Search found 2 matches
- Mon Mar 11, 2019 07:26
- Forum: Dry Cured Meats and Sausages
- Topic: salt pork instead of fat back
- Replies: 2
- Views: 1847
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.
- Mon Mar 11, 2019 07:20
- Forum: Hyde Park
- Topic: Korean Pepper
- Replies: 2
- Views: 6360
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.