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Starting another batch
Posted: Thu Mar 16, 2017 9:48 pm
by tuftbb
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!
Re: Starting another batch
Posted: Fri Mar 17, 2017 1:02 am
by Kiwiruss
Looking good, keep us posted please.
Russ
Re: Starting another batch
Posted: Fri Mar 17, 2017 5:38 am
by castironchris
Very nice! One day I will have to learn how to do this.
Re: Starting another batch
Posted: Fri Mar 17, 2017 7:30 am
by OldUsedParts
this stuff facinates me
Re: Starting another batch
Posted: Fri Mar 17, 2017 9:26 am
by CaptJack
Re: Starting another batch
Posted: Fri Mar 17, 2017 9:49 am
by Down_South
This is going to be GREAT!
Re: Starting another batch
Posted: Fri Mar 17, 2017 2:21 pm
by Boots
Oh man, yer just hurtin' me here. Pass me that hamsicle in the first pitcher.
Re: Starting another batch
Posted: Fri Mar 17, 2017 3:17 pm
by OldUsedParts
Re: Starting another batch
Posted: Sun Mar 19, 2017 3:43 pm
by Txdragon
Looking great! I seriously can't wait to see how that prosciutto turns out.
Re: Starting another batch
Posted: Thu Mar 30, 2017 6:41 pm
by tuftbb
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.
Re: Starting another batch
Posted: Thu Mar 30, 2017 8:21 pm
by Kiwiruss
That looks every bit as professional I've seen, and my mate is an ex butcher so I've seen a bit.
Russ
Re: Starting another batch
Posted: Fri Mar 31, 2017 3:37 am
by Williep
Look'in good !!!
Re: Starting another batch
Posted: Tue Apr 04, 2017 4:14 pm
by Txdragon
No words or smileys can express the awesomeness contained in those pics... Absolutely BEAUTIFUL!!!
Re: Starting another batch
Posted: Sun Jul 30, 2017 9:54 pm
by Copasspupil
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!!
Re: Starting another batch
Posted: Mon Jul 31, 2017 7:01 am
by outlaw