tag:blogger.com,1999:blog-9190984942207410953.post4149490609752979813..comments2023-06-06T11:57:50.826-04:00Comments on Cured Meats: Heritage Foods Guanciale Taste-offJasonmolinarihttp://www.blogger.com/profile/15053725760642707017noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-9190984942207410953.post-78024587833382454342016-11-12T11:38:24.930-05:002016-11-12T11:38:24.930-05:00just depends on my mood. As long as salt is mainta...just depends on my mood. As long as salt is maintained you can vary other items.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-62076539162930344252016-11-12T08:17:57.488-05:002016-11-12T08:17:57.488-05:00why do some of your guanciale recipes call for sug...why do some of your guanciale recipes call for sugar but not this one?Anonymoushttps://www.blogger.com/profile/17695693158880062228noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-8661267850979662722016-08-29T07:53:25.544-04:002016-08-29T07:53:25.544-04:00This comment has been removed by a blog administrator.Anonymoushttps://www.blogger.com/profile/04901107739486665641noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-68035998751132576692015-10-28T05:41:47.975-04:002015-10-28T05:41:47.975-04:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-81454140316812632812014-02-15T14:15:34.888-05:002014-02-15T14:15:34.888-05:00You can see the recipes by selectiong the Recipes ...You can see the recipes by selectiong the Recipes tag on the right side, it'll filter to posts that have recipes.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-31698741219541889382014-02-14T19:03:37.154-05:002014-02-14T19:03:37.154-05:00Have you ever considered putting all your recipes ...Have you ever considered putting all your recipes in a single place for quick reference? Or a table of contents? If that's the right term for a blog.Unknownhttps://www.blogger.com/profile/02496704534478926272noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-23483794193970504642014-02-04T08:53:12.646-05:002014-02-04T08:53:12.646-05:00Very glad to hear they were able to "customiz...Very glad to hear they were able to "customize" your order! That's one great thing about a small company<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-28876763808827660512014-02-03T22:20:57.530-05:002014-02-03T22:20:57.530-05:00Love the blog. Ordered some goodies from Heritage ...Love the blog. Ordered some goodies from Heritage foods including a jowl. They are leaving he skin on. I'll let you know how it turns out in 5-6 months. Keep up the good work. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-13026502696786158922014-01-20T13:30:45.456-05:002014-01-20T13:30:45.456-05:00The flavor difference is definitely there between ...The flavor difference is definitely there between 1-2 months and 5 months, but i've never tried them side by side.<br />I usually use the guanciale for cooking, but sliced raw on warm bread is great too.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-52823753289445709072014-01-20T10:04:54.780-05:002014-01-20T10:04:54.780-05:00Hi Jason,
It's great to see a new post on you...Hi Jason,<br /><br />It's great to see a new post on your blog....thanks for being such a great resource and your willingness to answer questions!!<br /><br />Your guanciale look amazing as always. Do you notice a big difference between guanciale dried for say 1-2 months versus drying for the 5 months that you did here? After drying for 5 months, do you cook your sliced guanciale like bacon, or do you serve it crudo?Anonymoushttps://www.blogger.com/profile/10876993494833011574noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-39639564297067830582014-01-19T14:30:36.060-05:002014-01-19T14:30:36.060-05:00thanks again for your answer. i wish you the very...thanks again for your answer. i wish you the very best:)Anonymoushttps://www.blogger.com/profile/02894719164406873614noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-8478755348899417552014-01-19T14:11:45.903-05:002014-01-19T14:11:45.903-05:00Sea salt is great, but any salt that doesn't h...Sea salt is great, but any salt that doesn't have iodine is fine.<br /><br />Stick to 2.5% salt or higher generally, and experiment by taste.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-16992128953970366762014-01-19T13:59:10.302-05:002014-01-19T13:59:10.302-05:00thank you for your answer.i will get the cures fro...thank you for your answer.i will get the cures from amazon.com so it will be the same i think,also i would like to know do you use sea salt or table salt or its the same as long as it does not have iodine in it and how do you decide to use 2,2.5 or 3 parsent salt.i like your blog very much and i wish to be at your level soon:)))Anonymoushttps://www.blogger.com/profile/02894719164406873614noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-84342304406608600962014-01-19T13:42:23.561-05:002014-01-19T13:42:23.561-05:00Misho, based on the cures available here, it's...Misho, based on the cures available here, it's 0.25% of the weight of the meat.