Thanks! I think I'd prefer to do them without the bags also...I've never cured stuff in bags, why start now? I like the ratchet strap and board presses...great idea.I don't trust doing them in those bags....the netting was just cheaper for us to do , the local butcher has them and they handy.
laugh all you want, but those boards clearly look like pine boards to me. You're not supposed to smoke anything using any kind of evergreen, and I can imagine the piney flavor that may be infused from using pine boards. Or if they're really dried out, maybe it's a non-issue.typical pine...LMAO
he did.it's pine dried. and they are being used to just press the hams not smokelaugh all you want, but those boards clearly look like pine boards to me. You're not supposed to smoke anything using any kind of evergreen, and I can imagine the piney flavor that may be infused from using pine boards. Or if they're really dried out, maybe it's a non-issue.
So instead of laughing, tell me, what kind of wood are you using for those boards?
Is the dry curing method for the hams, something that could be used on pork butt, bone removed...
I was thinking the same thing. Coppa/Capicola/Capocollo would be a natural. Goggle "Homemade (any of the names)" and you'll find a fair amount of info on the process. A couple links are below.Of course, or a picnic, or whatever.
Heck, coppa (collar) comes from the upper part of the shoulder.
In my opinion it's not a good idea to do any type of deboning when true dry curing if it'll lead to an enclosed area during the curing process.
~Martin
Martin..... I was going to remove the bone while splitting the butt into 2 parts at the bone.... maybe into 4 parts so each is about 4x3" with no compromised sections of meat in the interior.... I've gotta get a refer/dry aging/fermenting set up.... all this stuff is driving me nuts.... (I didn't have far to go)...Of course, or a picnic, or whatever.Is the dry curing method for the hams, something that could be used on pork butt, bone removed...
Heck, coppa (collar) comes from the upper part of the shoulder.
In my opinion it's not a good idea to do any type of deboning when true dry curing if it'll lead to an enclosed area during the curing process.
~Martin
Martin..... I was going to remove the bone while splitting the butt into 2 parts at the bone.... maybe into 4 parts so each is about 4x3" with no compromised sections of meat in the interior.... I've gotta get a refer/dry aging/fermenting set up.... all this stuff is driving me nuts.... (I didn't have far to go)...