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talanhart
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Post subject: Re: Charcuterie  Posted: Thu Jan 13, 2011 11:46 am |
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Joined: Thu Dec 18, 2008 7:43 am
Posts: 1426
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My nephew just brought in the Duck Breasts. They look really good and the weight loss is right around 30%. I can't wait to take them home and slice it paper thin on my Meat Slicer.
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Kathy's Pete
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Post subject: Re: Charcuterie Posted: Fri Jan 14, 2011 6:12 am |
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
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As promised, the photos:  Hanging  Nice tying job, if I may say so...  Humidity & Temperature. Not ideal, but tolerable.  Finished Prosciutto
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Tim
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Post subject: ! Posted: Fri Jan 14, 2011 8:33 am |
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
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Pete,
I'm licking my screen!
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Kathy's Pete
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Post subject: Re: Charcuterie Posted: Sat Jan 15, 2011 11:20 am |
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
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The Charcutepalooza February challenge has been posted: Fresh bacon for the novices (cure for a week & roast in the oven), or pancetta for the experienced (cure for a week and hang to dry for another week). I have dibs on a piece of hog jowl in the freezer to make guanciale.
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Amy
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Post subject: Re: Charcuterie Posted: Sat Jan 15, 2011 11:22 am |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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Sigh,
I have no basement (virtually no new homes in Colorado do), so I lack the proper environment for that kind of curing.
Amy
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talanhart
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Post subject: Re: Charcuterie Posted: Sat Jan 15, 2011 12:54 pm |
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Joined: Thu Dec 18, 2008 7:43 am
Posts: 1426
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Kathy's Pete wrote: The Charcutepalooza February challenge has been posted: Fresh bacon for the novices (cure for a week & roast in the oven), or pancetta for the experienced (cure for a week and hang to dry for another week). I have dibs on a piece of hog jowl in the freezer to make guanciale. I'm Jealous. I tried to call Helmreich Farms today to see about obtaining some pork belly for this project and possibly a jowl. I had Guanciale once and it was so good!
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Kathy's Pete
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Post subject: Re: Charcuterie Posted: Sat Jan 15, 2011 3:34 pm |
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
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Amy, Ruhlman says he hangs his pancetta in the kitchen.
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Amy
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Post subject: Re: Charcuterie Posted: Sat Jan 15, 2011 4:05 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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Kathy's Pete wrote: Amy, Ruhlman says he hangs his pancetta in the kitchen. He also lives in Cleveland...they have humidity...we most certainly do not. Amy
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Darcie
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Post subject: Re: Charcuterie Posted: Sun Jan 16, 2011 9:34 am |
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Joined: Thu Dec 18, 2008 7:18 pm
Posts: 1244
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Amy wrote: Sigh,
I have no basement (virtually no new homes in Colorado do), so I lack the proper environment for that kind of curing.
Amy Throw all the wine out of your wine fridge (assuming you have one), set it to the warmest or near warmest setting, and throw a pan of water in it. Should be about right. I once hung a pancetta in my basement (in WV) in the middle of the ceiling away from any furniture so the cats couldn't get to it. They circled underneath it for quite some time trying to figure a way to jump 8 feet in the air, remove it from the hook, and get back down with it. Luckily they decided they couldn't quite get there... 
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Kathy's Pete
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Post subject: Re: Charcuterie Posted: Tue Jan 18, 2011 10:05 am |
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
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Todd, how did your duck turn out?
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