Charcuterie - Show us your work

@alaskanassasin

Point me in another direction I have mastered chorizo!

alaskanassasin said:

lkapigian said:

@alaskanassasin

Lol that shvts killer man! I didn’t get the smoke profile I was expecting which is probably good it seemed strong in that paprika. Better than the first batch thanks for getting me off the yeast packs and all your help! I already gave some to a buddy, that’s the best part.

Awesome, it will be your own unique flavor , not from a package 

alaskanassasin said:

Do you have something that is garlic heavy? I’m swimming in garlic from the garden 

You can make anything garlic heavy …I’d make some fresh sausage Kielbasa is very garlic forward , I use a lot of Roasted Garlic in my Chili Cheese Sausage…..in cured salami, you want to soak your garlic in wine and then add the garlic infused wine to the salami

You can also make your own granulated garlic if you have excess …blend to a paste and dehydrate 

Brisket Trimmings Sujuk…65mm casings, fermented overnight, will dry cure for around 6 weeks 

alaskanassasin said:

how did you make your Pancetta? I was googling recipes and nothing stood out.

@alaskanassasin , I just Winged it, 2% salt 1% brown sugar .25% cure 1,  toasted then ground coriander , peppercorn and fennel, smoked paprika and some Calabrian pepper ( didn’t measure any of that lol) vac seal for a week, rinsed then coated with coriander pepper fennel mixture again should go z3 to 4 weeks 

lkapigian said:

Brisket Trimmings Sujuk…65mm casings, fermented overnight, will dry cure for around 6 weeks 

The Pitina is done, can’t wait for the bigger ones, Brisket Sujuk Pitina 

Mark_B_Good said:

lkapigian said:

lkapigian said:

Brisket Trimmings Sujuk…65mm casings, fermented overnight, will dry cure for around 6 weeks 

The Pitina is done, can’t wait for the bigger ones, Brisket Sujuk Pitina 

And ... how does it taste?

Just amazing, Fenugreek being the dominant spice 

poster said:

Waiting until the fall/winter for the weather to cool and for more free time to build my little curing chamber and get into this art. Everything above just looks awesome. @lkapigian I will likely be hitting you up here and there for your vast knowledge on the subject.

In the winter, I will cure stuff just hanging in a spare room with a window slightly open, no chamber, just old school keeping the room 55-60....winters are mild here

@ikapigian didn't you say you had a recipe in the new two guys and a cooler videos? 

lkapigian said:

Elijah said:

@ikapigian didn't you say you had a recipe in the new two guys and a cooler videos? 

@Elijah Yes, should be posting up in a few days my Texas Bowl Of Red Sausage , developed myself  he did my Linguica last year  not sure if this link will change once he uploads it, but this is the final copy Eric sent me

https://youtu.be/dpTex768_Bo

Congrats, and Dayam!!    

Elijah said:

@ikapigian you about made his head explode. I do have some beef bones in the freezer, but I know the family won't go for the spice. It's on my list! 

It’s really pretty mild, those peppers are more of a fruity chocolate flavor for a lack of better words , you can shape it anyway, more of a technique 

here is my adobo paste recipe he used , doesn’t have to be this exact , but I broke it out for those that like to measure ( excellent for just chili , but I use this in Posole as well )

https://eggheadforum.com/discussion/1229113/adobo-paste-base-recipe