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Author Topic: Charcuterie  (Read 86425 times)

Offline JJB11B

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Re: Charcuterie
« Reply #90 on: January 24, 2017, 07:58:15 PM »
First time using beef bung. Really nice to work with.
2 beef bresaola, one had dried, ground bolete mushroom powder in the cure, and coated again before casing. Hoping it provides some extra funk.
Lung? Kinda looks like omentum??
Where do you get that??

Bung, as in lower intestine/colon
do you stuff it after its been removed from the cow?
"Pain heals, chicks dig scars, glory lasts forever."
Shane Falco

Offline quadrafire

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Re: Charcuterie
« Reply #91 on: January 24, 2017, 08:02:59 PM »
First time using beef bung. Really nice to work with.
2 beef bresaola, one had dried, ground bolete mushroom powder in the cure, and coated again before casing. Hoping it provides some extra funk.
Lung? Kinda looks like omentum??
Where do you get that??
Bung, as in lower intestine/colon
Ha. Guess I missed that. That will explain the funk. Lol

Offline NRA4LIFE

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Re: Charcuterie
« Reply #92 on: January 24, 2017, 08:12:29 PM »
We used the bungs for making head cheese.
Look man, some times you just gotta roll the dice

Offline Angry Perch

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Re: Charcuterie
« Reply #93 on: January 25, 2017, 08:09:07 AM »
It's actually kind of interesting, as it's about 2 feet long, and closed on one end. It's like the cow's version of an appendix, but unlike ours, it still gets used. And crazy strong. I really had to muscle the beef into them, and they just don't tear.
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Offline Angry Perch

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Re: Charcuterie
« Reply #94 on: January 25, 2017, 11:37:47 AM »
Pancetta, cured just over 2 months. The thought was to have a dry cured pancetta that we could eat uncooked. However, I think the layers of fat prevented the meat from drying sufficiently, as it only lost about 17% of it's weight, and has pretty much stalled there. So it will be used like normal pancetta or bacon, and cooked. Fried up a few pieces last night, and it's really good.

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Offline DoubleJ

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Re: Charcuterie
« Reply #95 on: January 25, 2017, 03:40:21 PM »
Just cut down 2 more bresaolas.  35% weight loss but had some case hardening.  So I just decided to eat them :chuckle:  texture on these were better than the last ones but the flavor tasted much more peppery.  Note to self, half the pepper next time

Offline DoubleJ

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Re: Charcuterie
« Reply #96 on: January 31, 2017, 04:21:52 PM »
Venison bresaola 40% weight loss.  I have noticed that all of the ones I cut up at 35% only had the good white mold on them.  All of these that I let get to 40% had some green mold on them, mostly underneath the strings.  I'm wondering if the muslin wrap contributed?  I like how the wrap controlled the drying well but if it contributes to mold, I may have to quit using it



Offline DoubleJ

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Re: Charcuterie
« Reply #97 on: February 03, 2017, 04:23:20 PM »
just got my pork leg thawed.  Salted it up and it's in the rubbermaid tote in the fridge with 6 bricks pressing it.  Hopefully prosciutto in about 2 years

Offline NRA4LIFE

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Re: Charcuterie
« Reply #98 on: February 03, 2017, 08:27:52 PM »
I want to be invited.  Maybe some clamming that day too?
Look man, some times you just gotta roll the dice

Offline Ddouble

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Charcuterie
« Reply #99 on: February 05, 2017, 07:40:21 PM »


My rack of lamb that's been cured then hanging for 6weeks then boiled then smoked. Crazy Norwegians wife loved it I thought it was okay. I will play with the recipes a bit more next time.

Offline Angry Perch

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Re: Charcuterie
« Reply #100 on: February 06, 2017, 11:04:18 AM »
24 month Prosciutto?
Cured, boiled, smoked Norwegian rack of lamb?
You guys are killing me. I gotta get busy!
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Offline Ddouble

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Re: Charcuterie
« Reply #101 on: February 06, 2017, 11:20:53 AM »
24 month Prosciutto?
Cured, boiled, smoked Norwegian rack of lamb?
You guys are killing me. I gotta get busy!
I believe Carl's chamber is loaded up aswell now!

Offline DoubleJ

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Re: Charcuterie
« Reply #102 on: February 06, 2017, 12:32:37 PM »
24 month Prosciutto?
Cured, boiled, smoked Norwegian rack of lamb?
You guys are killing me. I gotta get busy!

I'm trying to figure my prosciutto out.  My garage will not hold ideal temp and humidity ranges long term.  About March, it's going to heat up and start drying out.  At that point, I think I'll have to move it to the basement and hope for the best.  Basement right now is 40 degrees and 83% humidity

Offline DoubleJ

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Re: Charcuterie
« Reply #103 on: February 06, 2017, 01:43:39 PM »
Just checked the two capicola/loins I have hanging.  A little bit of fuzzy white mold.  Wiped with vinegar, rubbed and massaged it knocking off most of the paprika which is fine, and re-distributed and rubbed in what paprika was remaining.  Start weights Jan 22

#1 2020g
#2 1556g

Weight now Feb 6

#1 1693
#2 1323

About 15-16% so far

Offline DoubleJ

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Re: Charcuterie
« Reply #104 on: February 07, 2017, 05:15:15 PM »
Beef Top Round Bresaola's hung at 965g and 888g and one very small capicolla hung at 505g.  Two larger capicolla's getting hung this weekend.  Combined with the prosciutto, I'm about done for the year with meat curing.  Next year I'll get a better jump on things and have more time to really do a lot

 


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