Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Lamb prosciutto “on the hoof”
Decided to do another update since it has been sooooo long. Lamb prosciutto “on the hoof”. The lamb was locally purchased at 4 weeks old and ran around in my friends backyard over the summer until it was time to be processed. No pesticides or antibiotics and all grass feed. Actually cured... -
Checking in after a long time with some updates.
It has been a while since I have last been here. I have read a lot of information and found a local mentor to guide me through some of mystery of curing meats, specifically whole muscles. Here is some of my work: Lonzino top Breslola on the bottom. Lonzino: Bresola: Meat hanging... -
Do you want 600 mold on hanging flat pancetta? Or No?
My wife wants me to make pancetta. I have made bacon and love it. Now we want to make it into pancetta. So I have a 1/2 belly curing at 3.25% salt with .25% cure #1 (I did not use cure 2 because I am not going to roll it, and I did not know how long it will take to dry.) My goal is to dry it... -
Please educate me on the use of beef bung cap casings
I have made lots of fresh sausage and have used hog and sheep casings, so I am fine with how to use those. My questions are with respect to beef bung caps and may seem really elementary, but I have no one else to go to to ask. I have a have a beef bung cap. This thing is a lot larger than... -
Seeking measurement check(s) for meat/salt/sugar/cure ratio for curing a pork loin
Seeking some measurement calculation checks from some seasoned pros around here. Curing a pork loin for some version of a Lomo or lonzino. Do the measurements for the meat/salt/sugar/cure look correct? Other spices are going in, but they are just added flavor. I am more concerned about the... -
Introduciton, a little history and first post.
Hello everyone! 1 year occasional lurker and first time poster here. Let me introduce myself... My grandfather came over and was a true butcher. I remember seeing full animals hanging as he parted them out into different cuts. He had his own store in Philadelphia till he passed in 1993. My...
