Sauscutapalooza (AWSS5 - the final conflict)

Foghorn

Should the keeping mold thread just be added to the yeast thread?  Or should it stand alone?

SciAggie

Foghorn said:

Should the keeping mold thread just be added to the yeast thread?  Or should it stand alone?

Either one. I didn’t know you had to keep a mold culture like you keep wild yeast.

Since joining this community I find myself swirling down into a bottomless rabbit hole filled with goodness. There is also an underbelly seen by few on the outside that requires clandestine meetings in remote parking lots to buy meat, medieval iron contraptions that cause mothers to cover the eyes of their children, Dexter-like garages complete with plastic, antiseptics, and curiously shaped cutlery that would make federal agencies ask questions. Then there is the alchemy of wild yeast and now mold that must be coddled and kept like a strange pet. I can’t imagine what’s next. 

bgebrent

Same thread.

Foghorn

Did some chops (from the end of the loin, not the premier cuts but very tasty) and sausages from this event.  It's boys night with just my son and myself.  We added pesto from Costco to some fancy pasta (basil garlic spinach fettuccini) that my wife bought at a craft fair.  

Thanks again to all who did the heavy lifting on this last pig project.

20stone

That's a great looking meal.  I am glad it all turned out.

LetsEat

I have lived vicariously through these most entertaining posts.  What plans do you all have for Sauscutapalooza II?

20stone

Fioccio (if, in fact, I identified the right leg muscle when we made it), has now been sliced open and tasted.  The recipe is simple - pork, salt, Cure 2, black pepper - cure it for three weeks - sew it into a pig bladder - hang in a meat locker for awhile. 

This one hung for about two months and lost 44% of its weight.  Aside from the mortadella, this is the best thing I think I’ve cured.  Too bad I have to share it with my coinvestors. 

[44% weight loss leads to baggy string - the white mold is the good stuff, green or black, not so much]


[the first peek inside, very lean, like a braesola]


[a few test slices - we have a winner]

lkapigian

20stone said:

Fioccio (if, in fact, I identified the right leg muscle when we made it), has now been sliced open and tasted.  The recipe is simple - pork, salt, Cure 2, black pepper - cure it for three weeks - sew it into a pig bladder - hang in a meat locker for awhile. 

This one hung for about two months and lost 44% of its weight.  Aside from the mortadella, this is the best thing I think I’ve cured.  Too bad I have to share it with my coinvestors. 

[44% weight loss leads to baggy string - the white mold is the good stuff, green or black, not so much]


[the first peek inside, very lean, like a braesola]


[a few test slices - we have a winner]

Bombdiggity @20stone

The Cen-Tex Smoker

I will be there in 3 hours flat. 

20stone

The Cen-Tex Smoker said:

I will be there in 3 hours flat. 

C’mon!  A chunk of it is yours. 

The Cen-Tex Smoker

20stone said:

The Cen-Tex Smoker said:

I will be there in 3 hours flat. 

C’mon!  A chunk of it is yours. 

Looks awesome man. Can’t wait to try it. 

20stone

I finally got around to pulling the rest of the smaller curing cuts out of the meat locker.  I was going to yank them a few weeks ago, but inertia got the better of me.

The bad news
I pulled the first fiocco now about six weeks ago, and it is perfect.  I still have most of it vac bagged in the fridge. The second one, however, got way, way too dry, and wouldn't even cut.  Over 50% weight loss was too, too much, and in the bin it went. 

The great news
The two coppa turned out awesome.  One was 32% and the other 39%, so one is firmer than the other, but they both taste great.  This is what two years of raising a pig and nearly four months of curing got us.

Still in the casing (beef bung for the coppa, sheep bladder for the fiocco)


Uncased and sliced thin


Still waiting on these.  I gave them a poke and sniff with the horse bone and they both smell great.  I’m a little worried about the older one since it has really, really slowed down on the weight loss, but time will tell

lkapigian

I'll PM you my address 

Foghorn

Dude.  I'm looking forward to getting my share.  However, if you come up short, you can cut my portion.  I have invested my share of cash, but not my share of effort compared to some of you.

20stone

Foghorn said:

Dude.  I'm looking forward to getting my share.  However, if you come up short, you can cut my portion.  I have invested my share of cash, but not my share of effort compared to some of you.

Your checks were prompt and always cleared.  Your beer was always cold.  Your share is safe. 

BigGreenBean

I have spent much of this Saturday evening reading this long and entertaining thread.  Hilarious.  Congratulations to all who participated.  @20stone, please show more of your garage/commercial kitchen/refrigeration palace.  I'm envious of this stainless steel mansion of yours, but only see glimpses.  Fine charcuterie skills.  My hat's off.

Foghorn

Bump.  Because new members here should read this.  And old members should reread it just for the sheer amusement.

lkapigian

Was kinda of hoping there would be a Sauscutapalooza Final Final Conflict 

The Cen-Tex Smoker

Ha ha. Back when we actually did stuff. 

The Cen-Tex Smoker

Legume said:

The Cen-Tex Smoker said:

theyolksonyou said:

I'm going to miss these threads.  You guys need more livestock. Maybe try your hand at beef.  Just think, fresh brisket and ribeye cap. 

stop.

See?  It’s not just me.  How about that hill country property with a cave for hanging cheese and charcuterie?  Maybe raise some bees?

Who knew you wold be so prophetic with this comment?

Legume

Such a great thread.