Charcuterie

[Ddouble]

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.

[GBoyd]

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.

[Carl]

Full disclosure… I’ve 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 I’m taking the blame for Angry Perch re-starting his project!     

I’m absolutely brand new to this hobby.  I think we need a salumi get-together and share some knowledge.     This new hobby shouldn’t 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, I’ve 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

Let’s keep this going.
Carl

[Igottanewknee]

I don't think they will allow " salami get togethers "...... It just doesn't sound right...

[Angry Perch]

I don't think they will allow " salami get togethers "...... It just doesn't sound right...

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

[Bigluke1981]

Tagging!!@

[Carl]

Well, I changed "hanging the meat" to "hanging the product", but I missed "salumi meet-up". 

Salumi not salami. But I get it. 

[Angry Perch]

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.

[Ddouble]

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.

[Angry Perch]

 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...

[NRA4LIFE]

C'mon, you're wife's a sweetheart.  She told me a bunch of nice things , I think, I may not have been listening.

[Angry Perch]

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.

[Angry Perch]

First batch of venison Tuscan salami is in the chamber. Goose prosciutto goes in tonight. Bresaola and pancetta go in this weekend.

[NRA4LIFE]

Looking good.

[Carl]

Perch,

Is the temp and humidity holding within your parameters? 

Carl