Search found 45 matches
- Sat Oct 26, 2019 17:33
- Forum: Dry Cured Meats and Sausages
- Topic: Orange and Fennel Salami
- Replies: 31
- Views: 31257
Re: Orange and Fennel Salami
Thanks for the reply Bob the dog has shown some improvement so I'm hopeful.
- Fri Oct 25, 2019 19:15
- Forum: Dry Cured Meats and Sausages
- Topic: Orange and Fennel Salami
- Replies: 31
- Views: 31257
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...
- Mon Apr 29, 2019 01:04
- Forum: Dry Cured Meats and Sausages
- Topic: prosciutto
- Replies: 9
- Views: 5136
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...
- Wed Jan 23, 2019 02:58
- Forum: Hyde Park
- Topic: What happened
- Replies: 4
- Views: 7381
- Sun Jan 20, 2019 18:50
- Forum: Hyde Park
- Topic: What happened
- Replies: 4
- Views: 7381
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
Bill
- Mon Dec 31, 2018 19:04
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 19584
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...
- Sat Dec 29, 2018 02:35
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 19584
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...
- Mon Dec 10, 2018 20:52
- Forum: Dry Cured Meats and Sausages
- Topic: Sugna
- Replies: 3
- Views: 3933
- Mon Dec 10, 2018 01:00
- Forum: Dry Cured Meats and Sausages
- Topic: Sugna
- Replies: 3
- Views: 3933
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
Thanks
Bill
- Thu Oct 18, 2018 17:50
- Forum: Dry Cured Meats and Sausages
- Topic: prosciutto
- Replies: 9
- Views: 5136
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...
- Wed Oct 17, 2018 03:13
- Forum: Dry Cured Meats and Sausages
- Topic: prosciutto
- Replies: 9
- Views: 5136
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....
- Mon Jun 04, 2018 22:23
- Forum: Smoked pork products
- Topic: [USA] Making Prosciuitti (Italian Prosciutto Ham)
- Replies: 4
- Views: 10251
- Sat Jun 02, 2018 21:29
- Forum: Smoked pork products
- Topic: [USA] Making Prosciuitti (Italian Prosciutto Ham)
- Replies: 4
- Views: 10251