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  1. R

    Has any used this book: Great Sausage Recipes & Meat Curing - Rytek Kutas

    I have this book also and agree with the salt comments, way too high for the recipes I have tried. I have made the andouille with the onions(did not know better at the time). It is pretty good but the onion is a bit overpowering and I will not use next time I make it. FWIW, I think we all try...
  2. R

    SPECK FAILURE WITH HAPPY ENDING(EDITED)

    Thanks for the kind words and likes. The third piece of the leg was not smoked, but wrapped in collagen and netted, so am looking forward to that. I sent a big chunk of the smoked ham home with my daughter yesterday and quite a bit was eaten with breakfast yesterday.
  3. R

    Wach your fingers carving today.

    I can relate to the midnight shift and what it does to put you in a walking coma. Glad it was not more serious.
  4. R

    SPECK FAILURE WITH HAPPY ENDING(EDITED)

    Yes....I neglected to add that it was too salty and I let it soak for a whole day in a tub of water. Was not sure it would work on a cooked piece, but it worked fine. Thanks for bringing it up Inda!
  5. R

    SPECK FAILURE WITH HAPPY ENDING(EDITED)

    Hi all Happy holidays to everyone. So, I had deboned a fresh ham and divided into three parts and put into a tote for a dry rub cure. Two sections I had planned for speck and one went directly into the chamber to cure. I planned on two smokes for the speck. I did a full tray for the first smoke...
  6. R

    Pepperoni de fileto Update

    Great job
  7. R

    Pepperoni di fileto

    Cant wait to see the finished product.
  8. R

    NDUJA HACK

    Hi all My sister sent me a link about this a few weeks ago and I could not resist trying it. The real deal is actually a Calabrian salami that you scoop out of the casing when ready. I had a lonza in my chamber that had just passed the 30% weight loss and one thing led to another. I smoked some...
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    FIRST REAL (SORT OF) SALAMI

    Yeah, I have seen many references to this book on smf and will get around to ordering it. This was a spur of the moment decision since my equipment was already out and I had some extra meat and fat at hand. If it does not work out it did not cost much, but from what I can see it looks as it...
  10. R

    FIRST REAL (SORT OF) SALAMI

    After two days fermenting the links are now in the chamber. I brushed on some mold 600 even though they are close to some cappicollo and lonza that are in there. I was not sure if the mold would migrate or not. I think Santa might bring me a ph tester, so I will be a bit more equipped next time.
  11. R

    FIRST REAL (SORT OF) SALAMI

    I am just winging this as I already had all my equipment out for the sausages I was making. I do not have a ph tester yet. The colour has changed nicely even overnight and I have a waterpan and a makeshift enclosure around it now for the humidity. This is the first time using real casing for...
  12. R

    FIRST REAL (SORT OF) SALAMI

    Thanks, I never thought of the humidity, the temp is around 72f. I will spritz it on a regular interval.
  13. R

    FIRST REAL (SORT OF) SALAMI

    Hi all I finally got around to my first attempt at a salami. I made some Italian sausages last night and had some left over casing and had a couple of buckeyes in the fridge so I boned them out and cut up some backfat to mix in. The recipe is just the standard umai soppresatta recipe stuffed...
  14. R

    Pastured Berkshire Culatello 2021 Second Winter Fog...

    Always watch all of your posts with interest. Thanks for posting all of your projects, and for the great breakdown of the process.
  15. R

    Latest batch of bacon.

    Thanks for the positive comments. I do the same as Inda, using a meat tote and just use my dry cure and check in on it every other day and redistribute. I used to do Pops brine but switched to a dry cure. Still use Pops for hocks and backbacon though.
  16. R

    Latest batch of bacon.

    Thanks for the kind comments. Yeah, the one end really does look like buckboard. Good eye....I have not made bb for awhile.
  17. R

    Latest batch of bacon.

    Hi All I was at Costco awhile back and they had bellies for a pretty good price so I sorted through and found a decent one. So, was in a dry cure for ten days then rinsed and paprika and black pepper rubbed in. Into the smoker for about 6hrs and hung up in unheated garage for 5 days. Forgot...
  18. R

    Smoked Chicken Stew with Dough Boys ( Dumplings )

    Big like here! Perfect comfort food.
  19. R

    Smoking ham steaks

    Wow, they turned out great and thanks for posting. Gonna have to give that a whirl.
  20. R

    NEW BATCH OF CAPPICOLLA

    Hi all So, I just hit 30% weight loss yesterday and well, today I just had to opern on of the three coppa's. I was not dissapointed although i am going to let the other two go to 40% or more. All three had a very nice coating of white mold and after peeling the collagen off, there was almost...
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