hanging now!

found it, thanks Bob!!


test

My local grocery store didn't have any "non-instant" skim milk powder, only the "instant" variety. But I did notice that the instant variety that they had was the same consistency as corn starch...it wasn't the typical granular type. So I substituted that when I made some chicken feta spinach last n...

After making the chicken feta spinach sausages last night, and still having 50 feet or more of 32-35mm hog casings from Craft Butcher Pantry, I am looking for some other tried-and-true sausage recipes to make! Anyone care to share their top 5 most successful sausage recipes? I am adding this chicken...

Made these chicken feta spinach sausages last night....man are they good! Whole family loved them! Thanks to you guys for the recipe! https://i.imgur.com/oHjzWzX.jpg https://i.imgur.com/WZQXQ7h.jpg https://i.imgur.com/7xotW79.jpg https://i.imgur.com/zO2GRIk.jpg https://i.imgur.com/X8vrMDh.jpg

Went to upload some photos today and imageshack wants $38 for a year to upload photos! Just went thru this with photobucket... When you make a post, it says upload your photo via imageshack....but you have to pay for that! Anyone using something else that is free? I am not such a cheapskate, but I k...

I am sure it will turn out just fine! The whole muscle cuts are a great way to get into the hobby, as they are virtually bullet proof if you can control your humidity and temp somewhat! Best of luck and post pics when you get a chance! I don't like using 3rd party hosting for pics either. Wish the f...

Sorry, just saw your post! Just add spices, no salt. Coppa is already as salty as it needs to be after curing. Thyme, red pepper flakes, ground black pepper, paprika, pimenton de la vera or calabrian chile powder is good, etc. Basically whatever spices you enjoy yourself, you can grind and rub on yo...

Hey soccerguy! All normal, Don't worry about the odor, they all have a strong smell. Shouldn't be a rancid smell, but more like a smell that you know it's a bung, if you get my point. Case you coppa for sure, much nicer results! Odor will go away very quickly as it dries. You don't have to soak the ...

Thanks for the pics ! I use my big insulated vertical smoker and just light my amazn tube for cood smoke. I can cold smoke for 6 hours on a single tube at whatever ambient temp is. Works great!

Never tried to raise the temp above ambient though, may try that with my digital controller and fan.

Butterbean, yes, please see if you can find pics and info on his smoker, I too would love to see the design! Thanks!

Same practice as bacon...using cure #1 allows you to cold smoke at temps of 70-90 F for hours without worrying about danger zone temp, etc. So you can cold smoke for 4 hours or more at room temp, then par freeze, slice, and store in freezer until needed. Then you take the bacon out, fry or bake it u...

Fired up my drying chamber for the first time in 9 months...been to damn busy. Into the chamber today went a big orange lonzino, a big bresoala, and a small coppa. In my rush to get everything cased I forgot to rub my spices on the bresoala...damn! Had a freshly ground mix of black pepper, thyme, ro...

Looks great Sleebus! How was the taste?

Chris/Bob, do you prefer your lonzino cased or uncased? And difference, other than cased should have less of a case hardening ring versus uncased, in general?

Thx
Jason

Thanks Bob so if it was your Coppa would you rinse?
And I hate to apply more of the black truffle sea salt as I don't really want to add more salt before casing correct?