So I've just got a pig...

Discussion in 'Professional Chefs' started by JamieJ, Jun 19, 2018.

  1. JamieJ

    JamieJ

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    Baker, some chef experience, farmer
    ...actually I've got 5 of them but Ive already butchered 3 1/2 of them and put them in the freezer. That leaves me with 1 and a half pigs to cure. I've put three bellies to dry cure for streaky bacon and 2 of the loins for back bacon. All of the trim I generated from breaking them down to primals has been ground for either salami or sausage. I've cut the cheeks off for guanciale and the legs will be salt boxed for air drying. That leaves me with 3 shoulders, 3 hands, 3 chumps and a loin, as well as 2 tenderloin (1 accidentally went in the pan with a little salt and butter).
    I reckon I can seam out the neck muscle for coppa then and grind the rest of the shoulders & hands for salami. Any other suggestions? What would you have done, or what do you suggest I do with the ones in the freezer?
    Jamie
     
  2. Chef_Aaron_B

    Chef_Aaron_B

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    Roast a whole hog, chop it up and freezer bag it. When you want to do a feature item with Pork, it is a better selling feature to say "Whole Hog BBQ" the "Pulled Pork" and it will probably taste better...........don't forget to save the skins for Chicharrones!
     
  3. jasimo

    jasimo

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    uk city and guilds 706/3 pastry and larder, exec chef, 2 rosettes award, michelin trained, private
    Hi JAMIE,
    I would agree with Aaron, a hog roast for a special occasion, fine to freeze for 2 months, if you want to make special salami, cut of the skin from all, render in own fat for 24 hours at 80C then cut to small pieces, pan fry till golden brown with mace and nutmeg. grind all the hard working muscle at 4mm, add some pig blood and seasoning, make your own sausages, have you saved the intestines!!
     
  4. someday

    someday

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    I don't think they can do a whole hog since it sounds like they have all already been broken down...or if they haven't I'm confused. I wouldn't roast a whole hog though maybe a half a hog, but Carolina style BBQ could be amazing.

    You could make some n'duja, it is a Calabrese spreadable sausage that is AMAZING when done correctly. It is a bit of a moderate challenge as there is curing and smoking involved, but if you're making bacon and salami, etc then you should do just fine.

    The shoulders could be obviously cut into any number of sausages, pates, terrines, etc. Braised for BBQ...ground for pork bolognese sauce with some fresh pasta. Carnitas for tacos/burritos...

    Since you already have so much charcuterie started, I'd just eat the tenderloin and loin.

    You could turn one of the shoulders (or part of one) into a shoulder ham since you didn't seem to brine any of the legs. Shoulder ham can be really nice, sandwiches, breakfast, etc.
     
  5. everydaygourmet

    everydaygourmet

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    loin=Lomo, shoulders=buckboard bacon and I'd seam on of the one of the shoulders for Faux Noix de Jambon and cure the hands as quasi lomo or ham
     
  6. jimyra

    jimyra

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    IMO frozen BBQ or smoked meat makes good dog food. I freeze BBQ some times but will not serve it to anyone but myself. Freezing changes the texture and the moisture profile of the meat. If you add lots of sauce it may hide the bad BBQ, but then why not just drink the sauce?
     
  7. jasimo

    jasimo

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    uk city and guilds 706/3 pastry and larder, exec chef, 2 rosettes award, michelin trained, private
    Where do you work jimyra, your a pro chef as i see, food tech has changed dramatically, we dispatch our meat in house, not beef though, 4 hours they are frozen, used within 1 month, the texture changes as you have said, we pre massage before freezing with natural herbs oils and spices, the meat will absorb these during their freeze process, on thawing we, collect these juices to make a sublime jus, when cooking we baste, and the meat is juicier and more flavoursome, opens all those tight striations in the muscle, a perfect time to marinate the meat. try it. we don't freeze smoked meat, its from 1 hour of dispatch, hung in intestines then air dried for 3 months. kind regards