Author Topic: April 2012 Monthly Challenge: "I'm Cured!"  (Read 5756 times)

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Offline Bill/SFNM

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April 2012 Monthly Challenge: "I'm Cured!"
« on: April 03, 2012, 03:10:29 AM »
Cured meats.


Offline randyjohnsonhve

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #1 on: April 03, 2012, 12:24:23 PM »

Oh Boy...

Time to Create Cures, some Charcuterie, Salumi, i.e., Guaniciale, Pancetta, Peperone, Lardons, etc...And the challenge to create the pizza to highlight the small batch cure!...

RJelli :chef:
"Pizza Evolves...Our Best Pizza Ever is Not Today." It is 'what' is right, not 'who' is right that matters.

parallei

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #2 on: April 07, 2012, 11:13:58 PM »
Hard to tell, but this shameless rip-off of dellavecchia's  "hot dog" pie has mozz, sharp provolone, hot dog, bacon (to meet the cured requirement), sautéed onion, and sweet pickle relish. 

Online TXCraig1

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #3 on: April 07, 2012, 11:19:05 PM »
Nice Paul. Clever addition of bacon. That HAD to be good!

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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parallei

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #4 on: April 07, 2012, 11:25:45 PM »
Thanks Craig.....urp. :-[

Offline JimmyG

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #5 on: April 15, 2012, 10:29:04 AM »
I have been working with my butcher at my food coop to produce some quality charcuterie–mostly b/c the stuff I get in KS is over priced and tastes bland. This pie was topped with the first guanciale we produced. This pizza was originally intended to be a pizza all'amatriciana but I had some Brussels sprouts and decided to throw them on as well. The sauce was made with crushed tomatoes, a splash of Negroamaro, some red onion (sorry if I am offending any purists) and topped on the pie uncooked before baking. The pie was finished some grated Pecorino Toscano out of the oven.
« Last Edit: April 15, 2012, 04:32:09 PM by JimmyG »
Discovery consists of seeing what everybody has seen and thinking what nobody has thought.

Online TXCraig1

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #6 on: April 15, 2012, 12:56:12 PM »
Jimmy - looks great and sounds even better! I love they way you incorporate wine and liquor onto your pies. I always drink it before I get a chance to put it in a pies, but it sounds really great when you do it!

Craig
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline JimmyG

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #7 on: April 15, 2012, 06:42:20 PM »
Thanks Craig.
Quote
I love they way you incorporate wine and liquor onto your pies. I always drink it before I get a chance to put it in a pies...
The only reason that doesn't happen to me more, is that I often buy in bulk. ;D Although it appears that you have a nice collection of othercellos that could make a fine addition to a dessert pie or perhaps a savory pie.
Discovery consists of seeing what everybody has seen and thinking what nobody has thought.

parallei

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #8 on: April 16, 2012, 09:59:27 PM »
A very handsome pie Jim. :chef:


Offline JimmyG

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #9 on: April 17, 2012, 04:36:22 PM »
Thanks Paul :)
Discovery consists of seeing what everybody has seen and thinking what nobody has thought.

Offline Bill/SFNM

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #10 on: April 19, 2012, 02:29:34 PM »
I cured a wild salmon filet this week so I decided to use it for my entry:

Crust: American style sourdough (Austrian starter culture, 2 day room temp ferment/proof)
Toppings:
 - cured salmon slices
 - red onion
 - capers
 - tomato slices
 - Mexican cream
 - chopped fresh dill

I've often seen cured or smoked salmon on pizzas and in other cooked dishes such as pasta and eggs. Cooking destroys the silky texture IMO, so the only way this entry was going to work for me would be to lay on the salmon slices after baking the crust (like I do with prosciutto, serrano ham, bresaola, etc.) I also decided the other toppings would be better uncooked. The crust went into the oven with only some olive oil drizzled on top. When the crust started puffing up, I place a heavy metal disk on it, just leaving the rim of the crust exposed. After a few minutes I removed the disk. When the crust was done and removed from the oven, the toppings were applied. The salmon was warm, but not cooked.

