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  1. lrfiv

    My first ham, air dried ham, and pancetta - a trifecta!

    Thanks for the link!
  2. lrfiv

    My first ham, air dried ham, and pancetta - a trifecta!

    Yes, that was my intent. It seemed to work like a charm. Note that these were whole muscles, not sausage. I am making a chamber to try salami, but I'm not experienced in dry sausage, only fresh. I plan on using a cardboard box for that - nothing but the best!
  3. lrfiv

    My first ham, air dried ham, and pancetta - a trifecta!

    I'm far from an expert - so as a note to those who see this later, this is what I did, and not an official guide of any kind. I realize most of this is common knowledge on this site. 1. Each piece of meat was weighed, and the cure was calculated for each. There is a calculator on this site...
  4. lrfiv

    my version of BBB.............

    Wow! Nice looking cuts of meat - the ones I've had to work with sure don't have that belly-like fat cap. Beautiful! Where are you getting those? Also, I'm thinking an achiote smoked pork tamale sounds like something I need to try!
  5. lrfiv

    My first ham, air dried ham, and pancetta - a trifecta!

    Maybe it's the way I cut the shoulder. I actually dissected an outer muscle off to cure separately, and trimmed it up pretty good because I knew I could throw the scraps into sausage that I was making the next day. I do remember butterflying the bulk of the meat and sorta flipping it over, then...
  6. lrfiv

    A Great Man Has Passed Away

    I didn't know him closely, but his comments were always welcome. He helped me out a bit, and I'll not have the chance to repay that kindness, other than by offering my condolences. R.I.P.
  7. lrfiv

    My first ham, air dried ham, and pancetta - a trifecta!

    Martin - I'd love to know the details of how you do yours, as I'm planning on trying as many things as possible to learn. My ultimate goal is a whole prosciutto, but I'm not ready for that yet.
  8. My first ham, air dried ham, and pancetta - a trifecta!

    My first ham, air dried ham, and pancetta - a trifecta!

    • lrfiv
    • Album
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  9. lrfiv

    My first ham, air dried ham, and pancetta - a trifecta!

    While deboning a shoulder for my first BBB, I dissected one of the lean muscles intact to make into a ham of some kind. I did two shoulders, so I ended up with two of these lean cuts. I had just done belly bacon, and had a chunk of it uncured as well. I proceeded to dry cure all three, using...
  10. threemeats.jpg

    threemeats.jpg

    • lrfiv
    • Media item
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    • Album: My first ham, air dried ham, and pancetta - a trifecta!
  11. lrfiv

    First Timer Buck Board Bacon With Q-View

    That looks mighty tasty - I'd get right on a second batch. If it's as good as it looks, it's not gonna last long!
  12. lrfiv

    My first BBB

    Pops6927 - ha, you are entirely correct! I've been trying to slice it so thin I didn't notice. I will rotate by 90 degrees and slice the rest. Mind, it hasn't kept everyone I know from stuffing it down their pie-holes. :-)
  13. lrfiv

    Q-View

    That's some fine looking brisket! And I always like my pulled pork with some nice bark mixed in. Looks fabulous!
  14. lrfiv

    My first attempt at bacon

    Welcome, from a fellow newbie. My first bacon was salty, too (I did the test fry), but a 2.5 hour soak made it the best bacon I've ever had. Sounds like you've got more going already, which is good. You will no doubt soon be inundated with advice from those more qualified than I, so I will just...
  15. My first BBB

    My first BBB

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  16. lrfiv

    My first BBB

    I dry cured it, with cure proportions from the calculator in the articles section, save that I doubled the (brown) sugar called for. I smoked the BBB for two days, cool the first day and then as hot as I dared the second (my smoker is a CBB7000, aka cardboard box). I finished it in the oven to...
  17. bbbsliced_sm.jpg

    bbbsliced_sm.jpg

    • lrfiv
    • Media item
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    • Album: My first BBB
  18. lrfiv

    My Mexican Chorizo (cased)

    Thanks everyone for the feedback, I have lots to learn, so the more the better. chilefarmer - a little mesquite smoke sounds like a wonderful addition! My current smoking setup is a little dodgy, but this gives me a great reason to upgrade. Scarbelly - that ChefRob recipe sounds great, no...
  19. lrfiv

    Alligator Sausage

    Wow, I'm trying to imagine what all that fresh green stuff would do to the flavor (I've had gator meat before) - almost like a chimichurri sauce, inside the meat. Brilliant idea. I bet it's fantastic!
  20. lrfiv

    Howdy from West Tennessee

    Hello! Welcome. I'm a fellow newbie, with only a few days of membership to speak of. Still, I'm having a ball. Don't feel bad about your Brinkmann - my smoker is improvised from a cardboard box!
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