MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-18-2015, 05:14 PM   #16
FatCoyote
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Nice, that looks as good as brisket....
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Old 02-18-2015, 07:15 PM   #17
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Yeah, here's one more thing I need to try. I already make my own sausage, but I've not yet tried dry curing meats like Copa or Pancetta. Nice job everyone
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Old 02-18-2015, 07:39 PM   #18
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Old 02-18-2015, 08:11 PM   #19
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You guys SUCK... I'm on a diet, and now I'm VERY hungry, dammit!
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Old 02-18-2015, 08:13 PM   #20
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Curse you people and your taunting cure meat photos!
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Old 02-18-2015, 08:30 PM   #21
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How the hell do you guys do that! It's like witch craft to me lol. I'm still intimidated by all the homeade bacon. Keep the pron coming!
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Old 02-18-2015, 08:44 PM   #22
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Wow. I just kept going up and down a couple of times looking at the pictures. It all looks good.
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Old 02-18-2015, 09:01 PM   #23
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Recent Lonzeno, Sorry no sliced pics. very lean cured loin.


Capicola



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Old 02-19-2015, 05:06 AM   #24
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Hello Friends.
Beef Bresaola made from Beef Eye round.



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Old 02-19-2015, 05:08 AM   #25
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Lonzino.



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Old 02-19-2015, 05:11 AM   #26
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Coppa.



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Old 02-19-2015, 05:13 AM   #27
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Sopressata.

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Old 02-19-2015, 05:16 AM   #28
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Salami.

As soon as one batch finishes, another goes in the chamber. It goes that fast.



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Old 02-19-2015, 05:18 AM   #29
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Bresaola di Cervo (Deer Bresaola) This is my best to date.



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Old 02-19-2015, 07:57 AM   #30
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Quote:
Originally Posted by Fatback Joe View Post
What is your process now? Garage/basement?


Chilly unfinished basement as of now. Temperatures are about right in the winter, humidity is lower than I'd like but I've been able to make a number of things with success.

This thread is making me hungry and giving me some inspiration to start another project!
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