Charcuterie Thread - Page 5

Bourbon Barrel BBQ · 03-02-2015, 11:11 PM

Quote:

Originally Posted by Fatback Joe

Bresaola had a date with the slicer yesterday. A little bit of hardening, but wasn't noticeable sliced. Pretty pleased with it overall.

Looks good. You can always toss it in a vacuum bag in the fridge for a bit to soften up any hardness.

Fatback Joe · 03-03-2015, 08:30 AM

Quote:

Originally Posted by Bourbon Barrel BBQ

You can always toss it in a vacuum bag in the fridge for a bit to soften up any hardness.

Yeah, I did that. It was more of a visual thing, when sliced and eaten you would have been very hard pressed to notice it.

Wampus · 03-03-2015, 12:51 PM

So I didn't make this stuff, but the guy I share an office with on the job I'm on is from St. Louis. He's been talking about this stuff for weeks and went and got some when he was home over the weekend and brought some in. It's from VOLPI FOODS.

The smaller stuff on the left is what he called "Salameets" (that's how it sounded) AKA Salamini.
The larger stuff on the right is soppressata.

He also bought some fresh baked bread from an Italian Bakery.

We just sacrificed one of my binders to slice it all up and have lunch.
DANG it was good.....

cirk · 03-03-2015, 04:17 PM

I think you need BP meds just to view this thread!

Now one of you please fedex me some cured meat!!

Shagdog · 03-09-2015, 09:44 PM

Pancetta

Wampus · 03-09-2015, 09:51 PM

^^^^^ Oh now stop being so fancy. That's just farkin bacon.

Shagdog · 03-09-2015, 10:05 PM

bacon is sooooo much easier!

Fatback Joe · 03-10-2015, 07:44 AM

Nice!

I have some going at the moment as well. Well, I guess I am calling in Country Ham Belly since I based it on this.

http://frombellytobacon.com/2012/12/...try-ham-belly/

Shagdog · 03-10-2015, 07:56 AM

It sounds like a cold smoked pancetta with an extra long hanging time? Can't wait to see it! I think mine was about 3 months in the chamber.. I neglected to write down a start date.. May have been 4 months, not sure

Shagdog · 03-31-2015, 09:34 PM

Salami Calabrese and Coppa

Smoke Dawg · 03-31-2015, 09:42 PM

Quote:

Originally Posted by Shagdog

Salami Calabrese and Coppa

Oh Snap that is awesome looking. And you used the special knife!

I tried but it tastes like lemon pledge cleaner!

CakeM1x · 04-01-2015, 09:19 AM

Looks nice! My first coppa and lonzino should be done here in about a week.

pizzakngjr · 04-01-2015, 10:05 AM

Quote:

Originally Posted by Wampus

So I didn't make this stuff, but the guy I share an office with on the job I'm on is from St. Louis. He's been talking about this stuff for weeks and went and got some when he was home over the weekend and brought some in. It's from VOLPI FOODS.

The smaller stuff on the left is what he called "Salameets" (that's how it sounded) AKA Salamini.
The larger stuff on the right is soppressata.

He also bought some fresh baked bread from an Italian Bakery.

We just sacrificed one of my binders to slice it all up and have lunch.
DANG it was good.....

Volpi is/has always been good. There is a new shop in St. Louis http://www.salumebeddu.com/

They have some really good stuff. I prefer them over Volpi now. I have had their hot dogs (think Mortadella), Guanciale, Nduja, and both their fiama and bolognese salsiccia.

Fatback Joe · 04-01-2015, 01:22 PM

Quote:

Originally Posted by Shagdog

Salami Calabrese and Coppa

What did you cure the coppa with? Looks like some pepper seeds on it.

Shagdog · 04-01-2015, 01:34 PM

Yes, it is a spicy coppa. Great flavor, I liked it a lot better than the kind with all the cinnamon and juniper type spices. I'll try to find the recipe, I think I wrote it down somewhere. I looked a few different ones and combined the things I liked from each.

03-03-2015, 12:51 PM	#63
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	So I didn't make this stuff, but the guy I share an office with on the job I'm on is from St. Louis. He's been talking about this stuff for weeks and went and got some when he was home over the weekend and brought some in. It's from VOLPI FOODS. The smaller stuff on the left is what he called "Salameets" (that's how it sounded) AKA Salamini. The larger stuff on the right is soppressata. He also bought some fresh baked bread from an Italian Bakery. We just sacrificed one of my binders to slice it all up and have lunch. DANG it was good..... __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

03-03-2015, 04:17 PM	#64
cirk is Blowin Smoke! Join Date: 12-15-11 Location: Madison, MS	I think you need BP meds just to view this thread! Now one of you please fedex me some cured meat!! __________________ Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG

03-09-2015, 09:44 PM	#65
Shagdog Quintessential Chatty Farker Join Date: 07-01-13 Location: Grayslake, IL	Pancetta __________________ [FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT]

03-09-2015, 09:51 PM	#66
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	^^^^^ Oh now stop being so fancy. That's just farkin bacon. __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

03-09-2015, 10:05 PM	#67
Shagdog Quintessential Chatty Farker Join Date: 07-01-13 Location: Grayslake, IL	bacon is sooooo much easier! __________________ [FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT]

03-10-2015, 07:44 AM	#68
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	Nice! I have some going at the moment as well. Well, I guess I am calling in Country Ham Belly since I based it on this. http://frombellytobacon.com/2012/12/...try-ham-belly/ __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

03-10-2015, 07:56 AM	#69
Shagdog Quintessential Chatty Farker Join Date: 07-01-13 Location: Grayslake, IL	It sounds like a cold smoked pancetta with an extra long hanging time? Can't wait to see it! I think mine was about 3 months in the chamber.. I neglected to write down a start date.. May have been 4 months, not sure __________________ [FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT]

03-31-2015, 09:34 PM	#70
Shagdog Quintessential Chatty Farker Join Date: 07-01-13 Location: Grayslake, IL	Salami Calabrese and Coppa __________________ [FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT]

04-01-2015, 09:19 AM	#72
CakeM1x is One Chatty Farker Join Date: 04-23-12 Location: Madison, WI	Looks nice! My first coppa and lonzino should be done here in about a week.

04-01-2015, 01:34 PM	#75
Shagdog Quintessential Chatty Farker Join Date: 07-01-13 Location: Grayslake, IL	Yes, it is a spicy coppa. Great flavor, I liked it a lot better than the kind with all the cinnamon and juniper type spices. I'll try to find the recipe, I think I wrote it down somewhere. I looked a few different ones and combined the things I liked from each. __________________ [FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT]