Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Charcuterie - Show us your work
Comments
-
"Italian Shlongs"?poster said:Not sure what to call these, but its just some hot italians going into the chamber for a few weeks to dry out.
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
Capicola is in the fridge for the drying phase. It's gonna be a long wait...
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
looking good !Mark_B_Good said:Capicola is in the fridge for the drying phase. It's gonna be a long wait...Visalia, Ca @lkapigian -
Ok after 2.5 months, the capicola is ready, tastes amazing!
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
Bombdiggity @Mark_B_Good !!Mark_B_Good said:Ok after 2.5 months, the capicola is ready, tastes amazing!Visalia, Ca @lkapigian -
@Mark_B_Good. Looks great, definitely worth the wait 😋Greensboro North Carolina
When in doubt Accelerate.... -
I've been following this thread since its inception, have always wanted to try some of these things but I just don't have the room for a dedicated food dryer/rube-goldberg frig.
One food channel I follow, Pro Home Cooks, did this 15-minute video years ago where, once he seasoned the meat (using a vacuum sealer, or not), he just spiced the small cuts, wrapped, and then hung them in his normal frig for however many days; no extra equipment required! I can at least get my feet wet without purchasing a bunch more "stuff". Posting it here for others, and so I can find it again.
https://www.youtube.com/watch?v=cEkdCgAMgpw
"First method of estimating the intelligence of a ruler is to look at the men he has around him."
- Niccolo MachiavelliOgden, UT, USA
-
Fridge Curing works excellent on smaller cuts , no special equipment needed really everBotch said:I've been following this thread since its inception, have always wanted to try some of these things but I just don't have the room for a dedicated food dryer/rube-goldberg frig.
One food channel I follow, Pro Home Cooks, did this 15-minute video years ago where, once he seasoned the meat (using a vacuum sealer, or not), he just seasoned the small cuts, wrapped, and then hung them in the frig for however many days; no extra equipment required! I can at least get my feet wet without purchasing a bunch more "stuff". Posting it here for others, and so I can find it again.
https://www.youtube.com/watch?v=cEkdCgAMgpw
Visalia, Ca @lkapigian -
-
-
BeautyBoatman1 said:5 pounds of salamiVisalia, Ca @lkapigian -
Capicola
-
-
Gabagool , 1 month in the EQ Cure, about 2.5 months hanging . Was gifted this beautiful Pork Collar to cook, not me lol
Visalia, Ca @lkapigian -
I think this mold is OK, but seems odd some of it is in spots and some streaks, any ideas? -
Totally Fine! Penicillin nalgiovenseposter said:I think this mold is OK, but seems odd some of it is in spots and some streaks, any ideas?
solid work right there!Visalia, Ca @lkapigian -
-
Beautiful!Boatman1 said:Jalepeno and cheddar sausageVisalia, Ca @lkapigian -
Couple of Finished Meats Saucisson Sec and Lonzino
Visalia, Ca @lkapigian -
What a bump!!
A friend's dad (French) went to see his doctor some years ago, and after doc looked at his labs, the doctor said he had to lay off the Saucisson for a bit. I don't think he's been back to see him since.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Thanks @caliking , Saucisson is easily my favorite, simple salt, garlic infused wine and peppercornsVisalia, Ca @lkapigian
-
-
-
Easy Peazy , straight up from a Walmart Pork Loinalaskanassasin said:I might give that Lonzino a try.Visalia, Ca @lkapigian -
Looks amazing. I just made a batch of capicola ... I am trying to make them hotter than last year ... we added more spice outside, but I guess it is hard to get the seasoning to penatrate in such a big piece of meat.lkapigian said:Couple of Finished Meats Saucisson Sec and LonzinoNapoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
@Mark_B_Good Your best bet is to get it done doing the Equalization phase, if you are doing that and want more heat, do a paste like on Basturma let that dry , it will be amazingMark_B_Good said:
Looks amazing. I just made a batch of capicola ... I am trying to make them hotter than last year ... we added more spice outside, but I guess it is hard to get the seasoning to penatrate in such a big piece of meat.lkapigian said:Couple of Finished Meats Saucisson Sec and LonzinoVisalia, Ca @lkapigian -
From my brother-in-law, who is currently in Spain:
"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 -
That’s what it’s all about !!JohnInCarolina said:From my brother-in-law, who is currently in Spain:Visalia, Ca @lkapigian -
He also sent this:
It’s a dessert called “Bacon from Heaven” - I’m going to have to learn how to make it."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 -
I give up, John...I see the name and the picture but basically what is it?JohnInCarolina said:He also sent this:
It’s a dessert called “Bacon from Heaven” - I’m going to have to learn how to make it.Re-gasketing the USA one yard at a time
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum