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Author Topic: Charcuterie  (Read 38841 times)

Offline merkaba93

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Re: Charcuterie
« Reply #180 on: July 22, 2018, 02:51:34 PM »
Been waiting a while for this one.
720 days since I started this prosciutto. The flavor is amazing. No complaints here.
Be Better than Cream of Mushroom Soup

Offline Brushcrawler

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Re: Charcuterie
« Reply #181 on: July 22, 2018, 04:57:14 PM »
Thatís an impressive investment in a piece of meat!
There is not enough wilderness left in the world, or in the hearts of men.

Offline Angry Perch

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Re: Charcuterie
« Reply #182 on: July 22, 2018, 09:56:55 PM »
Mic drop!

Offline Carl

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Re: Charcuterie
« Reply #183 on: July 23, 2018, 08:32:20 AM »
Amazing! Well done, Sir.

Offline Stein

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Re: Charcuterie
« Reply #184 on: July 23, 2018, 09:11:48 AM »
Dang, haven't seen pork that looks that good since my last trip to Spain.

Offline quadrafire

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Re: Charcuterie
« Reply #185 on: July 23, 2018, 09:38:46 AM »
 :kneel:
You Da Man  :tup:

Offline merkaba93

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Re: Charcuterie
« Reply #186 on: August 06, 2018, 11:33:56 PM »
So decided to do a prosciutto meal. Used veggies and herbs from my garden and made some sourdough for it. Not to shabby.
Be Better than Cream of Mushroom Soup

Offline W_Ellison2011

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Re: Charcuterie
« Reply #187 on: August 07, 2018, 02:39:54 PM »
So decided to do a prosciutto meal. Used veggies and herbs from my garden and made some sourdough for it. Not to shabby.
sooo... just wondering when we all get invites for dinner? lol!

Offline shallowforks

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Re: Charcuterie
« Reply #188 on: August 22, 2018, 09:46:56 PM »
Wow that all looks amazing

Offline merkaba93

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Re: Charcuterie
« Reply #189 on: September 09, 2018, 05:59:59 PM »
Chamber pretty full!
Got two different salamis and pepperoni. Prosciutto as well, pre strutto application.
Be Better than Cream of Mushroom Soup

Offline Angry Perch

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Re: Charcuterie
« Reply #190 on: April 18, 2019, 08:32:32 AM »
After reverting the chamber to a refrigerator for the holidays, I'm finally getting back in business. So nice to have the house filled with the sour smell of fermenting salami! 11 pounds of Berkshire pork spicy salami started last night.  I also just finished my last Blacktail backstrap bresaola, so it's time to pull more out of the freezer and get them in the cure.

Merkaba,
What kind of craziness do you have going on lately?








Offline LDennis24

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Re: Charcuterie
« Reply #191 on: April 18, 2019, 09:42:12 AM »
WOW! You guys amaze me! I consider myself a snack meat connoisseur! Send some to me and I'll tell you if it's any good... :chuckle:

Offline Angry Perch

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Re: Charcuterie
« Reply #192 on: April 18, 2019, 09:47:19 AM »
WOW! You guys amaze me! I consider myself a snack meat connoisseur! Send some to me and I'll tell you if it's any good... :chuckle:

Remind me in 6 weeks or so, and I'll send you one.

Offline merkaba93

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Re: Charcuterie
« Reply #193 on: April 22, 2019, 12:57:13 PM »
After reverting the chamber to a refrigerator for the holidays, I'm finally getting back in business. So nice to have the house filled with the sour smell of fermenting salami! 11 pounds of Berkshire pork spicy salami started last night.  I also just finished my last Blacktail backstrap bresaola, so it's time to pull more out of the freezer and get them in the cure.

Merkaba,
What kind of craziness do you have going on lately?

Hey man, that looks good! How was the blacktail bresaola? What spices did you use? Juniper and sage (or bay leaf)?
The spicy salami, what did you use for heat? So many options. Chipotle chili powder, cayenne, chili flake, dried thai chilies?
I've just got one prosciutto going at the moment. Currently 8 months old. But last year I put a rack in my curing chamber so that I could cure more than one prosciutto at a time (due to weight). So getting pretty close to time to get the second one going.

Did just cure out a batch of bacon and a picnic ham for Easter. The bacon is amazing. And oddly enough the thing I decided to do was to simplify my recipe. Less aromatics. Less smoke. Just a dry brine of salt, sodium nitrate, brown sugar, black peppercorns, and some thyme and rosemary. Then since I did two 5 lb slabs at the same time I used the weight of each other while flipping. Then smoked over a mix of cherry and apple wood but only loaded my smoker twice on the way to 150 degrees internally. Worked out well.
Now for the picnic ham. Did a wet brine of salt, sodium nitrate, brown sugar, then mustard seeds, cloves, juniper berries, thyme, rosemary, garlic. Injected the ham with the liquid pre aromatics (so not to jam up the injector). Brined for 5 days. Then pulled and let air dry for a bit, scored the skin, then smoked over alder for 2 hours. Then moved to a 350 degree oven until it reached 130 internally, then let 'er rip at 425 until it reached 145 internally. At the very end added a mix of mustard, brown sugar and maple syrup.

Honestly, it's time to make some fresh sausage. With venison trim and pork shoulder butt.
What I always make each spring.
Uncased: Breakfast, Italian, Chorizo.
Cased: Country, Bratwurst.

Then I always try something new that is cased, andouille, currywurst, jagarwurst, kielbasa, I've done in the past. Thinking about mergez or an asian style sausage this time.

What are your guys favorite fresh sausage?
Be Better than Cream of Mushroom Soup

Offline Angry Perch

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Re: Charcuterie
« Reply #194 on: April 23, 2019, 10:12:49 AM »
You are definitely an overachiever! I'll throw up my cure recipe for the bresaola when I think of it and am at home. For anyone interested in dipping their toe into charcuterie, a bresaola or lonzino is a really easy way to get into it. Basic cure on a piece of loin (pig, cow, deer) and hang in a cool humid place for a while.


 


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