Charcuterie

[JJB11B]

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?

[quadrafire]

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

[NRA4LIFE]

We used the bungs for making head cheese.

[Angry Perch]

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.

[Angry Perch]

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.

[DoubleJ]

Just cut down 2 more bresaolas.  35% weight loss but had some case hardening.  So I just decided to eat them   texture on these were better than the last ones but the flavor tasted much more peppery.  Note to self, half the pepper next time

[DoubleJ]

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

[DoubleJ]

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

[NRA4LIFE]

I want to be invited.  Maybe some clamming that day too?

[Ddouble]

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.

[Angry Perch]

24 month Prosciutto?
Cured, boiled, smoked Norwegian rack of lamb?
You guys are killing me. I gotta get busy!

[Ddouble]

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!

[DoubleJ]

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

[DoubleJ]

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

[DoubleJ]

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