Charcuterie: What if I leave this meat in my fridge for 6 months?

The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?

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Errant Gin Monks: Oct 2, 2009; "Yeah..."
- Marshawn Lynch

Jose posted:

that post should be linked in the op

OP has been updated.

# ¿ Apr 28, 2016 17:07

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# ¿ May 22, 2024 04:58

Errant Gin Monks: Oct 2, 2009; "Yeah..."
- Marshawn Lynch

Jose posted:

its a bit worrying how fast you found that post

I knew exactly where it was. That poo poo is seared into my brain.

# ¿ Apr 29, 2016 03:16

Errant Gin Monks: Oct 2, 2009; "Yeah..."
- Marshawn Lynch

Iznogood posted:

Well on "ours" there is a fair bit of fat still attached to the skin. It puffs and we eat it fresh. Of course it cannot be unique it's quite simple. But so good.

chicharrones!!

# ¿ May 13, 2016 19:26

Errant Gin Monks: Oct 2, 2009; "Yeah..."
- Marshawn Lynch

Eat that pork dude

# ¿ May 18, 2016 16:41

Errant Gin Monks: Oct 2, 2009; "Yeah..."
- Marshawn Lynch

The Goatfather posted:

Speaking of leaving meat in the fridge for 6 months, I've been given a whole prosciutto that's been wrapped in saran wrap molding it up in a restaurant fridge for almost a year. The fat side looks fine, but the other side is 100% covered in mostly blue-green mold. Is it possibly salvageable? What do I need to know?

Don't eat human legs

# ¿ Jul 2, 2016 04:22

Errant Gin Monks: Oct 2, 2009; "Yeah..."
- Marshawn Lynch

Zombie Dachshund posted:

Just boneless leg, trimmed, cured (garlic, rosemary, juniper), rolled as tightly as I could and cased in a beef bung. It was good stuff and I need to make another in the near future.

As long as its not a boneless human leg

# ¿ Aug 23, 2016 05:57

Errant Gin Monks: Oct 2, 2009; "Yeah..."
- Marshawn Lynch

lifts cats over head posted:

Searching for a place in my home to hang some meat to cure but I don't have the perfect environment. I can choose:

1. Kitchen: ~70°, proper humidity, no direct sunlight

2. Basement: ~60°, low humidity, dark

3. Neither will work and stick to buying cured meat.

The only other places might be a closet but it won't get much airflow.

Thoughts?

Craigslist a solid state wine fridge and addo a humidifer. Stuff in closet.

# ¿ Nov 22, 2016 08:15

Errant Gin Monks: Oct 2, 2009; "Yeah..."
- Marshawn Lynch

goodness posted:

Duck Breast

Salt cure for 1 day, wrapped in cheese cloth: A=142g, B=134g

Day 3: A=191g, B=191g
I put 2 trays of water and misted during day 1 and 2 to get my humidity up from 20%. Could the cheesecloth or duck have absorbed that much water to gain weight?

Day 5: A=177, B=177
Got a better humidity monitor and stabilized the humidity between 50-65. Starting to firm

Day 7: A=170g, B=171
Getting firmer.

Is this hosed or what? Temperature has been between 45-60 the whole time

the further the moisture is from the surface the longer it takes so yes it will slow down as the outside dries and the middle is finishing out.

# ¿ Dec 29, 2016 16:05

Errant Gin Monks: Oct 2, 2009; "Yeah..."
- Marshawn Lynch

micron posted:

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.

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.

# ¿ May 9, 2017 15:54

Errant Gin Monks: Oct 2, 2009; "Yeah..."
- Marshawn Lynch

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.

# ¿ May 18, 2017 19:36

Errant Gin Monks: Oct 2, 2009; "Yeah..."
- Marshawn Lynch

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.

# ¿ Jun 7, 2017 15:58

Errant Gin Monks: Oct 2, 2009; "Yeah..."
- Marshawn Lynch

Zombie Dachshund posted:

Just pulled a fennel/black pepper coppa out of the chamber. Very nice:

Goes great as part of a sweet/salty plate with Cypress Grove Purple Haze, apple and spicy pickled vegetables:

That looks great!

# ¿ Jun 12, 2017 02:04

Errant Gin Monks: Oct 2, 2009; "Yeah..."
- Marshawn Lynch

Don't leave the skin on the pancetta next time.

Leave it on the bacon though because it's tasty

# ¿ Jun 27, 2017 16:15

Errant Gin Monks: Oct 2, 2009; "Yeah..."
- Marshawn Lynch

Jose posted:

pork loin makes better bacon imo the belly you can buy is way too fatty

Lok how wrong this is. There is nothing wrong with loin bacon, but come on man... Belly all the way.

# ¿ Nov 10, 2017 00:03

Errant Gin Monks: Oct 2, 2009; "Yeah..."
- Marshawn Lynch

Chemmy posted:

They're both terrible compared to regular bacon.

Dilly dilly!

# ¿ Nov 10, 2017 19:52

Errant Gin Monks: Oct 2, 2009; "Yeah..."
- Marshawn Lynch

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?

(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.)

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.

# ¿ Dec 17, 2017 21:47