[tschmidlin]

I got this link for a home meat curing setup.  Looks pretty awesome and easy, I might do it soon.  I think I just need to buy the humidity controller, I should have everything else.

http://mattikaarts.com/blog/charcuterie/meat-curing-at-home-the-setup/

[morticaixavier]

I don't think you can cure it tom. once it's meat, it's pretty much done for 

**EDIT to add a terrible joke**

Unless, of course you are talking about that famous pig with a wooden leg.

[lornemagill]

i have been wanting to mess with charcuterie for a while.  i didnt read the link, but i think lacto is used for some salami

[The Professor]

i have been wanting to mess with charcuterie for a while.  i didnt read the link, but i think lacto is used for some salami

Definitely some  lacto (especially for Genoa, Hungarian, and similar uncooked salamis), as well as a different, slower acting curing salt which is designed for dried salamis and the like.

[euge]

I got this link for a home meat curing setup.  Looks pretty awesome and easy, I might do it soon.  I think I just need to buy the humidity controller, I should have everything else.

http://mattikaarts.com/blog/charcuterie/meat-curing-at-home-the-setup/

I have the same idea just waiting to pull the trigger to get it all together. I don;t want any of this near my brewing.

And one for cheese!

[redbeerman]

I don't think you can cure it tom. once it's meat, it's pretty much done for 

**EDIT to add a terrible joke**

Unless, of course you are talking about that famous pig with a wooden leg.

Beat me to it!

[kraftwerk]

My bible:

Charcuterie: The Craft of Salting, Smoking, And Curing by Michael Ruhlman, Brian Polcyn

I just cut into a salt-cured prosciutto I've had curing for the last 3 months. Pretty amazing! Now I need to make friends with someone who has a meat slicer...

[euge]

My bible:

Charcuterie: The Craft of Salting, Smoking, And Curing by Michael Ruhlman, Brian Polcyn

I just cut into a salt-cured prosciutto I've had curing for the last 3 months. Pretty amazing! Now I need to make friends with someone who has a meat slicer...

I got it (the book) for my birthday. Made the 5# master sausage recipe tonight after a three hour rest. Wow. How amazingly the red wine affects the finished product. Delicious!. I have a grinder with sausage attachment, but making the links was easy despite the slooooow work.

Get a stuffer. I'll have one by weeks end. Let the grinder do it's job. Leave the stuffing to the specialized equipment.

As soon as I get some instacure I'm doing some pancetta. Or maybe some speck.

[hopfenundmalz]

My bible:

Charcuterie: The Craft of Salting, Smoking, And Curing by Michael Ruhlman, Brian Polcyn

I just cut into a salt-cured prosciutto I've had curing for the last 3 months. Pretty amazing! Now I need to make friends with someone who has a meat slicer...

Polcyn has one of his places where I live. He knows his sausage, and teaches sausage making at Schoolcraft College, which is one of the top cooking schools around. He has been friend with Ruhlman since Ruhlman wrote "The Soul of a Chef".

[euge]

First time homecured bacon. Awesome! Pastrami from a cheap cut of brisket and smoked guanciale (pork cheek) also incredibly unctuous and awesome! All for less than $10.



Will never buy bacon again. Or pastrami.

[brewmichigan]

My bible:

Charcuterie: The Craft of Salting, Smoking, And Curing by Michael Ruhlman, Brian Polcyn

I just cut into a salt-cured prosciutto I've had curing for the last 3 months. Pretty amazing! Now I need to make friends with someone who has a meat slicer...

Polcyn has one of his places where I live. He knows his sausage, and teaches sausage making at Schoolcraft College, which is one of the top cooking schools around. He has been friend with Ruhlman since Ruhlman wrote "The Soul of a Chef".

Have you been to his restaurant? The Forest Grill? I want to go but haven't talked with anyone who has. He was on No Reservations with Anthony Bourdain once, good episode. They pulled the skin off of a deer with a four wheeler, pretty cool 

[euge]

Ah thanks for reminding me...



Two pounds pork belly- pancetta stresa started 6/29/12. Can't wait to cut into this one. I could do it now but will wait another week. Used the recipe from Charcuterie. I just couldn't bring myself to hang it at ambient temp though. Co-opted the kegerator for the drying!

Cost me about $5. Try buying it for that price at the store.

[tschmidlin]

Looks awesome euge.  I just made a brine to cure some more pork loin and make bacon.  IT should be ready for smoking on Friday, recipe is from Charcuterie too.

[gordonstrong]

Did you see Ruhlman is coming out with another charcuterie book?  Salumi, I think it's called. 

[euge]

Did you see Ruhlman is coming out with another charcuterie book?  Salumi, I think it's called. 

Ooooh?! (rubs hands together)