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Home Made Sausage, Cured, and Smoked Meats - Page 45

post #661 of 1013
Thread Starter 
Use pink salt in that ratio for bacon too. It does impact the colour of your meat (no homo) so expect that.

I looked at the pics of your smoker...is that a steel pan you set wood in? If so, yeah, you can get chips that will smoke at a lower temp. You might be able to get some at your local BBQ shop or check this out: http://www.sausagemaker.com/49311applewoodchips.aspx

Nice work!
post #662 of 1013
don't really know where else to go for this and the title includes cured meats so here it goes:

I want to start curing my own meats. I want to start with prosciutto and hang it up in my cantina. is there anything I need to know? anything at all would help.
post #663 of 1013
I'd say don't bother. I've had people's home made "prosciutto" and it just sucks compared to the stuff you get from Italy. You have to store them in a very temperature controlled area. Plus, curing takes a long time, and if you don't know what you're doing and use too little, or too much, salt, you wasted a whole year waiting for something that just doesn't taste right.
post #664 of 1013
I've done it in France with good results. Still, like, IMO, bacon, good home ham doesn't compare to good bought ham.
post #665 of 1013
my motivation was because I had some homemade prosciutto and it was spectacular. I even made the guy cut me off a rather large chunk so I could bring home. Now that it's all gone, I miss it and want to try and replicate it. But from the sounds of it, it will be quite difficult and is probably going to end in disaster frown.gif.

how about capicollo? same deal?
post #666 of 1013
Quote:
Originally Posted by oneeightyseven View Post

my motivation was because I had some homemade prosciutto and it was spectacular. I even made the guy cut me off a rather large chunk so I could bring home. Now that it's all gone, I miss it and want to try and replicate it. But from the sounds of it, it will be quite difficult and is probably going to end in disaster frown.gif.
how about capicollo? same deal?

It's not difficult, so to speak. It is just that you might not get a very good result. We basically cleaned a leg, rubbed it with pepper, salted it, sewed it up in a bag and put it in our cellar in a container with ash. When we got back, a few months later, we hung (hanged) it. A friend who has done it her whole life walked us through the process. It was good. It just wasn't transcendent. Our expectations were high, I guess.
post #667 of 1013
Quote:
Originally Posted by mgm9128 View Post

I'd say don't bother. I've had people's home made "prosciutto" and it just sucks compared to the stuff you get from Italy. You have to store them in a very temperature controlled area. Plus, curing takes a long time, and if you don't know what you're doing and use too little, or too much, salt, you wasted a whole year waiting for something that just doesn't taste right.

FFS...
post #668 of 1013
I just got a smoker a few weeks ago and have been trying different cuts out every weekend.

photo2-1.jpg

Ribs from this weekend. Smoked for 5.5 hours at 200. Finished in the oven at 225 for an hour wrapped in foil. I used a dry rub and then glazed at the end. They turned out really great.

photo5-1.jpg

Pork shoulder. Smoked for 9.5 hours. Pulled and served with a traditional SC mustard sauce.

photo-5.jpg

Whole chicken. Smoked for 2.5 hours. Finished in the oven at 400 to crisp the skin.


This weekend will be brisket. I'll report back with the results.
post #669 of 1013
Thread Starter 
Looking good. Those ribs have a very nice glaze.
post #670 of 1013
Quote:
Originally Posted by Piobaire View Post

Looking good. Those ribs have a very nice glaze.

Thanks! I don't know if it was beginner's luck but they were some of the best ribs I've ever had. Good mix of sweet, spicy, salty and smoky.
post #671 of 1013
Looks great!
post #672 of 1013
Quote:
Originally Posted by tom153 View Post

Looks great!

fistbump.gif
post #673 of 1013
My friend is a butcher and has a blog about butchery stuff and he just posted an intro to French sausage making. Check it out!
post #674 of 1013
Lookin' good Eustace!

Supposed to rain here for the next few day but I'm tempted to try and smoke a pork shoulder and/or ribs. I don't have any cover either so the smoker would be directly in the rain. Bad idea?
post #675 of 1013
Quote:
Originally Posted by Khayembii Communique View Post

My friend is a butcher and has a blog about butchery stuff and he just posted an intro to French sausage making. Check it out!

Pretty interesting blog - good photos.
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