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Charcuterie - Show us your work

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  • lkapigian
    lkapigian Posts: 11,549
    BigGreenKev said:
    Have to say this is an amazing thread.  About to start on my first pancetta.
    awesome ...........several ways to go there Tesa, Arrotolata Steccata , any can be taken to just the cured "cook to consume" or lower the water activity to a point where can be eaten UnCooked ........ cant wait to see the results 
    Visalia, Ca @lkapigian
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  • BigGreenKev
    BigGreenKev Posts: 275
    lkapigian said:
    BigGreenKev said:
    Have to say this is an amazing thread.  About to start on my first pancetta.
    awesome ...........several ways to go there Tesa, Arrotolata Steccata , any can be taken to just the cured "cook to consume" or lower the water activity to a point where can be eaten UnCooked ........ cant wait to see the results 
    Starting off with Umai bag method so I can use a regular fridge.  I've had good results with their dry aged bags


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  • CTMike
    CTMike Posts: 3,641
    edited May 2021
    The bresaola is about finished in the cure, so I finally got around to converting that fridge I bought to a curing chamber. 

    Went with the Inkbird WiFi temperature and humidity controllers. It seems to be settling in nicely at 60 F and 65% RH. The hysteresis on the controller is set wide enough so that the various components won’t fight each other.

    Just have to add the computer fan for air movement, and stuff some insulation in the hole I cut for the cords. 




    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • SciAggie
    SciAggie Posts: 6,481
    That’s 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: 42,109
    beautiful setup, Mike
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  • CTMike
    CTMike Posts: 3,641
    First victim in to the chamber. Followed the dry-aged bresaola recipe from Two Guys & a Cooler, but following Ruhlman’s directions for drying as I don’t have a proper sized collagen casing that Two Guys calls for.


    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • lkapigian
    lkapigian Posts: 11,549
    CTMike said:
    First victim in to the chamber. Followed the dry-aged bresaola recipe from Two Guys & a Cooler, but following Ruhlman’s directions for drying as I don’t have a proper sized collagen casing that Two Guys calls for.


    looks sweet!.
    Visalia, Ca @lkapigian
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  • CTMike
    CTMike Posts: 3,641
    Checked the weight on the Bresaola today, was 1.01 kg, right at 65% weight loss. Wiped down the mold with some white vinegar, and then rinsed and dried.

    Sliced off a couple pieces for taste testing for the wife and I, adding a couple drops of EVOO and lemon juice. Very good.

    The rest was vacuum sealed and in to the walk-in for a couple weeks to allow the moisture to equalize throughout. Will definitely be doing this again.


    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • lkapigian
    lkapigian Posts: 11,549
    Bravo @CTMike
    Visalia, Ca @lkapigian
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  • CTMike
    CTMike Posts: 3,641
    lkapigian said:
    Bravo @CTMike
    Thanks. Someone over on Reddit thinks the mold is not a beneficial strain. Thoughts?
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • nolaegghead
    nolaegghead Posts: 42,109
    CTMike said:
    lkapigian said:
    Bravo @CTMike
    Thanks. Someone over on Reddit thinks the mold is not a beneficial strain. Thoughts?
    Some molds are, some aren't.  That's like saying bacteria is bad.

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  • lkapigian
    lkapigian Posts: 11,549
    nolaegghead said:
    CTMike said:
    lkapigian said:
    Bravo @CTMike
    Thanks. Someone over on Reddit thinks the mold is not a beneficial strain. Thoughts?
    Some molds are, some aren't.  That's like saying bacteria is bad.

    For sure. White mold AKA Penicillium nalgiovense what you want, even some green molds give it that funky cheesyness ..shy away from black mold 
    Visalia, Ca @lkapigian
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  • nolaegghead
    nolaegghead Posts: 42,109
    lkapigian said:
    nolaegghead said:
    CTMike said:
    lkapigian said:
    Bravo @CTMike
    Thanks. Someone over on Reddit thinks the mold is not a beneficial strain. Thoughts?
    Some molds are, some aren't.  That's like saying bacteria is bad.

    For sure. White mold AKA Penicillium nalgiovense what you want, even some green molds give it that funky cheesyness ..shy away from black mold 
    right, many molds protect themselves (and their food) by killing competitors.  The penicillin kills some bacteria, protects our food from it.  And was a breakthrough in medicine.

