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Charcuterie - Show us your work

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  • nolaegghead
    nolaegghead Posts: 42,102
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    ______________________________________________
    I love lamp..
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  • Foghorn
    Foghorn Posts: 9,834
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    Yesterday for breakfast we had some homemade Berkshire bacon from @The Cen-Tex Smoker.   Cooked it on the XXL BGE. @20stone, you should know that we had homemade popovers with it. 

    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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  • SciAggie
    SciAggie Posts: 6,481
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    I need that vacuum chamber but I’d like to move the decimal one place to the left. 
    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
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    @Foghorn 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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  • nolaegghead
    nolaegghead Posts: 42,102
    edited December 2020
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    It's $400 off.  They are all expensive because of they are 100 plus pounds of vacuum pump, valves and metal/plastic.  But they will pay for themselves  in your time and bag prices that are a fraction of the cost of foodsaver bags.  
    ______________________________________________
    I love lamp..
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  • lkapigian
    lkapigian Posts: 10,760
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    Thanks for the heads up Carey..!!
    Visalia, Ca @lkapigian
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  • lkapigian
    lkapigian Posts: 10,760
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    I made some smoked linguicia a few weeks ago.....saved one link ( unsmoked )and hung in in the chamber.....Dried Linguicia .....excellent, and another cured dried sausage no starter culture


    Visalia, Ca @lkapigian
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  • lkapigian
    lkapigian Posts: 10,760
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    Looks Killer @Sciaggie !

    Going Natural cure again...took my Smoked Linguica recipe , bumped the salt, no starter culture fermented @ Room Temp for 24 hours 52 MM Beef Middles 


    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
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    @lkapigian I want to make some cured/dried sausage using beef middles. I like the size of those. That looks so good. I can put my new pH meter to work...
    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: 42,102
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    Yum!
    ______________________________________________
    I love lamp..
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    Looks gorgeous guys.  Just perfect all around.  
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • 20stone
    20stone Posts: 1,961
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    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. 

    @lkapigian have been up to.

    Huzzah!
    (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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  • 20stone
    20stone Posts: 1,961
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    SciAggie said:
    I hung the bresaola today. Applying netting is a challenge. I’ll have a better plan next time. 

    Two thoughts on this:
    1. Netting is the easy way out.  Clearly you can tie, and with a bresaola, you just need something to hang it by, and aren't relying on it to hold shape.  Might as well show off
    2. I see a nice slicer in your future
    (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
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    20stone said:
    Two thoughts on this:
    1. Netting is the easy way out.  Clearly you can tie, and with a bresaola, you just need something to hang it by, and aren't relying on it to hold shape.  Might as well show off.
    Hey - you should be proud. You’re one of the folks that started me down this path. :)
    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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  • BSR
    BSR Posts: 165
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    SciAggie said:
    The coppa finished today. Dayum! This stuff is my favorite so far. Quite a transformation of some $1.49 pork butt. 
    Is there a write up or recipe you followed. That looks amazing.

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  • SciAggie
    SciAggie Posts: 6,481
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    @BSR
    https://youtu.be/vFfqwyxC_Zo
    https://youtu.be/trK_ltcSQE4
    https://youtu.be/hRqE1mhK3qk
    https://youtu.be/vBIuZu285dQ
    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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  • BSR
    BSR Posts: 165
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    SciAggie said:
    @BSR
    https://youtu.be/vFfqwyxC_Zo
    https://youtu.be/trK_ltcSQE4
    https://youtu.be/hRqE1mhK3qk
    https://youtu.be/vBIuZu285dQ
    You're the man. This springs goal is a dedicated fridge for this kind of stuff and that looks like first on the list.
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  • SciAggie
    SciAggie Posts: 6,481
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    @BSR It's a ton of fun. There are a lot of good folks here that will answer questions for you as well.
    This is unsolicited advice...
    Consider a freezer for your chamber. The controller you get will regulate the temperature. Yes, the chamber stays at relatively warm temps so why a freezer?. The extra insulation in the freezer keeps temps stable and the compressor has to cycle less often. Also, I find it hard to locate a refigerator without a freezer.
    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: 10,760
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    SciAggie said:
    The coppa finished today. Dayum! This stuff is my favorite so far. Quite a transformation of some $1.49 pork butt. 
    Beauty @SciAggie and sero case hardening , probably don't need to vac seal @ all 
    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
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    @lkapigian Thanks. That's stuff is so good I could eat it until I bust.
    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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  • kdink
    kdink Posts: 336
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    @SciAggie, So you are using that new freezer you showed to do the drying in?
    Are you having any issues with the shelfs preventing you from hanging the sticks or are they far enough apart?

    2 Xl's, MM and Forno Bello
    Pizza Oven in Bergen County, NJ
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  • SciAggie
    SciAggie Posts: 6,481
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    I have two freezers now. The first one that I'm using as a curing chamber has adjustable shelves.
    The second one has fixed shelves (didn't know that when I bought it). It is intended for dry aging and as a fermenting chamber. It will work ok for that (thankfully). It would be a PITA if I was trying to cure in it. 

    So to answer your question, be sure your curing chamber has removable or adjustable shaelves.
    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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  • 20stone
    20stone Posts: 1,961
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    @SciAggie, I see a slicer in your future.

    Awesome job to all of you that are cranking out great stuff.
    (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
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    @20stone My wife actually brought up the subject of a slicer. Now that’s a green light if ever there was one!
    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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  • 20stone
    20stone Posts: 1,961
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    SciAggie said:
    @20stone My wife actually brought up the subject of a slicer. Now that’s a green light if ever there was one!
    Gotta pull the trigger while you're at "yes".

    I used to have Globe and really liked it.  That may be something that you scout on Austin Craigslist, and I could drop it next time I am up that way.

    They're not cheap, but a nice touch when you have the tonnage you are cranking out.
    (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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  • Foghorn
    Foghorn Posts: 9,834
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    I had some sausages made by @The Cen-Tex Smoker and @20stone when they zoomed some sausagemaking. 

    Bottom left = Argentinian Chorizo

    Top left = Columbiano

    Top right = Jalapeño cheddar

    Bottom right = TX Funk

    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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  • lkapigian
    lkapigian Posts: 10,760
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    Visalia, Ca @lkapigian
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    lkapigian said:


    What is that beautiful piece of work  @lkapigian
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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