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Author Topic: Charcuterie  (Read 24477 times)

Offline Angry Perch

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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

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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

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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

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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

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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

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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

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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.

Offline grundy53

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Re: Charcuterie
« Reply #7 on: December 18, 2014, 07:29:53 PM »
TAGGING!
MolŰn Labť
Can you skin Grizz?

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

Offline Mtn.Ghost

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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

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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

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Re: Charcuterie
« Reply #10 on: December 21, 2014, 06:34:12 PM »
  :o Cured Squirrel Hams......LMAO!!!!
"Grizzlybunny"

Offline Angry Perch

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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

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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

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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

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Re: Charcuterie
« Reply #14 on: November 03, 2016, 05:16:47 PM »

Offline Ddouble

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Re: Charcuterie
« Reply #15 on: November 03, 2016, 05:30:26 PM »
Great book. Used my wine fridge for Prosciutto but will also be building a bigger unit with a commercial fridge I picked up at auction.

Offline GBoyd

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Re: Charcuterie
« Reply #16 on: November 03, 2016, 06:01:02 PM »
Corned venison roasts are a great spot to start. You can do it without any special equipment and it's completely idiot proof.

Since I started that, I always like to have some in the fridge if I can. It's the best way I've found to turn deers into lunch meat.

Offline Carl

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Re: Charcuterie
« Reply #17 on: November 04, 2016, 01:24:11 PM »
Full disclosureÖ Iíve been thinking about making Charcuterie for some time and searched of HW forums to see if anyone else was doing it. This thread turned up so I PMed some folks to see how their experiences have been.

I guess Iím taking the blame for Angry Perch re-starting his project!  :chuckle:  :chuckle:  :chuckle:

Iím absolutely brand new to this hobby.  I think we need a salumi get-together and share some knowledge.  :hello:   This new hobby shouldnít take up too much time, I think, once the initial setup is done and product is hanging (notice I said product)! 

I'm looking for an upright freezer or frig as my curing chamber and looking at temperature and humidity controls.

On a recommendation of reading order, Iíve ordered this book:
https://www.amazon.com/gp/product/0982426739/ref

and will probably follow with:
https://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298

Letís keep this going.
Carl

Offline Igottanewknee

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Re: Charcuterie
« Reply #18 on: November 04, 2016, 03:14:47 PM »
I don't think they will allow " salami get togethers "...... It just doesn't sound right... :yike:

Offline Angry Perch

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Re: Charcuterie
« Reply #19 on: November 04, 2016, 03:23:52 PM »
I don't think they will allow " salami get togethers "...... It just doesn't sound right... :yike:

You have a point. Sausage fest is out of the question also. It'll require some thought...

Offline Bigluke1981

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Re: Charcuterie
« Reply #20 on: November 04, 2016, 04:46:46 PM »
Tagging!!@

Offline Carl

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Re: Charcuterie
« Reply #21 on: November 04, 2016, 07:30:15 PM »
Well, I changed "hanging the meat" to "hanging the product", but I missed "salumi meet-up".  :chuckle: :chuckle:

Salumi not salami. But I get it.  :chuckle:

Offline Angry Perch

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Re: Charcuterie
« Reply #22 on: November 05, 2016, 02:25:12 PM »
Today's supply order...
 
Hygro thermometer to monitor temp and humidity.

1 pound Instacure 2

1 pound powdered dextrose

A precision scale and calibration kit for measuring cure/ spices.

Offline Ddouble

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Re: Charcuterie
« Reply #23 on: November 05, 2016, 08:55:09 PM »
Lol Carl and I just had a few beers and were discussing your spending! I'm about to order my humidifier controls and a humidifier.

Offline Angry Perch

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Re: Charcuterie
« Reply #24 on: November 06, 2016, 09:29:26 AM »
 Last night I was explaining the set up to my wife. She asked if the fridge/ freezer would be an older model or a newer model. I had to fess up that it was going to be "pretty new". Like delivered from Home Depot new. But then I explained how much money we'd save in cured meats! She said something about a boat, and price per pound of fish or something... I don't know, I wasn't really listening...

 

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