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Charcuterie - Show us your work
Comments
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112 MM Spanish Chorizo is done, 8 weeks in… my takeaways from the extra large diameter casings is pepper paste is far superior to paprika, both excellent but I think I’ll be sticking to paste in all my cures
Visalia, Ca @lkapigian -
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My thoughts are the paprika holds so much, last go around with 112mm I used pepper paste and dried much better , still great but I prefer the pastealaskanassasin said:Why did it finish so early @lkapigianVisalia, Ca @lkapigian -
Good grief... that looks good!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Visalia, Ca @lkapigian
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Some Rib Trim Salami , all hand cut and stuffed 65mm casings .2.5 % salt , some black peppercorn and wine soaked with garlic , only measured the salt , no cure or culture
Visalia, Ca @lkapigian -
Pitina from the above salami, all was hand cut and stuffed , 2.5 % salt garlic steeped in white wine, whole black pepper corns and some Calabrian Pepper Flakes.. basic and Excellent!
Visalia, Ca @lkapigian -
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Thanks @alaskanassasin , can't wait to try the salami. Hands down whenever I just do salt pepper wine garlic, they exceed anything else out therealaskanassasin said:Wow! That looks amazingVisalia, Ca @lkapigian -
Man, that looks delicious! You're making me hungry!Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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@lkapigian @Mark_B_Good
Seeing these biltong posts has gave me the itch to try making some. Since I already have a curing chamber, do you think I could use that? I would leave ambient temp alone, and likely just control the humidity. I do not have a fan though, but could add something quite easily if need be -
The most important thing is ventilation. There's a lot of drying to do ... I haven't measured it, but I wouldn't be surprised if the meat doesn't lose more than 30% of its weight in 4 days. What is important is that the chamber has ventilation slots and that it is pressurized so air can exchange from the outside to the inside. Mine has a CPU fan mounted to the roof of the chamber ... and vent slots (about 1/4" thick and 4" long) on each side of the box, except for the door. The fan sucks air from outside, and into the box, and air comes out of the vent slots.poster said:@lkapigian @Mark_B_Good
Seeing these biltong posts has gave me the itch to try making some. Since I already have a curing chamber, do you think I could use that? I would leave ambient temp alone, and likely just control the humidity. I do not have a fan though, but could add something quite easily if need be
That's basically it. I posted my full recipe on the biltong thread ... if you follow that, you should be A-OK!Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
@lkapigian Should I flip my Chorizo end for end? There is definitely more moisture on the bottom half.
South of Columbus, Ohio. -
@alaskanassasin , I have do that for large diameter salamis , especially with a wetter than normal mix @poster you certainly could, but if you don’t have an exhaust you’d probably want to open the door several times a day, you could also turn on the chamber and do it as a whole muscle cure with Biltong seasoning, will be delicious , at the end of the day the processes bring the same result , lower AW
Visalia, Ca @lkapigian -
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Yes, I know it’s tacky but I made it to take to Florida, my shark fishing friends will like itIn the bush just East of Cambridge,Ontario
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Dried Jalapeño Cheddar… Any fresh sausage can be dried into a fermented salami, I typically hand a link or two of whatever fresh sausage I’m currently making, never disappointed
Visalia, Ca @lkapigian -
Made Italian sopressatta yesterday. Looking great. Use natural 2.5" casings. Made them around 10" long.
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
I need to not look at this post...... I'll get down a rabbit hole and may never recover
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Not sure what to call these, but its just some hot italians going into the chamber for a few weeks to dry out.
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I view this headline as all the more reason why you should make your own:
"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Almost unheard of, probably not likely from the cured meat but cross contamination of some sortJohnInCarolina said:I view this headline as all the more reason why you should make your own:
thanks for posting this!Visalia, Ca @lkapigian -
coming along.. will give it 1 more week
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Looking good @poste , great fat definitionVisalia, Ca @lkapigian
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Ya the meat was still on the edge of frozen going through the mixer, none of it really melted at all. Will see if that worked out in my favor soon enough
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