Beef
Full Fledged Farker
- Joined
- Sep 3, 2011
- Location
- Cedarbur...
Ok, so actually I had problems with the size of the bung hole, so I improvised and slit it open and cloaked my moneymuscle. Wait . . . that sounded bad.:icon_blush:
I was inspired to make cappicola or gabagoul. I cut and trimmed the money muscle from two pork butts. I used Cure #2 rather than just straight salt, and dried and re-salted for 3 days. Then rinsed with vinegar and then red wine. One I rolled in 50/50 mix of paprika and cayene, the other I rolled in equal paprika/cayene/ground corriander/black pepper (I was just winging it at that point).
I bought the larges Bung (beef middle) that my wisconsin butcher had, and to my horror, it was not close to fitting, so I decided to slit it and cloak the piece like you would bacon.
It actually stuck really well! and the small overlaps stuck well, also. I was about to bust out my sewing machine to sew them together and I thought that might be a bit over the top so away I went.
My kids made off with my butcher twine so Zipties were employed. I put the netting over my hand and forearm, and my wife and I pulled the netting up and over without displacing the casing. Whew
Here is the final product.:clap2:
So an italian on the internet said to age them for 8 weeks or so between 40 and 50 degrees. That may work here in Wisconsin for a few weeks, but what do I do as the temps increase? I have them hanging in a 45 degree garage, currently.
I had not intended to smoke them, but If one had to, what would you recommend? I trust that smoking would simply speed up the drying process of the already cured meat.
Thanks for any feedback. fingers crossed that botulism doesn't strike.
I was inspired to make cappicola or gabagoul. I cut and trimmed the money muscle from two pork butts. I used Cure #2 rather than just straight salt, and dried and re-salted for 3 days. Then rinsed with vinegar and then red wine. One I rolled in 50/50 mix of paprika and cayene, the other I rolled in equal paprika/cayene/ground corriander/black pepper (I was just winging it at that point).
I bought the larges Bung (beef middle) that my wisconsin butcher had, and to my horror, it was not close to fitting, so I decided to slit it and cloak the piece like you would bacon.
It actually stuck really well! and the small overlaps stuck well, also. I was about to bust out my sewing machine to sew them together and I thought that might be a bit over the top so away I went.
My kids made off with my butcher twine so Zipties were employed. I put the netting over my hand and forearm, and my wife and I pulled the netting up and over without displacing the casing. Whew
Here is the final product.:clap2:
So an italian on the internet said to age them for 8 weeks or so between 40 and 50 degrees. That may work here in Wisconsin for a few weeks, but what do I do as the temps increase? I have them hanging in a 45 degree garage, currently.
I had not intended to smoke them, but If one had to, what would you recommend? I trust that smoking would simply speed up the drying process of the already cured meat.
Thanks for any feedback. fingers crossed that botulism doesn't strike.