collapse

Author Topic: Charcuterie  (Read 30664 times)

Offline Angry Perch

  • Site Sponsor
  • Trade Count: (+4)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1208
  • Location: Sammamish / Lake Wenatchee
Charcuterie
« on: December 12, 2014, 10:22:31 AM »
Any of you do any curing? I'm looking at turning a fridge into a curing chamber and making salami, prosciutto, etc. Would love to see what some peoples' set-ups look like.

Offline Skillet

  • Business Sponsor
  • Trade Count: (+8)
  • Frontiersman
  • *****
  • Join Date: Jun 2009
  • Posts: 3932
  • Location: Sitka / Everett
Re: Charcuterie
« Reply #1 on: December 12, 2014, 10:27:51 AM »
Prosciutto.  The only thing you can wrap bacon in to make bacon taste better...

KABOOM Count - 1

"The ocean is calling, and I must go."

Offline NRA4LIFE

  • Site Sponsor
  • Site Sponsor
  • Trade Count: (+4)
  • Frontiersman
  • *****
  • Join Date: Nov 2007
  • Posts: 3944
  • Groups: NRA
Re: Charcuterie
« Reply #2 on: December 12, 2014, 10:31:22 AM »
You will need some sort of humidity control for dry curing also.
Look man, some times you just gotta roll the dice

So many free days, so few fish....

Offline Whitpirate

  • Site Sponsor
  • Trade Count: (+3)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1641
  • Location: Duvall, by way of Spokane/Metaline Falls
Re: Charcuterie
« Reply #3 on: December 12, 2014, 10:52:51 AM »
Pretty tough without the right setup.  I have a couple coppas and a soprasetta curing at a commercial place downtown.

Offline Angry Perch

  • Site Sponsor
  • Trade Count: (+4)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1208
  • Location: Sammamish / Lake Wenatchee
Re: Charcuterie
« Reply #4 on: December 12, 2014, 11:01:51 AM »
You will need some sort of humidity control for dry curing also.

I'm thinking upright fridge with thermostat, and ultrasonic humidifier with hygrostat.

Offline quadrafire

  • Site Sponsor
  • Trade Count: (+5)
  • Old Salt
  • *****
  • Join Date: Sep 2009
  • Posts: 6834
  • Location: Spokane
Re: Charcuterie
« Reply #5 on: December 18, 2014, 08:25:28 AM »
tag
I was about to post on this same topic. Guess I watch too much food network  :chuckle: looks easy enough, but like Whitpirate said gotta have the right set-up.

Offline Angry Perch

  • Site Sponsor
  • Trade Count: (+4)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1208
  • Location: Sammamish / Lake Wenatchee
Re: Charcuterie
« Reply #6 on: December 18, 2014, 09:47:46 AM »
Amazon has 110V humidity controller for $25 (Regularly $50) and temp control for $15. Watching craigslist for an upright, frost free freezer.

Online grundy53

  • Global Moderator
  • Trade Count: (0)
  • Explorer
  • *****
  • Join Date: Mar 2010
  • Posts: 10321
  • Location: Lake Stevens
  • Learn something new everyday.
    • facebook
Re: Charcuterie
« Reply #7 on: December 18, 2014, 07:29:53 PM »
TAGGING!
Molôn Labé
Can you skin Grizz?

The opinions expressed in my posts do not represent those of the forum.

Offline Mtn.Ghost

  • NWTripper
  • Trade Count: (0)
  • Sourdough
  • *****
  • Join Date: Aug 2010
  • Posts: 1178
  • Location: Sno.County
Re: Charcuterie
« Reply #8 on: December 20, 2014, 05:06:32 PM »
Make well sure to learn the different types of mold you will be encountering and make sure there are no void air pockets in your stuffed products mold and bacteria breeds like crazy in them.
I've messed around and made hard salami one batch looked great on the outside after hanging and curing for 4 months, when I cut into a stick to sample it I had mold inside due to air pockets from not getting it stuffed tight enough >:( I wish you luck and success keep us posted :tup:   
"Grizzlybunny"

Offline Angry Perch

  • Site Sponsor
  • Trade Count: (+4)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1208
  • Location: Sammamish / Lake Wenatchee
Re: Charcuterie
« Reply #9 on: December 21, 2014, 04:33:05 PM »
Thanks for the info. I'll take all I can get! Will probably start with whole muscle stuff. Prosciutto, bresaola, coppa, etc. Also, I'm not afraid of a few nitrates. Well, I'm much more afraid of a little botulism. My wife officially opened squirrel hunting season in the back yard 'cause they get all her bird food and ruin the feeders. Imagine tiny little hams salted up and hanging to dry. I was sitting at my desk at work Friday thinking about that and cracking myself up. Char-CUTE-erie.

