Author Topic: The Summer of Chuff - Chufftober 2014 - PBJ'S Moldy Meat (Read 45103 times)

pbj · « **Reply #280 on:** December 30, 2014, 12:53:48 pm »

It came down to this or an Xbox One, but I've already got a PS4 and stack of sealed games I'm ignoring. Without further ado, I present my 2014 free stuff crowning achievement:

This will go nicely in the garage with my turtle box pedestal. 39" was an excellent size for that thing but I never felt like it had quite the POP I wanted. Like, "oh, you just got something newer for the living room and stuck the old one out here."

A 52% increase in screen real estate ought to do it.

Getting Amazon to actually honor their price match guarantee on a TV is a bit of a nightmare, but make sure you keep asking for those $5 credits 'for the inconvenience or I'll be forced to leave you negative feedback' each time. Any higher than that requires manager approval. When you get a rep that knows how to play ball, those credits are applied to your pre-tax total.

Onwards and upwards in 2015!

rovingmind · « **Reply #281 on:** January 01, 2015, 11:43:28 pm »

now will you enlighten us? I would really like a free tv, the kind i get for free are not actually functional.

Generic Eric · « **Reply #282 on:** January 01, 2015, 11:51:18 pm »

Is it time for a Twenty Chuff'ifteen thread?

pbj · « **Reply #283 on:** January 04, 2015, 01:24:58 pm »

Quote from: Generic Eric on January 01, 2015, 11:51:18 pm

Is it time for a Twenty Chuff'ifteen thread?

Yes, but here's a wrap up on my meat.

Step one - register as an organ donor

https://www.donatelifetexas.org

Step two - unhang meat

Step three - you slowly spread the net

Step four - trim off mold and eat

HaRuMaN · « **Reply #284 on:** January 04, 2015, 01:26:53 pm »

popsicle · « **Reply #285 on:** January 04, 2015, 01:49:49 pm »

Vigo · « **Reply #286 on:** January 04, 2015, 07:14:13 pm »

I'd eat it.

Generic Eric · « **Reply #287 on:** January 04, 2015, 07:19:56 pm »

Ya'll need to watch a food channel show on where your ham comes from.

jdbailey1206 · « **Reply #288 on:** January 04, 2015, 09:05:37 pm »

When pbj started with his first post I thought he was going to make prison punch.

jennifer · « **Reply #289 on:** January 04, 2015, 11:30:09 pm »

OMG....I mean like....OMG!

Louis Tully · « **Reply #290 on:** January 05, 2015, 05:41:47 am »

pbj · « **Reply #291 on:** January 05, 2015, 10:12:54 am »

It's actually -really- good. The flavor is much milder than I expected, but that's likely due to the short aging. A little more mold on one side than I had hoped for (hence that chunk I whacked off) but it was all the 'good' white mold. Since I don't have an intestinal casing on this, it resides in a plastic bag in my freezer now.

Quote from: jdbailey1206 on January 04, 2015, 09:05:37 pm

When pbj started with his first post I thought he was going to make prison punch.

That's already come and gone, bro, but there's still plenty of it left in Topo Chico bottles if you want to swing by.

eds1275 · « **Reply #292 on:** January 05, 2015, 01:58:34 pm »

I think that looks ---smurfing--- delicious.

Le Chuck · « **Reply #293 on:** January 05, 2015, 02:25:10 pm »

Quote from: pbj on January 05, 2015, 10:12:54 am

It's actually -really- good. The flavor is much milder than I expected, but that's likely due to the short aging. A little more mold on one side than I had hoped for (hence that chunk I whacked off) but it was all the 'good' white mold. Since I don't have an intestinal casing on this, it resides in a plastic bag in my freezer now.

I was surprised you whacked into it that quickly. All the recipes I've read for that sort of thing listed 6 months or longer. I've thought about doing my own prosciutto, just haven't had the gumption yet. Surprised that you have to freeze it, I thought that once cured the idea was just to leave it out and shave off the top layer before consuming each time.

I was pretty nervous the first time I saw a leg of prosciutto just out on the counter but am in love with it now.

