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Any recommendations on a good meat slicer that's ~$100?
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Dec 27, 2015 22:52
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| # ¿ May 22, 2024 09:13 |
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First of all, the meat slicer that someone recommended a page ago is awesome! Secondly, are there any thoughts about this: should I just go to an Asian grocer or suck it up and order pork belly from a butcher? Dirk the Average posted:Going to try this whole bacon thing out. Have my supplies arriving tomorrow, but have a couple of questions on sourcing meats.
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Jan 8, 2016 05:41
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My wife just got a Kitchenaid for her birthday and I was considering getting the meat grinder attachment, but the ones that are all metal are a little pricey. Is the one with a plastic case fine or should I suck it up and get one of all-metal options? Or should I man-up and get a hand crank grinder?
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Apr 6, 2016 15:55
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Iznogood posted:I'm lucky enough to pretty much only eat wagyu beef. How do I get to be this lucky?
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Jun 27, 2016 02:23
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I made some Pancetta recently, then my fridge broke and it went bad :-( Good thing I froze half of it! I used Ruhlman's recipe and it's a little salty for my taste, but it's still pretty decent. I'm planning on either doing another bresaola, or some other whole muscle cure soon, any suggestions?
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Jul 20, 2016 23:53
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holttho posted:Lonzino is always a great recipe to make; it is as easy to make as it is good to eat. Guanciale is also a strong go if you can get your hands on some cheeks. Got a Lonzino recipe that you like? Charcuterie doesn't have one.
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Jul 21, 2016 01:00
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Subjunctive posted:I figured it would be a lightbulb sort of thing rather than a space heater. Like for terrariums or such. Space is likely to be mid-sized freezer or fridge, but I haven't bought it yet. Outside temp as low as 20F, have to measure indoors as winter arrives. Not sure of humidity either. I heard that the terrarium heater bulbs work well combined with a temperature controller in a home-brewing scenario, so I'm assuming they will work with Charcuterie. Specifically something like https://www.chewy.com/flukers-ceramic-reptile-heat-emitter/dp/129150 But make sure you have a fan in there to circulate the heat around so you don't have hotspots.
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Jul 30, 2016 23:17
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Chemmy posted:Get the ham. $120 / lb iberico is super pricey though.
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Aug 13, 2016 15:29
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toplitzin posted:So my breasts are down about 20g each so far, so ~10%. i hope they'll hit 30% loss by xmas. I forgot what thread I was in in for a second and was confused by this.
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Dec 22, 2016 02:53
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goodness posted:I've got the cooler hovering between 55 and 80 humidity all night. Can't get it to stabilize Although I haven't made that many things, I have never been able to get my chamber to stabilize and everything has come out great so far. I usually set my humidity to yo-yo across my target and I'm happy.
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Dec 22, 2016 20:54
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goodness posted:Duck prosciutto at my local cheese/meat shop is $45 a pound lol How did you spill a bunch of water on your carpet making duck prosciutto?
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Dec 22, 2016 22:45
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Jose posted:how hard is it to convert a wine fridge into a charcuterie fridge that controls humidity? I have a mini wine fridge that I've setup with a stc1000 temperature controller and I hooked up a WH8040 humidity controller up to travel humidifier. It takes a little bit of wiring, but nothing more than a day's worth of work and everything you need can be found on Amazon. You can google wiring diagrams for both of these things online with a simple google search too. The hardest part for me was making sure there wasn't too much humidity when I put meat into the fridge; what I ended up doing was putting something to prop the door 2-3 cm and have a fan always blowing a little air out the crack.
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Jan 3, 2017 23:05
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Jose posted:mind linking all the things you bought? Sure, I'm currently at work, and my internet is down at home, so it might not be until tomorrow though.
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Jan 4, 2017 00:03
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Jose posted:mind linking all the things you bought? STC1000 WH8040 My humidifier but you might be able to find a cheaper one. plus a few wires and wire nuts you can get at home depot
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Jan 4, 2017 04:05
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What's a good indicator that my salami has case hardening? I forgot to weight it before I hung it, so I'm going by feel right now and it feels a little too squishy for the feel of the casings right now.
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Jan 10, 2017 22:52
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toplitzin posted:no, it was a 3lb half of belly I had split to store after the cure. Looks like skin fat and meat to me.
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Jun 27, 2017 14:07
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Mikey Purp posted:Thanks you guys. I joined both the Salt Cured Pig and the Curing Chamber groups. Anyone have resources that don't require a facebook account?
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Nov 2, 2017 20:16
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Slimy Hog posted:Anyone have resources that don't require a facebook account? To answer my own question, I found this forum yesterday: https://forums.egullet.org/ which has a bunch of posts related to charcuterie in their cooking subforum: https://forums.egullet.org/forum/3-cooking/
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Nov 3, 2017 16:54
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lifts cats over head posted:Did you have a stroke right before posting this? Look at the post they quoted.
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Nov 7, 2017 13:42
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| # ¿ May 22, 2024 09:13 |
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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. What books do you all like for this kind of information?
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Nov 20, 2017 02:44
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