Charcuterie

[merkaba93]

Most recent Coppa, white pepper and cardamom, stuffed in a beef bung. This came off a Berkshire Hog.

[Angry Perch]

looks gorgeous. I need to find some god pork.

[merkaba93]

Yeah, having good pork is half the battle. It's not a bad idea to make some farmer friends. And buying a whole or half a hog at a time makes financial sense, if you have the room for it.

[merkaba93]

555 day old prosciutto.

[DoubleJ]

I'm so done with pork products.  I have thrown out about $100 worth this year.  I just can't get it right, or even edible really.  I will stick to bresaola here and there and making sausage.  At least I can get that right

[JimmyHoffa]

I'm so done with pork products.  I have thrown out about $100 worth this year.  I just can't get it right, or even edible really.  I will stick to bresaola here and there and making sausage.  At least I can get that right

Salt?  Circulation?
What keeps happening?

[merkaba93]

I'm so done with pork products.  I have thrown out about $100 worth this year.  I just can't get it right, or even edible really.  I will stick to bresaola here and there and making sausage.  At least I can get that right

Yeah, what is the issue? Mold? Ever try Lonza or a Coppa? Basically the same theory behind bresola.
Granted prosciutto is a bit more complicated but not horribly so.
Salami, now that is a bit temperamental. I've had a few misfires there.

Where are you getting your pork?

[DoubleJ]

Not the best pork but, I don't trust that I wouldn't ruin the best pork.  The flavor sucks.  The texture sucks, and I think I got sick from some of it.  Just not trying pork anymore

[merkaba93]

Not the best pork but, I don't trust that I wouldn't ruin the best pork.  The flavor sucks.  The texture sucks, and I think I got sick from some of it.  Just not trying pork anymore

Don't despair. Pork is the mainstay of Charcuterie. By all means take a break because it's irritating you. But try again someday.

[The Weazle]

I tried making salami when I lived in Hawaii...not a good experience due to heat and humidity levels...I want to try again now that I am back in Washington and can actually control the heat and humidity better.

[merkaba93]

3 different salamis. Made from some Berkshire hog.

[Wetwoodshunter]

That looks phenomenal

[jmscon]

That looks phenomenal

 

Mmmmm-mmmmm

[Angry Perch]

3 different salamis. Made from some Berkshire hog.

What size collagen casings do you use?

[merkaba93]

3 different salamis. Made from some Berkshire hog.

What size collagen casings do you use?

That's a 85mm casing. I used to always cure salami in beef middles but I started to like using collagen for curing. Just easier to work with and seemed like everyone was tearing off the mold covered casing anyway. (I usually eat it if it was a natural casing). All fresh sausage I use sheep or hog middles. When I cure coppa I stuff it in a beef bung.
So this was Saucisson Sec (just garlic and pepper), Cacciatore (garlic, red pepper flakes, coriander, caraway and pepper) Finocchiona (garlic, pepper and fennel pollen). I had harvested some pollen last spring and dried it, so I used that instead of fennel seeds.