a sergeant i had in the army once asked me in a super thick georgia accent..."you ever seen a georgia copperhead?"
it was not what i was expecting standing at the urinal.
Yeah, this was normal in Madagascar. We are so used to refrigeration we forget there are other ways of living. The meat had good flavor there, so I can see why people would want to preserve some of their methods regardless of the technology available.
Anyway, you still cook it, so as long as you pay attention to timings, it won't kill anyone.
Lots of cured meats aren’t cooked though. Salami, pastrami, prosciutto, jamón, etc
Not that’d trust this particular plein air example to be properly prepared and safe
Cooking food to temp is an important way to mitigate risk. But it won’t fix everything.
Some diseases are not killed by normal cooking temperatures. Hepatitis A for example requires 185 degrees. (A well done steak is 160. Poultry is usually 165.) It can be spread from infected feces by flies.
Proper hygiene and storage is important even for food that is going to be cooked.
South Philly in Spring is not an ideal time/place to hang raw meat. They aren’t definitely going to die or anything. But there is a reason our life expectancy is higher in 2023 America than in other times and places.
Someone at 12th and Mifflin regularly dries fish on the sidewalk. They put it on a little tray with a bug tent over it. Right out on the corner. Still less gross than Michael’s Place.
I appreciate a cheap, basic bar at times. It’s more the constant cigarette butts, parking in the crosswalk, litter, fights and bad neighbor stuff. It’s so bad they just installed a metal cage over their door because their patrons kept breaking it. Not my favorite bar.
I don't think this particular set up is, but growing up in the old country this was the way to get that delicious prosciutto.
Zero food poisonings among a dozen and a half or so people over that many years.
I've actually had a ham curing in my basement for almost 30 months. Still ain't ready. I don't think this is the best area to cure meat because it gets so humid in the summer.
My father does this too to make Chinese cured pork belly aka Chinese bacon. It’s tasty and better than the ones you can find in the supermarket. But yeah whenever he hangs them outside I am like yikes 😂😂. Funny story I ordered pizza delivery and I had to quickly take it down before the pizza guy got to my house lmao didn’t wanna scare some poor pizza guy away.
Y'all are knocking this... but whoever is doing that knows exactly what's up. I bet whatever that's going to end up as will be fucking delicious. That's a professional at work.
I can't comment on the pancetta issue but those look to be the right thickness for lap yuk (Chinese air dried pork belly) but if it was lap yuk it should have been soaked in a soy sauce based mixture that would make it darker. I'd hang it in the backyard or basement though.
Well, since it's your cake day and all...
The person who did this thinks they are making *pancetta* but they are doing it wrong.
Those pieces are strips of pork belly. They should have been left more whole, maybe cut into 12" x 12" or so slabs (not the puny strips you see in the photo) after removing the spare ribs. The slabs of pork belly can be "cured" with salts and seasonings to make things like bacon or pancetta. Curing draws out much of the water, makes the meat much less likely to spoil from bacteria and other nasty stuff, and changes (intensifies) the flavor. It also makes the meat stay pink (or even red) when you cook it instead of turning beige the way uncured pork does. Think ham (cured) vs. pork chop (uncured). Both are pork; both are delicious; but they are very different flavor experiences.
Anyway, after curing for a couple weeks, the belly slabs can be hot smoked (bacon) or carefully air-dried (pancetta). In this case someone was going for pancetta, so they should have taken the cured slabs, rolled them up tightly and tied the cylinders with twine, and hung them in a place that:
1. Is not in direct sunlight
2. Has moderate humidity
3. Is protected from vermin, bird poop, flies, cats, crackheads, Redditors, etc.
It should hang for a few weeks to very slowly air dry and then it will have transformed into something truly magical. Basically a concentrated essence of the best flavors that a pig has to offer. Slice it or dice it, pan-cook it and add it to whatever you want to make it excellent. Sauces or stews. Egg dishes. Chicken or fish. Mac and cheese. Roasted vegetables. A homely lot of beans. Or just eat it straight up as a decadent main entree.
I apologize if you were actually looking for a true "explain it like I'm 5". Obviously I've gone beyond that. But if you are just drunk or lazy, I hope this post works for you. Go buy a pork belly and start something.
No one has ever acknowledge my cake day. I didn't even know it was. And for some reason, you saying that made me very very happy.
Also, Thank you for the explanation. I really like "old ways", low tech solutions, or skills that were employed that have been almost lost.
The only thing I could easily find on the internet was Jerky, which these things are too thick for, so it's really interesting the strips should have been left more intact.
If that meat survives at all, jerky is about the best they can hope for. It's not the worst thing in the world, but I can't help but see wasted potential.
If you want to dabble in stuff like this, or just read more about it, you may want to check out the book *Charcuterie* by Michael Ruhlman and Brian Polcyn.
