My first charcuterie plate

Kunde · Post by **Kunde** » Sun Oct 23, 2016 04:37

Kunde`s first charcuterie plate

All is made with UMAI bags

Post by **redzed** » Sun Oct 23, 2016 07:02

Wow! That is a good looking spread! Congrats, your work and study of the craft has paid off!

Can you identify for us the products in the pics? Some are obvious, others not so easy to identify.

Kunde · Post by **Kunde** » Sun Oct 23, 2016 07:57

left cream cheese that I grind and glue back with transglutaminase and liquid smoke. I just roll it in plastic foil and keep in it 3 days.
right edam that was 2 days in vacuum with liquid smoke then drying in the bag one week

duck prosciutto with liquid smoke

pancetta

left pork salami and right pork/duck salami

plate pork salami. This I just put mass to bag and tap evenly. Fat I cut by hand to cubes. I like this way mode of making

Post by **Bob K** » Sun Oct 23, 2016 13:27

That looks great Kunde

. Could you explain why you use transglutaminase with cream cheese?

Kunde · Post by **Kunde** » Sun Oct 23, 2016 14:06

I shred cheese and add liquid smoke and then glue it to get solid again.
Just want to test how it tastes then fully smoked. Result was good and texture is also more harder

Post by **Bob K** » Sun Oct 23, 2016 15:11

I don't think the cream cheese sold in the US can be shredded or even sliced unless frozen, it is quite soft.

Shredded softer cheese like Mozzarella can be returned to a solid state by simply vac sealing. I found that out by mistake

while repacking a large bag of pizza cheese into smaller bags.

MatterOne · Post by **MatterOne** » Sun Oct 23, 2016 16:24

Looks delicious! Nice work.

Post by **Butterbean** » Sun Oct 23, 2016 18:28

That looks terrific!

Kunde · Post by **Kunde** » Mon Oct 24, 2016 02:27

Bob K wrote:I don't think the cream cheese sold in the US can be shredded or even sliced unless frozen, it is quite soft.

Shredded softer cheese like Mozzarella can be returned to a solid state by simply vac sealing. I found that out by mistake while repacking a large bag of pizza cheese into smaller bags.

That cream cheese comes from Finland...
Bob thanks for tip. I will try next weekend without glue.

Kunde · Post by **Kunde** » Sun Nov 20, 2016 11:42

my first UMAI brisket...

Kunde · Post by **Kunde** » Sun Nov 20, 2016 12:49

my first UMAI stirloin

Post by **Butterbean** » Sun Nov 20, 2016 22:25

Looks good Kunde. That looks like a fine cut of beef there. I love the marbling.

Kunde · Post by **Kunde** » Mon Nov 21, 2016 08:11

making from stirloin cut ribs...

Post by **redzed** » Mon Nov 21, 2016 18:42

Kunde, that marbbling on that strip loin is incredible, Wagyu like! Where in Thailand do you source such beef? My niece is currently teaching in Bangkok and wrote home that she has trouble getting ground beef!

Kunde · Post by **Kunde** » Tue Nov 22, 2016 03:45

Just buying local wholesaler...
When making it dont see any marblings...
Now start to find slaughter house where they make those...
Look really like Wagyu

I will info when find right place. Just now know that it is NIDA BEEF and can buy Macro some 330 THB/kg or she can order from me ready maked...