marcel wilson
  • San Francisco, CA
  • United States
Share on Facebook Share
  • Blog Posts
  • Discussions
  • Events
  • Groups (1)

Marcel wilson's Friends

  • Tamar Adler

marcel wilson's Groups


marcel wilson's Page

Gifts Received


marcel wilson has not received any gifts yet

Give marcel wilson a Gift

Comment Wall (7 comments)

You need to be a member of The Bay Area Meat CSA to add comments!

Join The Bay Area Meat CSA

At 11:31am on July 21, 2009, Bing said…
Oh, the baking in the oven took about 2 hours.
At 11:26am on July 21, 2009, Bing said…
Marcel--I got your chickens.

For the bacon: According to the recipe, 1/4 cup of cure is supposed to be good for 3lbs of belly. My belly was only 1 pound, so I used a third of that for the cure. Basically, I put the bacon on a plate, sprinkled the cure on all surfaces of the bacon (it doesn't look like much), and then popped it into a plastic bag. Left the bag in the refrigerator for 5 days, massaging the belly and cure every day (at some point, water will leach out of the belly and the cure will turn kind of syrupy).

When you're ready to cook, take the belly out of the bag, rinse off the cure, and pat dry. You can either bake it in a 200 oven (this is what i did) or smoke it in your bbq until the bacon's internal temperature is 15o degrees. While it is still warm, the book tells you to remove the skin, but I left it on because I like the skin. At this point, I sliced some up to fry, although it is a bit awkward to slice when warm. When it cools down, wrap it up and stick it in the refrigerator, where it should keep about 2 weeks. (You can also freeze it for later, but who is going to want to do that?) Slice and fry.

If you find it too salty (as a friend did because he used his whole bag of cure), just boil the bacon for a few minutes to leach out the salt. It also fries up more crispy this way.
At 8:30pm on July 20, 2009, Bing said…
Marcel--chicken orders closed last Friday, but I'll try to squeeze 3 more chickens
out of Marin Sun when he calls me to charge my card. If I can get them, I'll let you know on this page. Brenda
At 10:34pm on June 11, 2009, Bing said…
No problem, I'll add $12 credit to the beef page. A big hunk of my share was for other people too, so I had the same problem with the Ossabaw you did. The Berkshire/Hereford is pretty good too so people shouldn't worry on that front.

I did get a little agitated when someone told me they were just going to hack off the fat on their Ossabaw roast and toss it. Sigh.
At 9:44pm on June 11, 2009, Bing said…
Whew, that's a relief. 1.8lb makes sense. 10lbs meant that someone had made off with an extra bag.

1. The Ossabaw was really really small. We end up getting about 75lbs of meat from the Ossabaw and nearly 200lb from the Berkshire. Which means people should have gotten about 2.5X more Berkshire than Ossabaw. So your ratio is about right.

2. I happen to have a 1.8lb package of Ossabaw chops. Do you want to come and pick them up? Or alternatively, I could give you a $12 credit on your beef. Let me know which you prefer...
At 5:58pm on June 11, 2009, Bing said…
Hey Marcel,

I've got a deadline coming up. Will try to call you back this evening. Did you pick up two bags? I seem to remember that being the case. If so, it should've been at least 20lbs.

It would help if you made up a list with the following info for each package:

1. cut (roast, chops, etc.)
2. date stamped on package
3. number written with MARKER (should be #-#, corresponding to lbs and oz)
(Ignore numbers written in pen, they don't make sense sometimes.)
Note the Ossabaw is denoted with purple MARKER wts, not purple tape.
At 12:34am on May 22, 2009, Bing said…
Hi Marcel,
Due to craziness and an unexpectedly small pig, I'm getting another pig. So there is plenty of pig available now. Average price/lb should go down to $7-$8. Do you want to get more than the 25 you are down for? If so, please leave me a note in the pig discussion.
Brenda AKA bing

© 2018   Created by Oakland.   Powered by

Badges  |  Report an Issue  |  Terms of Service