    The story behind penicillin goes like this:

    "Often described as a careless lab technician, Fleming returned from a two-week vacation to find that a mold had developed on an accidentally contaminated staphylococcus culture plate. Upon examination of the mold, he noticed that the culture prevented the growth of staphylococci."


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  • CTMike
    CTMike Posts: 3,641
    So can I take your comments to mean that this particular white mold is nothing to worry about?
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • nolaegghead
    nolaegghead Posts: 42,109
    I got white mold on my bresaola too.  I didn't worry about it, rinsed it off with some distilled vinegar.
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  • CTMike
    CTMike Posts: 3,641
    nolaegghead said:
    I got white mold on my bresaola too.  I didn't worry about it, rinsed it off with some distilled vinegar.
    Thanks - how long should I let it equalize?
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • lkapigian
    lkapigian Posts: 11,549
    CTMike said:
    So can I take your comments to mean that this particular white mold is nothing to worry about?
    White mold is nothing to worry about 
    Visalia, Ca @lkapigian
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  • nolaegghead
    nolaegghead Posts: 42,109
    CTMike said:
    nolaegghead said:
    I got white mold on my bresaola too.  I didn't worry about it, rinsed it off with some distilled vinegar.
    Thanks - how long should I let it equalize?
    Optional, but from my understanding, you want to decrease the case hardening by letting some interior moisture work it's way back to the surface where the drying occurs.  I guess you could look at it as just keeping it wrapped, but I see no issue on waiting to eat it.

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  • CTMike
    CTMike Posts: 3,641
    nolaegghead said:
    CTMike said:
    nolaegghead said:
    I got white mold on my bresaola too.  I didn't worry about it, rinsed it off with some distilled vinegar.
    Thanks - how long should I let it equalize?
    Optional, but from my understanding, you want to decrease the case hardening by letting some interior moisture work it's way back to the surface where the drying occurs.  I guess you could look at it as just keeping it wrapped, but I see no issue on waiting to eat it.

    Mostly I’m waiting to see if we die in the next couple days from sampling it today. 😎
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • nolaegghead
    nolaegghead Posts: 42,109
    Lol
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  • SciAggie
    SciAggie Posts: 6,481
    @CTMike That looks beautiful my friend. I know, I was hesitant about eating moldy meat too. I didn't die.
    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
    I eat the rind on brie, I'm a crazy person (but still alive for some reason).
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  • SciAggie
    SciAggie Posts: 6,481
    nolaegghead said:
    I eat the rind on brie, I'm a crazy person (but still alive for some reason).
    I’m with you. I like the funk of the rind. I really like taleggio washed rind cheese.  
    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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  • CTMike
    CTMike Posts: 3,641
    edited June 2021
    Took the bresaola out of the vacuum bag today, obviously no one died last week. 

    Hacked off a couple slices, couple drops of EVOO and lemon juice - amazing flavor. 


    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • lkapigian
    lkapigian Posts: 11,549
    CTMike said:
    Took the bresaola out of the vacuum bag today, obviously no one died last week. 

    Hacked off a couple slices, couple drops of EVOO and lemon juice - amazing flavor. 


    Bombdiggity
    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
    @CTMike That looks delicious!
    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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  • CTMike
    CTMike Posts: 3,641
    edited July 2021
    Broke out the Berkel and sliced the bresaola paper thin. Added fresh arugula, some EVOO, 12 y/o balsamic, shaved Parmigiana Reggiano, and fresh cracked black pepper. 

    Amazingly good. 



    Berkel 818


    Gratuitous sliced meat porn



    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • lkapigian
    lkapigian Posts: 11,549
    CTMike said:
    Broke out the Berkel and sliced the bresaola paper thin. Added fresh arugula, some EVOO, 12 y/o balsamic, shaved Parmigiana Reggiano, and fresh cracked black pepper. 

    Amazingly good. 



    Berkel 818


    Gratuitous sliced meat porn



    The way it should be and melt in your mouth 
    Visalia, Ca @lkapigian
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  • nolaegghead
    nolaegghead Posts: 42,109
    That's what I'm talking about!
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  • nolaegghead
    nolaegghead Posts: 42,109
    A little off-topic, but look up bo tai chanh.  It's a great spin on carpaccio.

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