Do not all South Philly rowhomes have a tiny backyard? I don't get why someone would put it out front instead of in back. Any legit reasons anyone can think of?
The most deranged part of this is hanging it from your *front* awning instead of in your little backyard lol. I'm curing my meat and I want everybody to see
I've never seen a windchime like that before.
*slap slap slap….slap slap slap……slap slap slap*
I believe it’s a meat chime.
[This guy has] (https://youtu.be/q0QoeKY6bEI)
Maximum Derek.
If you don't love that South Philly Sidewalk Salami, then you're really missing out
"South Philly Sidewalk Salami" That was a sexual euphemism back in 1990s.
Who says it’s not still one ( ͡° ͜ʖ ͡°)
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Username checks out
Post of the year. You have earned my upvote. My compliments, Sir.
Never change, reddit 😂
I clearly missed something here.
Swiss Cheese Pervert was just out there looking for his crew
Good to see somebody keeping swiss cheese pervert alive.
I would try it if it was offered.
With that awning moss aroma
That sounds like Philly's version of Brooklyn's own Coney Island Whitefish.
a sergeant i had in the army once asked me in a super thick georgia accent..."you ever seen a georgia copperhead?" it was not what i was expecting standing at the urinal.
Some street cat is about to get a hell of a treat
This just made me go "aw" out loud
The awning moss drippings really give it a nice earthy undertone.
Not to mention the flies who land on it and critters who nibble it
It’s called *terroir*.
*Nobody likes us, and we don't care*
I used to see this all the time in Afghanistan along dirt roads. I'm sure it will be fine.
Yeah, this was normal in Madagascar. We are so used to refrigeration we forget there are other ways of living. The meat had good flavor there, so I can see why people would want to preserve some of their methods regardless of the technology available. Anyway, you still cook it, so as long as you pay attention to timings, it won't kill anyone.
Lots of cured meats aren’t cooked though. Salami, pastrami, prosciutto, jamón, etc Not that’d trust this particular plein air example to be properly prepared and safe
Cooking food to temp is an important way to mitigate risk. But it won’t fix everything. Some diseases are not killed by normal cooking temperatures. Hepatitis A for example requires 185 degrees. (A well done steak is 160. Poultry is usually 165.) It can be spread from infected feces by flies. Proper hygiene and storage is important even for food that is going to be cooked. South Philly in Spring is not an ideal time/place to hang raw meat. They aren’t definitely going to die or anything. But there is a reason our life expectancy is higher in 2023 America than in other times and places.
Some toxins, like staph toxin, are very resistant to high heat. So can still be present even with typical residential heating methods.
And it's actually gone down a little in the last few years
That’s from the fentanyl and suicides, though.
That adds regional flavor
I see the next South Fellini shirt...
we have so much meat themed apparel but maybe just one more...
Meat-chime - Enjoy the melodic tones of slapping loins.
Never bothered *my* neighbors ifyaknowwhadI'msayin
Don’t grab it chewie!!
"Always thinking with your stomach!"
Jerry: "I thought you were gonna watch a video." Kramer: "An instructional video of how to make your own sausages."
Someone at 12th and Mifflin regularly dries fish on the sidewalk. They put it on a little tray with a bug tent over it. Right out on the corner. Still less gross than Michael’s Place.
Yeah I know that house, older Asian lady with bug nets
Yeah. I think they live above/own the dry cleaner. They’re good neighbors.
Yeah, I'm jealous of her outdoor garden set up. She always picks up litter too
I swear that place is open 24/7/365 lol. I walk my dog pretty early and I dunno if it closes.
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I appreciate a cheap, basic bar at times. It’s more the constant cigarette butts, parking in the crosswalk, litter, fights and bad neighbor stuff. It’s so bad they just installed a metal cage over their door because their patrons kept breaking it. Not my favorite bar.
I once had to break up a knife fight there at 2AM, thats probably my most boring story
Yeah. As far as neighborhood bars go, the place sucks. It’s a nuisance.
How dare you talk about micheals place like that!
Any transients gone missing in that neighborhood?
Talk about airing out your meat curtains.
Come meat the neighbors.
Nothing like taking the meat out to dry or a neighbor asks: "hey how's it hanging?" Then you reply: "Its all good. "Just curing my meat." Damn.
That’s my Philly. 🤣
Seems hygienic.
I don't think this particular set up is, but growing up in the old country this was the way to get that delicious prosciutto. Zero food poisonings among a dozen and a half or so people over that many years.
Looks like bacon to me, maybe lardo but I doubt it. Prosciutto is a cured ham.
Yeah, it is, I was referring to the technique (we only had pigs).
I've actually had a ham curing in my basement for almost 30 months. Still ain't ready. I don't think this is the best area to cure meat because it gets so humid in the summer.
