Posts by Urban Griller
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It is going to come down to your budget! Sounds like you are wanting a Cabinet, so the choices are limited. Electric, Gas, Pellet or Digital Charcoal.
Electric is limited, not a lot of space and small temperature range
Gas is good as a second warming oven
Pellet smokers work well but can't be used in a fire ban
Digital charcoal also work well but not able to be used in a fire ban
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I've had a few of these already!
Good info on the safety features!
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You could blanch it in boiling water for a minute or two, this will tighten the skin and start the fat rendering.
Looks good, and a surprisingly quick cook!
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I saw someone post "when life gives you Lemons"
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I'm thinking I should get some of these!
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The 1050 in a good BBQ! The Hark Big Boss will work well but will also cool quickly in a frosty gale, the nice thing about the square box is, it would be easy to add insulation or a second skin to the outside.
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Magnechef BBQ Gloves
Thicker but more flexible than any glove I've ever had.
Loose fit keeps them cooler and easy to get On and Off
Magnetic locking clasp is fantastic! So easy to use!
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pancetta isn't bacon
Traditionally, Pancetta, Guanciale, Prosciutto etc is made using salt and air drying, you can use nitrate curing salts but really, there is no need to. Bacon was also traditionally just salted then air dried.
The use of curing salts is relatively new to meat preservation and was driven by the need to considerably reduce production time and increase shelf life. The cure sets the Myoglibin in the meat and stops it from turning grey when cooked. This is why ham is now pink instead of the grey it was a century ago.
Nitrate is also where the "Smoke Ring" comes from, it is not smoke it is the nitrates in the vapour from burning wood that mixes with the salts in the rub and moisture and "Cures" the outer edge of the meat. You can get a Smoke Ring in a normal oven so long as there is some nitrate in the rub you put on the meat.
Heatbeads use Nitrate salt as an "oxidising agent" which means it helps the Heatbead ignite, it also has the added benefit in that the nitrate given off will promote a smoke ring.
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I would take it to 35% moisture loss. Some say it is OK at 25% loss and if it smells OK I'd try that but 35% to be safe.
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Whats the point of the soda water? pH adjustment? Or sterilisation?
It's the Carbonic acid concentration they are looking for.
https://www.meatery.eu/en/meat-love-the-magazine/acqua-aged-beef/7-706.html
shouldn't need to go to this level.... a good little marketing BS
Not sure maw much BS but I'm reminded that it is a technique employed by Crocodiles and Eskimos.
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Coming to a butcher near you!
Water Ageing is submerging the meat in super chilled sterile soda water so the meat becomes super soft but retains all its flavour!
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I have the fluro orange silicone gloves
Essential in my book (mine are Black not orange)
I tell everyone in BBQ School to use them!
Pick the Roast up instead of trying to juggle it with tongs and a fork!
You can stick your hand into hot liquid and scoop stuff out!
Much better than welders gloves!
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Talk to Bunnings (coz they hide them), get the Chemical resistant gloves, they come in XXlarge sizes and like washing up gloves on steroids they are long cuff
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So are we talking belly only porketta or are people using the loin as well?
I generally just use the belly (only need to feed Management and I for a week, not a month!)
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I can't see how this keeps the smoke away from people?
Yes it has a chimney but that will only work when the lid and access panels are closed and would need to be the correct length to work.
I think Fire Management is the solution that is needed.
Make it so the fire is smokeless.
look up Smokeless Fire Pit and/or Rocket Stove, both these are used in developing countries where people cook inside huts and have a high mortality from breathing the fumes of a traditional "Three Stone" fire
