Friday, November 9, 2007

What's Cooking

Pork belly confit (slide show below)

Today I'm finally getting around to curing a slab of belly that Tags picked up for me in Philly from an Amish farmer whose name and business I have forgotten. (I'll update this post with that information later.) I'm going to let it cure overnight then cook it up in rendered pork fat tomorrow or Sunday. Not quite sure of what I'm gonna do with all of it when it's done (there's about 6 lbs) but I'll figure something out.

Brined and slow roasted pork shoulder

I also dropped a small pork shoulder (the factory farmed kind) into a bucket of brine made from 2 gallons of water, 4 ounces of salt and 4 ounces of brown sugar (weighed measures). That'll go overnight then I'll roast if off in the morning and bring it to the tailgate party at my daughter's marching band competition at Hershey Park later that day. Hopefully someone besides myself and my family will eat it. The last time I brought something to one of these things (smoked and braised brisket of beef with red and green tomatoes, corn, chilis etc) I ended up taking 2/3rds of it home. I'm still scratching my head over that one.

3 comments:

Tags said...

Stolzfus Meats, not to be confused with Stolzfus Poultry right next door at the Ardmore Farmers Market.

Good luck in the band competition for your daughter.

eat4fun said...

Brought 2/3rds home!?!?

Are people sacrificing good food to maintain their girlish figure?

Good thing I'm a guy and don't worry about stuff like that. I probably could have eaten 1/3rd of it all on my own... lol

Scotty said...

That's why I love turning Pork Butt into pulled pork for Bills games. The leftovers freeze and reheat well.

Eat4fun, the problem at tailgate is that food interferes with beer consumption! (Preferably Labatt's Blue around here.