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houstoncouchguy on
To explain,
it may not have been fully cured, due to the fatty nature of bone marrow. I used Instacure #1 for 3 days. The marrow portion is less than an inch thick so take that for what you will.
The flavor of the pinker parts was pretty similar to a sea-salt brine. which was pretty expected. But I didn’t feel like going for too long on the first try. Marrow bones are cheap.
But the unexpected part was how the Instacure-brined marrow bones lost half of it’s marrow, while the sea-salt brine seemed unaffected by cooking.
Nothing amazing. But may as well share.
pro_questions on
I always wondered if you could make something like lardo out of bone marrow! So cool to see someone giving it a go
4 Comments
Hi /u/houstoncouchguy if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
To explain,
it may not have been fully cured, due to the fatty nature of bone marrow. I used Instacure #1 for 3 days. The marrow portion is less than an inch thick so take that for what you will.
The flavor of the pinker parts was pretty similar to a sea-salt brine. which was pretty expected. But I didn’t feel like going for too long on the first try. Marrow bones are cheap.
But the unexpected part was how the Instacure-brined marrow bones lost half of it’s marrow, while the sea-salt brine seemed unaffected by cooking.
Nothing amazing. But may as well share.
I always wondered if you could make something like lardo out of bone marrow! So cool to see someone giving it a go
🙁