· James Torr · Personal · 1 min read
Brisket and dried with the help of .
Brisket and dried with the help of . 10 days drying in my
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fermented cured brisket.
fermented cured brisket. Pretty happy with the results as this was a new fermentation chamber (water bowl inside a picnic hamper with a heating pad and a temp probe in the water). Now for drying.
Another amino post, this time koji/soy.
Another amino post, this time koji/soy. Not a super glamorous pic I'm afraid! My first time attempting a koji culture for ages, and while it started off fine, it started sporulating quite quickly, within 36 hrs. See the green colour in the third pic. This happens for a variety of reasons, but in this case it was either too dry or too hot.
Salmon on offer as is often the case in the winter, so I picked up a couple, cured and smoked them.
Salmon on offer as is often the case in the winter, so I picked up a couple, cured and smoked them. Beech, cherry and hickory smoke for 12hrs. We ate one for NYE and the rest will go in the freezer. I made cream cheese and some crackers (not pictured) to go with them. Once I'd stripped the rest of the flesh after filleting them, the head and bones were roasted (12 mins air fryer max) and made into stock with a slice of konbu for some extra umami.
Bacon.
Bacon. Not something I've done a lot of but we do get through a decent amount of it, and often disappointed by butcher purchased bacon, even Dave "Bacon King" Ovett, (Open Market) of Brighton isn't their best product. Their cheese is amazing value though. Just happened to have some mosaic pellet hops ground down in the mortar, added some juniper berries and black pepper, roughly crushed. Flakes of laurel brought back from Croatia were added, even though we've a ton left over from the wall falling off our house a few months ago onto a laurel tree out the side.