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time to buy some that seems jerky suitable since i'm not a whisky/bourbon drinker
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Feb 7, 2017 22:04
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Jose posted:time to buy some that seems jerky suitable since i'm not a whisky/bourbon drinker Early Times all the way. The best cheap whiskey.
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Feb 8, 2017 22:04
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i'm in the UK i'll just buy aldi own brand
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Feb 8, 2017 23:17
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vacuum sealing the ducksciutto for a month did wonders.
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Feb 9, 2017 02:36
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If anyone needs a tiny meat fridge: http://deals.kinja.com/get-your-own-fancy-rear end-wine-fridge-for-just-70-1792173478
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Feb 9, 2017 17:30
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Not exactly a charcuterie topic, but this seems like a good thread for this. Anybody ever experiment with making flavored salts? I recently stumbled upon a simple shallot salt recipe that I'm going to try but I'd be curious to try others.
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Feb 9, 2017 19:49
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lifts cats over head posted:Not exactly a charcuterie topic, but this seems like a good thread for this. Anybody ever experiment with making flavored salts? I recently stumbled upon a simple shallot salt recipe that I'm going to try but I'd be curious to try others. i've not made this but i know chicken salt is common in australia http://luckypeach.com/recipes/australian-chicken-salt/
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Feb 9, 2017 20:02
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Jose posted:i've not made this but i know chicken salt is common in australia I'm going to assume that makes everything taste like Chicken in a Biscuit crackers. I want some.
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Feb 10, 2017 00:22
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If you put a shallow metal dish with kosher salt and a few dabs of water in your grill as you cook whatever, you'll get smoked chicken/fish/sausages/corn on the cob salt. It's pretty quick and easy.
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Feb 10, 2017 03:38
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lifts cats over head posted:Not exactly a charcuterie topic, but this seems like a good thread for this. Anybody ever experiment with making flavored salts? I recently stumbled upon a simple shallot salt recipe that I'm going to try but I'd be curious to try others. Finished up the shallot salt last night. Turned out pretty good although next time I'll up the ratio of shallot. For anyone who's curious it was pretty easy: Mince 1 medium shallot Mix with 2/3 cup kosher salt (next time I'll do this all by weight to be more precise) Cover and refrigerate 5 days, stirring daily I dried it out by putting it in a thin layer in a casserole dish, put it in a cold oven and slowly increased temperature up to 400 until it was dry. Grind in spice/coffee grinder.
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Feb 16, 2017 16:54
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So I bought a meat slicer from a local buy and sell group and did the Ruhlman duck breast prosciutto to test it out.  Results Meat slicer works well. Those peeps at the deli make slicing look a lot easier than it actually is. The spinning blade is scary as gently caress when trying to clean it. The prosciutto itself tastes a bit soapy though. I'm wondering if it's because I was using sea salt as opposed to a kosher salt or table salt...
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Mar 1, 2017 05:45
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The slicer looks good. I have a cheap one and even that makes a huge difference, especially when it comes to whole muscle meats. I probably ought to start looking for a good deal on a used commercial slicer.sinburger posted:Meat slicer works well. Those peeps at the deli make slicing look a lot easier than it actually is. The spinning blade is scary as gently caress when trying to clean it. Tell me you're not actually trying to clean the blade while it's spinning. Right?
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Mar 1, 2017 14:24
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Zombie Dachshund posted:Tell me you're not actually trying to clean the blade while it's spinning. Right? Absolutely not, I unplugged and disassembled all the parts before cleaning them. But the blade stays attached so I need to rotate it by hand to clean it off. sinburger fucked around with this message at 16:50 on Mar 1, 2017 |
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Mar 1, 2017 16:48
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Zombie Dachshund posted:
You guys don't clean your deli slicer by soaking a loaf of bread in soapy water and slicing it a few times? Amateurs.
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Mar 1, 2017 18:10
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sinburger posted:Absolutely not, I unplugged and disassembled all the parts before cleaning them. But the blade stays attached so I need to rotate it by hand to clean it off. You phrased it a little unclearly; I figured, though you never know... The blade on mine comes off so I can clean it pretty easily. But slicing soap-bread is clever and I'll bear it in mind once I upgrade! 
