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Author Topic: Charcuterie  (Read 45504 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.





Offline AL WORRELLS KID

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Re: Charcuterie
« Reply #202 on: July 31, 2019, 10:44:21 AM »
Quote from: Angry Perch "Imagine tiny little hams salted up and hanging to dry. I was sitting at my desk at work Friday thinking about that and cracking myself up. Char-CUTE-erie".
[/quote

When word gets out about how good your Smoked Squirrel Ham tastes, it will really be "Open Season". Look out Squirrel's!  :tup:
Doug

Websites like this one, are made Great by Folks like you! (It shows there are a few true Sportsman still out there.)

Offline LDennis24

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Re: Charcuterie
« Reply #203 on: September 09, 2020, 08:07:38 AM »
Thought I would revive this thread and see what everyone's been up to. Has anyone done anything interesting this year in regards to curing or smoking?

Offline Angry Perch

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Re: Charcuterie
« Reply #204 on: September 09, 2020, 08:21:17 AM »
Thought I would revive this thread and see what everyone's been up to. Has anyone done anything interesting this year in regards to curing or smoking?

I've been busy building, and have had my chamber shut down for a while. I really need to gt my butt in gear and fill it up.

Offline kyle dillehay

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Re: Charcuterie
« Reply #205 on: September 19, 2020, 09:45:25 PM »
Since you guys have been curing for awhile, are there any things that you would change about your setup?  Is a freezer better than a refrigerator as your curing chamber?  Looking to get started in this after seeing the results that you guys have been achieving.  Thanks.

Offline Angry Perch

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Re: Charcuterie
« Reply #206 on: September 21, 2020, 01:51:29 PM »
I chose a freezer over a refrigerator simply because it's easier to find an upright freezer than an upright fridge without a freezer on to or bottom. As long as it's frost free, it makes no difference. one of my biggest pieces of advice is don't waste time and money on a fancy fermentation chamber. A plastic storage container with some steel rods through it for hangers is all you need.
My system is pretty basic, but I can't think of anything I'd change.

Upright freezer
Ultrasonic humidifier
Small dehumidifier (probably optional)
Temp controller
(2) humidity controllers


Offline kyle dillehay

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Re: Charcuterie
« Reply #207 on: September 23, 2020, 09:01:45 AM »
Thanks for the reply!   I am cutting up an elk right now and am wondering if you have discovered any particular elk roasts that would cure better than any others?  I don't want to cut them into steaks or cubes if they could make a good cure.  Thanks!!!

 


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