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Authentic Horse Bone Salumi "Tasting" Needle (Ago d'Osso di Cavallo)
These took over two months to arrive, so our Christmas stock is finally here! We only have 10 needles available for sale, and in the spirit of this cyber weekend we put these on sale for $15 off! This is quite an awesome stocking stuffer, so take advantage of the sale and be one of the last 10...- evan m brady
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- Forum: Curing
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Osso+Cavallo+2.jpg
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- Album: Authentic Horse Bone Salumi "Tasting" Needle (Ago d'Osso di Cavallo)
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Osso+Cavallo+1.jpg
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Sopressatta di Calabria
I'd be careful with this one. What makes a Calabrian soppressata special is the peppers. Len Poli doesn't really push standards of identity... My argument is like if you were making a Chorizo and I told you not to use Pimenton, would it be Chorizo? Same applies here. Not using an imported pepper...- evan m brady
- Post #8
- Forum: Curing
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Sopressatta di Calabria
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Soppressata di Calabria - New.jpg
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Mortadella di Campotosto (Coglioni di Mulo)
Not bad man! It is easier to shape into the "balls" if you use hog bladder. I can send you a piece in Italian on making it too...- evan m brady
- Post #11
- Forum: Curing
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Cultures shelf life
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Cultures shelf life
This picture is directly from Hansen spec guides; where I as well as most get cultures from...- evan m brady
- Post #4
- Forum: Curing
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Shelf Life Cultures.jpg
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Coppa seasoned with Orange Zest, Hot Calabrian Pepper, and Wild Calabrian Fennel Seed
| Coppa con la Scorza di Arancia e Peperoncino Piccante di Calabria e Finocchio | Pretty straight forward here... Local Berkshire Pork (not sure what farm, but was from my towns local version of a "whole foods") cured in 2.50% Trapani Sea Salt, 0.04% Food Grade Potassium Nitrate, 0.05% Texel...- evan m brady
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- Forum: Curing
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Coppa Arancia FINAL.jpg
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- Album: Coppa seasoned with Orange Zest, Hot Calabrian Pepper, and Wild Calabrian Fennel Seed
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Hanger Steak Bresaola
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Hanger Steak Bresaola
| Hanger Bresaola | Always wanted to make it with this cut, and man it's awesome and so delicious! Texture of the hanger dried is so good, and very different - in a good way though. It melts/falls apart in your mouth in a nice way, and to me tastes intensely more beefy... That could also be...- evan m brady
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- Replies: 3
- Forum: Curing
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Craft-Butchers-Pantry_Trademark.jpg
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Hanger Bresaola FINAL (1).jpg
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Which pink curing salt
http://www.butcherspantry.com/curing-ingredients/- evan m brady
- Post #9
- Forum: Curing
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'Nduja inspired by Spilinga
His recipe is the worst I have seen to date. I think it is terrible... I do not recommend making it without some form of curing salt, or even potassium nitrate. I think he says optional because of the high amount of fat. Nitrate and nitrite are only soluble in the water portion of the meat...- evan m brady
- Post #29
- Forum: Curing
