Charcuterie

[Angry Perch]

Awesome, thanks.  Yeah, I think it's only like 0.25% by weight or something, I'll have to double check the recipe.

Exactly. .25%
I write all my recipes like this, so it's straight math.

Cure #2  .0025
Salt .022
etc.

Take lots of notes in order to adjust future batches. When you aren't tasting something for a month after you make it, things get a little hazy. Once I've got a keeper, I punch it into a Google spreadsheet, so I can enter meat weight, and it tells me the weight of all the ingredients. I'm no pro, but I've got no secrets, and am happy to share what's worked for me.

[Angry Perch]

What did you use for a casing on the rolled pancetta?  Looks like beef bung or collagen sheets & netting, I've never used either.

Just sayin'...

[Remnar]

 Bet that Bottarga would be great with green Steelhead eggs ...

[Stein]

Well, first project is underway.  Costco only had prime eye of round and I didn't want to pay for prime on a cut with zero fat, so I just went with a loin and cut it in half to fit in my refrigerator and try two recipes.  One is straight pepper, but I used roasted and cracked Tellicherry.  The other one is a recipe from Hank shaw with regular pepper, garlic, cloves, onion and thyme.  Both use cure #2 and Trapani sea salt.

They are in the frige for equilibrium cure for at least 8 days or whenever my order from Sausage Maker arrives.  If you are thinking about ordering stuff, they are more than a week backlogged on shipping so take that into account.

[Angry Perch]

Working on a couple odd things.
Mojama is traditionally made with yellowfin tuna, salted and air dried until hard. It is then thinly sliced or grated over dishes to add flavor.
I had few albacore loins leftover from Skillet, so have a couple chunks already salted and hanging in the garage. It's not the windswept Spanish coast. but it'll have to do.

I've also been wanting to do Bottarga. Basically the same thing but with fish roe. I haven't been out perch fishing lately, so I'm using some chicken egg yolks. Salted for 2 days, rinsed and dried in the fridge for two days, cold smoked, and now wrapped in cheese cloth and hanging with the Mojama.

I pulled the first "chicken egg bottarga" last night and grated a little with the microplane. It was life altering. The craziest salty, funky, creamy, amazingness I'd ever put in my mouth. Made a little bucatini with brown butter and grated some on top. Fantastic. The funny thing is, it has a hint of fish (in a really good way) because I used the same salt that I cured the tuna loins in. I think it was a happy accident. I've got 2 more yolks in fresh salt, so in a week or so I'll have a taste test.

[Stein]

I finally decided to contact Sausage Maker just to make sure they aren't out of the stuff I ordered and about when it would ship.  My order went in 10 days ago and there are about 500 orders in the que now.  It looks like mine should ship in a couple days, so that puts them about 12-14 days backlogged.  I know several people use them and thought it might be useful for planning.

[Angry Perch]

Lock up a few hundred million people and I guess they look for a new hobby!

[Stein]

Yep, add it to the list.

Sounds like they also are a bit slower with COVID precautions, people working from home, their suppliers delays and everything else.  Super nice people and very responsive and honest with where they are.

[Angry Perch]

I've always been very happy with them.

[Angry Perch]

Cold smoked another little batch of cured yolks. Now they are wrapped in cheesecloth and hanging in the garage for a week. Dialing in the go to recipe.

[Stein]

Very intrigued, I need to find some good eggs before I give that a try.

[Angry Perch]

I need to find a supply of duck eggs.

[RobinHoodlum]

Wow, this is such a great thread!

Until this past week, I had mostly only done cured and cooked jerky and sausage. But, I've been inspired by the Hank Shaw cookbooks I recieved as Christmas presents and some of the great sausages Angry Perch, Stein and others have posted here.

This weekends projects are duck landjaeger, which is now in my fermentation chamber and venison Kabanosy, which is air drying in my basement and providing the house with a great smoked sausage smell. Yumm!

Both were stuffed in narrow sheep casings, which was quite the learning curve. I had a heck of a time getting them threaded onto the stuffer tube and split a few when hand compressing the individual sausages. If anyone has any helpful tips, I'd appreciate it.

Sounds like I was fortunate to get my order from Sausage Maker in only a week.

[KFhunter]

Looks good 👍

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[LDennis24]

Seriously Angry Perch, buy a few Khaki Campbell ducks. Just a full brown colored mallard basically that lays a ton of eggs. Cull all but one drake per three or four hens or just keep hens. They lay eggs basically every other day for most of the year so you get alot of them. They are also excellent for baking. Strong orange yolks and thick whites.