Charcuterie - Show us your work

@ikapigian to clarify I meant make his head explode with calling it a perfect sausage, not the heat level. 

Botch said:

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!!    

Thanks @Botch

Moleman said:

An amazing review of your sausage Larry.  Looking forward to trying it sometime soon. 

Thanks @Moleman

johnmitchell said:

I got this Biltong/Jerky making drying container, basically a box that you hang your meat and has a fan on the top, pretty cool.Looking forward to making some Biltong 

Awesome!

CodyA88 said:

wow that is a homerun!

Getting ready to ferment and press the “ Sopresatta “ , first time going no curing salt , just straight up 3% salt, I quit using starter cultures a couple years ago and this is the next natural progression towards old school curing , if you don’t see me posting in a couple months, the project did not go well …about 18 pounds calabrese style , ferment at room temp while pressing for a couple days, then will hang 

Totally battling mold for the first time ( well of the fuzzy mood ) ,  was running a bit high RH but no higher than it has , done several wipe downs with vinegar to keep it at bay … I’ve had green mold before so I wasn’t overly alarmed but never this “ fuzzy “ 

I will say the Basturma wit Fenugreek in the cure was totally unaffected 

Ozzie_Isaac said:

lkapigian said:

Totally battling mold for the first time ( well of the fuzzy mood ) ,  was running a bit high RH but no higher than it has , done several wipe downs with vinegar to keep it at bay … I’ve had green mold before so I wasn’t overly alarmed but never this “ fuzzy “ 

I will say the Basturma wit Fenugreek in the cure was totally unaffected 

Does crowding impact the RH?  Maybe just a lazy mold spore drifted in on the right air current and found a perfect spot.

Do you wipe everything down with vinegar, meat, walls, hangers etc, or just location with mold?

This time I wiped everything, it seems to have mitigated to strange mold on the Whole Muscle and the Sopresatta has normal mold growth today , albeit came back quick … the chamber is definitely overcrowded, i moved some to a back bedroom or in use 

Yum!

alaskanassasin said:

I was researching curing pepperoni in bung and came across this forum.

https://wedlinydomowe.pl/en/viewforum.php?f=5&sid=e0706fb0a92dc05cc094a4c641162a28

Ya, the Mods there don’t like me LoL, good forum but Mods think anyone that doesn’t use Culture s or Nitrates/Nitrites just plain foolish… I say Meh 

River Cottage is about the only online resource that view curing as preservation, the way it should be . 

That Rogue River blue is incredible.  Hard to find sometimes.  I think it won a best cheese award a few years back

I believe I found out about it thru this forum, and a post from you @nolaegghead.  Bought a 5 pound wheel a few months back, gave about 1/2 of it away and am enjoying the rest.  The grape leaves they use as a rind are awesome as well.

I would love to make cheese.  Getting unpasteurized milk without buying a cow is a challenge.  I would not use pasteurized milk because I can just buy that cheese.