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Charcuterie, anyone?

post #1 of 11
Thread Starter 

I finally started learning about curing meat. My first batch of bacon is meat crack, I can't stop eating it:

 

Berkshire bacon

 

 

This bresaola has been hanging for three weeks, it's got a perfect mold on it and should be ready in another week. Smells incredible:

 

Bresaola

 

 

There's duck prosciutto working, and in a couple of weeks I'm buying a side of Mangalitsa pork.

 

I don't understand why my friends think I'm nuts, all I have to do is look at sites like this and it all makes perfect sense.  biggrin.gif

post #2 of 11

Salt and fat, what's not to like?

post #3 of 11

Out jazz and now charcuterie.... you're alright, man.  Did you tie the bresaola?  Nicely done.

post #4 of 11
Thread Starter 

Thanks. Yeah, tied it myself, and it was a hit at the big party last week.

 

Check THIS out, I just got a side of Mangalitsa pork, the fat cap on this loin is about 2" thick. The farmer had a prosciutto that'd been hanging about a year, and it was as good as anything I've ever had from Italy or Spain.

 

It's no wonder the industrial pork producers have put the Michigan DNR up to running the small farmers out of business, if people start to realize how badly the crap they've been eating sucks they might stop buying the flavorless "other white meat".

 

Loin_2.jpg

post #5 of 11
On behalf of the entire EpicSki community, I would like to invite you and your delicious meat (hah!) to the next EpicSki Gathering. biggrin.gif
post #6 of 11

I'll bring the wine....  Yes, please....

post #7 of 11
Quote:
Originally Posted by Finndog View Post

I'll bring the wine....  Yes, please....

 

If you're bringing it, I'll pick it out.

post #8 of 11
Quote:
Originally Posted by qcanoe View Post

 

If you're bringing it, I'll pick it out.


For example, this Santa Maddalena from the South Tirol, that we finished tonight, would almost certainly be a yummy match, is very appealing to a broad spectrum of tastes (without being a snooze in any way) and it has appropriately Alpine origins. smile.gif

post #9 of 11
Thread Starter 

Here's the lonzo I made from that pork loin. Cured with salt, cure #2, fennel, white pepper, juniper berry, cinnamon and clove, hung 45 days at 58F and 85-75% RH until it lost 33% of its weight. Great flavor, it case hardened a bit and could have used more drying time but it should be OK.

 

post #10 of 11

You're my new hero. I've gotten into eating some finer deli meats but have yet to make my own. The thought has been tumbling around my skull, though.

post #11 of 11

You should be careful or Philpug may want to ditch me and move in with you. 

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