Beginner results in pictures

Post Reply
Freelance
Newbie
Newbie
Posts: 9
Joined: Fri Jan 07, 2022 10:10

Beginner results in pictures

Post by Freelance » Mon Mar 28, 2022 20:59

After some research and lots of reading, I engaged in the fantastic world of charcuterie, and here below are my first results.
Proud that none of them failed, I did equalize them in vac for a week after these pictures, and the darker ring on the outside was gone.
Family and friends have been eating like frenzy, I'm never buying chark in the store anymore :)

Coppa
Image

Pancetta
Image

Bresaola
Image

Saucisson sec
Image
User avatar
Butterbean
Moderator
Moderator
Posts: 1955
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Re: Beginner results in pictures

Post by Butterbean » Tue Mar 29, 2022 17:08

Excellent job on all and good on you for doing a bit of reading before you jumped in. IMO, it's understanding the processes and science involved that makes for great outcomes.
User avatar
michi
User
User
Posts: 53
Joined: Mon Oct 11, 2021 10:59
Location: Brisbane, Australia
Contact:

Re: Beginner results in pictures

Post by michi » Wed Mar 30, 2022 10:33

All looks excellent, well done! :)
Freelance
Newbie
Newbie
Posts: 9
Joined: Fri Jan 07, 2022 10:10

Re: Beginner results in pictures

Post by Freelance » Wed Mar 30, 2022 21:03

Thanks,
for everyone still in the beginner mode, the following resources (besides this forum) helped me a lot.

Books: recommend starting with reading books before browsing the internet
Charcuterie - The Craft of Salting, Smoking and Curing
The Art of Making Fermented Sausages
Home Production of Quality Meats and Sausages

Websites :
https://www.meatsandsausages.com/
https://tasteofartisan.com/
https://eatcuredmeat.com/
https://ourdailybrine.com/
http://gastrochemist.com/category/charcuterie/

Special thanks to : https://twoguysandacooler.com/ and their youtube channel.
User avatar
Dumoine
Beginner
Beginner
Posts: 32
Joined: Sun Nov 06, 2011 19:26
Location: Traverse City, Michigan

Re: Beginner results in pictures

Post by Dumoine » Wed Mar 30, 2022 23:08

Great looking stuff. What did you use for a curing chamber? Did you build one?
Freelance
Newbie
Newbie
Posts: 9
Joined: Fri Jan 07, 2022 10:10

Re: Beginner results in pictures

Post by Freelance » Thu Mar 31, 2022 10:00

Dumoine wrote:
Wed Mar 30, 2022 23:08
Great looking stuff. What did you use for a curing chamber? Did you build one?
I build one from a slightly used newer type fridge (frost-free) with temp and humidity controllers and a humidifier and de-humidifier inside.
Keeping 12.5C and ~77% humidity. No fans inside, seems to work fine without fans.
The fridge runs for 10-15 min every hour.
User avatar
redzed
Moderator
Moderator
Posts: 3852
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Re: Beginner results in pictures

Post by redzed » Sat Apr 02, 2022 06:48

Very nice meats and salami! Looks like your chamber is performing well and you have all your ducks in a row! :D
Indaswamp
Passionate
Passionate
Posts: 207
Joined: Tue Aug 11, 2020 05:46

Re: Beginner results in pictures

Post by Indaswamp » Sun Sep 18, 2022 15:59

Very Nice! That salami tell us you have good drying parameters in your chamber. In a frost free fridge a fan is not necessary IMO, the fridge will move enough air when it is on the cooling cycle.
Post Reply