Search found 45 matches

by cathouse willy
Sat Oct 26, 2019 17:33
Forum: Dry Cured Meats and Sausages
Topic: Orange and Fennel Salami
Replies: 26
Views: 9300

Re: Orange and Fennel Salami

Thanks for the reply Bob the dog has shown some improvement so I'm hopeful.
by cathouse willy
Fri Oct 25, 2019 19:15
Forum: Dry Cured Meats and Sausages
Topic: Orange and Fennel Salami
Replies: 26
Views: 9300

Re: Orange and Fennel Salami

I started making this recipe and got as far as cubing the meat and fat, adding the salt and cure #2 and resting it in the fridge for 48 hrs. I'm nursing a sick dog through what I fear may be her last days so the salami has to wait. I've vacuum bagged and froze the mixture,will the meat be ok to thaw...
by cathouse willy
Mon Apr 29, 2019 01:04
Forum: Dry Cured Meats and Sausages
Topic: prosciutto
Replies: 7
Views: 1289

Re: prosciutto

It's been six months since the cured leg went into the dryer and It's down to 7 lbs from the original 10 lbs.Len Poli's recipe talks about testing with a horse bone needle. I can't find such a thing and I'd really like to know how the inside smells. can anyone direct me to a place to purchase one or...
by cathouse willy
Wed Jan 23, 2019 02:58
Forum: Hyde Park
Topic: What happened
Replies: 4
Views: 756

That is too bad, there is so much information and good will here,it would be a shame to lose it.Bill
by cathouse willy
Sun Jan 20, 2019 18:50
Forum: Hyde Park
Topic: What happened
Replies: 4
Views: 756

What happened

The site went off the air for 4 or 5 days,now it's back but it's ghostly quiet here. What did I miss?
Bill
by cathouse willy
Mon Dec 31, 2018 19:04
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 2771

Lou I've been using my Bradley original for 7 years now and it's been mostly trouble free. The smoke generator has moving parts so it does need maintaining. Bradley has an option that gets the smoke gen off the main cabinet for cold smoking, I cold smoke cheese all year round.Most of the electric sm...
by cathouse willy
Sat Dec 29, 2018 02:35
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 2771

I do my smoking in a Bradley original smoker. I've added a lot of stuff over time,a pid to get close control of temps,a cold smoke attachment and I house it all in a small rubbermaid plastic shed.I smoke all year round with my setup. There's a lot of small smokers on the market but the Bradley works...
by cathouse willy
Fri Dec 14, 2018 18:35
Forum: Sausages
Topic: KIelbasa
Replies: 5
Views: 1037

The recipe comes from the Bradley forum,simply called "Mikes Kielbasa" Spices are marjoram,garlic,salt and pepper,a bit of sugar,cayenne,cure #1 and yellow mustard seed.
by cathouse willy
Thu Dec 13, 2018 21:12
Forum: Sausages
Topic: KIelbasa
Replies: 5
Views: 1037

KIelbasa

I made some kielbasa and bacon for Christmas gifts this year.

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by cathouse willy
Mon Dec 10, 2018 20:52
Forum: Dry Cured Meats and Sausages
Topic: Sugna
Replies: 3
Views: 776

Thanks for the replies. I used 1 lb of lard, 1lb rice flour and two tbsp of white pepper.The deboned ham started out on sept 15 so I think it was time. I shut down my chamber in early july because of the summer heat, so now more waiting until then.I sure hope something good comes of this.
Bill
by cathouse willy
Mon Dec 10, 2018 01:00
Forum: Dry Cured Meats and Sausages
Topic: Sugna
Replies: 3
Views: 776

Sugna

It's time to cover my prosciutto project with sugna and I'm having trouble finding a recipe for it. I gather from my reading that it consists of lard,white pepper and rice flour and while I have all these ingredients I need to know how much of each. Can anyone help me out?
Thanks
Bill
by cathouse willy
Thu Oct 18, 2018 17:50
Forum: Dry Cured Meats and Sausages
Topic: prosciutto
Replies: 7
Views: 1289

The fat cap and skin were left on the leg and it was tied tightly. The string has loosened during the month of salt curing in the fridge.I did use cure #2 and I will be applying sugna after 3 months of drying. This is all new to me so I'm following the recipe and method closely. link here http://lpo...
by cathouse willy
Wed Oct 17, 2018 03:13
Forum: Dry Cured Meats and Sausages
Topic: prosciutto
Replies: 7
Views: 1289

prosciutto

So this is by far my most ambitious go at charcuterie. Using Len Poli's recipe it's just past 4 weeks of salt curing in the fridge. Next step 12 months in the chamber at 58 f and 70% rh, talk about commitment.I had the butcher remove some of the shank end and debone it as my fridge space is limited....
by cathouse willy
Mon Jun 04, 2018 22:23
Forum: Smoked pork products
Topic: [USA] Making Prosciuitti (Italian Prosciutto Ham)
Replies: 4
Views: 5515

Thanks for the help,I'm going to keep looking.
Bill
by cathouse willy
Sat Jun 02, 2018 21:29
Forum: Smoked pork products
Topic: [USA] Making Prosciuitti (Italian Prosciutto Ham)
Replies: 4
Views: 5515

Hello all I found this recipe for prosciutto and I have a question about the amount of cure. The recipe calls for 5 tablespoons of cure #2 for 25 lbs of pork and that seems high.searching the interweb I find rates of 5 TEAspoons for 25 lbs. Is a typo or am I missing something?
Thanks,Bill