Search found 2 matches

by JohnOlive
Mon Mar 11, 2019 07:26
Forum: Dry Cured Meats and Sausages
Topic: salt pork instead of fat back
Replies: 2
Views: 984

Re: salt pork instead of fat back

None of the poultry fats will work, nor will beef tallow. They're all just too soft and will break down. You need to find something that has a lot of protein structure like fat back... IMO, brisket cap is probably a good idea.
by JohnOlive
Mon Mar 11, 2019 07:20
Forum: Hyde Park
Topic: Korean Pepper
Replies: 2
Views: 1313

Re: Korean Pepper

For me, the taste tends to be somewhat sweet. I did try the recipe Dwaejigogi-bokkeum (Spicy stir-fried pork) by maangchi, it was icredibly easy to make and delicious.