WD Daily Chat - Talk about anything You Like

Post by **Butterbean** » Wed Feb 03, 2016 00:52

I have an Italian friend who makes a large amount of soppressata each year and he does something very similar only he uses lemon or lime juice. He chooses not to have mold and it must work pretty well for him because he will wipe off any mold as he sees it and I think he made 1800 lbs last year so it must help because I know him well enough to know he is too lazy to spend his time wiping mold off sausages. (I say this in jest and would say this to his face)

He did tell me to be careful and not let the casings stay in this too long else they will get weak. Seems like after a day or so.

Post by **redzed** » Sun Feb 14, 2016 07:29

Post by **Butterbean** » Tue Feb 23, 2016 19:58

My neighbor has a Catholic Brother from Italy visiting for a few days. He is a goldsmith and will be having a showing of his work in hopes of raising money for the school and I've been asked to furnish some hors d'oeuvres for one of these events. Am planning on furnishing homemade salame, cheeses and wines. Should be interesting to see what he likes the best from my meager fare. Bit nervous and a bit curious at the same time.

Post by **Butterbean** » Tue Feb 23, 2016 23:10

Only thing lacking is the wine. I decided on foxgrape and blueberry.

Most everything is homegrown and homemade. Olives definitely aren't. Have had trouble with my olive trees once the cows took a liking to them.

Post by **Bob K** » Tue Feb 23, 2016 23:17

That looks wonderful BB !!!!! I am sure you will pass the audition.

Love the Plate

Post by **redzed** » Wed Feb 24, 2016 08:07

Prima classe! So when your Italian guests tell you that, tell them you heard it from me first!

BTW, I love that charcuterie board!

Post by **Butterbean** » Thu Feb 25, 2016 01:36

Thanks. I fashioned the board from a corner post I pulled from an old mule pen at the farm. This farm has been in the family for over 100 years and mules haven't been used since the early 1900's. The post itself is longleaf heart pine and will never rot. It is very flammable though. Based on the ring count it was something like 130 years when it met the saw. I'd guess you might say its a 200 year old recycling project. A bit of history I thought worth saving. Plus it looks cool and makes my junk look better.

Post by **redzed** » Tue Mar 01, 2016 18:20

Celebrate! Celebrate! Celebrate!

harleykids · Post by **harleykids** » Tue Mar 01, 2016 22:59

VERY NICE BB!

Great looking assembly of tasty treats! And the board just sets them off!

I am sure you will be the hit of the part! Anyone can buy a meat and cheese tray from the store....not many can make the meats, and the board!

Post by **redzed** » Tue May 31, 2016 03:22

For the past few days I have been hanging out in Montreal and area. A couple of days ago I had a Montreal smoked meat sandwich at Schwartz's Deli, something I do every time I come here. Their smoked and steamed brisket is is unbeatable! There is always a lineup to get in even though a sandwich is almost 10 bucks and a pickle costs $2. http://schwartzsdeli.com/ca/en/informat ... tion_id=11

Since I live on the opposite side of the continent, one of these days I will have to try and recreate this traditional goodness!

Post by **Butterbean** » Tue May 31, 2016 04:01

I made some a couple of years ago under the guidance of a Canadian friend and it turned out real good and everyone loved it.

Post by **redzed** » Tue May 31, 2016 12:50

Butterbean wrote:I made some a couple of years ago under the guidance of a Canadian friend and it turned out real good and everyone loved it.

Thanks, will defer to your experience when I can get a hold of some brisket.

Post by **Butterbean** » Tue May 31, 2016 19:41

redzed wrote:
Butterbean wrote:I made some a couple of years ago under the guidance of a Canadian friend and it turned out real good and everyone loved it.
Thanks, will defer to your experience when I can get a hold of some brisket.

Don't know how much help I can give you but I do have one or two little tricks you may find helpful. IMO, its very similar to cooking a brisket only with certain spices but I also found brisket is a tough meat to cook properly on a consistent basis because there are just no shortcuts. Low and slow is the only way to go IMO.

Post by **redzed** » Sat Jun 04, 2016 06:09

Looks like grillin' season has arrived!

nuynai · Post by **nuynai** » Sat Jun 04, 2016 12:29

For those interested, here's a series that was on our local PBS station. Enjoy.

http://www.pbs.org/food/features/bbq-wi ... -episodes/

WD Daily Chat - Talk about anything You Like

March 1 - National Pig Day

Schwartz's Montreal Smoked meat