Charcuterie - Show us your work

Mark_B_Good

Made some more biltong and chili bites this weekend.

lkapigian

That looks pretty amazing @Mark_B_Good

JohnInCarolina

lkapigian said:

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 

Elijah

The pork belly wasn't great. Way too much fat even for bacon. I decided to just cure it all and salvage what I could. 11lb pork belly ended up making about 6 lbs of bacon. Did an equilibrium cure and I won't do anything else from here on out. I ended up curing for two weeks. Let it dry in the fridge for a week, and then cold smoked for~6 hours. The smoke seemed a little too much, but I think it'd have been fine if I went ahead and sliced it. I let it sit another week in the fridge. I just eyeballed the brown sugar and maple syrup, but it was too much. I couldn't slice it thin enough to not burn unless I cooked it super low. The taste is good though. You just have to take a little more time to cook it than store bought. 

Long story short I'll stick to equalibrium and add less sugar next time. 

lkapigian

Looks killer @Elijah

Elijah

@ikapigian I followed your advice on the air drying after the cure. I could tell a difference mostly when slicing. 

lkapigian

Elijah said:

@ikapigian I followed your advice on the air drying after the cure. I could tell a difference mostly when slicing. 

Give it a go drying a few weeks, skip the smoke and sweet stuff and you will have an amazing italian bacon Pancetta

lkapigian

Chamber Update , Prosciutto is off the salt, started another Coppa, Salami Picante is coming along and some Pitina

Mark_B_Good

@lkapigian what do you do for humidity control. My bud has got the bug now that our sausages worked out, and wants to be able to do this year round in larger batches.

Looks like he will buy an upright fridge, and we have temp/humidity monitors, but how do you keep the humidity down ... I assume something small enough that will fit into the fridge?  Also, do you just turn the fridge to 55F or do you have something else controlling temperature in the fridge?

lkapigian

Mark_B_Good said:

@lkapigian what do you do for humidity control. My bud has got the bug now that our sausages worked out, and wants to be able to do this year round in larger batches.

Looks like he will buy an upright fridge, and we have temp/humidity monitors, but how do you keep the humidity down ... I assume something small enough that will fit into the fridge?  Also, do you just turn the fridge to 55F or do you have something else controlling temperature in the fridge?

I use the Evadry EDV-1100 works like a champ and I use the Inkbird ITC-608T
to control it,has two outputs I have configured for dehumidification and cooling 

lkapigian

More Pancetta 

lkapigian

Salami Picante Reveal, did not disappoint 

Mark_B_Good

Looks amazing

lkapigian

Started a bunch of Spanish Chorizo, , decided to do a couple in 114 MM casing, should be ready by September 

alaskanassasin

That looks ready to eat now ^^

lkapigian

alaskanassasin said:

That looks ready to eat now ^^

It’s really good raw as well lol

Mark_B_Good

lkapigian said:

Mark_B_Good said:

@lkapigian what do you do for humidity control. My bud has got the bug now that our sausages worked out, and wants to be able to do this year round in larger batches.

Looks like he will buy an upright fridge, and we have temp/humidity monitors, but how do you keep the humidity down ... I assume something small enough that will fit into the fridge?  Also, do you just turn the fridge to 55F or do you have something else controlling temperature in the fridge?

I use the Evadry EDV-1100 works like a champ and I use the Inkbird ITC-608T
to control it,has two outputs I have configured for dehumidification and cooling 

OK looks like we might move on this. So how do you set it all up? Do you plug the ITC into the wall, then plug the dehumidifier and fridge into the ITC? Doesn't this mean there are 2 power chords passing out the fridge door? Are you worried about the seal where the wires come out?

lkapigian

Mark_B_Good said:

lkapigian said:

Mark_B_Good said:

@lkapigian what do you do for humidity control. My bud has got the bug now that our sausages worked out, and wants to be able to do this year round in larger batches.

Looks like he will buy an upright fridge, and we have temp/humidity monitors, but how do you keep the humidity down ... I assume something small enough that will fit into the fridge?  Also, do you just turn the fridge to 55F or do you have something else controlling temperature in the fridge?

I use the Evadry EDV-1100 works like a champ and I use the Inkbird ITC-608T
to control it,has two outputs I have configured for dehumidification and cooling 

OK looks like we might move on this. So how do you set it all up? Do you plug the ITC into the wall, then plug the dehumidifier and fridge into the ITC? Doesn't this mean there are 2 power chords passing out the fridge door? Are you worried about the seal where the wires come out?

@Mark_B_Good , for a dorm fridge , no need for a humidifier, dehumidifier yes , as far as the wires , the are so thin , closing on the gasket is a non issue .. a USB fan you’ll need… dm me with any questions 

Botch

First Build's "Cavern" project got shelved, I was a bit enthused to hear about the project (a less-expensive "all-in-one" dryer/smoker/frig) but guess the company couldn't make it work.  There's a flicker of hope at the bottom of the comments, however.
 
https://youtu.be/vV3aOWPzw4M
 

lkapigian

Botch said:

First Build's "Cavern" project got shelved, I was a bit enthused to hear about the project (a less-expensive "all-in-one" dryer/smoker/frig) but guess the company couldn't make it work.  There's a flicker of hope at the bottom of the comments, however.
 
https://youtu.be/vV3aOWPzw4M
 

I spoke with Eric a last month and asked him about this, they did wind up sending him some money for his time invested 

BUFFALOMOOSE

Glad to hear Eric got some cash out of it.  Sad for myself and others who were excited about purchasing one.

lkapigian

BUFFALOMOOSE said:

Glad to hear Eric got some cash out of it.  Sad for myself and others who were excited about purchasing one.

If the sausage maker would get rid of the fermenting( heated ) feature on their chamber , it would cut the cost significantly , something that it does not need...I love the Chamber but I got it probably less than half of the list price and No Freight thanks to Eric 

lkapigian

Spanish Chorizo 

Mark_B_Good

lkapigian said:

Spanish Chorizo 

WOW!

alaskanassasin

lkapigian said:

Started a bunch of Spanish Chorizo, , decided to do a couple in 114 MM casing, should be ready by September 

Right behind you on the chorizo. I used the pork shoulder from the hogs I raised and fresh chopped garden garlic. 

76mm casing. They weighed about 3.5 lbs each 

lkapigian

Awesome @alaskanassasin !!

Ybabpmuts

Do you eat those the long way. Asking for a friend. 😁

alaskanassasin

Ybabpmuts said:

Do you eat those the long way. Asking for a friend. 😁

I showed your mom ask her.

alaskanassasin

lkapigian said:

Awesome @alaskanassasin !!

Thanks @lkapigian it should make a killer pizza topping.

Ybabpmuts

My momma eats everything the long way. My friends used to love to come over for dinner too.  Just once, I wished she would spend a dinner eating something sideways and then we could have people over for dinner that didn't run themselves under the table faster and faster like they had race cars in their pants.