Starting another batch

Sausage making and curing meats.

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tuftbb
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Starting another batch

Postby tuftbb » Thu Mar 16, 2017 9:48 pm

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!
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Kiwiruss
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Re: Starting another batch

Postby Kiwiruss » Fri Mar 17, 2017 1:02 am

Looking good, keep us posted please.

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Re: Starting another batch

Postby castironchris » Fri Mar 17, 2017 5:38 am

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

Postby OldUsedParts » Fri Mar 17, 2017 7:30 am

:tup: this stuff facinates me :salut:
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Re: Starting another batch

Postby CaptJack » Fri Mar 17, 2017 9:26 am

Image
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Down_South
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Re: Starting another batch

Postby Down_South » Fri Mar 17, 2017 9:49 am

This is going to be GREAT!
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Re: Starting another batch

Postby Boots » Fri Mar 17, 2017 2:21 pm

Oh man, yer just hurtin' me here. Pass me that hamsicle in the first pitcher.
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Re: Starting another batch

Postby OldUsedParts » Fri Mar 17, 2017 3:17 pm

:laughing7: :D :lol: ?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 :dont: :laughing7:
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Re: Starting another batch

Postby Txdragon » Sun Mar 19, 2017 3:43 pm

Looking great! I seriously can't wait to see how that prosciutto turns out. ;) 8)
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Re: Starting another batch

Postby tuftbb » Thu Mar 30, 2017 6:41 pm

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.
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Kiwiruss
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Re: Starting another batch

Postby Kiwiruss » Thu Mar 30, 2017 8:21 pm

That looks every bit as professional I've seen, and my mate is an ex butcher so I've seen a bit.

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Re: Starting another batch

Postby Williep » Fri Mar 31, 2017 3:37 am

Look'in good !!! :cheers: :cheers:
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Re: Starting another batch

Postby Txdragon » Tue Apr 04, 2017 4:14 pm

No words or smileys can express the awesomeness contained in those pics... Absolutely BEAUTIFUL!!!
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Re: Starting another batch

Postby Copasspupil » Sun Jul 30, 2017 9:54 pm

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!!
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Re: Starting another batch

Postby outlaw » Mon Jul 31, 2017 7:01 am

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. :bow: :bow: :bow:
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