Recent content by indaswamp
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Bacon Pellicule Dillema
Could always just load in the smoker and dry them there before adding smoke, assuming you can keep the temp around 100*F with a lot of airflow and no smoke....dry for an hour or so, then start adding smoke. -
Is my bacon bad? Please help
I don't know if it has been mentioned or not, have not read through the entire thread yet. But I recommend doing a fry test. Cut a piece and cook it, it will turn pink everywhere the cure has penetrated. -
Culatello 2023!
Thanks guys! When I finished slicing the Culatello, the whole house smelled like fresh cut Culatello! I was in heaven! -
Culatello 2023!
This is the slicer I have right now... https://www.amazon.com/Commercial-Electric-restaurant-Stainless-Blade-Silver/dp/B0172ATCOA Basically the exact same model sold by LEM. I can shave that Culatello about 0.6mm thin.... -
Culatello 2023!
Tasting notes: This 2023 Culatello is super funky in a good way. The complete mold coverage has the fat ultra umami and ultra creamy/nutty. Almost no yellowing of the fat because of the thick mold covering. More pronounced secondary notes of rose petal, hazelnut, even deep berry notes. Balanced... -
Culatello 2023!
Tears of Joy! The slice... And as luck would have it...I found a super ripe and sweet cantaloupe melon for the party tonight....in December! So Culatello with melon, honey and balsamic for appetizer. Where's the bubbly wine? This is going to be great! -
Culatello 2023!
Grok is great....here is more: My Querry: Give me the details on how a pig is fed for salumi in Italy, and which foods affect the fat profile in a positive way for peak flavor once cured? Follow DOP regulations and show them in english Response from Grok: In Italy, pigs destined for... -
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Culatello 2023!
From Grok: My querry- So tell me how they dry cure Culatello naturally in the open air start to finish in Italy. from the salting, to the casing, to the cold room hold for 3 weeks for salt equalization, the first mold fermentation with temps. 53-59*F, then the winter phase, and the second mold... -
Crazy Wind - 65-80 Mph tossing semi’s today….
My buddy in Kansas just texted me. A friend is in Montana and they had 114mph gusts there. Just south in Wyoming, they had 144mph gusts. One hell of a front for sure!!!- indaswamp
- Post #11
- Forum: Blowing Smoke Around the Smoker.
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The Cuomo Method of dry curing Salami explained by Grok
Hope that works... let me know if you guys can view it. -
The Cuomo Method of dry curing Salami explained by Grok
https://grok.com/c/de8fe45c-e29d-4f17-b8f1-f24b5ff87130?rid=87fc416f-93c1-445c-afd2-c1ba04b38095 -
The Cuomo Method of dry curing Salami explained by Grok
Here is the link: -
Culatello 2023!
...in January 2026, I cut the Coppardo that I made jan. 2025....so stay tuned... -
Culatello 2023!
Casing removed... Now it is wrapped in a white wine soaked towel for a couple of days....
