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Author Topic: Charcuterie  (Read 33733 times)

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...

Offline NRA4LIFE

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Re: Charcuterie
« Reply #25 on: November 06, 2016, 09:51:52 AM »
C'mon, you're wife's a sweetheart.  She told me a bunch of nice things , I think, I may not have been listening.
Look man, some times you just gotta roll the dice

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

Offline Angry Perch

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Re: Charcuterie
« Reply #26 on: November 10, 2016, 09:40:07 AM »
Freezer delivered yesterday, and will start drilling holes tonight.
Pork belly in the brine for a dry cured Pancetta Arrotolata that will cure for 10 days or so, and then hang for a month or 2. Two venison roasts thawing and will attempt Venison Bresaola.

Offline Angry Perch

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Re: Charcuterie
« Reply #27 on: November 17, 2016, 09:31:56 AM »
First batch of venison Tuscan salami is in the chamber. Goose prosciutto goes in tonight. Bresaola and pancetta go in this weekend.




Offline NRA4LIFE

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Re: Charcuterie
« Reply #28 on: November 17, 2016, 09:38:04 AM »
Looking good.
Look man, some times you just gotta roll the dice

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

Offline Carl

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Re: Charcuterie
« Reply #29 on: November 17, 2016, 10:06:24 AM »
Perch,

Is the temp and humidity holding within your parameters? 

Carl

 

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