*not that this is the same as prosciutto but it's not far off I imagine

pbj · « **Reply #294 on:** January 05, 2015, 03:21:18 pm »

I live in cockroach country, and I didn't feel safe leaving this on the counter. I basically went with this:

http://imgur.com/a/dzjj1

And he swiped the recipe from here:

Packed it in salt for 4 days, pouring off the fluid and adding more salt twice a day, washed the salt off with red wine, then slathered it in paprika and cayenne, wrapped it in parchment paper, and let it dangle for a month. I rotated it so that a different end was at the bottom whenever I thought about it - every couple of days.

Turns out I could have spot treated some of the mold with vinegar and just brushed it off, rather than cut that large wedge off the side. The boston pork butt was about $12 and 9 pounds, figure another $5ish for the spices and paper, and I'm around $20 for 5-6 pounds of final product.

yotsuya · « **Reply #295 on:** January 05, 2015, 03:25:03 pm »

Is freezing it going to affect the taste?

pbj · « **Reply #296 on:** January 05, 2015, 03:27:14 pm »

I've frozen smoked products in the past and didn't really notice any decline in quality. So long as it doesn't kill me in the next day or two, I'm going to eat it all either way.

yotsuya · « **Reply #297 on:** January 05, 2015, 03:28:30 pm »

Quote from: pbj on January 05, 2015, 03:27:14 pm

I've frozen smoked products in the past and didn't really notice any decline in quality. So long as it doesn't kill me in the next day or two, I'm going to eat it all either way.

Be safe, bro. I was afraid your homemade moonshine was going to give you rotgut, I don't want this stuff giving you tapeworms.

jdbailey1206 · « **Reply #298 on:** January 05, 2015, 03:56:37 pm »

Quote from: yotsuya on January 05, 2015, 03:28:30 pm

Quote from: pbj on January 05, 2015, 03:27:14 pm
I've frozen smoked products in the past and didn't really notice any decline in quality. So long as it doesn't kill me in the next day or two, I'm going to eat it all either way.

Be safe, bro. I was afraid your homemade moonshine was going to give you rotgut, I don't want this stuff giving you tapeworms.

I've heard that moonshine kills tapeworms. It's a win win.

Louis Tully · « **Reply #299 on:** January 05, 2015, 04:04:48 pm »

yotsuya · « **Reply #300 on:** January 06, 2015, 12:40:48 pm »

Quote from: pbj on January 05, 2015, 03:27:14 pm

I've frozen smoked products in the past and didn't really notice any decline in quality. So long as it doesn't kill me in the next day or two, I'm going to eat it all either way.

So I take it the meat hasn't killed you off yet?

Hoopz · « **Reply #301 on:** January 06, 2015, 02:06:10 pm »

I've read that curing your own meats at home is much easier if you use an old refrigerator that's unplugged. You place a bowl of salted water in it to create humidity then cure your meats in it. A variety of ways to do it including using curing salt, cold smoked, warm smoked etc.

This is one of my go to favorites when making sausage but it also covers curing meat:

http://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated-ebook/dp/B00CF2MBB2/ref=sr_1_1?s=books&ie=UTF8&qid=1420571070&sr=1-1&keywords=charcuterie

Any of you flapjacks ever dry aged steak? If PBJ is freaking you out about a $10 cut of pork, wait til you see what happens to a $90 cut of beef.

HaRuMaN · « **Reply #302 on:** January 06, 2015, 02:13:08 pm »

About once I year I get dry aged ribeyes, aged ~ 100 days or so. Sooooooo goooood....

pbj · « **Reply #303 on:** January 06, 2015, 03:05:06 pm »

The dry aged steak thing always seemed a little silly to me, but I haven't tried one (and can't afford it anyway). Julia Child was an advocate of dangling a raw chicken outside your window for 2 days before you cooked it, and it certainly didn't stunt her growth or shorten her lifespan.

Was kind of surprised that the author of the book you linked is such a fan of duck confit. I've eaten every piece of duck in every form imaginable and that was definitely a 'meh' my list. If I lived in medieval France and had a thousand dead ducks I needed to do something with right away, then fine. Otherwise that thing is going aux cerises all day long.

Right now, I'd say my garage that's swinging around from 40-65 degrees is as close as I'm getting to 'cellar' temperature in Houston.

