Community > Butchering, Cooking, Recipes
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! :chuckle: :chuckle: :chuckle:
I’m absolutely brand new to this hobby. I think we need a salumi get-together and share some knowledge. :hello: 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... :yike:
Angry Perch:
--- Quote from: Igottanewknee 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:
--- End quote ---
You have a point. Sausage fest is out of the question also. It'll require some thought...
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