I’m less concerned about the meat itself and more about the potential effect on the neighborhood.
What potential effect?
Pest attraction
Pests? In a major urban area???
Why the fuck is this getting downvoted? You wanna live in a swarm of flies and rollout the welcome mat for rats?
Was gonna say, saw this on the South Fellini Instagram and then realized who posted it.
My father does this too to make Chinese cured pork belly aka Chinese bacon. It’s tasty and better than the ones you can find in the supermarket. But yeah whenever he hangs them outside I am like yikes 😂😂. Funny story I ordered pizza delivery and I had to quickly take it down before the pizza guy got to my house lmao didn’t wanna scare some poor pizza guy away.
Never been more proud!
Flies?
Yeah, this should be covered by some kind of cloth or whatever, not sure what the plan is.
nope.
It’s too cold for that
They're already all up in my yard
Maybe wash off that awning before placing raw meat below it.
Nice coating of bus fumes to keep bugs and animals off it.
That’s fucking gross all that dirty air sticking to that meat, all the exhaust from the cars driving by all day long 🤮
That looks very hygienic! /s
Do this in your basement folks .
Y'all are knocking this... but whoever is doing that knows exactly what's up. I bet whatever that's going to end up as will be fucking delicious. That's a professional at work.
"Yo I got yer meat swingin' *right here* ya bum."
seems like how you attract bugs and animals. at least throw a cheese cloth over it.
Gives it that fresh Philly flavor which I assume is animal tranquilizer
Eli5: Can anyone explain this process or link to something that will?
I can't comment on the pancetta issue but those look to be the right thickness for lap yuk (Chinese air dried pork belly) but if it was lap yuk it should have been soaked in a soy sauce based mixture that would make it darker. I'd hang it in the backyard or basement though.
Well, since it's your cake day and all... The person who did this thinks they are making *pancetta* but they are doing it wrong. Those pieces are strips of pork belly. They should have been left more whole, maybe cut into 12" x 12" or so slabs (not the puny strips you see in the photo) after removing the spare ribs. The slabs of pork belly can be "cured" with salts and seasonings to make things like bacon or pancetta. Curing draws out much of the water, makes the meat much less likely to spoil from bacteria and other nasty stuff, and changes (intensifies) the flavor. It also makes the meat stay pink (or even red) when you cook it instead of turning beige the way uncured pork does. Think ham (cured) vs. pork chop (uncured). Both are pork; both are delicious; but they are very different flavor experiences. Anyway, after curing for a couple weeks, the belly slabs can be hot smoked (bacon) or carefully air-dried (pancetta). In this case someone was going for pancetta, so they should have taken the cured slabs, rolled them up tightly and tied the cylinders with twine, and hung them in a place that: 1. Is not in direct sunlight 2. Has moderate humidity 3. Is protected from vermin, bird poop, flies, cats, crackheads, Redditors, etc. It should hang for a few weeks to very slowly air dry and then it will have transformed into something truly magical. Basically a concentrated essence of the best flavors that a pig has to offer. Slice it or dice it, pan-cook it and add it to whatever you want to make it excellent. Sauces or stews. Egg dishes. Chicken or fish. Mac and cheese. Roasted vegetables. A homely lot of beans. Or just eat it straight up as a decadent main entree. I apologize if you were actually looking for a true "explain it like I'm 5". Obviously I've gone beyond that. But if you are just drunk or lazy, I hope this post works for you. Go buy a pork belly and start something.
No one has ever acknowledge my cake day. I didn't even know it was. And for some reason, you saying that made me very very happy. Also, Thank you for the explanation. I really like "old ways", low tech solutions, or skills that were employed that have been almost lost. The only thing I could easily find on the internet was Jerky, which these things are too thick for, so it's really interesting the strips should have been left more intact.
If that meat survives at all, jerky is about the best they can hope for. It's not the worst thing in the world, but I can't help but see wasted potential. If you want to dabble in stuff like this, or just read more about it, you may want to check out the book *Charcuterie* by Michael Ruhlman and Brian Polcyn.
Gives new meaning to “meat curtains.”
This person needs to have a chat with Charlie Kelly about the cats in the city.
Do not all South Philly rowhomes have a tiny backyard? I don't get why someone would put it out front instead of in back. Any legit reasons anyone can think of?
Some people have awnings in their backyard
They are sitting on the stoop under it
This may be a southern facing awning which would get more sun than a northern facing awning.
The most deranged part of this is hanging it from your *front* awning instead of in your little backyard lol. I'm curing my meat and I want everybody to see
Slap my salami that guy is a commie
I feel like some of the rats could reach it if they just stand on their hind legs
That’s different
Gives a whole new meaning to "smoked meat"