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Chainsaw13 09-07-2016 08:45 PM

My latest charcuterie projects
 
1 Attachment(s)
Pulled these from my curing fridge today. They felt ready. Maybe could've dried a little longer, but it's a new curing fridge that I'm still learning how it's going to do. Removed from the cases and vacuum sealed to equalize for a few weeks. Then it's to the slicer. :dr

The smaller one in the back is a lonzardo, loin/fat cap. The one in the front is a coppa.

Chainsaw13 09-07-2016 08:45 PM

Re: My latest charcuterie projects
 
1 Attachment(s)
Lonzardo sliced in half.

Chainsaw13 09-07-2016 08:46 PM

Re: My latest charcuterie projects
 
1 Attachment(s)
Coppa sliced in half.

Remo 09-07-2016 08:47 PM

Re: My latest charcuterie projects
 
Dang, looks great bob :tu

T.G 09-07-2016 08:50 PM

Re: My latest charcuterie projects
 
Wow. Gorgeous.

I probably don't have the time or 3rd fridge for it, but can you recommend a book or site on a how to?

Chainsaw13 09-07-2016 09:00 PM

Re: My latest charcuterie projects
 
Quote:

Originally Posted by T.G (Post 2100732)
Wow. Gorgeous.

I probably don't have the time or 3rd fridge for it, but can you recommend a book or site on a how to?

Look for "Charcuterie" by Brian Polcyn and Michael Ruhlman, the revised edition. Fixes some errors in the initial release.

If you're on FB, look for a group called The Salt Cured Pig. Great resource.

This blog got me started - http://curedmeats.blogspot.com. It hasn't been updated in a while though, but has really good info. Was the basis for making my own curing fridge.

pnoon 09-07-2016 09:05 PM

Re: My latest charcuterie projects
 
Quote:

Originally Posted by T.G (Post 2100732)
Wow. Gorgeous.

I probably don't have the time or 3rd fridge for it, but can you recommend a book or site on a how to?

I own this one.
https://www.amazon.com/Charcuterie-S.../dp/0393240053

When you come to San Diego next month to visit, you can borrow it indefinitely.

Chainsaw13 09-07-2016 09:09 PM

Re: My latest charcuterie projects
 
Quote:

Originally Posted by pnoon (Post 2100735)
I own this one.
https://www.amazon.com/Charcuterie-S.../dp/0393240053

When you come to San Diego next month to visit, you can borrow it indefinitely.

Yup, that's the one. A great introduction without a big investment is bacon or pancetta. Both can be done in a regular fridge.

dijit 09-08-2016 04:16 AM

Re: My latest charcuterie projects
 
Bob! You're killing me! I just had breakfast and now I need to go eat again after seeing those. They look delicious.

jonumberone 09-08-2016 05:49 AM

Re: My latest charcuterie projects
 
Looks great, Bob.

stearns 09-08-2016 06:47 AM

Re: My latest charcuterie projects
 
Lookin good Bob :tu

Porch Dweller 09-08-2016 04:34 PM

Re: My latest charcuterie projects
 
:dr

StuartIsRelaxed 09-25-2016 07:35 PM

Re: My latest charcuterie projects
 
Okay, now THIS is what I am interested in getting into next. Curing!

What kind of curing fridge do you have?


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