Starting another batch
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- Pilgrim
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Starting another batch
So I've been doing bacon for a about a year now. A few batches, simple recipes; cold-smoking thus far has worked without adverse affects. Took my first at a ham and dry cure prosciutto last November. The ham started Thanksgiving and ready for Christmas turned out perfectly <see picts>. The prosciutto is in the dry chamber happily resting. (converted deep freezer set at 60f/70h). We'll see how that turns out next Christmas.
In the meantime, I'm starting two more Proscuitto Fanou's today <see picts>. Salted and in the fridge for the next month. I'm thinking of cold-smoking one of the legs for 24-72 hours and hang in the dry chamber. The other one I would just let dry and hang in the chamber.
I'm also starting another batch of bacon (2 bellies), Canadian bacon, and giving a shot at Lonzina. Also started an Apaki/Bresaola.
Go big or go home!
In the meantime, I'm starting two more Proscuitto Fanou's today <see picts>. Salted and in the fridge for the next month. I'm thinking of cold-smoking one of the legs for 24-72 hours and hang in the dry chamber. The other one I would just let dry and hang in the chamber.
I'm also starting another batch of bacon (2 bellies), Canadian bacon, and giving a shot at Lonzina. Also started an Apaki/Bresaola.
Go big or go home!
- Kiwiruss
- Bandolero
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Re: Starting another batch
Looking good, keep us posted please.
Russ
Russ
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- castironchris
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Re: Starting another batch
Very nice! One day I will have to learn how to do this.
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- OldUsedParts
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Re: Starting another batch
this stuff facinates me
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- CaptJack
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Re: Starting another batch
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- Down_South
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Re: Starting another batch
Oh man, yer just hurtin' me here. Pass me that hamsicle in the first pitcher.
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- OldUsedParts
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Re: Starting another batch
?Hamsicle? - - hope I can remember that smithy and use it in the future - - - of course I will give "old whatshisname" full credit for the creation
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Txdragon
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Re: Starting another batch
Looking great! I seriously can't wait to see how that prosciutto turns out.
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- Pilgrim
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Re: Starting another batch
Overall going well. Didn't desalinate as much as I should have so hoping to recover them by giving them a post-cold-smoke desalting for 24-hours. All the others are happily in the curing chamber resting for 2-12 months.
- Kiwiruss
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Re: Starting another batch
That looks every bit as professional I've seen, and my mate is an ex butcher so I've seen a bit.
Russ
Russ
Be different.......we love different.
- Williep
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Re: Starting another batch
Look'in good !!!
- Txdragon
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Re: Starting another batch
No words or smileys can express the awesomeness contained in those pics... Absolutely BEAUTIFUL!!!
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- Copasspupil
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Re: Starting another batch
I just stuffed my face with food and seeing these pics is making my brain bargain with me as to if I can eat some of that. Looks great!!
Danno
'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
- outlaw
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Re: Starting another batch
That is awesome. I must admit in your description I had so many terms I wasn't familiar with, but the pics cleared up most of that. You are truly and artist there Sir. I would be scared to attempt any of that.
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