Charcuterie - Show us your work

nolaegghead

lkapigian said:

Basturma

That was one of my favorites from all the charcuterie I've tried from you.

lkapigian

nolaegghead said:

lkapigian said:

Basturma

That was one of my favorites from all the charcuterie I've tried from you.

Thanks Carey, on its way there shall be more, hopefully see you guys in California this June 

poster

@lkapigian is this how the good molds  normally start?

lkapigian

poster said:

@lkapigian is this how the good molds  normally start?

Yes Sir, that is healthy 

poster

Thanks for the reassurance!

lkapigian

  Soppressata  de Calabria 

Mark_B_Good

lkapigian said:

  Soppressata  de Calabria 

That looks amazing.

Mark_B_Good

Ok, 1 week in. Even with the colder temperatures (40F to 50F), this is moving along fast ... faster than I expected. The biltong box is continuously blowing air through the box and speeding up the cure. I think they will be ready in 1 more week.

lkapigian

Beautiful @Mark_B_Good , you are in for a real treat 

lkapigian

Capicola Calabria and Finocchio

lkapigian

Fun with Walmart Tenderloin, inexpensive and a relatively quick cure/ maturation time … just salt and some Calabrian Pepper .. w 2 packs of 2 tenderloin under $10.00

poster

Hot italian and Jamaican jerk. Both turned out awesome. Glad I took @ilkaplan s advice and help on this and anything sausage the past couple years. Thanks again

poster

Thanks to @lkapigian above sorry, had some kinda autocorrect happen on the phone

lkapigian

poster said:

Thanks to @lkapigian above sorry, had some kinda autocorrect happen on the phone

Awesome @poster ….pics !

poster

lkapigian said:

poster said:

Thanks to @lkapigian above sorry, had some kinda autocorrect happen on the phone

Awesome @poster ….pics !

Wow, thought I did, lol. Previewed on my phone fine

lkapigian

poster said:

lkapigian said:

poster said:

Thanks to @lkapigian above sorry, had some kinda autocorrect happen on the phone

Awesome @poster ….pics !

Wow, thought I did, lol. Previewed on my phone fine

Beautiful, easiest charcuterie ever, keep up the awesome work!

poster

@lkapigian what are your thoughts on drying already frozen sausage? These hot italians taste so good id like to thaw some that I froze and make more. Possible?

lkapigian

poster said:

@lkapigian what are your thoughts on drying already frozen sausage? These hot italians taste so good id like to thaw some that I froze and make more. Possible?

You certainly can, you can even do it with store bought sausage 

lkapigian

Lonzino, definitely my favorite cured meat, started these beginning of January 2023, pulled today 

Mark_B_Good

lkapigian said:

Beautiful @Mark_B_Good , you are in for a real treat 

They are ready, took 2 weeks with this biltong box. Turned out amazing!

lkapigian

Mark_B_Good said:

lkapigian said:

Beautiful @Mark_B_Good , you are in for a real treat 

They are ready, took 2 weeks with this biltong box. Turned out amazing!

Awesome, looks perfect 

lkapigian

@Mark_B_Good @poster you are ready to move up to large diameter casings now 

lkapigian

Pancetta Tessa

lkapigian

Started some 114 MM salami , no cultures, no cure , start up old school Salami Picante 

alaskanassasin

How long you going to hang that bad boy @lkapigian and how much does it weigh?

lkapigian

alaskanassasin said:

How long you going to hang that bad boy @lkapigian and how much does it weigh?

@alaskanassasin the larger one is about 1.8 KG the other 1.2 KG , I’m think end of June the latest .. 

alaskanassasin

that is going to be amazing.

lkapigian

alaskanassasin said:

that is going to be amazing.

That extra fermentation time should really deepen the flavors, almost cheesy 

I know you’ve dropped the cultures, give dropping the cure a go next time, elevates even more 

alaskanassasin

lkapigian said:

alaskanassasin said:

that is going to be amazing.

That extra fermentation time should really deepen the flavors, almost cheesy 

I know you’ve dropped the cultures, give dropping the cure a go next time, elevates even more 

 If it smells good we're good.

lkapigian

alaskanassasin said:

lkapigian said:

alaskanassasin said:

that is going to be amazing.

That extra fermentation time should really deepen the flavors, almost cheesy 

I know you’ve dropped the cultures, give dropping the cure a go next time, elevates even more 

 If it smells good we're good.

That’s what I tell Linda