Slippyblade · « **Reply #304 on:** January 06, 2015, 05:38:08 pm »

I feel ya on temps, PBJ. Living in Phoenix it always pisses me off when I see recipes call for "sit at room temp for several hours/days"... room temp here is about 82 degrees at my house and those recipes are thinking 60-65. Totally screws with things.

jennifer · « **Reply #305 on:** January 06, 2015, 07:50:58 pm »

You cavemen need to learn about fire, And just cook it like normal people, Cause that's just friggen GROSS.

pbj · « **Reply #306 on:** January 06, 2015, 08:49:23 pm »

Meh, tastes awesome. Fortune favors the bold.

Hoopz · « **Reply #307 on:** January 06, 2015, 10:47:37 pm »

I've been interested in duck confit but haven't made it yet. At a minimum, I want to try french fries cooked in duck fat.

Ironically, most people are afraid of curing meat but it's an older method of preparing food than most other kinds. Interestingly, to me at least, not all mold is bad. Fuzzy mold is bad while white mold that often grows on the exterior of sausages while curing, is considered good. It stops bad mold from growing and doesn't impact the sausage negatively. It can be wiped off the exterior prior to the sausage being cut/served.

opt2not · « **Reply #308 on:** January 07, 2015, 07:08:06 pm »

Curing, fermenting, and even the use of innards and stomach bile have been staple cuisines of South East Asia and other places for 100's if not 1000's of years. There is a whole line of delicacies involving decay and cultivating bacteria that most westerners can't even fathom and understanding of.

Now people say, "ewww gross" (mostly white people), while they're completely contempt with putting full GMO induced crap into their bodies, causing organ failure, hormonal changes, and in most likeliness cancer.
Or how about those metabolism fooling "sweeteners" that do more harm to you than good. And don't get me started on fast food.

I say the western world needs more caveman eating, at least that'll help with all the health problems and obesity from eating all this artificial ---steaming pile of meadow muffin--- built in a lab.

eds1275 · « **Reply #309 on:** January 07, 2015, 07:14:19 pm »

Quote from: Louis Tully on January 05, 2015, 04:04:48 pm

Or creates this

I have to ask, what is that from??? Soooo familiar...

Louis Tully · « **Reply #310 on:** January 07, 2015, 07:17:27 pm »

jdbailey1206 · « **Reply #311 on:** January 07, 2015, 08:50:33 pm »

Quote from: Louis Tully on January 07, 2015, 07:17:27 pm

X-Files.

http://x-files.wikia.com/wiki/Flukeman

It's one of my favorite shows.

Yuh.

pbj · « **Reply #312 on:** January 09, 2015, 06:27:56 pm »

These are the strangest ear buds I've ever seen, Amazon.

Slippyblade · « **Reply #313 on:** January 09, 2015, 06:35:39 pm »

Now you can finish your "Pretty, Pretty Princess" outfit!

eds1275 · « **Reply #314 on:** January 09, 2015, 09:03:50 pm »

I think that's the whole costume right there!

Slippyblade · « **Reply #315 on:** January 09, 2015, 09:26:18 pm »

Quote from: eds1275 on January 09, 2015, 09:03:50 pm

I think that's the whole costume right there!

Oh god. <shudder> I just imagined that drunken clown that PBJ used to use as an avatar wearing nothing but that sash... Now I need to bleach my brain.

pbj · « **Reply #316 on:** January 09, 2015, 10:09:36 pm »

I tried it on. It barely fits.

Beat down amazon into a refund + $5 credit.

wp34 · « **Reply #317 on:** January 19, 2015, 07:24:24 pm »

I had never heard the word "Chuff" before this thread. I still wasn't convinced it was a real word until I saw it used in the latest Jack Ryan novel today.

Generic Eric · « **Reply #318 on:** January 19, 2015, 08:42:59 pm »

Quote from: wp34 on January 19, 2015, 07:24:24 pm

I had never heard the word "Chuff" before this thread. I still wasn't convinced it was a real word until I saw it used in the latest Jack Ryan novel today.

If the hero in dkersten's series of novels doesn't have chuff and shazzle as catch phrases I will be disappoint.

jdbailey1206 · « **Reply #319 on:** January 20, 2015, 07:03:04 am »


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