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Charcuterie - Show us your work

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Comments

  • Posts: 6,481
    @Auburntgr Good lort man - what a spread! Is that for a family gathering? How many folks? That’s a whole lot of goodness right there. 
    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
  • Posts: 78
    edited November 2020
    @SciAggie It was actually for a Halloween bunco party with about 16 women.  Candy is littered throughout the spread.  So many women always say they do not eat much meat but if you watch them they will not make a plate but graze throughout the night.  Tooth picks are key.  
    Franklin, TN Medium and large Green Egg
  • Posts: 6,481
    Very nice. My wife played bunko for many years. I’m sure that was a big hit. 
    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
  • Posts: 11,185
  • Posts: 6,481
    @lkapigian The pancetta is looking better already. I hung it on Thursday. So this is after 3+ days...

    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
  • Posts: 11,185
    SciAggie said:
    @lkapigian The pancetta is looking better already. I hung it on Thursday. So this is after 3+ days...

    Looks killer! 
    Visalia, Ca @lkapigian
  • Posts: 10,380
    Auburntgr said:
    Thought I would share a little inspiration for your hard work of curing foods   Not ready to jump in the deep end of curing my own but the charcuterie spread is always a crowd pleasure directly on the counter with butcher paper   

    I think I just met my new best friend.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




  • Posts: 11,185
    Pulled the last Coppa out today at the 8 week mark 35% loss.



    Took a slice off the Pancetta yesterday to make Carbonara 


    Visalia, Ca @lkapigian
  • Posts: 6,481
    Was that the SNF coppa or a local cut?
    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
  • Posts: 11,185
    SciAggie said:
    Was that the SNF coppa or a local cut?
    SRF, I bought 2....moving forward I'll just cut out my own again from a butt,  its excellent but not 10x excellent 
    Visalia, Ca @lkapigian
  • Posts: 42,109
    Thanks, Larry @lkapigian this was some of the best charcuterie I've ever had and I'm not exaggerating! 


    ______________________________________________
    I love lamp..
  • Posts: 11,185
    Thanks Carey, appreciate the kind words! I was pleased with the Batruma and the Pitina is a great way to use up leftovers in the stuffer
    Visalia, Ca @lkapigian
  • Posts: 42,109
    Am I tasting the Calabrian peppers on the beef?  Whatever that flavor is, I love it.
    ______________________________________________
    I love lamp..
  • Posts: 28,891
    lkapigian said:


    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • Posts: 11,185
    edited November 2020
    Am I tasting the Calabrian peppers on the beef?  Whatever that flavor is, I love it.
    Yes sir, I am a big fan, only dry peppers I buy now ( and packed in oil ) 

    calabrian peppers lots of garlic fenugreek paprika for the coating 
    Visalia, Ca @lkapigian
  • Posts: 28,891
    @SciAggie
    I know this is a little off topic. But I thought you might appreciate it just the same.  


    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • Posts: 6,481
    @SGH Now that’s a molcajete! 
    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
  • Posts: 28,891
    SciAggie said:
    @SGH Now that’s a molcajete! 
    Indeed sir 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • Posts: 11,185
    SGH said:
    Indeed sir 👍
    Keeps those pesky peppercorns from flying out in sure 
    Visalia, Ca @lkapigian
  • Posts: 42,109
    You never know when you need some ground beef.
    ______________________________________________
    I love lamp..
  • Posts: 11,185
    Yup, that's what I use in salami and sausage, the oil packed on the right for cooking, I drain the infused oil 


    Visalia, Ca @lkapigian
  • Posts: 6,481
    edited November 2020
    I thought I'd post this question here so that others can learn from it as well.

    @lkapigian (and anyone else)

    How critical is the humidity in the curing chamber? Some recipes (like for the pancetta) call for 60-65% humidity. The 2 guys and a cooler call for 80-85% humidity when hanging the coppa. 

    So how critical is the humidity level? Is there a "one size fits all" average?
    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
  • Posts: 11,185
    edited November 2020
    SciAggie said:
    I thought I'd post this question here so that others can learn from it as well.

    @lkapigian (and anyone else)

    How critical is the humidity in the curing chamber? Some recipes (like for the pancetta) call for 60-65% humidity. The 2 guys and a cooler call for 80-85% humidity when hanging the coppa. 

    So how critical is the humidity level? Is there a "one size fits all" average?
    I run closer to 80, it is a matter of limiting Case Hardening and the balance of slowing the drying and not getting a slimy surface...@60% the loss rate will be faster but not the end of the world ... Think of it as the higher the humidity , the less the evaporation off your body, the lower the humidity the drier your skin gets 

    My experiment this weekend I will be running 60-65 as I do not my back room that wet  =) 

    edit: it is also Ok to start high and lower as you go if you everything in there is going to be done @ the same time, I keep mine set and have not had any case hardening as of yet 
    Visalia, Ca @lkapigian
  • Posts: 6,481
    Thanks. I'll bump my humidity up a bit.
    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
  • Posts: 10,092
    I had some of the Argentine chorizo made recently by @The Cen-Tex Smoker and @20stone - with homemade chimichurri as recommended by them. On a biscuit from a can.  I feel so ashamed. 

    Great combo. 


    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • Posts: 6,481
    @Foghorn Biscuits from a can? I’m not sure we can be friends anymore. 
    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
  • Posts: 10,092
    @SciAggie, you're not the first person to threaten me with that - but you're in good company with @20stone.  What can I say - it's a weakness.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • Posts: 6,481
    @Foghorn Lol. I’ll still buy you a beer. 
    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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