A while back a friend of mine, Scott from Sausage Debauchery, started a Facebook group for open discussion of sausage making, curing meats and anything else involving deliciousness. It's a good place to ask questions and get advice from a group of folks who know their way around a curing chamber and a grinder!
Come join us. Search for the "Sausage Debauchery" group in Facebook or use this link:
https://www.facebook.com/groups/sausagedebauchery/
See you there!
Thursday, February 20, 2014
A Facebook group of curers
Thursday, January 9, 2014
Heritage Foods Guanciale Taste-off
Tuesday, August 20, 2013
Coppa di Testa
Initially I had intended to photo document the breakdown of the pig, I started out well, but then it just got too complicated and time consuming, it got late, the pig had to be broken down and refrigerated, and basically I didn’t do a good enough job to post it up here. So i’ll go through what I have produced and show as much as I can of the breakdown.
First up: Coppa di testa !
Thursday, May 16, 2013
Pancetta Steccata dei Monti Nebrodi - Tasting
The pancetta I made late last year is ready (well, it was actually ready in February!), and it's FAAAANTASTIC.
The quality of the pork from Mosefund farm is spectacular. The fat has a wonderful low melting point and just disappears on the tongue.
The spicing is great, and evident, but the flavor of the pork stands out beautifully.
Thanks again to Mosefund for the Mangalitza belly. I can't recommend them enough. Their pork is great, go get some right now!
Tuesday, April 16, 2013
Mangalitza Culatello
I think by now pretty much everyone who is into pork and heirloom pig breeds has heard of Mangalitza pigs. Long story short; they’re an old world Hungarian lard pig, and when properly raised are about as good as it gets for curing.
I had the opportunity to purchase a leg from a Mangalitza pig, and I immediately thought “culatello time!”
I’ve gone into great detail on my last culatello post, so this one will just be some pictures showing the big differences between that commercial one and this one.
Crema di Lardo
I’m not sure if this is the actual name of this product, but it’s fits! It’s something I made for a party where I wanted to share my lardo d’Arnad, but didn’t feel like dealing with slicing it.
If you have lardo ready, it’s incredible easy, and incredibly delicious!
Thursday, March 7, 2013
Plug and Play Thermohygrostat
When I first made my curing chamber finding the necessary temperature and humidity controllers was a bit of a challenge. They were out there but they were expensive and somewhat specialized. (at least for humidity control, temperature has always been easy)Basically, with this controller, you plug the fridge into one outlet, the humidifier into the other, put the sensor in the fridge, and set it and go. Seems pretty awesome to me!
If anyone has tried one of these, I'd like to hear how it works, but I suspect it's pretty good, as Auber Instruments makes good, inexpensive, controllers.
UPDATE 2/15/14: A friend pointed out that Auber now makes a controller for high humidity environments which has a more robust humidity sensor...i've heard the ones on the standard one go out if they get too wet....it's $20 more but seems to be worth it.
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