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Author Topic: Charcuterie  (Read 121752 times)

Offline Angry Perch

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Re: Charcuterie
« Reply #135 on: June 13, 2017, 11:31:56 AM »
Time to fill the chamber back up. 8 pounds of Berkshire pork shoulder and 2 pounds fatback. Made 5 pounds of my spicy garlic salami, 2.5 pounds of Spanish chorizo, and 2.5 pounds with just white pepper, black peppercorns, and cabernet, in addition to the cure. All were stuffed into 40mm collagen rounds. It's in the fermentation box for a couple days, then into the chamber. The chorizo will get cold smoked prior to hanging.

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Low T Beta Male
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Offline Carl

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Re: Charcuterie
« Reply #136 on: June 13, 2017, 12:49:25 PM »
Ssoooooo.... Where are you guys sourcing the Berkshire pork?  :dunno:
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Offline Angry Perch

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Re: Charcuterie
« Reply #137 on: June 13, 2017, 01:17:24 PM »
Quote from: Carl on June 13, 2017, 12:49:25 PM
Ssoooooo.... Where are you guys sourcing the Berkshire pork?  :dunno:

Uwajimaya stocks it all the time, although I'm not sure how it compares to small farm, pasture raised, etc.
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Offline NRA4LIFE

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Re: Charcuterie
« Reply #138 on: June 13, 2017, 02:15:53 PM »
I'll trade you some plywood for some of that.....
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Offline Angry Perch

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Re: Charcuterie
« Reply #139 on: June 13, 2017, 02:55:56 PM »
Quote from: NRA4LIFE on June 13, 2017, 02:15:53 PM
I'll trade you some plywood for some of that.....

Wasn't that a wine cellar you were building? Now we might be getting somewhere!
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Offline NRA4LIFE

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Re: Charcuterie
« Reply #140 on: June 13, 2017, 03:34:53 PM »
Yes, but you gave me enough plywood to build a new house.
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Look man, some times you just gotta roll the dice

Offline merkaba93

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Re: Charcuterie
« Reply #141 on: June 13, 2017, 08:45:24 PM »
Looks good!!!
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Offline Angry Perch

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Re: Charcuterie
« Reply #142 on: June 16, 2017, 07:48:06 AM »
Popped a few into my new high end cold smoker for a few hours.

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Offline merkaba93

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Re: Charcuterie
« Reply #143 on: June 19, 2017, 06:09:00 PM »
Quote from: Angry Perch on June 16, 2017, 07:48:06 AM
Popped a few into my new high end cold smoker for a few hours.

I've got the same maze cold smoker! Good call.
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Offline Whitpirate

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Re: Charcuterie
« Reply #144 on: June 21, 2017, 09:00:42 AM »
Quote from: Carl on June 13, 2017, 12:49:25 PM
Ssoooooo.... Where are you guys sourcing the Berkshire pork?  :dunno:

I know a guy that can get you pasture-raised Berkshire and Yorkshire.
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Offline Carl

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Re: Charcuterie
« Reply #145 on: June 21, 2017, 09:32:37 AM »
Quote from: Whitpirate on June 21, 2017, 09:00:42 AM
Quote from: Carl on June 13, 2017, 12:49:25 PM
Ssoooooo.... Where are you guys sourcing the Berkshire pork?  :dunno:

I know a guy that can get you pasture-raised Berkshire and Yorkshire.

Do tell...  :)
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Offline Whitpirate

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Re: Charcuterie
« Reply #146 on: June 23, 2017, 07:56:04 PM »
I've got a farm near Duvall.  I pasture raise Berk and York pigs.  Barley and non-gmo grains.  Some spent produce on occasion. 
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Offline Angry Perch

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Re: Charcuterie
« Reply #147 on: June 26, 2017, 09:05:08 AM »
Looking good after 2 weeks in the chamber. Got another 10 pounds of 50/50 venison/pork in the fermentation box yesterday. 5 pounds spicy garlic salami and 5 pounds pepperoni.

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Low T Beta Male
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Offline merkaba93

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Re: Charcuterie
« Reply #148 on: June 26, 2017, 08:56:38 PM »
Quote from: Angry Perch on June 26, 2017, 09:05:08 AM
Looking good after 2 weeks in the chamber. Got another 10 pounds of 50/50 venison/pork in the fermentation box yesterday. 5 pounds spicy garlic salami and 5 pounds pepperoni.

That looks nice! Good mold. Should taste great.
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Be Better than Cream of Mushroom Soup

Offline Angry Perch

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Re: Charcuterie
« Reply #149 on: July 09, 2017, 02:19:57 PM »
Just pulled the first Berkshire salami. Things just went to a new level. This stuff is amazing.





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Low T Beta Male
Domesticated simpy city dwelling male
Low T/ high estrogen = illogical thinking
You must have a learning disability
Low IQ mut [sic] faced bimbo.
You see it here with some of the less intelligent and stable types.
Leveler boy.
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