Charcuterie - Show us your work

ColtsFan

Incredible thread! The smart asz in me wants to post a pic of some hotdogs, spam and American cheese slices laid out on my olive wood board 😄
not going down this rabbit hole 

SciAggie

@lkapigian That looks great. All these posts are very motivating. 

 I have everything ready now. I tried to buy a good ‘ol fashioned pork butt in Abilene yesterday- couldn’t find one anywhere. There were pork butts, but they had been cut down and deboned, messing up the collar muscle in the process. 

I’m headed to the local grocer in a bit to see what I can find. 

The Cen-Tex Smoker

This one is simple but we do it a lot and makes great groceries out of $1.88lb meat. I call it loin ham but I guess it’s a hybrid of ham and Canadian bacon. It’s a pork loin (Canadian bacon) but I cure it like a holiday ham and smoke with with Meat Church Honey Hog so it has a sweet, sticky, salty, smoky glaze more like a ham. We slice a lot of it thin for sandwiches, we always dice up the ends for breakfast tacos and sometimes we cut some thicker slices to eat like holiday ham. If you are looking to get into charcuterie, this is a nice, easy, safe thing to try. And it’s very rewarding. 

SciAggie

That looks crazy good. 

The Cen-Tex Smoker

Top pic is coppa. Bottom is a board we made with pastrami, coppa, mortadella and 2 salamis. I beleive the salami was ours as well but not 100% sure. @20stone  are those yours? 

lkapigian

The Cen-Tex Smoker said:

Top pic is coppa. Bottom is a board we made with pastrami, coppa, mortadella and 2 salamis. I beleive the salami was ours as well but not 100% sure. @20stone  are those yours? 

Yes Sir !!!

FarmingPhD

I’m not even in the pewee league compared to you guys.  I’ll share anyways, dropped some freshly dry brined belly/belly pieces in vac bags and into the fridge for 7 days. Long story short, we had a freshly butchered hog that was supposed to get roasted whole, event was canceled last minute and a friend and I pitched in to break down the hog and split it up for freezing.  I got a whole ham and half a belly. 

FarmingPhD

And just to add - this thread is awesome and appreciate y’all sharing your work.

lkapigian

FarmingPhD said:

I’m not even in the pewee league compared to you guys.  I’ll share anyways, dropped some freshly dry brined belly/belly pieces in vac bags and into the fridge for 7 days. Long story short, we had a freshly butchered hog that was supposed to get roasted whole, event was canceled last minute and a friend and I pitched in to break down the hog and split it up for freezing.  I got a whole ham and half a belly. 

Heck Ya

lkapigian

From the beginning , the versatile Eye of Round

                   Bresaola

2.25 % salt
.25 cure 2
1.5 sugar
.4 black pepper
.2 rosemary fresh
.3 thyme fresh
5 juniper berries per pound 



Trimmed out 2155 grams



Equilibrium Cure for 3 weeks



be back in November 

Hoster05

This thread is amazing.  This is something I have always wanted to get into and have no idea where to even begin.   Talent level of some of you individuals is spectacular.  

SciAggie

@Hoster05 There are some fine folks here that are generous with time and knowledge. As for how to get started:
1) Tell your wife you won’t be going on vacation this year
2) Transfer funds from savings to checking
3) Get list of stuff recommended 
4) Follow recipes that are freely shared
5) Wait impatiently
6) Bask in goodness

Nothing to it. 

SciAggie

I found information on this blog to be worth the time to read.
https://ourdailybrine.com/

The Cen-Tex Smoker

SciAggie said:

@Hoster05 There are some fine folks here that are generous with time and knowledge. As for how to get started:
1) Tell your wife you won’t be going on vacation this year
2) Transfer funds from savings to checking
3) Get list of stuff recommended 
4) Follow recipes that are freely shared
5) Wait impatiently
6) Bask in goodness

Nothing to it. 

This pretty much sums it up although “acquire land” (if you don’t have enough) and “buy piglets” could be added for those who want to fully embrace the lifestyle 

nolaegghead

I draw the line at raising and butchering the animals.  Unless I hit a Wagyu with my truck, I'm just going to buy the meat (from the best source I can).  I'd make friends with some FFA kids, but that might be construed as creepy. (hey kid, got any good meat?)

SciAggie

I have 1st dibs on an FFA lamb that will be ready in January. Open to buying a pig. 

@nolaegghead It’s not creepy if you negotiate through the Ag teacher, lol. 

nolaegghead

SciAggie said:

I have 1st dibs on an FFA lamb that will be ready in January. Open to buying a pig. 

@nolaegghead It’s not creepy if you negotiate through the AG teacher, lol. 

Problem number 2 for me is I live in the middle of a city with the nearest farmland about 30 minutes away so I don't think there are any FFA programs unless I feel like taking a road trip.  And this long haired hippy would probably get an ass full of rock salt if I tried to approach a red-neck school.... (I kid!)

SciAggie

@nolaegghead “Long haired hippy” - lol. Yeah, lots of differences between NOLA and Coleman, America...
That’s why forum folks network though, right?

Botch

I'm lucky/unlucky to live in a house too small for a second refrigerator/curing box.  
I did make a canadian bacon in my single frig, and stuff a couple of batches of Italian sausages, however.  Separate threads.  

Foghorn

nolaegghead said:

SciAggie said:

I have 1st dibs on an FFA lamb that will be ready in January. Open to buying a pig. 

