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Author Topic: Charcuterie  (Read 30993 times)

Offline Angry Perch

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Re: Charcuterie
« Reply #45 on: November 18, 2016, 09:02:45 PM »
Pancetta Arrotolata tied up and hanging.

Offline Angry Perch

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Re: Charcuterie
« Reply #46 on: November 20, 2016, 12:07:33 PM »
2 venison bresaola tied up and hanging.


Offline Carl

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Re: Charcuterie
« Reply #47 on: November 27, 2016, 02:13:19 PM »
Man, I'm really falling behind.  :drool:

Offline Angry Perch

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Re: Charcuterie
« Reply #48 on: November 27, 2016, 03:44:56 PM »
Added a seed germination mat. Puts out just enough heat to force to fridge to cycle more often and keep humidity in check.

Offline Angry Perch

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Re: Charcuterie
« Reply #49 on: November 27, 2016, 03:47:19 PM »
Man, I'm really falling behind.  :drool:

Don't worry, you're not missing anything. :chuckle:


Offline cem3434

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Re: Charcuterie
« Reply #50 on: November 27, 2016, 04:45:24 PM »
Looks good.
The best friend a guy could have asked for. RIP chasing pheasants in heaven Denali girl.

Offline Angry Perch

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Re: Charcuterie
« Reply #51 on: December 04, 2016, 11:16:18 AM »
  :o Cured Squirrel Hams......LMAO!!!!

Yard to table!


Offline losdaddy7

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Re: Charcuterie
« Reply #52 on: December 04, 2016, 11:40:11 AM »
Wow.  Looks great....

Following!

Offline Angry Perch

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Re: Charcuterie
« Reply #53 on: December 05, 2016, 07:44:19 PM »
Squirrel prosciutto is hanging!


Offline NRA4LIFE

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Re: Charcuterie
« Reply #54 on: December 05, 2016, 08:11:18 PM »
Dude, that is hilarious.
Look man, some times you just gotta roll the dice

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

Offline 92xj

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Re: Charcuterie
« Reply #55 on: December 05, 2016, 08:13:11 PM »
It's so cute!

 :chuckle: that's awesome.

What's your salt recipe? I'm going to hang some duck breast soon.
"If you have to be crazy to hunt ducks, I do not wish to be sane."

Offline sumpnz

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Re: Charcuterie
« Reply #56 on: December 05, 2016, 08:24:40 PM »
Squirrel prosciutto is hanging!

Mocetta.  Prosciutto requires the skin to still be on.

Offline Angry Perch

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Re: Charcuterie
« Reply #57 on: December 05, 2016, 09:44:41 PM »
It's so cute!

 :chuckle: that's awesome.

What's your salt recipe? I'm going to hang some duck breast soon.

I have a goose breast that's been hanging for a couple weeks now.  I'll let you know how it turns out, and provide recipe if it doesn't suck.

 

Offline Angry Perch

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Re: Charcuterie
« Reply #58 on: December 06, 2016, 06:58:24 PM »
1st batch of salami is pulled and wrapped. It came out fantastic. Just pulled a batch of venison Spanish chorizo out of the fermentation box, and hung it in the chamber. Should be ready before Christmas.


Offline Angry Perch

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Re: Charcuterie
« Reply #59 on: December 11, 2016, 09:31:24 AM »
Venison bresaola just hit the target of 35% weight loss. Funky, herby, meaty, and so good.

 

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