It was better than I thought it would be, but the decision was unanimous that I should go back to our traditional treatment: cold smoke the cured salmon and serve it with fresh-baked sourdough bagels with all the fixings.

Offline dellavecchia

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #11 on: April 19, 2012, 07:35:59 PM »
Love it Bill! This may have been asked/explained before, but what smoker do you use - is it a special one for small applications like this, or is it a standard smoker?

John

Offline Bill/SFNM

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #12 on: April 19, 2012, 07:46:10 PM »
Love it Bill! This may have been asked/explained before, but what smoker do you use - is it a special one for small applications like this, or is it a standard smoker?

John
Thanks, John. My smoker was built for me by David Klose of Houston. It is based on his "Backyard Chef" model with a some custom mods. When cold smoking, I build a small fire in the firebox and place the salmon in the chamber furthest from the fire, with the door open enough to keep the temperature below 100F. I've had this smoker for close to 15 years. (Managing a fire in a BBQ pit is FAR more difficult than in a WFO.)   

Offline RobynB

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #13 on: April 20, 2012, 12:06:38 AM »
Hey, we have a David Klose smoker too!  Had it custom made for hubby about 7-8 years ago - ours is also a modified BC.  Cost almost as much to ship it from Texas to West Coast of California as we paid for it  :-D  Best smoker you can buy, we think.  Hubby's pretty well known for his smoked salmon, ribs and shoulder. 

Offline randyjohnsonhve

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #14 on: April 20, 2012, 01:43:15 PM »

I am now curing some pork shoulder with garlic, thyme, peppercorns, salt, brown sugar and nitrites...will hot smoke tomorrow and make pizza next week...Small Batch Cottage Bacon and Garlic Confit on a Margherita...Will take photos and post...

RJelli :chef:
"Pizza Evolves...Our Best Pizza Ever is Not Today." It is 'what' is right, not 'who' is right that matters.

parallei

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #15 on: April 22, 2012, 11:21:29 PM »
S.O.S. Pizza
(a contrarian pie)

Dried beef. Like the man said: "It's like bresaola, but doesn't taste as good."  Now why didn't they think to use a bit of nutmeg and white pepper when I was in the Army?









Offline norma427

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #16 on: April 23, 2012, 07:37:06 AM »
S.O.S. Pizza
(a contrarian pie)

Dried beef. Like the man said: "It's like bresaola, but doesn't taste as good."  Now why didn't they think to use a bit of nutmeg and white pepper when I was in the Army?


Paul,

I love S.O.S.  Never thought to try dried beef on a pizza.  Great job, yours looks really good!  ;D

Norma


Online TXCraig1

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #17 on: April 23, 2012, 09:08:39 AM »
At first, I thought I was looking at pictures out of a fine French cookbook. Beautiful Paul.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline randyjohnsonhve

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #18 on: April 30, 2012, 12:58:52 AM »

Please tell me how to post pictures...The 128K limit is much lower than my pictures of 700-900K. I have cured meats and would like to share with all...

Thanks, RJelli :chef:
"Pizza Evolves...Our Best Pizza Ever is Not Today." It is 'what' is right, not 'who' is right that matters.

Offline Bill/SFNM

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #19 on: April 30, 2012, 05:14:36 AM »
Please tell me how to post pictures...The 128K limit is much lower than my pictures of 700-900K.

What photo editing software do you have?

buceriasdon

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #20 on: April 30, 2012, 09:08:56 AM »
I posted a link to your other message for a free photo editor but I would also recommend you change the size setting on your camera.
Don


Please tell me how to post pictures...The 128K limit is much lower than my pictures of 700-900K. I have cured meats and would like to share with all...

Thanks, RJelli :chef:

Offline randyjohnsonhve

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #21 on: April 30, 2012, 01:30:02 PM »
I am Cured, You all....



I made two charcuteries...Pork Shoulder and Hot Italian Sausage...

