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Author Topic: Charcuterie  (Read 39727 times)

Offline Angry Perch

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Re: Charcuterie
« Reply #195 on: April 25, 2019, 08:01:45 AM »
Mmmm...mold!
 

Offline Macs B

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Re: Charcuterie
« Reply #196 on: April 25, 2019, 08:39:10 AM »
Following, not sure how I missed this thread.  Excellent work guys.  I cure my own country hams and pork belly commercially and we are getting into Iberian styled Jambon.  I've played with the salamis and pros etc but you guys are really getting it down. 
I delete my posts after two days.

I've never claimed to be a house painter or a mechanic so it always amazes me how many people want to claim to be a lawyer.

Offline merkaba93

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Re: Charcuterie
« Reply #197 on: April 28, 2019, 12:33:16 PM »
Be Better than Cream of Mushroom Soup

Offline Angry Perch

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Re: Charcuterie
« Reply #198 on: June 06, 2019, 09:59:23 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.

LDennis24, you have a PM.

@LDennis24

Offline MacAttack

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Re: Charcuterie
« Reply #199 on: June 06, 2019, 10:24:14 AM »
Oh man, I don't know how I missed this...tagging along!

Offline LDennis24

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Re: Charcuterie
« Reply #200 on: June 07, 2019, 12:29:43 PM »
Yes I do!

Offline Angry Perch

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Re: Charcuterie
« Reply #201 on: June 18, 2019, 09:15:01 AM »
Finally got around to hanging some Bresaola that had been in a cure for 5 weeks or so. Blacktail backstrap with salt, rosemary, juniper berries, etc. Trimmed them a bit, then diced the trim and hand stuffed into beef middles as a little experiment. Bresaolami? The whole cuts then got rinsed, soaked in red wine, and stuffed into 60mm collagen casings. Will hang for a couple months.





 


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