Search found 373 matches
- Mon Feb 11, 2013 19:44
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa, Lonzino, and Bresaola are finally finihed
- Replies: 15
- Views: 12834
- Mon Feb 11, 2013 15:47
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa, Lonzino, and Bresaola are finally finihed
- Replies: 15
- Views: 12834
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...
- Sat Feb 09, 2013 17:22
- Forum: Smoked pork products
- Topic: Pork Loin $1.99lb.
- Replies: 23
- Views: 16805
- Sat Feb 09, 2013 17:16
- Forum: For beginners
- Topic: Do you mix your cure with the cubed meat. .
- Replies: 15
- Views: 10920
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 ...
- Sat Feb 09, 2013 05:38
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cedar smokehouse construction
- Replies: 85
- Views: 93543
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...
- Sat Feb 09, 2013 05:35
- Forum: For beginners
- Topic: Do you mix your cure with the cubed meat. .
- Replies: 15
- Views: 10920
- Sat Feb 09, 2013 00:54
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cedar smokehouse construction
- Replies: 85
- Views: 93543
- Thu Feb 07, 2013 22:19
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cold smoking temperatures
- Replies: 7
- Views: 9184
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...
- Wed Feb 06, 2013 22:27
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cold smoking temperatures
- Replies: 7
- Views: 9184
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 ...
- Wed Feb 06, 2013 02:54
- Forum: Technology basis
- Topic: Hog going to butcher - what cuts to get
- Replies: 8
- Views: 6413
- Tue Feb 05, 2013 05:46
- Forum: Technology basis
- Topic: Hog going to butcher - what cuts to get
- Replies: 8
- Views: 6413
- Tue Feb 05, 2013 01:52
- Forum: Technology basis
- Topic: Hog going to butcher - what cuts to get
- Replies: 8
- Views: 6413
- Tue Feb 05, 2013 01:46
- Forum: For beginners
- Topic: Do you mix your cure with the cubed meat. .
- Replies: 15
- Views: 10920
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...
- Mon Feb 04, 2013 18:45
- Forum: Technology basis
- Topic: Hog going to butcher - what cuts to get
- Replies: 8
- Views: 6413
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 ...
- Mon Feb 04, 2013 13:23
- Forum: Dry Cured Meats and Sausages
- Topic: First Salametti Cacciatore
- Replies: 35
- Views: 32377