision, the maple smoked bacon got done today: According to Mr Neil Master Butcher, it looks to have “cooked” a bit too much versus “smoked”. The end bits are of course saltier (dry cure on outside), but I tasted a bit and it was certainly glorious. A fork was delivered to our […]

Read full story Comments { 3 }
Maple Bacon and pancetta… Mmmm… bacon!

Maple Bacon and pancetta… Mmmm… bacon!

More from Mr Neil, Master Butcher: Here’s the Maple Bacon, in its finished form. You can see the bits of maple sugar…they look like corn kernels. They say the reason it’s important to have a rather tight fit in the container is to aid in the curing process. The salts draw the liquid out of […]

Read full story Comments { 5 }
Curing details

Curing details

(Some more details about the pork belly curing from Mr Neil, Master Butcher): Here are the two curing mixes for comparison. Both use the Basic Dry Cure mix as a base, with slightly different proportions. Then there are various spices and sugars. On the right, the Maple Bacon cure. It features maple sugar flakes, just […]

Read full story Comments { 0 }
Guest blogger – Mr Neil, master butcher!

Guest blogger – Mr Neil, master butcher!

Neil has the pork belly curing!! Here are some pictures and commentary of the process which took place this weekend, Supplies pulled out, ready to go: Close-up of the nutmeg, cross-section as it’s been ground…
It’s an interesting spice. I’ve started to find it cropping up in all sorts of places: it’s not just for egg […]

Read full story Comments { 2 }
Saucisson sec…

Saucisson sec…

I think Neil is a very happy camper. Found at Chabichou, right here in TorontoGo there now! However, now Neil has this book, I think he can probably practise making his own… n’est-ce pas?

Related Posts Plugin for WordPress, Blogger...
Read full story Comments { 3 }