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Charcuterie - Show us your work

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  • lkapigian
    lkapigian Posts: 11,549
    That chorizo looks great !
    Visalia, Ca @lkapigian
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  • lkapigian
    lkapigian Posts: 11,549
    Started this Lonzino back in September , really happy with the flavor...( Calabrese on the left , )


    Visalia, Ca @lkapigian
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  • lkapigian
    lkapigian Posts: 11,549
    edited November 2020
    Work in progress Old School Salami , no cultures added , though I did go .25% on the cure 2.5 % salt ...just eliminating 1 hurdle .  Cured meat for 24 hours before grinding , added spices and wine .Starting PH was on the high side for pork @ 6.1 % but heading in the right direction 5.83-5.9 48 hours from Start 

    9kg going for Italian Dried Sausage and Snack Sticks 





    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
    @20stone Pointed me to this video on the Sausage Maker website. I found it very helpful. Starter cultures are a bit intimidating for me. Maybe it will help some of you as well.

    https://youtu.be/oDGTSlvFupk
    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: 11,549
    edited November 2020
    SciAggie said:
    @20stone Pointed me to this video on the Sausage Maker website. I found it very helpful. Starter cultures are a bit intimidating for me. Maybe it will help some of you as well.

    https://youtu.be/oDGTSlvFupk
    You will start getting a feel for how the animal was raised , stress levels @ slaughter by checking the beginning PH ....one thing I have noticed about using starter cultures is they don't talk about starting PH, just the target finish....If you check your PH @ the beginning it will give you an idea of how to tweak the culture and dextrose...it's a race to a PH of 5.3  ...my 2 cents  =)
    Visalia, Ca @lkapigian
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  • nolaegghead
    nolaegghead Posts: 42,109
     Right, a stressed animal has a lower pH from lactic acid resulting from anaerobic metabolism.
    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    But let me add, moving pH is not linear to the amount of acid or base you add.  It's a logarithmic scale.  So moving from 6 to 5 takes way more acid than 7 to 6, for example.
    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    174 Titrations and pH Curves - Chemistry LibreTexts
    ______________________________________________
    I love lamp..
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  • Botch
    Botch Posts: 17,332
    nolaegghead said:
    But let me add, moving pH is not linear to the amount of acid or base you add.  It's a logarithmic scale.  So moving from 6 to 5 takes way more acid than 7 to 6, for example.
    "I did not know that."  [/Carson]

    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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  • SciAggie
    SciAggie Posts: 6,481
    People misunderstand the acronym STEM. They believe it stands for “Science Technology Engineering and Math”
    In reality (at least here) it stands for “Science Technology Eating and Math”
    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
    I cut an eye of round in two pieces. 1/2 will be bresaola. The other 1/2 will be basturma. They are in the equilibrium cure for 3 weeks. 

    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
    My wife was like, “Why are you washing weights?”
    (trying to keep things clean)

    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: 11,549
    LoL
    Visalia, Ca @lkapigian
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  • fishlessman
    fishlessman Posts: 34,553
    found a missing duck proscuitto thats been wrapped in cheese cloth since april in the meat draw, any thoughts. have not done the unwrapping with it yet =) im bad with this, last summers worcestershire sauce is still sitting on the top of the fridge in the fermenter
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • lkapigian
    lkapigian Posts: 11,549
    fishlessman said:
    found a missing duck proscuitto thats been wrapped in cheese cloth since april in the meat draw, any thoughts. have not done the unwrapping with it yet =) im bad with this, last summers worcestershire sauce is still sitting on the top of the fridge in the fermenter
    Should be Exceptional !!
    Visalia, Ca @lkapigian
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  • lkapigian
    lkapigian Posts: 11,549
    SciAggie said:
    I cut an eye of round in two pieces. 1/2 will be bresaola. The other 1/2 will be basturma. They are in the equilibrium cure for 3 weeks. 

    Great job on noting the ready date on the package, I am horrible about that and always have to "think back" 
    Visalia, Ca @lkapigian
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  • Botch
    Botch Posts: 17,332
    fishlessman said:
    found a missing duck proscuitto thats been wrapped in cheese cloth since april in the meat draw, any thoughts. have not done the unwrapping with it yet =) im bad with this, last summers worcestershire sauce is still sitting on the top of the fridge in the fermenter
    Many of the worlds' cuisine masterpieces were happy accidents/forgotten foodstuffs.  
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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  • HeavyG
    HeavyG Posts: 10,380
    Botch said:
    fishlessman said:
    found a missing duck proscuitto thats been wrapped in cheese cloth since april in the meat draw, any thoughts. have not done the unwrapping with it yet =) im bad with this, last summers worcestershire sauce is still sitting on the top of the fridge in the fermenter
    Many of the worlds' cuisine masterpieces were happy accidents/forgotten foodstuffs.  


    Can't help but wonder tho - for each successful "happy accident" how many chefs/cooks/diners died from an "unhappy accident"?

