Charcuterie - Show us your work

Eggdicted_Dawgfan · February 19

@RRP it’s like a flan. Check out this link-
https://www.bascofinefoods.com/spanish-recipes/tocino-de-cielo/?srsltid=AfmBOorbIji7xucO8eoRwCrTKuumYC0OaMdEnxhNQuY_mcNDxYigsm8I

Mark_B_Good · February 19

lkapigian said:

Mark_B_Good said:

lkapigian said:

Couple of Finished Meats Saucisson Sec and Lonzino

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.

@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 amazing

Oh! I didn't think about that. Good idea!

shtgunal3 · February 19

lkapigian · February 19

Nice looking Bacon @shtgunal3

Botch · March 16

This rabbit hole keeps lowering the bar.
The "Two Guys and a Cooler" are testing a device, called the "CELR-12", starts at $599, about the size of a shoe box, which monitors/controls the temp/humidity via two hoses, through your... ice chest with a drain!
He has several projects going to fully test the unit, but he finished the first one already, dry-aging a pork tenderloin in twenty-something days; it was tender, and had shrunk just over 50% in diameter in that time, didn't spoil. Looks like the unit can also do sausages, cheeses, etc too. Color me intrigued!

https://youtu.be/UE3AZp6UJ0c?si=RUyO2kWN4In8THzL 

lkapigian · March 16

It’s a pretty cool product even just saving $$ on ice for an ice chest , it’s a mini refrigeration unit for an ice chest . ….. Celebrate Sausage 2025 just around the corner

Boatman1 · March 17

Umai have a variety of interesting bags to cure meat in your fridge. 2 guys and a cooler have a video about them. Made capicola twice with great results, 35 days or so in the regular fridge from the pork butt money muscle.

Boatman1 · March 17

Umai have a variety of interesting bags to cure meat in your fridge. 2 guys and a cooler have a video about them. Made capicola twice with great results, 35 days or so in the regular fridge from the pork butt money muscle. Posted both earlier.

alaskanassasin · April 26

Found a use for my curing cabinet, 93 degrees and 60% humidity

Image: https://us.v-cdn.net/5017260/uploads/editor/kr/qfqtwfo6h7nd.jpeg

I have thought about lagering a beer in there but haven’t committed yet.

lkapigian · April 26

alaskanassasin said:

Found a use for my curing cabinet, 93 degrees and 60% humidity

I have thought about lagering a beer in there but haven’t committed yet.

What are you growing there

alaskanassasin · April 26

Queen Bees @lkapigian

lkapigian · April 26

alaskanassasin said:

Queen Bees @lkapigian

That’s pretty cool

alaskanassasin · April 26

Thanks Larry! As you probably know the first Queen to emerge murders all the others so I pull them from the nursery and finish them out in basement prison cells!

lkapigian · April 26

alaskanassasin said:

Thanks Larry! As you probably know the first Queen to emerge murders all the others so I pull them from the nursery and finish them out in basement prison cells!

Sounds like a girl I used to date

caliking · April 27

lkapigian said:

alaskanassasin said:

Thanks Larry! As you probably know the first Queen to emerge murders all the others so I pull them from the nursery and finish them out in basement prison cells!

Sounds like a girl I used to date

I sense there’s a lot to unpack here 😅

lkapigian · April 27

caliking said:

lkapigian said:

alaskanassasin said:

Thanks Larry! As you probably know the first Queen to emerge murders all the others so I pull them from the nursery and finish them out in basement prison cells!

Sounds like a girl I used to date

I sense there’s a lot to unpack here 😅

lol

poster · May 4

Strip loin going in for 45 days. Probably didn't need to, but I had a umai bag that I put it in. Any idea on the ideal humidity for something like this? I have a controller as I'm using my curing chamber. I didn't want it in the main fridge for that long.

lkapigian · May 4

Awesome @poster , optimal 65-80, like curing meet albeit for dry aging much colder

poster · May 4

lkapigian said:

Awesome @poster , optimal 65-80, like curing meet albeit for dry aging much colder

Thanks!

lkapigian · May 6

lkapigian said:

Prosciutto De Visalia …29# Red Wattlle killed Tuesday 3% salt overall , salted today with 1/2 the salt , will result in 5 days then cure for a total of 30

2 years of waiting, well worth it

lkapigian · July 21

Been a while since Salami , so ….. here’s some salami , 112mm and 65 mm casings … 2.5 % salt the only thing measured, glug of red wine , some fennel and whole peppercorn with Calabrian pepper paste . I’ll ferment these overnight at least , maybe longer, then into the chamber , 6-8 weeks for the smaller 12-16 for the larger . I don’t weigh anything, just go by feel

alaskanassasin · July 21

Looks killer buddy

lkapigian · July 22

alaskanassasin said:

Looks killer buddy

Thanks my friend, Capicola in the wings

caliking · July 22

Looking forward to seeing those sliced up @lkapigian. Already sounds delicious.

lkapigian · July 24

caliking said:

Looking forward to seeing those sliced up @lkapigian. Already sounds delicious.

Thanks my friend!

Foghorn · July 24

@caliking is just a fan because you didn't measure most of the ingredients...

caliking · July 25

Foghorn said:

@caliking is just a fan because you didn't measure most of the ingredients...

Prolly why @lkapigian and I get along

lkapigian · July 30

Money Muscles pulled from the butts that were used for the Salami in my previous post , equilibrium cure for a few weeks , wrapped in collagen sheets … these will hang for a couple months to become Capicola

caliking · July 31

your meat looks downright sexy, Larry.

lkapigian · July 31

caliking said:

your meat looks downright sexy, Larry.

Thanks my friend!

Charcuterie - Show us your work

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