Offline Mtn.Ghost

  • NWTripper
  • Trade Count: (0)
  • Sourdough
  • *****
  • Join Date: Aug 2010
  • Posts: 1178
  • Location: Sno.County
Re: Charcuterie
« Reply #10 on: December 21, 2014, 06:34:12 PM »
  :o Cured Squirrel Hams......LMAO!!!!
"Grizzlybunny"

Offline Angry Perch

  • Site Sponsor
  • Trade Count: (+4)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1208
  • Location: Sammamish / Lake Wenatchee
Re: Charcuterie
« Reply #11 on: December 21, 2014, 08:58:39 PM »
If they turn out, I'll send you one. The good thing is, they shouldn't take long! The squirrel equivalent of an 18 month prosciutto should take about a day and a half.

Offline Angry Perch

  • Site Sponsor
  • Trade Count: (+4)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1208
  • Location: Sammamish / Lake Wenatchee
Re: Charcuterie
« Reply #12 on: November 03, 2016, 04:55:11 PM »
OK, bringing this back to life. I got a PM today asking me how this went, and the truth is, it never got off the
to-do list. Well, I guess that PM was the spark I needed! Just ordered an upright freezer, humidity and temperature controllers, and a computer fan for air circulation. I think I have an old ultrasonic humidifier in the closet, so I can tell my wife I'm being frugal by using what we already have. :chuckle: Hopefully I'll be up and running in a few weeks.

Offline SteelheadTed

  • Virtual Campfire
  • Trade Count: (0)
  • Hunter
  • *
  • Join Date: Sep 2014
  • Posts: 243
  • Location: Wandering Southerly
Re: Charcuterie
« Reply #13 on: November 03, 2016, 05:14:11 PM »
While you are ordering stuff, buy Ruhlman's book too!

https://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298

I know I've lost it, let me know if you come across it

Offline Angry Perch

  • Site Sponsor
  • Trade Count: (+4)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1208
  • Location: Sammamish / Lake Wenatchee
Re: Charcuterie
« Reply #14 on: November 03, 2016, 05:16:47 PM »

 

* Recent Topics

Desert Cerakote 6.5 Grendel by b23
[Today at 12:26:41 PM]


A few thoughts on mountain goat permits by PlateauNDN
[Today at 12:03:26 PM]


Glock G29 For Sale by jackelope
[Today at 11:56:52 AM]


When should you consider “all hope is lost?” by kentrek
[Today at 11:48:12 AM]


Morels by wt
[Today at 11:38:49 AM]


Can you remember your First Fish? by runamuk
[Today at 11:37:22 AM]


Turkey season 2018 by chuckster
[Today at 11:28:42 AM]


Harvest stats by The scout
[Today at 11:24:26 AM]


2016 buck back from the taxi by Watimberghost
[Today at 10:47:11 AM]


exposed to elements by j_h_nimrod
[Today at 10:36:52 AM]


Local lake by rasbo
[Today at 10:36:26 AM]


No Archery Deer in Nooksack unit (418) by Whitpirate
[Today at 09:50:02 AM]


Let's See Those Turkey Guns by Harleysboss
[Today at 09:15:00 AM]


Turkey video #1 by Wacenturion
[Today at 08:45:53 AM]


WTS ammo: .223 Rem., .40 S&W, 9mm Luger by Igor
[Today at 08:42:09 AM]


ladder test results, advice needed by Magnum_Willys
[Today at 08:41:55 AM]


20” ARP 5.56x42 Barrel & Accessories. by Biggerhammer
[Today at 08:38:04 AM]


Bow quote by Peewee
[Today at 08:33:21 AM]


AR9 build done by pianoman9701
[Today at 08:19:36 AM]


How early is too early? by bobcat
[Today at 08:04:10 AM]