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Old 09-07-2016, 08:45 PM   #1
Chainsaw13
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Default My latest charcuterie projects

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.

The smaller one in the back is a lonzardo, loin/fat cap. The one in the front is a coppa.
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Old 09-07-2016, 08:45 PM   #2
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Default Re: My latest charcuterie projects

Lonzardo sliced in half.
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Old 09-07-2016, 08:46 PM   #3
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Default Re: My latest charcuterie projects

Coppa sliced in half.
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Old 09-07-2016, 08:47 PM   #4
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Default Re: My latest charcuterie projects

Dang, looks great bob
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Old 09-07-2016, 08:50 PM   #5
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Default 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?
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Old 09-07-2016, 09:00 PM   #6
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Default Re: My latest charcuterie projects

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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.
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Old 09-07-2016, 09:05 PM   #7
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Default Re: My latest charcuterie projects

Quote:
Originally Posted by T.G View Post
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.
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Old 09-07-2016, 09:09 PM   #8
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Default Re: My latest charcuterie projects

Quote:
Originally Posted by pnoon View Post
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.
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Old 09-08-2016, 04:16 AM   #9
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Default 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.
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Old 09-08-2016, 05:49 AM   #10
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Default Re: My latest charcuterie projects

Looks great, Bob.
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Old 09-08-2016, 06:47 AM   #11
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Default Re: My latest charcuterie projects

Lookin good Bob
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Old 09-08-2016, 04:34 PM   #12
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Old 09-25-2016, 07:35 PM   #13
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Default 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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