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Author Topic: Charcuterie  (Read 122515 times)

Offline Angry Perch

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Re: Charcuterie
« Reply #300 on: May 05, 2023, 12:24:49 PM »
Sweet. I have got to get my ass in gear and get some meat going.
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Offline Angry Perch

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Re: Charcuterie
« Reply #301 on: March 19, 2025, 05:54:36 PM »
Pulled out a 6 year venison backstrap bresaola yesterday. Fantastic!


Sent from my iPhone using Tapatalk
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Low T Beta Male
Domesticated simpy city dwelling male
Low T/ high estrogen = illogical thinking
You must have a learning disability
Low IQ mut [sic] faced bimbo.
You see it here with some of the less intelligent and stable types.
Leveler boy.

Offline brew

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Re: Charcuterie
« Reply #302 on: March 19, 2025, 05:56:50 PM »
Quote from: Angry Perch on March 19, 2025, 05:54:36 PM
Pulled out a 6 year venison backstrap bresaola yesterday. Fantastic!


Sent from my iPhone using Tapatalk
Dang that looks delicious
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beer---it's whats for dinner

Offline jmscon

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Re: Charcuterie
« Reply #303 on: March 19, 2025, 07:18:58 PM »
Everything you guys post on this thread looks amazing, even the squirrel!
How did you guys set up your chambers? Did you get a set of plans/schematics from somewhere or did you make it up yourselves.
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Offline Angry Perch

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Re: Charcuterie
« Reply #304 on: March 20, 2025, 07:49:44 AM »
Quote from: jmscon on March 19, 2025, 07:18:58 PM
Everything you guys post on this thread looks amazing, even the squirrel!
How did you guys set up your chambers? Did you get a set of plans/schematics from somewhere or did you make it up yourselves.

You Tube and a Facebook Group for me, along with a bunch of trial and error.
Upright frost-free freezer
Ultrasonic humidifier
Cheap temp and humidity controls from Amazon
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Low T Beta Male
Domesticated simpy city dwelling male
Low T/ high estrogen = illogical thinking
You must have a learning disability
Low IQ mut [sic] faced bimbo.
You see it here with some of the less intelligent and stable types.
Leveler boy.

Offline LDennis24

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Re: Charcuterie
« Reply #305 on: March 20, 2025, 08:35:29 AM »
Perch that looks amazing! My mouth is watering just thinking of how that tastes and smells! Great job!
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Offline Angry Perch

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Re: Charcuterie
« Reply #306 on: March 20, 2025, 08:47:01 AM »
Quote from: LDennis24 on March 20, 2025, 08:35:29 AM
Perch that looks amazing! My mouth is watering just thinking of how that tastes and smells! Great job!

I was curious how it would be after 6 years. It did not disappoint!
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Low T Beta Male
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Low T/ high estrogen = illogical thinking
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Offline LDennis24

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Re: Charcuterie
« Reply #307 on: March 20, 2025, 09:33:12 AM »
How dry is that? Like is it hard a few minutes after slicing?
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Offline Angry Perch

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Re: Charcuterie
« Reply #308 on: March 20, 2025, 09:42:20 AM »
Quote from: LDennis24 on March 20, 2025, 09:33:12 AM
How dry is that? Like is it hard a few minutes after slicing?

Not as hard as a dry salami.
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Low T Beta Male
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Low T/ high estrogen = illogical thinking
You must have a learning disability
Low IQ mut [sic] faced bimbo.
You see it here with some of the less intelligent and stable types.
Leveler boy.

Offline jmscon

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Re: Charcuterie
« Reply #309 on: March 20, 2025, 07:58:00 PM »
Quote from: Angry Perch on March 20, 2025, 07:49:44 AM
Quote from: jmscon on March 19, 2025, 07:18:58 PM
Everything you guys post on this thread looks amazing, even the squirrel!
How did you guys set up your chambers? Did you get a set of plans/schematics from somewhere or did you make it up yourselves.

You Tube and a Facebook Group for me, along with a bunch of trial and error.
Upright frost-free freezer
Ultrasonic humidifier
Cheap temp and humidity controls from Amazon
Thanks!
I might head down this rabbit hole in the near future!
Have you looked into cheese that like some of the same environment as the curing meats?
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My interpretation of the rules are open to interpretation.
Once I thought I was wrong but I was mistaken.

Offline LDennis24

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Re: Charcuterie
« Reply #310 on: March 21, 2025, 02:18:28 PM »
Cheese! Look up Roquefort cheese from France or check out the Guler ice/cheese cave out of Trout Lake. Used to live down by there when I was a kid and the moisture and bacteria in the caves imparts certain flavors into the cheese. It's an interesting process.
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Offline Angry Perch

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Re: Charcuterie
« Reply #311 on: March 24, 2025, 09:10:52 AM »
When I get my root cellar done I'm hoping the conditions are adequate for curing meat, and now maybe cheese!
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Low T Beta Male
Domesticated simpy city dwelling male
Low T/ high estrogen = illogical thinking
You must have a learning disability
Low IQ mut [sic] faced bimbo.
You see it here with some of the less intelligent and stable types.
Leveler boy.

Offline AL WORRELLS KID

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Re: Charcuterie
« Reply #312 on: April 04, 2025, 10:16:31 AM »
(I see you  finally found a good use for your Bolen Beaver Knife.)  :tup:

Now when you going to Dry some Fresh Cod Fish, so your Norwegian Wife can have some decent "Homemade Lutefisk?"   :drool:

The history of lutefisk dates back to the Vikings.  On one occasion, according to one legend, plundering Vikings burned down a fishing village, including the wooden racks with drying Cod.  The returning villagers poured water on the racks to put out the fire.  Ashes covered the dried fish, and then it rained.  The fish buried in the ashes in the ashes thus became soaked in a lye slush.  Later the villagers were surprised to see that the dried fish had changed to what looked like fresh fish.  They rinsed the fish in water to remove the lye and make it edible, and then boiled it.  The story is that one particularly brave villager tasted the fish and declared it “Not Bad!”  :chuckle:
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Offline Fletch

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Re: Charcuterie
« Reply #313 on: April 09, 2025, 11:06:23 AM »
Just finished my second attempt at a Genoa Salami. First go worked out technically but lacked any flavor. Second attempt was a grand success and tasted amazing. I still am fond of the landjaeger since it tastes great and is a bit quicker to make, but excited that the salami turned out. I also completed some Snow Goose pastrami that never disappoints but always disappears.
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Offline Angry Perch

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Re: Charcuterie
« Reply #314 on: April 09, 2025, 11:08:21 AM »
Quote from: Fletch on April 09, 2025, 11:06:23 AM
Just finished my second attempt at a Genoa Salami. First go worked out technically but lacked any flavor. Second attempt was a grand success and tasted amazing. I still am fond of the landjaeger since it tastes great and is a bit quicker to make, but excited that the salami turned out. I also completed some Snow Goose pastrami that never disappoints but always disappears.

That looks fantastic. How long did it hang? % of weight lost?
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Low T Beta Male
Domesticated simpy city dwelling male
Low T/ high estrogen = illogical thinking
You must have a learning disability
Low IQ mut [sic] faced bimbo.
You see it here with some of the less intelligent and stable types.
Leveler boy.
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