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-61122788061844838012014-01-18T06:37:32.378-05:002014-01-18T06:37:32.378-05:00hello jason your blog is very good,i am just start...hello jason your blog is very good,i am just starting to get into curing meats.only thing i dont know exactly haw to do is ,how to use curing salts.could you write a post or answer here whats the rule of thumb here.is it 10 persent of salt that you are using or 0.25 persent of meat weight i dont get it.thanks in advance.i am folowing your blog from georgia tbilisi?)Anonymoushttps://www.blogger.com/profile/02894719164406873614noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-38537099895163805392014-01-18T06:32:41.947-05:002014-01-18T06:32:41.947-05:00coolcoolAnonymoushttps://www.blogger.com/profile/02894719164406873614noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-58985343704474583472014-01-15T17:42:53.121-05:002014-01-15T17:42:53.121-05:00How right you are, ez !How right you are, ez !Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-55964255250721666962014-01-15T17:12:40.726-05:002014-01-15T17:12:40.726-05:00Jason,
Clearly you need to repeat the experiment ...Jason,<br /><br />Clearly you need to repeat the experiment again to get good scientific results. As a scientist yourself, you know that n must be at least 30 for statistical significance. It would be so sad to see so much pork go to waste once the experiments are over. So just send it all to me. :-)<br /><br />~EZAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-66404947169442533112014-01-12T13:27:37.747-05:002014-01-12T13:27:37.747-05:00thanks mark, i'm glad evertthing is working ou...thanks mark, i'm glad evertthing is working out!<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-83967227607541756732014-01-10T19:37:33.281-05:002014-01-10T19:37:33.281-05:00Jason,
first your Blog is awesome
second, over t...Jason, <br />first your Blog is awesome<br />second, over the last year I have gotten into curing meats and have adopted your methods as my baseline.<br /><br />in the last year I have made pancetta, duck prosciutto, duck confit and cold smoked salmon.<br /><br />I have been working through a 22lb pork belly I bought from Sherk Farms in Penn Yan Ny, a Mennonite butcher, and using your 2.5% salt, 1% sugar, .25% cure baseline and seasoning with whatever herbs and spices are coming strong from my vegetable garden. without exception, the product has been amazing.<br /><br />all my xmas presents to my family (and several friends) were cured meats, at their request.<br /><br />thanks for the great blog!Mark S.noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-28132663089987377752014-01-10T10:43:06.365-05:002014-01-10T10:43:06.365-05:00Thanks Heritage foods....good to know my tasting m...Thanks Heritage foods....good to know my tasting match up to what might be expected of the breeds!Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-38366330152494941122014-01-10T09:58:31.517-05:002014-01-10T09:58:31.517-05:00Great info Jason. Thanks for the details. Great info Jason. Thanks for the details. GadgetGeekhttps://www.blogger.com/profile/03176536523146556672noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-48586802963143496522014-01-10T09:50:55.500-05:002014-01-10T09:50:55.500-05:00What a great experiment and wonderful report. We a...What a great experiment and wonderful report. We are so glad you enjoyed the jowls and made such an excellent product with them.<br />A note on breeds - though the animals were fed slightly differently at different farms, the different flavors you described for the Berkshire and Red Wattle are definitely characteristics of those breeds. The Berkshire is known to be smooth and flavorful and the Red Wattle is sought after for its punchy, earthy taste.<br />Happy eating!Heritage Foods USAhttp://heritagefoodsusa.com/noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-55497088414538400272014-01-10T08:51:49.665-05:002014-01-10T08:51:49.665-05:00the skin in inedible, but it's removed before ...the skin in inedible, but it's removed before used once it's dryJasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-25339550132471912562014-01-10T08:34:25.020-05:002014-01-10T08:34:25.020-05:00Very interesting Jason, thanks for posting. I am d...Very interesting Jason, thanks for posting. I am doing some guanciale at the moment but they have only been curing for about 2 months.. I skinned the jowls, thinking that the cured skin would be tough and unappetising. Is this so? Anonymoushttps://www.blogger.com/profile/16099426953355155426noreply@blogger.com