Search found 373 matches

by atcNick
Mon Feb 11, 2013 19:44
Forum: Dry Cured Meats and Sausages
Topic: Coppa, Lonzino, and Bresaola are finally finihed
Replies: 15
Views: 10613

I noticed the recipe calls for juniper berries. Did you have to special order that? I dont think I've ever seen juniper at the store.
by atcNick
Mon Feb 11, 2013 15:47
Forum: Dry Cured Meats and Sausages
Topic: Coppa, Lonzino, and Bresaola are finally finihed
Replies: 15
Views: 10613

As for the cut of the coppa, I cut it off a butt, not sure it was the actual Coppa I cut out, this was my first time, but it came off the tip of one of my butts Hey Tim, Im sure you've seen this already but incase not, here's a link with pictures how to harvest the coppa off a butt. http://curedmea...
by atcNick
Sat Feb 09, 2013 17:22
Forum: Smoked pork products
Topic: Pork Loin $1.99lb.
Replies: 23
Views: 13872

Do you guys have a SAMs club near by? It may be a regional thing but I want to say a whole pork loin in cryovac is around $1.47/lb at my local store.
by atcNick
Sat Feb 09, 2013 17:16
Forum: For beginners
Topic: Do you mix your cure with the cubed meat. .
Replies: 15
Views: 8890

Ahhh, I see! That makes sense now. Thanks All traditional Polish recipes call for curing the meat for two or three days. This goes back to the days when saltpeter was used and it took longer to penetrate the meat. Today they use peklosol in Poland which contains nitrite, but the traditional recipes ...
by atcNick
Sat Feb 09, 2013 05:38
Forum: Smokehouses. Construction and Maintenance.
Topic: Cedar smokehouse construction
Replies: 85
Views: 66650

Nick, not sure where you are in our great state, but it looks like next week may have some decent outdoor temps for cold smoking! Look forward to the pics! Charlie That's ok. I wont be ready for any cold smoking yet. I have an 8 lb pork belly going into the brine in the morning and its gonna sit th...
by atcNick
Sat Feb 09, 2013 05:35
Forum: For beginners
Topic: Do you mix your cure with the cubed meat. .
Replies: 15
Views: 8890

Chuckwagon wrote:. And it doesn`t make much sense to cure the meat and then grind it.

Some of the recipe's in Marianski books call for curing cubed meat for 2-3 days, then grinding. I always wondered why do it that way.
by atcNick
Sat Feb 09, 2013 00:54
Forum: Smokehouses. Construction and Maintenance.
Topic: Cedar smokehouse construction
Replies: 85
Views: 66650

Thanks guys. Charlie, Im in Longview.
by atcNick
Thu Feb 07, 2013 22:19
Forum: Smokehouses. Construction and Maintenance.
Topic: Cold smoking temperatures
Replies: 7
Views: 7647

Thanks Chuck. I remember that part now. I have three of Marianski's books. What do you think the upper limit is for a slow fermented salami that I want to cold smoke? How about bacon? By the way, I bought an 8 lb pork belly today from the Mexican grocery. As soon as it thaws Im wet curing it for col...
by atcNick
Wed Feb 06, 2013 22:27
Forum: Smokehouses. Construction and Maintenance.
Topic: Cold smoking temperatures
Replies: 7
Views: 7647

Cold smoking temperatures

What temperature is ideal for cold smoking fermented meats like salami, capacola. And bacon and cheese? Im testing out my smokehouse to see how cold I can get temps, Its rainy and about 59F today. I was able to get it to hold at 76F. Im thinking that's too high. What do ya'll think? Also, the smoke ...
by atcNick
Wed Feb 06, 2013 02:54
Forum: Technology basis
Topic: Hog going to butcher - what cuts to get
Replies: 8
Views: 5088

Big Guy wrote:What happened to the liver and Kidneys?
Probably going to get tossed. I don't think this butcher gets too many requests for that. Wouldnt know what to do with them anyways.
by atcNick
Tue Feb 05, 2013 05:46
Forum: Technology basis
Topic: Hog going to butcher - what cuts to get
Replies: 8
Views: 5088

We didnt weigh them but the butcher estimated 175lb hanging weight.
by atcNick
Tue Feb 05, 2013 01:52
Forum: Technology basis
Topic: Hog going to butcher - what cuts to get
Replies: 8
Views: 5088

Well I got everything except bacon! The guy said that they just werent big enough to have bacon. He said I could have good ribs, or puney ribs and puney bacon. Oh well.
by atcNick
Tue Feb 05, 2013 01:46
Forum: For beginners
Topic: Do you mix your cure with the cubed meat. .
Replies: 15
Views: 8890

Re: Do you mix your cure with the cubed meat. .

I am going to make some Mortadella di Bologna. I am going to smoke it with my brined ham tomorrow and then poach it. I have read a number of articles on making it and will use the recipe in the book (may add whole coriander seeds). I notice that some authors suggest cubing the meat and backfat then...
by atcNick
Mon Feb 04, 2013 18:45
Forum: Technology basis
Topic: Hog going to butcher - what cuts to get
Replies: 8
Views: 5088

Hog going to butcher - what cuts to get

I've got a hog going to the butcher today. I've never done this before so I dont know what all cuts are available. Im thinking: 2 sides of bacon 2 whole hams (or cut in two) 2 racks of spare ribs 1 rack of baby backs pork loin attached to the ribs, so I can have the option to cut into chops or keep ...
by atcNick
Mon Feb 04, 2013 13:23
Forum: Dry Cured Meats and Sausages
Topic: First Salametti Cacciatore
Replies: 35
Views: 27874

John, that looks great man! Makes me want to finish the mods on my curing chamber for heating. (Garage gets too cold)