As I am recovering from cervical disk surgery, I am limited on movement so I was looking for something "small" to smoke. I saw a thread from "sjmcdowall" talking about ventreche. It sound interesting so I googled it and found a recipe. It is a French version of pancetta or a French bacon depending upon which web site you look at. I did learn that it is pronounced "vahn tresh". See this is an educational forum!
It said to start with a 3-4 lb pork belly. So I had a 9 lb 'er in the freezer. I cut off a piece that weighed about 3.5 lbs. Salted it with 1/3 cup of kosher salt.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0599.jpg)
The next step was to bag it and put in the fridge for a couple of days. I didn't have any that fit so I vacuum sealed it.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0600.jpg)
After 2 days I took it out, rinsed it off, patted it dry and let it air dry for a few hours.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0601-1.jpg)
Next was to rub it with some fresh ground pepper and some roasted garlic.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0603.jpg)
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0604.jpg)
Next was to roll it and tie it. I rolled it and needed to have something to hold it while I tied it. So I used a large meat thermometer.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0605.jpg)
Finished tying it up
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0606.jpg)
Added more pepper. Since i was out of netting, I kind of rigged a home made version
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0607.jpg)
Here it is hanging in the bradley getting ready for 4 hours of apple at 250*
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0608-1.jpg)
After about 2 hours
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0609-1.jpg)
After 4 hours, reached 150*
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0610-1.jpg)
Sliced a piece
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0611-1.jpg)
Now, what do you do with ventreche? Couldn't think of anything, so took the slice and fried it along with an egg for lunch.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0612-1.jpg)
It was pretty tasty. Now I just need to look up other uses for it. ;D ;D. But it took care of the "recovery blues" for a while.
That looks great. Nice smoke. ;)
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OMG! That looks great Gus!
Datl cure ya
Looks great
I like it!
Looks good, and I was educated,------again.
Well that sure will help in the healing...get well soon Gus...
Lookin good,Hope your feeling better.
Looks Awesome Gus!!
Looks awesome Gus!
Now that looks good! Love my bacon. Bet that would make fantastic BLT's!
That looks sooo good!
Looks great, how much garlic and pepper did you use?
I like that, it looks so good
Quote from: Kahunas on June 07, 2012, 08:52:25 AM
Looks great, how much garlic and pepper did you use?
A little under 1/3 cup of ground pepper and sprinkled some of the smoked garlic.
Quote from: GusRobin on June 07, 2012, 11:34:24 AM
Quote from: Kahunas on June 07, 2012, 08:52:25 AM
Looks great, how much garlic and pepper did you use?
A little under 1/3 cup of ground pepper and sprinkled some of the smoked garlic.
Thanks,
It looks great.
Looks awesome Gus! Get well!
As for other uses -- you should really try making Cassoulet sometime.. It's my favorite (granted winter) stew from Toulouse and maybe THE perfect use of Ventreche .. However, you can use Ventreche in just about any application you could/would use bacon in. Baked beans, chili, stews, etc. etc. If a recipe calls for salt pork and you don't have, use Ventreche! It's a very very versatile flavoring agent!
Get some duck legs and make duck confit for your Cassoulet and you will be in heaven. D'artagan sells other authentic French ingredients for Cassoulet including the special white beans they use -- but that can get a bit expensive and you really don't need all the fancy stuff -- Cassoulet was made to be the "leftovers" type stew ...
Cheers!