@nolaegghead It’s not creepy if you negotiate through the AG teacher, lol. 

Problem number 2 for me is I live in the middle of a city with the nearest farmland about 30 minutes away so I don't think there are any FFA programs unless I feel like taking a road trip.  And this long haired hippy would probably get an ass full of rock salt if I tried to approach a red-neck school.... (I kid!)

You could cut your hair.  Just a thought.  I know at least one fan of this idea @SGH.

SciAggie

Heh, heh - #savethecurls
We had a freakin’ school board meeting tonight in Coleman, America about hair for a student. Level III grievance - the whole nine yards. Like we don’t have more important things to deal with, lol. 

nolaegghead

Happy!

SciAggie

Let’s don’t sink a good thread...

caliking

Foghorn said:

@SciAggie, the pasta was indeed homemade by my daughter.  The pesto was made in a blender by my wife.  I have to admit that the balsamic came from a squeeze bottle from the refrigerator - but it was really good.  I don't remember what brand...  But it was a great family effort with all 4 of us pitching in - especially given that:
- I co-funded the purchasing and raising of the pig that gave us the prosciutto
- my son and I were part of the team that butchered the pig that gave us the prosciutto
- I think I co-funded the purchase of the partially butchered pig that gave us the pancetta and my son and I helped with the remaining butchering (I'm not 100% sure where this particular belly came from @The Cen-Tex Smoker )
- My son and I manned the grill.
- We all acted as sous chefs for my daughter at multiple points throughout the evening.

With regard to your sentiment about great food bringing people together, I couldn't agree more.  It was a great family night in the kitchen that was part of a journey that began at the last Salado Eggfest (2016) when I arranged to cook next to @caliking (who I knew from 2013 Salado Eggfest) - and he had teamed up with @20stone for the day.  A couple of months later I get a PM asking if my son and I want to meet up with them at a pig farm for a weekend and butcher a hog and buy 1/6 of 4 baby heritage pigs to raise...  As I've said on this forum before, I've really enjoyed being a passenger on this crazy train.  I bought a ticket and occasionally shovel some coal, but I'm not the conductor and the ticket I bought didn't really have a destination on it.  That's what makes it so great.  I clearly didn't anticipate last night's dinner when I agreed to write some checks for pigs in 2016...

That's the most eloquent summary of the hairy hog adventure that I can recall. Or muster. 

Other folks reminisce about band camp. I tell tales of " when we raised hogs (on leased land, dodging an amorous donkey, etc.) with my bbq buddies". Many appreciated the tubs of GOOD lard I handed out for tamale season. Caliprince still says that Moe made the best sausage.

Who's cutting onions in here?? Why's my eye leaking??

Hoster05

I will keep reading, I don't even know where to begin.  I suppose acquiring a fermentation vessel would be the first step.  

The Cen-Tex Smoker

Hoster05 said:

I will keep reading, I don't even know where to begin.  I suppose acquiring a fermentation vessel would be the first step.  

you don't need to ferment to do charcuterie. Start with bacon- it's one of the most rewarding and easiest things to do as well. all you need is a little curing salt, some spices and a little fridge space.

That ham I posted earlier in the thread is super easy and does not require any special equipment.

Fermenting can come way later once you get the hang of the basics. I've been doing charcuterie for 10 years and have never fermented any meats on my own. I have done some in our group projects but @20stone is the mad scientist when it comes to the bugs. There is plenty to do with what you have at hand.

The Cen-Tex Smoker

Foghorn said:

@SciAggie, the pasta was indeed homemade by my daughter.  The pesto was made in a blender by my wife.  I have to admit that the balsamic came from a squeeze bottle from the refrigerator - but it was really good.  I don't remember what brand...  But it was a great family effort with all 4 of us pitching in - especially given that:
- I co-funded the purchasing and raising of the pig that gave us the prosciutto
- my son and I were part of the team that butchered the pig that gave us the prosciutto
- I think I co-funded the purchase of the partially butchered pig that gave us the pancetta and my son and I helped with the remaining butchering (I'm not 100% sure where this particular belly came from @The Cen-Tex Smoker )
- My son and I manned the grill.
- We all acted as sous chefs for my daughter at multiple points throughout the evening.

With regard to your sentiment about great food bringing people together, I couldn't agree more.  It was a great family night in the kitchen that was part of a journey that began at the last Salado Eggfest (2016) when I arranged to cook next to @caliking (who I knew from 2013 Salado Eggfest) - and he had teamed up with @20stone for the day.  A couple of months later I get a PM asking if my son and I want to meet up with them at a pig farm for a weekend and butcher a hog and buy 1/6 of 4 baby heritage pigs to raise...  As I've said on this forum before, I've really enjoyed being a passenger on this crazy train.  I bought a ticket and occasionally shovel some coal, but I'm not the conductor and the ticket I bought didn't really have a destination on it.  That's what makes it so great.  I clearly didn't anticipate last night's dinner when I agreed to write some checks for pigs in 2016...

you are correct. That pancetta was from the Camp David pig.

SciAggie

Humidifier and heating pad installed...

lkapigian

SciAggie said:

Humidifier and heating pad installed...

Ready for a test run and see how it settles in....since the inkbird is not PID give yourself some room between humidify dehumidify ...heat and cool so it doesn’t fight itself 

SciAggie

@lkapigian How much delta would you suggest?