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Mar 1, 2017 19:55
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I couldn't tell if the soap-bread thing was serious.
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Mar 1, 2017 22:44
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Whether it was serious or not, that is how I will be cleaning my slicer exclusively in the future.
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Mar 1, 2017 22:50
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 Pulled a couple of new goodies from the chamber today: on the left is a sweet lonza, and on the right, lamb prosciutto. In the middle is the last little bit of some simple salami that I've been enjoying for a while now. This is the first time I've done a bone-in lamb leg. Last spring I used a boneless Costco leg to make a prosciutto that just about blew my mind. This time around I bought a lamb from a local farmer. I was pretty psyched to do a whole leg. The result was... interesting. There's a really deep, pronounced lamb flavor, some nutty funky flavors (even a little banana flavor, of all things). Honestly, I preferred the earlier one though, and if I do it again (I have the other leg in the freezer), I'll salt and spice it a little more aggressively to get it more to my liking, flavor-wise. Anyway, still good and definitely a nice snack for a Saturday afternoon, especially with a glass of wine.
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Mar 11, 2017 21:53
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lifts cats over head posted:You guys don't clean your deli slicer by soaking a loaf of bread in soapy water and slicing it a few times? Amateurs. When I worked in a deli we'd just soak down the blade on either side with soapy water and use a good scrubby sponge to get it nice and clean. Its perfectly safe as long as you're not dumb enough to try to clean the blade head on. I dunno if soapy bread is any improvement on a sponge but it seemed to get the blade cleaned just fine when I used it. Also, unplug the slicer before cleaning, just in case that wasn't obvious.
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Mar 16, 2017 00:54
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OK I'm going to cure my first meat ever, making pastrami and the first step is making corned beef. Got 3 more or less evenly sized bits and one insanely stuffed cat from trimming this thing: I used the recipes and calculators on amazingribs.com for the brine cure. He says not to stack meat because it works to double the thickness of the meat essentially, but I got this plastic spacer thing actually meant to go on the bottom that I put between two of the pieces that should allow water to flow freely. Although now the lowest piece of meat sits against the bottom. I dunno should I just flip it around every day or put something underneath to allow the brine to flow around it evenly? 
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Mar 16, 2017 20:44
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Yeah, give it a flip/toss/shake daily or so and you'll be fine. You're curing all the way through the meat so it'll still get there eventually just takes longer if there's no direct contact with the brine liquid.
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Mar 16, 2017 21:33
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 And with homemade katz style deli (or so the recipe claims) 
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Mar 24, 2017 19:24
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Anyone have any experience using UMAI bags like these? There's tons of videos produced by the manufacturer and also by home users. https://youtu.be/2IR5OIyXxow The question was asked a few years back with no reply and I'm curious. I don't really have access to any sort of drying compartment etc. They also have bags large enough for dry aging steaks but I'm skeptical of this process, but if I could make some ok sopressata I'd be cool with that.
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Apr 1, 2017 02:20
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Let's talk some bacon. I found a local folk meat market and am going to splurge a bit on belly (5-15lbs). Besdies the savory Rhulman (Here or Charcuterie/First Post), a the sweet-hot brown sugar bacon (Here), and maybe a pancetta, what are some other cure flavors you guys have come up with? I'm likely going to smoke finish them over apple or cherry (or both).
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May 9, 2017 13:23
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The Ruhlman maple bacon over hickory is all I ever do anymore.
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May 9, 2017 13:43
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micron posted:Anyone have any experience using UMAI bags like these? I'm skeptical because she is using a dull paring knife to trim the beef and then what looks like a fillet knife to cut it open.
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May 9, 2017 15:54
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Errant Gin Monks posted:I'm skeptical because she is using a dull paring knife to trim the beef and then what looks like a fillet knife to cut it open. This is irksome.
