Dry cured pork liver.

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Icefever
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Dry cured pork liver.

Post by Icefever »

Talking about a blast from the past...I bet you remember this Mash...did you ever do a 2nd batch?? I do our own bacon as you know but never tried this, what's it taste like?? mouth feel, texture?

http://www.culinarypen.com/2013/02/dry- ... liver.html

Ice.

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Mash
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Re: Dry cured pork liver.

Post by Mash »

I did. Tis gorgeous. And keeps sooo well. Open at ambient for over a year.

Done a few batches now, lots of chilli powder.
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Easydrinker
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Re: Dry cured pork liver.

Post by Easydrinker »

This is an interesting one.
I have nowhere cool enough to try it until the winter.

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Mash
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Re: Dry cured pork liver.

Post by Mash »

Do it in fridge initially.
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Re: Dry cured pork liver.

Post by Easydrinker »

Yeah, but I now want a curing room, as in the link above!

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Mash
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Re: Dry cured pork liver.

Post by Mash »

Lol. Salamis soon. Then quickly on to fermented meat.
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phantom
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Re: Dry cured pork liver.

Post by phantom »

Easydrinker wrote:
Tue Jun 30, 2020 11:43 pm
Yeah, but I now want a curing room, as in the link above!
Robert.
Been looking at the possible kit for a while now, since seeing Jimmy Doherty producing a DIY curing/fermenting "machine" out of an old wine cooler fridge and a humidifier (or was it a dehumidifier) and making some sort of home-produced charcuterie..........

It just never occurred to me to try it with liver, pork, or otherwise as I'm more than happy with flash-fried liver. Though this idea certainly does give me even more ideas of what I could do, just with pork from the butchers........

If I can find a link to Jimmy D and his home-brew projects for various catering/cooking kit, I'll post it........

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Icefever
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Re: Dry cured pork liver.

Post by Icefever »

phantom wrote:
Wed Jul 01, 2020 10:21 am
Easydrinker wrote:
Tue Jun 30, 2020 11:43 pm
Yeah, but I now want a curing room, as in the link above!
Robert.
DIY curing/fermenting "machine" out of an old wine cooler fridge and a humidifier (or was it a dehumidifier) and making some sort of home-produced charcuterie..........
I'm the same...thought about it for the cheese I do???

Ice.

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Mash
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Re: Dry cured pork liver.

Post by Mash »

I have been hankering after a fermented meat book but it is £omg
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Re: Dry cured pork liver.

Post by Easydrinker »

You mean a better one than this?
Handbook of Fermented Meat and Poultry.pdf
(9.44 MiB) Downloaded 8 times
Or a printed copy?

Robert.

Can't think how I found that link :)
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Mash
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Re: Dry cured pork liver.

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Yep that's the one. It's brilliant, but a printed copy.

On screen is OK to dip into, but I would like to sit and read this through.
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Re: Dry cured pork liver.

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Easydrinker wrote:
Thu Jul 02, 2020 1:32 am
Can't think how I found that link :)
LOL. I didn't want you to think I had missed the joke :-)
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Re: Dry cured pork liver.

Post by phantom »

If I'm ever gonna get any lottery money, I wish it'd hurry the fuck up and get here soon, cos some of those "off the shelf" fermenting/curing fridge/cabinets look brilliant - especially the ones that just need cleaning and a continuous water supply look the dogs bollocks 😋😋😋😋😋👍

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Easydrinker
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Re: Dry cured pork liver.

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Mash wrote:
Thu Jul 02, 2020 10:15 am
Easydrinker wrote:
Thu Jul 02, 2020 1:32 am
Can't think how I found that link :)
LOL. I didn't want you to think I had missed the joke :-)
Yes mate, the book in pdf is a good 'dip', but I also struggle with a proper read.
My head is not yet sufficiently digitised.
(I had to buy a paper copy of 'BeeKeeping for All), despite having the free pdf.)

And going off topic here, does anyone resent paying for published paper books?
I do not.
An online version nay convince me to spend some money and support an auther.


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Mash
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Re: Dry cured pork liver.

Post by Mash »

I never mind paying for books... However this one is £180.....erm
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Re: Dry cured pork liver.

Post by phantom »

Mash wrote:
Fri Jul 03, 2020 8:47 pm
I never mind paying for books... However this one is £180.....erm
Is it not cheaper to print off the pdf version ?

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Re: Dry cured pork liver.

Post by Easydrinker »

Nice point!
£180 buys a lot of paper and ink.
Just need to sort a binder!

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Re: Dry cured pork liver.

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phantom wrote:
Fri Jul 03, 2020 11:53 pm
Is it not cheaper to print off the pdf version ?
Yes, but a pile of a4 does not a book make.
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Re: Dry cured pork liver.

Post by phantom »

Mash wrote:
Sat Jul 04, 2020 8:01 am
phantom wrote:
Fri Jul 03, 2020 11:53 pm
Is it not cheaper to print off the pdf version ?
Yes, but a pile of a4 does not a book make.
No indeed, but it gives you all the convenience of a book at a fraction of the cost (£180 ? which suggests they went to some effort to collate and present the info, so they want to present it to those who can/will work from it and write it off as a business expense)........

They've just fallen back on the bad old days of the publishing world (as if Wiley ever left it)......

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Re: Dry cured pork liver.

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Easydrinker wrote:
Sat Jul 04, 2020 12:04 am
Nice point!
£180 buys a lot of paper and ink.
Just need to sort a binder!

Robert.
Yup! my point exactly...........

Now I've just got to set up the new printer/MFD that arrived Thursday. Then I might even be able to double side it and laminate the pages :twisted:

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Mash
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Re: Dry cured pork liver.

Post by Mash »

Laminate.. Have you see how many pages there are. 😱😱
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Re: Dry cured pork liver.

Post by Easydrinker »

A lot to be said for wipe clean pages!

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Re: Dry cured pork liver.

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Mash wrote:
Sat Jul 04, 2020 11:15 am
Laminate.. Have you see how many pages there are. 😱😱
Double sided, 90 though a bit less if you only do covers and pages with actual information on them.........

And yes, we often do stuff in those numbers/levels with "erindoors" needing to laminate stuff for school, to stop little fingers coated in various substances covering pages with whatever.

Hence I'd have thought it a reasonably sensible idea, especially given the sensitivity of meat products to environmental contamination (almost as bad as dairy)...........

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Re: Dry cured pork liver.

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phantom wrote:
Sun Jul 05, 2020 10:29 am

And yes, we often do stuff in those numbers/levels with "erindoors" needing to laminate stuff for school, to stop little fingers coated in various substances covering pages with whatever.
I love my laminator! :lol: must be something about schools.
Wipeable and slightly less tearable is good :D

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