The Shoulder was made from the neck cut, cured with salt, brown sugar, garlic, thyme, peppercorns and nitrites (Cured 1/2 day per pound of meat)---Hickory Smoked at 220F to an internal of 150F...

The Sausage was made from Boston Butt, one time chili grind, salt, black pepper, fennel, anise, cayenne pepper, pepper flakes and garlic salt---Hand mixed to a primary bind, cured at room temp for 24 hours, stuffed or pattied...



I made two pizzas...

11.7% Protein Flour 69F
67+% Hydration w/Bottled Water (approximate--liquid vinegar addition) 69F
0.5% ADY
2.8% Kosher Salt
2t White Vinegar 69F--1t per dough ball...(Cheater's Levain)

I hydrated the ADY in one small bowl, hydrated the Salt in another, and hydrated the Vinegar in another with a T of water in each...

In KA mixer, added 70% of the Flour, rest of the water, mixed, then ADY, mixed, then Salt, mixed, then Vinegar mixed...Autolyse for 20min...Then added rest of flour until just combined...Hand kneaded until the Point of Pasta...Kept dough temp below 78F (Minimal Mixing)...

Bulk rise at 90F for 1hr...Made 255g balls by squeezing off and stuffing the umbilical underneath(To minimize CO2 loss)...Ball rise at 37F 6hr...Final rise at 69F 2hr...Carefully opened (To minimize CO2 loss), topped, and stretched on peel before placing in oven...

Tomatoes consist of canned crushed tomatoes, mashed anchovies, salt, sugar, fresh torn basil and black pepper...Melded for 6hr at room temp...

Fior Di Latte (Hand Torn) used at Prebake and Midbake...

Sauce Picasso-ed on top of Fior Di Latte...EEOV, Kosher Salt added Prebake...

Fresh Torn Basil Prebake, Midbake and Postbake...

Pizza One---Margherita-Style + Thinly sliced Cured Shoulder (Midbake)...

Pizza Two---Margherita-Style + Pre-Sauteed (Maillard Reaction important for flavor) 3/4t size dollops of Sausage (Midbake)...  

Oven preheated to 550F Conv for 1 hour...Top Stone placed under Gas Broiler...Bottom stone placed on bottom rack...

Pizza under broiler for approximately 2 min (cornicione and char)(Turn as necessary)...Meat, Additional Fior Di Latte and Torn Basil added...Finished on bottom stone for 3 minutes...

Cut with Chinese Chefs Knife to eliminate topping drag...



Unable to Leopard because of lower temperatures---Nearlypolatan---Wishing for WFO...

Pizzas turned out fantastic...All served with housemade Limoncello!

I have cooked pizzas for a long time, but only in the last year have I refined my methods because of this web site...Omid, Craig, Chau, Norma, as well as others, thanks for sharing your experiences and expertise...Please provide feedback on the process and the attached pictures...Our best pizza is the one we make in the future...

Pictures to follow...In two groups...



In appreciation,
RJelli :chef:
« Last Edit: April 30, 2012, 08:43:52 PM by randyjohnsonhve »
"Pizza Evolves...Our Best Pizza Ever is Not Today." It is 'what' is right, not 'who' is right that matters.

Offline randyjohnsonhve

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #22 on: April 30, 2012, 01:40:28 PM »

Here are some pictures...

RJelli :chef:

"Pizza Evolves...Our Best Pizza Ever is Not Today." It is 'what' is right, not 'who' is right that matters.

Offline randyjohnsonhve

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #23 on: April 30, 2012, 01:42:00 PM »
Here are some more pictures...Unable to send all pictures because of size...A learning process for me...Sorry

RJelli :chef:
« Last Edit: April 30, 2012, 01:47:38 PM by randyjohnsonhve »
"Pizza Evolves...Our Best Pizza Ever is Not Today." It is 'what' is right, not 'who' is right that matters.

parallei

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Re: April 2012 Monthly Challenge: "I'm Cured!"
« Reply #24 on: April 30, 2012, 07:14:46 PM »
Those meats and pies would cure what ails me!   Nice work Randy.