Charcuterie Thread

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!
 
Recent Lonzeno, Sorry no sliced pics. very lean cured loin.
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Capicola

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Fatback Joe said:
What is your process now? Garage/basement?
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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!
 
I've had my curing chamber built for 4-5 months now and never seemed to actually get anything inside it.

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I've been helping out the Woodlands Pork and The Curehouse with their amazing products so I've not had as much motivation to work on my own personal projects.

Back bacon (Lomo and Lardo)
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I wanted a spreadable cured sausage so we ran a chunk of smoked back bacon through a buffalo chopper with some chipotles, garlic, and whatever else we had laying around.
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Two year old Woodland Pork mountain hams.
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Cutting up some ham, smoked coppa, and back bacon.
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Getting ready for a Christmas party
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Christmas party
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Party back in the fall. I had some mortadella and old fashion bologna for this plate.
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Lastly here in town we have the Bourbon Classic coming up tomorrow and saturday. A few weekends ago we had a ham tasting with bourbon and 5 regional hams to decide on the pairing for the event.
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Bourbon Barrel BBQ said:
I've had my curing chamber built for 4-5 months now and never seemed to actually get anything inside it.


I've been helping out the Woodlands Pork and The Curehouse with their amazing products so I've not had as much motivation to work on my own personal projects.

Back bacon (Lomo and Lardo)


I wanted a spreadable cured sausage so we ran a chunk of smoked back bacon through a buffalo chopper with some chipotles, garlic, and whatever else we had laying around.


Two year old Woodland Pork mountain hams.

Cutting up some ham, smoked coppa, and back bacon.

Getting ready for a Christmas party


Christmas party

Party back in the fall. I had some mortadella and old fashion bologna for this plate.

Lastly here in town we have the Bourbon Classic coming up tomorrow and saturday. A few weekends ago we had a ham tasting with bourbon and 5 regional hams to decide on the pairing for the event.
Click to expand...
Good lawd you win!:clap:
 
That back bacon looks beautiful. Never seen that before or what to even get from the butcher for it! Need to look up how to do that.
 
CakeM1x said:
That back bacon looks beautiful. Never seen that before or what to even get from the butcher for it! Need to look up how to do that.
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It's just the loin and a big chunk of back fat. The hogs are a cross between a eurasian wild boar and a farmers hybrid so they have lots of fat and a very small loin. They were bred for making hams/charcuterie.
 
I recently re-purposed a 30 inch tall wine refrigerator. I added a dish of rock-salt with some water in it to stabilize the humidity to about 70%.

I also threw in a small computer fan to keep the air moving.

It is that easy; just add 6-8 weeks and Viola.
 
Sold

I am getting a book to start studying up to get my charcuterie degree. Any recommended books?
 
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