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Author Topic: Cured Meats/ Lanjagers hard Salami  (Read 8369 times)

Offline NW-GSP

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Re: Cured Meats/ Lanjagers hard Salami
« Reply #15 on: January 17, 2017, 11:11:29 AM »
Angry perch that looks amazing! How did it taste?, did you have to cut the lid for that sous vide cooker?

Offline Angry Perch

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Re: Cured Meats/ Lanjagers hard Salami
« Reply #16 on: January 17, 2017, 11:18:19 AM »
Yes, just a standard food service container and took a scissors to the lid.
I though it was really good. Carl and Ddouble may chime in with their thoughts. Sliced thin, served it on crisp pieces of baguette with arugula, and capers and lemon zest/ juice to cut the richness of the pork.
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Offline Carl

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Re: Cured Meats/ Lanjagers hard Salami
« Reply #17 on: January 18, 2017, 06:53:48 PM »
Perch's presentation was a work of art!  Thinly sliced with lemon zest, capers, shaved Parmesan cheese, onions, and arugula. Maybe olive oil. It was delicious.   

Offline Ddouble

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Cured Meats/ Lanjagers hard Salami
« Reply #18 on: January 18, 2017, 07:23:27 PM »
It was fantastic. Thinly sliced on toast for breakfast 2 days afterwards was great aswell. Angry Perch did a great job.

Offline Whitpirate

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Re: Cured Meats/ Lanjagers hard Salami
« Reply #19 on: January 18, 2017, 08:59:37 PM »
Yes, just a standard food service container and took a scissors to the lid.
I though it was really good. Carl and Ddouble may chime in with their thoughts. Sliced thin, served it on crisp pieces of baguette with arugula, and capers and lemon zest/ juice to cut the richness of the pork.

We need to get together sometime...you
Guys know how to party.  I can cook a little.

Offline Angry Perch

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Re: Cured Meats/ Lanjagers hard Salami
« Reply #20 on: January 18, 2017, 09:04:00 PM »
Food is good! I probably like it a little too much!
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Offline Ddouble

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Re: Cured Meats/ Lanjagers hard Salami
« Reply #21 on: January 20, 2017, 09:29:00 PM »
Food is good! I probably like it a little too much!
No such thing as too much!

Offline 92xj

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Re: Cured Meats/ Lanjagers hard Salami
« Reply #22 on: February 09, 2017, 07:21:01 PM »
The pig head, sous vide 15 hours @ 180, then chilled and sliced.

What was the texture of the skin and ears when eating?
And what was your recipe/rub/herb mixture? Anything you'd do differently?
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Offline Angry Perch

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Re: Cured Meats/ Lanjagers hard Salami
« Reply #23 on: February 10, 2017, 09:49:06 AM »
The pig head, sous vide 15 hours @ 180, then chilled and sliced.

What was the texture of the skin and ears when eating?
And what was your recipe/rub/herb mixture? Anything you'd do differently?

Everything was very soft. I expected the ears you have a more defined bite, but didn't notice it. I don't thin I'd do much different.
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Offline Ddouble

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Re: Cured Meats/ Lanjagers hard Salami
« Reply #24 on: February 10, 2017, 04:56:26 PM »
The pig head, sous vide 15 hours @ 180, then chilled and sliced.

What was the texture of the skin and ears when eating?
And what was your recipe/rub/herb mixture? Anything you'd do differently?

Everything was very soft. I expected the ears you have a more defined bite, but didn't notice it. I don't thin I'd do much different.
The whole thing just kinda melted like butter on toast the next day. Definitely couldnt pick out it was an ear or tongue imo. It was great.

 


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