Char sui

Air dried cured meat and salami recipes

Postby Joshua » Mon Jan 24, 2011 1:30 pm

Ooh, if you could that would be handy. Thanks.

Will you just set it to what I have for the Joshua account?
Joshua
 

Postby saucisson » Mon Jan 24, 2011 1:34 pm

As you have 158 posts on the josh account: What I will do (if it works) is delete the Joshua account (the couple of posts should stay), move your current email to the Josh account and issue a new password on that, and email you the password, so you become the old josh again... Is that OK?
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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Postby Joshua » Mon Jan 24, 2011 1:36 pm

Perfect.

Thank you very much.
Joshua
 

Postby saucisson » Mon Jan 24, 2011 2:37 pm

Josh is back, You should have mail at your gmail account...

R.I.P. Joshua :)
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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Postby wheels » Mon Jan 24, 2011 3:53 pm

Condolances to Joshua's family - and welcome back Josh.

Phil
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Postby SomeOldGuy » Fri Mar 04, 2011 2:32 pm

As far as I am aware, the red coloration in char sui meat does NOT come from dye. One of the principal ingredients in traditional char sui marinade is red bean curd. It's a form of very strongly flavored tofu that is traditionally sold in liquid brine. It smells and looks like a red version of stilton cheese. The link shows some:

http://www.khiewchanta.com/archives/ing ... u-yea.html

I make char sui the way the Chinese do it, and it does not include cure of any kind. I guess there are other ways too, but the recipe I use is considered authentic Chinese. There is no cure involved. You marinate the pork and then roast it while basting with honey.
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