charcuterie

[soccerguy83]

Wow, you certainly know what you're doing Brian.

...wait, aren't you supposed to be making us a smoker?

Haha I see I have you fooled! I have read a lot, but I wouldn't say at all that I know what I'm doing!

...smoker.....???.....


Sent from my iPhone using Tapatalk

 

[soccerguy83]

Looking great!

Tom

Thanks Tom!


Sent from my iPhone using Tapatalk

 

[oc_in_fw]

 

[soccerguy83]

It's only been two days and I have already checked on it at least 6 times, its gonna be a long wait!

 

[DoctorShavegood]

It's only been two days and I have already checked on it at least 6 times, its gonna be a long wait!

I'm the same way about my tomato plants.

 

[soccerguy83]

I'm the same way about my tomato plants.

But at least there you can do something awesome with the early birds! Fried Green Tomato's!!

 

[soccerguy83]

Recent items pulled out of my drying chamber. They are all in vacuum packaging in the fridge now equalizing.

Beef Bresaola

Coppa

Duck Breast

I have a lonzino hanging now.


Sent from my iPhone using Tapatalk

 

[davent]

Those look great Brian!
dave

 

[natenaaron]

 

[soccerguy83]

Thanks guys, I was beginning to wonder if I should keep posting to this thread.

 

[davent]

I think it's just that time of year when everyone's frazzled and distracted with too much on the plate trying to go in a multitude of directions at once, multi-tasking like there's no tomorrow... we will return, December can never end soon enough.

dave

 

[oc_in_fw]

Wow.

 

[eightysixCJ]

Thanks guys, I was beginning to wonder if I should keep posting to this thread.

Beautiful Brian! Yes, please keep posting!

Tom

 

[jesseix]

Recent items pulled out of my drying chamber. They are all in vacuum packaging in the fridge now equalizing.

Beef Bresaola

Coppa

Duck Breast

I have a lonzino hanging now.

Wow very impressive, well done!

 

[soccerguy83]

Thanks for the kind words guys! I hope you all have a safe and wonderful Christmas!


Sent from my iPhone using Tapatalk

 

[Phog Allen]

Recent items pulled out of my drying chamber. They are all in vacuum packaging in the fridge now equalizing.

Beef Bresaola

Coppa

Duck Breast

I have a lonzino hanging now.


Sent from my iPhone using Tapatalk

Wow. Great effort. This makes me want to try it even more. Thank you for sharing.

 

[oc_in_fw]

I have a question- do you scrape the white part off before you eat the meat?

 

[soccerguy83]

Great question Owen! The white part is actually a strain of mold in the penicillin family (good mold). It has formed on the outside of the casing that I stuffed the meat into because I actually inoculated the outside of the casing with this type of mold, the idea is that you spray on good mold to keep bad mold from forming. The mold is actually edible, but the casing I used is not so I take the casing off and the mold goes with it.

 

[oc_in_fw]

Great question Owen! The white part is actually a strain of mold in the penicillin family (good mold). It has formed on the outside of the casing that I stuffed the meat into because I actually inoculated the outside of the casing with this type of mold, the idea is that you spray on good mold to keep bad mold from forming. The mold is actually edible, but the casing I used is not so I take the casing off and the mold goes with it.

Thanks.

 

[eightysixCJ]

First piece from my chamber. Using muscle from a wild hog hindquarter. cured and dried with Calabrian hot pepper. Good flavor, not gamy or too spicy.

Tom