Charcuterie

[Stein]

Does your chamber have a dehumidifier?  If you're on the westside it's likely you won't need a humidifier to dry sausage this time of year.  I had mine unplugged.

I also have one of these in mine so I can log the temp and humidity over time.  For humidity in particular, it's hard to get an average as the value goes crazy when the fridge is cooling.

https://www.amazon.com/gp/product/B07R586J37/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

[RobinHoodlum]

Stein, sorry, your last response got by me with noticing it. Yes, I have both the humidifier and dehumidifier tied in to the Inkbird regulator. Both do run a bit, but mostly the dehumidifier.

Also, i appreciate the link for the sensor. I have more of an analog version (box store), so may upgrade.

Supplies from Butcher & Packer are en route. So, planning to put up some landjaeger, kabanosy,  and jerky in the next few weeks

[Stein]

I basically follow trusted recipes to the "T".  Not much room for messing around with raw pork unless you know much more than I do. 

I did have one bad one, rolled pancetta that was all slimy and wet on the inside and smelled pretty bad.  I'm fairly certain I didn't get it rolled tight enough and there was an air pocket.

Outside of that, I haven't turned out anything not delicious and most was better than I have had anywhere else.

[merkaba93]

Finished up another prosciutto. Took 700 days this time. Flavor was great. Made some grilled cheese with the prosciutto and some gruyere cheese. Then made some smoked tomato soup for the first time. Was a pretty good soup.

[Brushcrawler]

700 days is an impressive wait, but that looks really good!

[Magnum_Willys]

Not reading 20 pages, but you preserved this meat for almost two years ?  How do you know when its done ?  Not done at year one?   Wow!

[merkaba93]

After the salting process. Then kept at 60 degrees/70% humidity. You wait until it looses 30% of it's weight.
That is the general process for curing whole muscles.

[Angry Perch]

Looks fantastic. I kick myself that I never started a prosciutto. Then two years later I do it again. I need to get me S together!

[Stein]

Looks amazing.  Good reminder for me to get off my rear and load the chamber up again.

[Angry Perch]

I was digging around my curing fridge and found a vacuum sealed 41 month venison backstrap bresaola. Delicious!

[LDennis24]

Dang that sounds good!

[LDennis24]

Ok reviving this one to see what you guys have done this fall and winter. Anybody got anything curing? Also can anyone explain this one to me?

https://www.tiktok.com/t/ZTRg3r6HU/

[Stein]

I was just looking at pork at Costco and prices are back down to earth, so I think I'll get something going here in the next couple of weeks.  I still have a fair bit in the freezer from my first batches.

[Stein]

OK, I'm on my second to last chunk so time for a new batch.  A bit over 9#, I'm doing it whole this time since I have my recipe.  Actually, I was going to try Shaw's with the sugar but forgot so it's the same recipe as last time.

In the chamber to cure for 7-12 days at 35 degrees.

[Stein]

In the chamber now.  Still can't believe this is like $3 a pound.