That is right. I should have a few pictures up by Friday. We will be making ours from a portion of the whole pig (minus the top round) we are getting in on Thursday. We will probably be doing a 7.5 kg batch.

Hi Ross, You certainly could try it, but you would have to make some modifications to the procedure. I suppose your end result would have some similarities to coppa or culatello. First, you would definitely want to cut down the salt time a bit because the skin and shank bone impede salt penetration....

Thanks for the nice words Nuynai and great looking work BB. I got the urge today and decided that we are going to transform our 8x8 shed into a country ham hut. I will be sure to share my experiences with everyone. I think we are going to start out with about 40-50 hams and let those go until early ...

I have been strapping in for the long haul of making my first country hams. I start one about every two weeks and have been treating each one differently as I do more and more research. After a brief :oops: scroll through the pages, I noticed that we do not have a page on the forum. If you take a lo...

I've talked with Koch and may go visit them in the future. I like what I've read about their smokers. Are they difficult to learn to use? No problem. The microprocessor certainly takes some getting used to, but it is not the hardest thing in the world. But, you are completely responsible for instal...

Hi guys. I actually have the model in the video CW posted. However, for the type of operation it sounds like you are aiming for, I really don't think that machine would be large enough. We have a repertoire of 150 items, and 25 items are in the case at a time. Emulsified sausages are a very small fr...

That recipe(s) has received a lot of criticism because real coppa isn't made with chunks. Some real coppa comes from chunks of meat. The coppa most Americans are familiar with is Coppa di Piacenza - which consists of the whole neck muscle. However, Umbrian coppa is made from head meat and that is c...

Wow. Thank you all for the tremendous amount of collective support! This is a great group of people we have on this forum and this is a very important place so people like us to talk and share ideas. I haven't been able to participate as much lately, but I will help grow the knowledge base here howe...

I have been having some problems uploading photos through the forum so here is a link of some sopressata I did a few weeks back.

https://www.facebook.com/photo.php?fbid ... =3&theater

I wanted to share what I received back from Waldemar. This looks like an interesting recipe and despite it's brevity in procedure, I think it covers all the necessary steps. Pork but-Pork shoulder - 5.0 kg Salt - 0.180 kg Third Ammonium - 0.007 kg 4th Pepper - 0.01 kg 5th Allspice - 0.01 kg 6th Arti...

Alright, you probably have noticed a lot of cultures seem to have specialty items only found in that part of the world. And to a point that is true, but it is pretty easy to quantify those items in the procedure they require. Baleron isn't all that unlike our American variety of Canadian bacon. The ...

I like your style CW - spoken like a true chef! I'm also a bacon baker. I tend to place an additional sheet of parchment on top along with another sheet try to keep the bacon pressed so it stays flat.

Let me know how the experiment goes Ross.

Hi everyone. I read this interesting question on a group thread on Facebook and thought it would be an interesting discussion for our board here. Take a look at the post below. I've only done home-cured bacon a few times, and each time, the bacon wouldn't crisp up when cooked.... Am I doing somethin...

Thanks for the encouragement guys! I don't mean to spam up this great thread with my narcissism so I will just say that your support is very appreciated. It helped get me through our first Sunday.