    Who was the first person to get a whiff of Limburger cheese and then decide it was a good idea to take a bite? Did folks at that moment regard that person as brave or an idiot? :)

    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • fishlessman
    fishlessman Posts: 34,553
    HeavyG said:
    Botch said:
    fishlessman said:
    found a missing duck proscuitto thats been wrapped in cheese cloth since april in the meat draw, any thoughts. have not done the unwrapping with it yet =) im bad with this, last summers worcestershire sauce is still sitting on the top of the fridge in the fermenter
    Many of the worlds' cuisine masterpieces were happy accidents/forgotten foodstuffs.  


    Can't help but wonder tho - for each successful "happy accident" how many chefs/cooks/diners died from an "unhappy accident"?

    Who was the first person to get a whiff of Limburger cheese and then decide it was a good idea to take a bite? Did folks at that moment regard that person as brave or an idiot? :)


    hoping the ph meter i bought works with the brown fish sauce, but if anyone wants to go first.....
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • buzzvol
    buzzvol Posts: 534
    HeavyG said:
    Who was the first person to get a whiff of Limburger cheese and then decide it was a good idea to take a bite? Did folks at that moment regard that person as brave or an idiot? :)

    Hold my Belgian beer. 🍺
    Lawrenceville, GA
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  • lkapigian
    lkapigian Posts: 11,549
    HeavyG said:
    Botch said:
    fishlessman said:
    found a missing duck proscuitto thats been wrapped in cheese cloth since april in the meat draw, any thoughts. have not done the unwrapping with it yet =) im bad with this, last summers worcestershire sauce is still sitting on the top of the fridge in the fermenter
    Many of the worlds' cuisine masterpieces were happy accidents/forgotten foodstuffs.  


    Can't help but wonder tho - for each successful "happy accident" how many chefs/cooks/diners died from an "unhappy accident"?

    Who was the first person to get a whiff of Limburger cheese and then decide it was a good idea to take a bite? Did folks at that moment regard that person as brave or an idiot? :)

    Back in the day, they did have Food Tasters in the Roman Empire "Halotus"


    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
    Let Mikey try it
    https://youtu.be/CLQ0LZSnJFE
    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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  • Elijah
    Elijah Posts: 877
    Cold smoked some bacon. I let it cure too long and it ended up saltier than I'd like. Only slightly. The neighbor that I let try it said it was the right amount for them. I'm thinking about soaking it in water for a bit. I'm afraid of what it'll do to the other flavors, but whatcha going to do. Anyone have an idea for soak time?


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  • nolaegghead
    nolaegghead Posts: 42,109
    Soak in ice water overnight.  Make sure they're not piled on each other.
    ______________________________________________
    I love lamp..
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  • kdink
    kdink Posts: 336
    Question for those who know, I want to get started down this rabbit hole since I'm already committed with the sausage making, but will need to have a dedicated fridge, will one of those 3ft tall wine coolers work? I understand that I will need to humidity, fan and controllers? but is that a good place to start or will a regular fridge be better?
    2 Xl's, MM and Forno Bello
    Pizza Oven in Bergen County, NJ
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  • lkapigian
    lkapigian Posts: 11,549
    edited November 2020
    kdink said:
    Question for those who know, I want to get started down this rabbit hole since I'm already committed with the sausage making, but will need to have a dedicated fridge, will one of those 3ft tall wine coolers work? I understand that I will need to humidity, fan and controllers? but is that a good place to start or will a regular fridge be better?
    I bought (2)  4.4 mini fridge , 1 to ferment, 1 to mature ...now that I've been doing it, all my ferment are at room temp, no fridge needed ... I can get a lot of product in that 4.4....you need a couple things to make it work ..but very doable.....all that being said, if I had to do it over I would have gotten what @sciaggie got...im looking at a glass door fridge now ... if you want to give a go in sausage casing to get your feet wet, you can do that in your regular fridge 

    It's just like sausage making with more salt and sugar 
    Visalia, Ca @lkapigian
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  • lkapigian
    lkapigian Posts: 11,549
    Was going to hang in a back room but the weather shifted to upper 60s low 70s so into the chamber in a couple days ....the larger Dried Italian Sausage de Calabria  No Starter Culture ....smaller ones same mix, added culture 





    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
    @lkapigian Man, you’re killing me. That looks superb. I’m going to make chorizo on Saturday. 
    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: 11,549
    edited November 2020
    Thanks @SciAggie

    what culture are you going to use if any
    Visalia, Ca @lkapigian
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  • Botch
    Botch Posts: 17,332
    lkapigian said:
    HeavyG said:
    Botch said:
    fishlessman said:
    found a missing duck proscuitto thats been wrapped in cheese cloth since april in the meat draw, any thoughts. have not done the unwrapping with it yet =) im bad with this, last summers worcestershire sauce is still sitting on the top of the fridge in the fermenter
    Many of the worlds' cuisine masterpieces were happy accidents/forgotten foodstuffs.  


    Can't help but wonder tho - for each successful "happy accident" how many chefs/cooks/diners died from an "unhappy accident"?

    Who was the first person to get a whiff of Limburger cheese and then decide it was a good idea to take a bite? Did folks at that moment regard that person as brave or an idiot? :)

    Back in the day, they did have Food Tasters in the Roman Empire "Halotus"
    Could that be the origin of the English word "Halitosus"?  
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

    · Share on FacebookShare on Twitter

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