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Slimy Hog posted:I'm looking for a book on Charcuterie that is more about the theory behind the curing/drying/etc process and not just a list of recipes. After a little bit of research, I've determined that I should either buy Home Production of Quality Meats and Sausages by the Marianskis or spend a bunch of money on Books from The Professional Charcuterie Series. The Marianskis' book is dense, and not always formatted or written as clearly as it might be. But it is filled with useful information, and when I need solid information about, e.g., the details of fermenting sausage, it's what I turn to. It's the book I usually see serious, non-professional charcuterie people recommend. And it's not expensive. I'd say get it first.
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Nov 21, 2017 00:05
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I've got a bunch of bacon that is supposed to finish curing and go into the smoker today, but life got in the way and I won't be able to smoke it til tomorrow or Wednesday. I assume there's no harm leaving it vacuum sealed in the cure for a few more days, right? It's a basic 2%/2%/.25% salt/sugar/#1 cure if it matters at all.
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Nov 21, 2017 04:14
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That sounds like an eq cure so yeah no worries about delaying it
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Nov 21, 2017 13:13
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thoughts on the best way to get some heat into beef jerky short of just sprinkling pepper flakes on it prior to drying it? I thought about adding some rum to the marinade but forgot and half a bottle of habanero tabasco isn't noticeable in the final product.
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Dec 5, 2017 13:09
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Jose posted:thoughts on the best way to get some heat into beef jerky short of just sprinkling pepper flakes on it prior to drying it? I thought about adding some rum to the marinade but forgot and half a bottle of habanero tabasco isn't noticeable in the final product. I use hot paprika and red pepper flake in my normal recipe and it’s plenty spicy. Cayenne if you really want a kick. I also like to switch it up with a couple tablespoons of angry lady and that works really well too.
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Dec 5, 2017 14:30
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I've been wanting to try my hand at capicola for a while now, but I can't seem to find beef bung caps here in Japan. Do any of you know any online shops that ship internationally?
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Dec 6, 2017 05:06
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Me and a mate have been experimenting with sausages and stuff and have decided to fully commit to charcuterie. We have a reliable source of good quality pork (if it was beef, it'd be wagyu/MSA graded), and are trying to figure out what size sausage stuffer and mincer to look at. Also looking for cultures etc. to do pancetta, bresaola etc and are looking at picking up a cheap fridge on Gumtree for use as a curing chamber. We have done ham, bacon and such but looking toward more complex stuff. Just postin
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Dec 6, 2017 07:59
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I have the grinder attachment for my Kitchenaid and asked for the Ruhlman book for Christmas. So far I've only done burgers and breakfast sausage in very small batches, but I want to try making my own andouille and other smoked sausages. Is the KA attachment and sausage stuffer tube good enough to start with (say for 5lb batches), or should I get one of the metal attachments like Chef's Choice or the Smokehouse Chef for additional tray capacity and freezer pre-cooling? (I know dedicated stuffers are better but given space constraints I want to be sure I'm going to do this enough to justify it.)
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Dec 17, 2017 19:20
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Discussion Quorum posted:I have the grinder attachment for my Kitchenaid and asked for the Ruhlman book for Christmas. So far I've only done burgers and breakfast sausage in very small batches, but I want to try making my own andouille and other smoked sausages. Is the KA attachment and sausage stuffer tube good enough to start with (say for 5lb batches), or should I get one of the metal attachments like Chef's Choice or the Smokehouse Chef for additional tray capacity and freezer pre-cooling? It's not the best but it works fine. The "blade" is kind of a joke but just keep it ultra cold and it will work fine.
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Dec 17, 2017 21:47
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A friend and I just ordered a pork package which includes two hip roasts. We're discussing dry curing them into Italian-style ham (salt; press; hang). Neither of us have done this kind of thing before. She has a very cool very dry basement where the meat can sit undisturbed. We're both experienced food people (she's a canning wizard), but everything we know about doing this kind of thing comes from the Internet. We're willing to risk our money to give this a shot. 1) Is this more difficult than it seems? It doesn't seem difficult - it seems as if it just requires patience. 2) Is there anything we should know before diving into this hamfirst?
