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Charcuterie - Show us your work
Comments
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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 paperFranklin, TN Medium and large Green Egg
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@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 -
@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
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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 -
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@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 -
SciAggie said:@lkapigian The pancetta is looking better already. I hung it on Thursday. So this is after 3+ days...Visalia, Ca @lkapigian
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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 -
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 -
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 -
SciAggie said:Was that the SNF coppa or a local cut?Visalia, Ca @lkapigian
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Thanks, Larry @lkapigian this was some of the best charcuterie I've ever had and I'm not exaggerating!
______________________________________________I love lamp.. -
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 stufferVisalia, Ca @lkapigian
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Am I tasting the Calabrian peppers on the beef? Whatever that flavor is, I love it.
______________________________________________I love lamp.. -
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. -
nolaegghead said:Am I tasting the Calabrian peppers on the beef? Whatever that flavor is, I love it.
calabrian peppers lots of garlic fenugreek paprika for the coatingVisalia, Ca @lkapigian -
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. -
@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 -
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. -
SGH said:Indeed sir 👍Visalia, Ca @lkapigian
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You never know when you need some ground beef.
______________________________________________I love lamp.. -
Larry, will this work? I don't see any dried in oil.
______________________________________________I love lamp.. -
nolaegghead said:Larry, will this work? I don't see any dried in oil.
Visalia, Ca @lkapigian -
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 -
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?
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 yetVisalia, Ca @lkapigian -
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 -
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
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@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 -
@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
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@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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