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Charcuterie - Show us your work
Comments
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______________________________________________I love lamp..
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Thanks Carey, on its way there shall be more, hopefully see you guys in California this Junenolaegghead said:Visalia, Ca @lkapigian -
@lkapigian is this how the good molds normally start?
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Yes Sir, that is healthyposter said:@lkapigian is this how the good molds normally start?Visalia, Ca @lkapigian -
Thanks for the reassurance!
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That looks amazing.lkapigian said:Soppressata de Calabria
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
Ok, 1 week in. Even with the colder temperatures (40F to 50F), this is moving along fast ... faster than I expected. The biltong box is continuously blowing air through the box and speeding up the cure. I think they will be ready in 1 more week.
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
Beautiful @Mark_B_Good , you are in for a real treatVisalia, Ca @lkapigian
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Fun with Walmart Tenderloin, inexpensive and a relatively quick cure/ maturation time … just salt and some Calabrian Pepper .. w 2 packs of 2 tenderloin under $10.00
Visalia, Ca @lkapigian -
Hot italian and Jamaican jerk. Both turned out awesome. Glad I took @ilkaplan s advice and help on this and anything sausage the past couple years. Thanks again
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Thanks to @lkapigian above sorry, had some kinda autocorrect happen on the phone
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Awesome @poster ….pics !poster said:Thanks to @lkapigian above sorry, had some kinda autocorrect happen on the phoneVisalia, Ca @lkapigian -
Wow, thought I did, lol. Previewed on my phone finelkapigian said:
Awesome @poster ….pics !poster said:Thanks to @lkapigian above sorry, had some kinda autocorrect happen on the phone
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Beautiful, easiest charcuterie ever, keep up the awesome work!poster said:
Wow, thought I did, lol. Previewed on my phone finelkapigian said:
Awesome @poster ….pics !poster said:Thanks to @lkapigian above sorry, had some kinda autocorrect happen on the phoneVisalia, Ca @lkapigian -
@lkapigian what are your thoughts on drying already frozen sausage? These hot italians taste so good id like to thaw some that I froze and make more. Possible?
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You certainly can, you can even do it with store bought sausageposter said:@lkapigian what are your thoughts on drying already frozen sausage? These hot italians taste so good id like to thaw some that I froze and make more. Possible?Visalia, Ca @lkapigian -
Lonzino, definitely my favorite cured meat, started these beginning of January 2023, pulled today
Visalia, Ca @lkapigian -
They are ready, took 2 weeks with this biltong box. Turned out amazing!lkapigian said:Beautiful @Mark_B_Good , you are in for a real treat
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
Awesome, looks perfectMark_B_Good said:
They are ready, took 2 weeks with this biltong box. Turned out amazing!lkapigian said:Beautiful @Mark_B_Good , you are in for a real treatVisalia, Ca @lkapigian -
@Mark_B_Good @poster you are ready to move up to large diameter casings nowVisalia, Ca @lkapigian
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Started some 114 MM salami , no cultures, no cure , start up old school Salami Picante
Visalia, Ca @lkapigian -
How long you going to hang that bad boy @lkapigian and how much does it weigh?
South of Columbus, Ohio. -
@alaskanassasin the larger one is about 1.8 KG the other 1.2 KG , I’m think end of June the latest ..alaskanassasin said:How long you going to hang that bad boy @lkapigian and how much does it weigh?Visalia, Ca @lkapigian -
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That extra fermentation time should really deepen the flavors, almost cheesyalaskanassasin said:that is going to be amazing.
I know you’ve dropped the cultures, give dropping the cure a go next time, elevates even moreVisalia, Ca @lkapigian -
lkapigian said:
That extra fermentation time should really deepen the flavors, almost cheesyalaskanassasin said:that is going to be amazing.
I know you’ve dropped the cultures, give dropping the cure a go next time, elevates even more
If it smells good we're good.
South of Columbus, Ohio. -
That’s what I tell Lindaalaskanassasin said:lkapigian said:
That extra fermentation time should really deepen the flavors, almost cheesyalaskanassasin said:that is going to be amazing.
I know you’ve dropped the cultures, give dropping the cure a go next time, elevates even more
If it smells good we're good.Visalia, Ca @lkapigian
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