Meatsickles

So there are meatsicles hanging in our attic.

Three years ago, I realized our uninsulated, unheated attic had and ambient winter temperature between 32 and 40 degrees all winter long.

This year's sudden onset of winter not only led us to a Christmas tree earlier than planned but set my Sicilian salt-curing instincts in gear.

First up was a pork jowl. “Guanciale” is a bacon alternative. I salted and refrigerated it for a few days before halving it and running it down with “The Jerk” from in Lewiston, a product of www.plowboysbbq.com sold by @neilgarfinkel .

I hung that to age Sunday before the Bills game. The process is to salt the meat heavily for 15 hours or so to remove initial moisture. I weigh it before and after initial salting. Then goal is a 30% loss of weight.

The jowl was purchased from https://www.facebook.com/p/Strobel-Farms-Natural-Angus-Beef-All-Natural-Pork-100071910339189/

Owner Paul Strobel hands his card to customers. “Eat My Meat” it says. Here’s to rural Niagara County without pretention, preservatives, or hormones. @strobel.eatfromfarms.com at 3690 Coomer Road is part of what makes sense. 

"If you can't get it here, you shouldn't be eating it," Strobel says.

The copa is a part of the pork butt, cut specifically to give a blend of fat and meat.

It came from @niagarasausagemart. They advertised pork butt for sale. I stopped and talked to Shauna but she said while all the butt they had had gone to sausage, more was coming.

Then she asked Norm.

“I need pork butt I can use for cappocolo,” I said. “I got one from Tops a couple years ago. Last year I used boneless meat from Tops. It wasn’t perfect.”

“I know what you want,” Norm said.

“Can I have two pieces, about 3 pounds?”

“It will be here Saturday.”

Friday we made our annual trip to Niagara-on-the-Lake and I grabbed Hoda Hot Paprika from https://www.budapestbakeshop.com/ We also shared a dill pickle funnel cake.

I picked up the butts on Sunday and and salted them Monday into Tuesday before coating them with a salt and spice mix, stuffing them in netting and and hanging them. Gabagool never had it so good.

The meat will be fully cured and ready to eat after it loses a third of its initial weight.