Fatback Joe
Babbling Farker
Certainly not Q, but there seemed to be some interest in it based on the feedback from my recent salad post (http://www.bbq-brethren.com/forum/showthread.php?t=227592) and some side PMs, so thought I would share.
As far as curing projects, it doesn't get much easier than this.
Pour kosher or sea salt into a container, just enough to give some depth for the yolk to set in when you make an indention. I used the egg to make the indention in the salt since I know it will be right sized.
Separate the yolk from the white and put the yolk in the indention in the salt.
Cover the yolk completely in salt.
Put that in the fridge for 7 days (I have seen some sources do less time, but I am happy with 7. YMMV)
After 7 days, remove the yolk from the salt and wipe off any excess (sorry I didn't have any ready at this stage for the pic) wrap the yolk in a piece of cheese cloth and hang that in the fridge. Hanging is ideal, but I have done some just laying them on the shelf and flipping them daily and the results were about the same.
When the time is up you should have something that looks about like this.
Pretty firm texture, not exactly sure what I would compare it to, but it is fairly solid.
Anyhow, I use a microplane grater, but I am sure anything would work fine. Grated a bit last night onto the board, but right on top of a dish would be preferred instead of scooping it all up.
Seems the most popular use is to grate them over pasta dishes. I put it on my salad and was really happy with it. It adds a bit of that "umami" edge to things. Not overpowering at all. I have been finding more and more uses for it.......
Oh......I normally do several yolks at a time, if you do, just make sure the yolks aren't touching each other.
As far as curing projects, it doesn't get much easier than this.
Pour kosher or sea salt into a container, just enough to give some depth for the yolk to set in when you make an indention. I used the egg to make the indention in the salt since I know it will be right sized.
Separate the yolk from the white and put the yolk in the indention in the salt.
Cover the yolk completely in salt.
Put that in the fridge for 7 days (I have seen some sources do less time, but I am happy with 7. YMMV)
After 7 days, remove the yolk from the salt and wipe off any excess (sorry I didn't have any ready at this stage for the pic) wrap the yolk in a piece of cheese cloth and hang that in the fridge. Hanging is ideal, but I have done some just laying them on the shelf and flipping them daily and the results were about the same.
When the time is up you should have something that looks about like this.
Pretty firm texture, not exactly sure what I would compare it to, but it is fairly solid.
Anyhow, I use a microplane grater, but I am sure anything would work fine. Grated a bit last night onto the board, but right on top of a dish would be preferred instead of scooping it all up.
Seems the most popular use is to grate them over pasta dishes. I put it on my salad and was really happy with it. It adds a bit of that "umami" edge to things. Not overpowering at all. I have been finding more and more uses for it.......
Oh......I normally do several yolks at a time, if you do, just make sure the yolks aren't touching each other.
2 month cured
