Recent content by jnyswlhngmeat

That's insanely uniform! Master level trusser.

I work with a restaurant/ market/ butcher shop. My background was more curing/ drying Salumi and such. Never spent much time smoking other than for flavor. Learning process is far from over.

It's Berkshire pork belly, cured, vac packed, for 10 days. Then coat the inside of the belly with coarse black pepper, roll it, tie it and hung for around 6 weeks. I don't have an ideal environment to hang/ dry consistently. So it's pretty much going by feel instead of weight loss. I don't have...

This is from a few years ago but dang was it good. 10 months I drooled waiting on that one.

Just wanted to share a few pictures of my pancetta. So pretty!

Have yet to share anything since joining the community. Here's a few pictures of some bellies I've done.

So....The boss has asked me to smoke a whole hog. We use a large vertical smoker that we wheel a large truck into. Dimensions approx 5ft tall, 3 ft wide, 4ft deep. We cant fit anything larger than a 60lb pig on the racks horizontally. So im now trying to find a way to hang the hog vertically...

Hello and good day,  Johnny here. Just found this amazing community. I am a butcher and chef. Charcuterie is my passion and true love.For a few years I ran my own Charcuterie business. I try to focus on dry curing, pates and large emulsified sausages. Smoking is a new challenge for me. Most of...

Hello and good day,  Find myself in need of some advice. While curing bellies for bacon and pancetta i have recently noticed a greenish hue developing in small areas of the bellies. My cure is a simple salt, brown sugar and #1 mixture for bacon. I cure in vac bags normally. I thought maybe the...