TASTEMAKERS -- If you've ever wanted to see what step-by-step leg fabrication for curing looks like, chef Craig Deihl takes us through a visual guide as he cuts his way through a massive leg of pork. Seeing the process was great, but what we're really excited about is the final result. Too bad we have to wait a while for that.
If the sight of raw meat doesn't sit well with you, consider bypassing this peak into the chef's work.
Leg fabrication for curing step 1 http://t.co/GOR4w2TK
— Craig Deihl (@cdeihl) January 16, 2013
Leg fabrication for curing step 2 aitch bone removal http://t.co/DPKE6Wlq
— Craig Deihl (@cdeihl) January 16, 2013
Leg fabrication for curing step 3 removing the knuckle http://t.co/eb51jZSP
— Craig Deihl (@cdeihl) January 16, 2013
Leg fabrication for curing step 4 femur bone removal http://t.co/GRUXAf4b
— Craig Deihl (@cdeihl) January 16, 2013
Leg fabrication for curing step 4 separate the culatello from the sirloin. http://t.co/ezFydyzy
— Craig Deihl (@cdeihl) January 16, 2013
Leg fabrication for curing step 5 skin removal, shaping and cleanup. Curing knuckle (left) for fiocco, ham http://t.co/iPvOpqby
— Craig Deihl (@cdeihl) January 16, 2013
@BevEgg thanks for the leg of pork. Culatello, Fiocco and Speck on salt. let the waiting begin
— Craig Deihl (@cdeihl) January 16, 2013
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