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May 9, 2017 20:33
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toplitzin posted:Let's talk some bacon. I like to play around when I do bacon. I'll typically split the belly into two pieces and make a savory and a sweet cure. Both cures use the basic Ruhlman cure. For savory I've had good success with paprika, pepper, cayenne, and maybe some ground cumin and coriander. For the sweet cures I like mixing up syrup or brown sugar with cardamon.
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May 10, 2017 15:35
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In retrospect I didn't like that home made bacon as much as the usual stuff. Just not salty enough. Most US based internet recipes I have tried seem to have been a lot less salty than traditional Finnish cold smoked charcuterie, not that I have any recipes to compare, only going by taste. I have been going to amazingribs.com for recipes but maybe not in the future
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May 14, 2017 16:26
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This weekend is one of the largest community yard sales for my city. Every year I consider buying either a mini-fridge or wine fridge with the hopes of converting it to a curing fridge. Looking for honest opinions, is this a realistic goal? I'm not experienced with changing electric components of something like a fridge but I'm good at following step-by-step directions and I've seen several online for just this sort of thing.
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May 18, 2017 15:43
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lifts cats over head posted:This weekend is one of the largest community yard sales for my city. Every year I consider buying either a mini-fridge or wine fridge with the hopes of converting it to a curing fridge. Looking for honest opinions, is this a realistic goal? I'm not experienced with changing electric components of something like a fridge but I'm good at following step-by-step directions and I've seen several online for just this sort of thing. Just don't stick a human leg in it.
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May 18, 2017 19:36
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lifts cats over head posted:This weekend is one of the largest community yard sales for my city. Every year I consider buying either a mini-fridge or wine fridge with the hopes of converting it to a curing fridge. Looking for honest opinions, is this a realistic goal? I'm not experienced with changing electric components of something like a fridge but I'm good at following step-by-step directions and I've seen several online for just this sort of thing. Do you have space for a full-sized fridge? If so, don't mess around with a mini-fridge. Go on Craigslist, buy a frost-free model (or a standing freezer, which is actually better), a humidifier and a hygrostat/thermostat. It will work way better than a wine or dorm fridge, there is no need for any wiring or electrical equipment and the whole setup will be under $200.
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May 18, 2017 23:28
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Zombie Dachshund posted:Do you have space for a full-sized fridge? If so, don't mess around with a mini-fridge. Go on Craigslist, buy a frost-free model (or a standing freezer, which is actually better), a humidifier and a hygrostat/thermostat. It will work way better than a wine or dorm fridge, there is no need for any wiring or electrical equipment and the whole setup will be under $200. Unfortunately I don't have the space right now. I'll keep that in mind because I'm hoping to move in the next year so unless a perfectly priced one is found I might pass.
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May 19, 2017 01:26
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Just bear in mind that many small fridges (like dorm fridges) aren't frost-free, which makes controlling humidity a hassle. I suspect a wine fridge is a better bet but I've never used one. Ultimately it may depend on what you're trying to make: duck prosciutto will work in pretty much any environment, but I wouldn't want to use a dorm fridge to make salami or coppa, for example. Good luck!
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May 19, 2017 17:53
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My wine fridge was rife with moisture. It works really well for wine though.
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May 20, 2017 00:37
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Errant Gin Monks posted:Just don't stick a human leg in it. No, the problem is you gotta take the sock off. Those are just rife with bacteria that'll ruin your cure.
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May 20, 2017 16:53
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How long does Nduja usually last for because amazon are selling a 3kg tub for £33 i'm tempted by
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May 24, 2017 12:51
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If you vacuum seal it it will last a long time- at least a year and probably longer than that. Not vacuum sealed, it will dry out but I don't know how long it will take. Nduja takes a while to eat so I'd hesitate. Maybe you have a buddy to split it with?
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May 24, 2017 22:43
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I just discovered a local butcher has some wild boar belly. Have any of you ever made wild boar bacon? If so, thoughts/suggestions?
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Jun 7, 2017 15:55
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lifts cats over head posted:I just discovered a local butcher has some wild boar belly. Have any of you ever made wild boar bacon? If so, thoughts/suggestions? Yrs. It's not very fatty so it ends up being very thin.
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Jun 7, 2017 15:58
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