Charcuterie - Show us your work

lkapigian

 4 months in, added Sugna today 

lkapigian

112 MM Spanish Chorizo is done, 8 weeks in… my takeaways from the extra large diameter casings is pepper paste is far superior to paprika, both excellent but I think I’ll be sticking to paste in all my cures 

alaskanassasin

Why did it finish so early @lkapigian

lkapigian

alaskanassasin said:

Why did it finish so early @lkapigian

My thoughts are the paprika holds so much, last go around with 112mm I used pepper paste and dried much better , still great but I prefer the paste 

caliking

Good grief... that looks good!

lkapigian

Bcaliking said:

Good grief... that looks good!

Thanks @caliking

alaskanassasin

Boy they look so good!

lkapigian

Beautiful @alaskanassasin

lkapigian

Some Rib Trim Salami , all hand cut and stuffed   65mm casings .2.5 % salt , some black peppercorn and wine soaked with garlic , only measured the salt , no cure or culture 

lkapigian

Pitina from the above salami, all was hand cut and stuffed , 2.5 % salt garlic steeped in white wine, whole black pepper corns and some Calabrian Pepper Flakes.. basic and Excellent!

alaskanassasin

Wow! That looks amazing 

lkapigian

alaskanassasin said:

Wow! That looks amazing 

Thanks @alaskanassasin , can't wait to try the salami. Hands down whenever I just do salt pepper wine garlic, they exceed anything else out there 

Mark_B_Good

Man, that looks delicious! You're making me hungry!

poster

@lkapigian @Mark_B_Good

Seeing these biltong posts has gave me the itch to try making some. Since I already have a curing chamber, do you think I could use that? I would leave ambient temp alone, and likely just control the humidity. I do not have a fan though, but could add something quite easily if need be

Mark_B_Good

poster said:

@lkapigian @Mark_B_Good

Seeing these biltong posts has gave me the itch to try making some. Since I already have a curing chamber, do you think I could use that? I would leave ambient temp alone, and likely just control the humidity. I do not have a fan though, but could add something quite easily if need be

The most important thing is ventilation. There's a lot of drying to do ... I haven't measured it, but I wouldn't be surprised if the meat doesn't lose more than 30% of its weight in 4 days.  What is important is that the chamber has ventilation slots and that it is pressurized so air can exchange from the outside to the inside.  Mine has a CPU fan mounted to the roof of the chamber ... and vent slots (about 1/4" thick and 4" long) on each side of the box, except for the door.  The fan sucks air from outside, and into the box, and air comes out of the vent slots.

That's basically it. I posted my full recipe on the biltong thread ... if you follow that, you should be A-OK!

alaskanassasin

@lkapigian Should I flip my Chorizo end for end? There is definitely more moisture on the bottom half.

lkapigian

@alaskanassasin , I have do that for large diameter salamis , especially with a wetter than normal mix @poster you certainly could, but if you don’t have an exhaust you’d probably want to open the door several times a day, you could also turn on the chamber and do it as a whole muscle cure with Biltong seasoning, will be delicious , at the end of the day the processes bring the same result , lower AW 

GlennM

lkapigian

GlennM said:

Pretty Cool!

GlennM

Yes, I know it’s tacky but I made it to take to Florida, my shark fishing friends will like it

lkapigian

Dried Jalapeño Cheddar… Any fresh sausage can be dried into a fermented salami, I typically hand a link or two of whatever fresh sausage I’m currently making, never disappointed 

Mark_B_Good

Made Italian sopressatta yesterday. Looking great. Use natural 2.5" casings. Made them around 10" long.

Wooderson

I need to not look at this post...... I'll get down a rabbit hole and may never recover

poster

Not sure what to call these, but its just some hot italians going into the chamber for a few weeks to dry out.

lkapigian

Solid work, keep it up !!

JohnInCarolina

I view this headline as all the more reason why you should make your own:

http://twitter.com/CIDRAP/status/1743350175538540736?s=20

lkapigian

JohnInCarolina said:

I view this headline as all the more reason why you should make your own:

http://twitter.com/CIDRAP/status/1743350175538540736?s=20

Almost unheard of, probably not likely from the cured meat but cross contamination of some sort 

thanks for posting this!

poster

coming along.. will give it 1 more week

lkapigian

Looking good @poste , great fat definition 

poster

Ya the meat was still on the edge of frozen going through the mixer, none of it really melted at all. Will see if that worked out in my favor soon enough