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Jan 28, 2018 20:08
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Climate control is always the biggest issue, in my experience. Too dry, the outside becomes impermeable before the inside can cure. Too moist, and bacteria develops. Too cold or too hot, the right bacteria won't develop. Figure out what the environment needs to be and whether or not you can achieve it.
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Jan 28, 2018 20:45
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  Supposed to be an Iberico
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Feb 7, 2018 22:52
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Is that a human butt cheek?
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Feb 7, 2018 23:10
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Great, another cannibal
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Feb 8, 2018 01:29
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are those worms
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Feb 8, 2018 04:33
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I can smell it through my phone
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Feb 8, 2018 04:39
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What the gently caress happened? Walk us through this step by step.
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Feb 8, 2018 05:32
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It's from Reddit. Basically he got conned into buying rotten product.
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Feb 8, 2018 05:42
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Mikey Purp posted:It's from Reddit. Basically he got conned into buying rotten product. And he tasted it...
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Feb 8, 2018 07:49
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goodness posted:And he tasted it... and didn't even know if he disliked it...
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Feb 8, 2018 11:02
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It looks encapsulated in fat... I wonder how it tasted.
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Feb 8, 2018 18:09
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It came from reddit...   
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Mar 18, 2018 07:21
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goodness posted:It came from reddit... How did they get a pancetta that dry?
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Mar 18, 2018 08:45
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Errant Gin Monks posted:How did they get a pancetta that dry? Bracing desert air. If it cures TB, it'll cure meat.
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Mar 18, 2018 14:48
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If they hadn't shown the inside I'd have no idea what it was
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Mar 18, 2018 16:44
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I was thinking "breaded or cornmeal-coated pork loin" at first.
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Mar 18, 2018 16:54
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I like to buy Prosciutto di Parma and San Daniele when it's on sale. Most recently Prosciutto Toscano was on sale at my local grocery and I decided to try some. There's some weird cruncy crystallization thing going on that's weirding me out and nothing I've experienced with any other prosciutto I've had. Is this normal? Is it the curing salt or something? The butcher mentioned he cut into the rind a bit and gave me extra slices, did that gently caress up ruin the majority of my meat? The pieces that aren't crunchy are delicious  . Way saltier than the other's I've tried, but still amazing.
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Mar 19, 2018 00:53
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goodness posted:And he tasted it... I took the bullet and clicked reddit, the guy never posted again so it is safe to assume he ate more and died.
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Mar 19, 2018 01:11
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Elephanthead posted:I took the bullet and clicked reddit, the guy never posted again so it is safe to assume he ate more and died. Oh he is definitely dead.
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Mar 19, 2018 01:14
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katkillad2 posted:I like to buy Prosciutto di Parma and San Daniele when it's on sale. Most recently Prosciutto Toscano was on sale at my local grocery and I decided to try some. There's some weird cruncy crystallization thing going on that's weirding me out and nothing I've experienced with any other prosciutto I've had. Is this normal? Is it the curing salt or something? The butcher mentioned he cut into the rind a bit and gave me extra slices, did that gently caress up ruin the majority of my meat? Those are tyrosine crystals. They're totally fine, and your butcher didn't do anything wrong.
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Mar 19, 2018 01:21
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Zombie Dachshund posted:Those are tyrosine crystals. They're totally fine, and your butcher didn't do anything wrong. That's good to know. I've had those as well, and had assumed they were salt.
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Mar 19, 2018 07:48
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Mar 19, 2018 10:44
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Trig Discipline posted:That's good to know. I've had those as well, and had assumed they were salt. They do look like salt crystals. I've had crystals form on the outside of drying charcuterie (coppa, bresaola, etc.) that I'm pretty sure were actually salt. Anyway, you'll also see tyrosine crystals in aged cheeses like parmesan. ("Tyrosine" is from "tyros", the Greek word for "cheese".  )
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Mar 19, 2018 13:53
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