Charcuterie Thread
- Thread starter Fatback Joe
- Start date
CakeM1x
is Blowin Smoke!
I had a coppa finish up recently. Turned out mighty fine! Do you have a goto recipe for coppa Joe? I've done the last 2 out of Ruhlman's book.
Fatback Joe
Babbling Farker
I do. After trying various things (Ruhlman amongst them) I found that I like simple the best. It hit me one time while trying some proscuitto.......anyhow.
Get the best meat I can get my hands on 2.5 % of meat weight Sea Salt. I let it go a minimum of 2 weeks, then rinse with water. Hit it with a coating of black pepper and cayenne, don't measure, just dust it good. Hang in the chamber until 35% weight loss. Vac pack and into the fridge for a month or more.
Nothing fancy by any stretch, but I found that it is what I like best so far.
Yellowhair42
is one Smokin' Farker
Very good and very easy to make. The hardest part was waiting six weeks to get the 40% moisture loss.
Fatback Joe
Babbling Farker
Pepperoni
a couple of Chicago area brethren built one. I used the same equipment to build mine. shagdogs schematic eas invaluable
http://www.bbq-brethren.com/forum/showthread.php?t=188117
Haltech
Full Fledged Farker
Awesome, thanks a lot
Fatback Joe
Babbling Farker
Earlier in the year I got a fresh ham that had all the skin removed. I decided to cure it proscuitto style. Salted, hung, and when the time came, I covered anywhere that had exposed meat with a mixture of lard and rice flour. Last night, when I was checking on the chamber, curiosity got the best of me and I decided to crack it open and see what was up.
Not the best looking thing in the world at this point. Wiped off as much of the lard as I could.....
Cut about a 1/3 of it off. Seemed much more promising.
Broke it down into manageable chunks to vac seal but had to have a couple of slices for quality control.
Pretty pleased. Tasted just like a young proscuitto. Pretty happy that I gave this a shot and didn't just grind the thing or something along that line.
Not the best looking thing in the world at this point. Wiped off as much of the lard as I could.....
Cut about a 1/3 of it off. Seemed much more promising.
Broke it down into manageable chunks to vac seal but had to have a couple of slices for quality control.
Pretty pleased. Tasted just like a young proscuitto. Pretty happy that I gave this a shot and didn't just grind the thing or something along that line.
pcshrews
Full Fledged Farker
Simply beautiful! Great job and would love to try
MisterChrister
Quintessential Chatty Farker
Nice leg, Joe!
Fatback Joe
Babbling Farker
Had to pull a pancetta out of the chamber to make room for some other stuff.
BuffettFan
is Blowin Smoke!
This is so on my list of things I need to try.
2 1/2 years till retirement, then it's game on! Thanks for sharing!
2 1/2 years till retirement, then it's game on! Thanks for sharing!
Hell yea Joe! I always wanted to salt cure a pork leg like jamon. Problem is that we don't have basements and even worse is that it's always warm around here.
Fatback Joe
Babbling Farker
Yeah, if I didn't build a curing chamber, I wouldn't try 1/2 the things I do. At least not over summer time in Memphis.
Tried my guancale the other day. It's been hanging in my shed most of the winter.
Extremely fatty. Have had to cut off all the external surfaces, but the flavour is pretty good.. if you like all that fat. Can't eat too much of it, but nice.
Extremely fatty. Have had to cut off all the external surfaces, but the flavour is pretty good.. if you like all that fat. Can't eat too much of it, but nice.
MisterChrister
Quintessential Chatty Farker
Deserves to be UP!
