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Author Topic: Charcuterie  (Read 35719 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...

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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.

Online 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!
Molôn Labé
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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 »