Charcuterie Thread

[MisterChrister]

I miss Richard. I moved last month to Wisconsin so I decided to leave Richard at Shagdog's house so he (and Chicagokp every once in awhile) could still use it. I have to get something curing and put into Richard.

Condolences on missing Richard. Congratulations on the move, welcome home!

 

[Fatback Joe]

Oh.......and on the venting front, pay attention to where you put it. My last chamber I had it right in line with where the cold air came into the chamber. :crazy: I had a fan on the vent so from time to time when the fridge was trying to cool, I was sending the cold air right out the vent. On the hot days it made the fridge have to work harder to cool down. Less than ideal set up.

 

[TedW]

Such great insight. Thanks

I like the closed air loop potential with the heat light trick

 

[Fatback Joe]

Small coppa from a Berkshire pig I cut up in July.

Time for a camera cleaning :icon_blush:.....sorry for the blurry edges, but you get the point.

 

[chicagokp]

Nice, love the thickness of the fat around the edge! :thumb:

 

[sam3]

Some Venison Salami I just finished. Another 5lb batch went into the chamber 2 days ago.

 

[erock1320]

Best thread ever!!!

 

[CakeM1x]

Looks great guys! My lonzino is almost done. At about 28% weight loss right now.

 

[daninnewjersey]

This is a hell of a hobby when you don't have much patience.

That's some funny sh*t right there....:mrgreen::mrgreen:

 

[AZRaptor]

Man I've been meaning to start this since last year. I got Charcuterie by Ruhlman last Christmas and just haven't sat down to read it because I've been concentrating on my q'ing so much.

I didn't realize there was such a high humidity requirement to do this though. Gonna be interesting to try and maintain in the Valley of the Sun. It's 97deg and 18% humidity outside today.

 

[WildeMan]

Cured butt..........not sure what to call it, other than tasty.

What I love about this picture... the lone slice on the left, and how you can see the lines in the cutting board through it. I realize there's probably a great slicer involved, but still. Reminds me of a show where Andrew Zimmern is sampling some local cured meats, and he comments on how they're like little rose petals. Just melt in your mouth delicious.

 

[Sweet Meat]

I'm so lost but it all looks so good

 

[Fatback Joe]

I realize there's probably a great slicer involved,

Yes Sir. I have an old Hobart that I picked up for $60 on EBAY about 7 or 8 years ago. The blade could use sharpening, but it still does a fine job.

It was in a church down in Tampa Florida and they got rid of it since all the old woman working in the kitchen were afraid of it. :becky:

 

[AZRaptor]

Yes Sir. I have an old Hobart that I picked up for $60 on EBAY about 7 or 8 years ago. The blade could use sharpening, but it still does a fine job.

It was in a church down in Tampa Florida and they got rid of it since all the old woman working in the kitchen were afraid of it. :becky:

Oh man I'd love to have one of those Hobart slicers, so much nicer than the consumer slicers on the market.

 

[CakeM1x]

My lonzino only had 1oz to go til 35% weight loss...but they I found it had case hardening

 

[Shagdog]

How bad was the hardening? Many times (most) there will be some degree of uneven moisture loss when you pull it from the fridge. Vacuum seal the lonzino whole and put in the fridge (the normal fridge, not the curing one) and let it equalize for a few weeks. I'm not sure why this step isn't listed in most instructions, as it seems to me it is as important as any other step.

 

[CakeM1x]

It's pretty hard. I sealed it a couple days ago and tossed in in the fridge go give it a go. How long do you suggest letting it sit in there?

 

[Shagdog]

The longer the better. I will usually cut mine into portions so I only open what I need. For starters.. 4 weeks maybe?

 

[smokingkettle]

I'm intrigued. Time to start researching "curing chambers"

 

[MS2SB]

Alright, I got the OK to start doing this from the Mrs. Is a Craigslist mini fridge or wine fridge all I really need to start? Should I at least add a humidity meter and freezer thermometer?