Kevin
That pulled pork looks awsome bud! Man you have me thinking now, maybe this weekend!!

CW
I hope I didn't goof this up putting this recipe in the wrong place. If so, you can move it to the correct location, right?

Wally

Hey Jan I would work with a pork shoulder on 1st attempt, this way you won`t invest a large amount of money in a large ham leg. A prosciutto is truly made from the hog`s rear leg, as mentioned I would recommend the smaller picnic shoulder for practice. The ham I posted was in fact a picnic and I bon...

Quicker with a scatter gun at say 20` away

CW
Can you hear me Laughing all the way out here on the east side

Good night all


Wally

Hey Bubba Thanks for the complement, I truly appreciate it! When I mixed all ingredients together it had an amazing scent. Next time I will rub in a bit more pepper to the mix. I sliced a piece that had a few flakes of pepper on it and it stood out with flavor. I also tried to slice the Prosciutto w...

Hey Ross
Yeah I was surprised at the flavor, came out really well! I used a maple dark sugar with fresh ground juniper barriers and black pepper and of course salt & cure #2.

Wally

Hey all CW you asked what was next on my agenda? Well last night I sliced into one of two Prosciuttos that I made back in early February. Although I cannot claim this to be a "Parma Italian prosciutto ham" which can take up to 12 - 16 months to complete, this is a quicker American type prosciutto, w...

Hello all Just made a successful (2 week ago) batch of Soppresata and I have to say, this soppressata turned out fantastic! I did use the Recipe from http://www.wedlinydomowe.com/sausage-recipes/soppressata and made a double batch at a total of 4.4lbs, it made 3 at 12" long salami`s using the 61mm p...

Bubba
For sure post a couple pictures at your convenience. Africa would be my wife`s dream vacation she has always wanted to visit Africa.
Long flight huh?

Wally

Duck
You don`t by any chance wear a ten gallon hat with two shiny side arms on your hip do you? Damn you`re writing / story telling reminds me of another feller on this site. hmmm let me think who that might be!

Wally

Hey all Been a while since my last dry cured salami, so I wanted to share a snap shot of my Soppressata and Prosciutto curing in the fridge/incubator. Sliced the soppressata this evening and its good stuff, good spice blend with a little kick of heat. Wally http://i1220.photobucket.com/albums/dd458/...

Dick
I have had this in Germany many years ago and your right, it`s definitely a keepr!

Wally

Checkerfred I will go out on a limb here and try to help out. 1st I have used LHP culture probably more than any other culture. LHP is the preferred culture for small diameter fast fermented sausages like a pepperoni, and yes, the fermentation stage will vary from 1 culture to another. I would recom...

Nepas
I remember you, yur the guy with the Sobe cooler, nice work! So what ya got curing in the cooler, Soppressatta? Looks like good stuff..

Wally