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Charcuterie - Show us your work

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  • lkapigian
    lkapigian Posts: 11,160
    Chamber update Calabrese Salami 16 days in...Going to pull the Pancetta also pictured next week at the 90 day mark...


    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
    @lkapigian That’s good to know. The product looks excellent. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
    lkapigian said:
    Cut a chunk off the Pancetta Arrotolata ....this Sh!t is good, better than the Tessa that came from the same slab same cure likely from the 8 extra weeks of maturation ...i sealed the end off at the cut and put it back in the chamber to mature more ...


    I have a slab of belly in the fridge for the equilibrium cure. It looks like you trussed this naked. It's not in a collagen sheet or a bung - is that right?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • lkapigian
    lkapigian Posts: 11,160
    SciAggie said:
    lkapigian said:
    Cut a chunk off the Pancetta Arrotolata ....this Sh!t is good, better than the Tessa that came from the same slab same cure likely from the 8 extra weeks of maturation ...i sealed the end off at the cut and put it back in the chamber to mature more ...


    I have a slab of belly in the fridge for the equilibrium cure. It looks like you trussed this naked. It's not in a collagen sheet or a bung - is that right?
    @SciAggie it is in a Beef Bung , the Tessa I did Naked ....The bung becomes pretty clear after a few days and the penicillium nalgiovense does not really grow where there is Fat so this is not as"moldy" as others 
    Visalia, Ca @lkapigian
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  • nolaegghead
    nolaegghead Posts: 42,109
    I've done pancetta before, never thought to use a bung.  Looks great, Larry!
    ______________________________________________
    I love lamp..
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  • 20stone
    20stone Posts: 1,961
    lkapigian said:
    Calabrese Cappicola 

    2.25% salt
    .25% Cure 2
    1.27% Sugar
    .25% Black Pepper
    .32% Cayanne
    .32 Dried Calabrian Pepper
    .32% Smoked Paprika
    .38 Garlic Powder

    Equilibrium Cure for 3 weeks, rise with wine, coat with Calabrian powder , into a beef bung until at least 30% weight loss, these went 7 weeks....remove from casing, vacuum seal to equalize for another few weeks

    From Snake River Farms 









    Its really good, but truth be told, the .99 cent a pound commodity pork I did last time is certainly not far behind this in outcome for $15.00 a pound 
    That’s a beauty
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • SciAggie
    SciAggie Posts: 6,481
    Just so y’all know I have something in the pipeline...

    This is my pork belly in the EC.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • lkapigian
    lkapigian Posts: 11,160
    SciAggie said:
    Just so y’all know I have something in the pipeline...

    This is my pork belly in the EC.
    Standing by for this @Sciaggie . if you have not yet, you may want to consider giving your chamber a bit of a sterilization since this is your first , and ensure no bad bugs...i just did a mild bleach and water solution....not a must 
    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
    edited October 2020
    @lkapigian Thanks for the tip. I was thinking about doing that very thing. I just wasn't sure if i should use bleach solution, StarSan, or Iodophor. I probably over think everything, lol.

    Would you stuff this in a bung (I have one) or wrap it in a collagen sheet?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • lkapigian
    lkapigian Posts: 11,160
    @SciAggie , StarSan is great, but mild bleach solution meets the food safety guidelines and you probably already have it,the plus on Star San is no rinse 

    I like the bung better but have used the collagen which is far easier to put on, it will also dry faster with the sheets 

    I also inoculated my chamber by spraying the inside with Mold 600
    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
    @lkapigian I have StarSan on hand so I'll use that. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • nolaegghead
    nolaegghead Posts: 42,109
    StarSan is easier on any electrical contacts than free chlorine 
    ______________________________________________
    I love lamp..
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  • buzzvol
    buzzvol Posts: 534
    nolaegghead said:
    THANK YOU LARRY!  @lkapigian

    Wow!  What a care package!
    Lawrenceville, GA
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  • SciAggie
    SciAggie Posts: 6,481
    @nolaegghead Cool haul!
    @lkapigian Very nice!
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • lkapigian
    lkapigian Posts: 11,160
    You are welcome @nolaegghead , those meatball looking things are Pitina Salami
    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
    I was wondering what those were...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • nolaegghead
    nolaegghead Posts: 42,109
    On the opposite end of the spectrum, a friend dropped these off today.  Most of the city is without power so the currency of refrigeratorated foods is cheap.
    ______________________________________________
    I love lamp..
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  • lkapigian
    lkapigian Posts: 11,160
    She's a Beauty 


    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
    Wow!
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • lkapigian
    lkapigian Posts: 11,160

    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
    Now tell us what it is, lol
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • lkapigian
    lkapigian Posts: 11,160
    edited November 2020
    SciAggie said:
    Now tell us what it is, lol
    Salami calabrese
    Visalia, Ca @lkapigian
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  • lkapigian
    lkapigian Posts: 11,160
    lkapigian said:

    Calabrese Salami

    2.25% Salt
    .25% Cure 2
    .1% dextrose
    .05% sugar
    .2% pepper
    .4% Calabrian Pepper
    .2% paprika 
    .4 % fennel
    Red wine 

    I used Flavor of Italy starter culture on this....also did one test with No Starter Culture and a smaller casing ( posted earlier ) 

    Going out on a limb next batch and using no culture, just natural ferment 
    Visalia, Ca @lkapigian
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  • nolaegghead
    nolaegghead Posts: 42,109
    Is that...StarSan I see sprayed all over that fridge? 

    Good work, Gary!
    ______________________________________________
    I love lamp..
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  • SciAggie
    SciAggie Posts: 6,481
    Thanks! 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • lkapigian
    lkapigian Posts: 11,160
    edited November 2020
    Bombdiggity 

    Excellent Truss Job 
    Visalia, Ca @lkapigian
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