Community > Butchering, Cooking, Recipes
Charcuterie
quadrafire:
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.
Angry Perch:
Amazon has 110V humidity controller for $25 (Regularly $50) and temp control for $15. Watching craigslist for an upright, frost free freezer.
grundy53:
TAGGING!
Mtn.Ghost:
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:
Angry Perch:
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.
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