ben 10 Posted February 18, 2021 Author Share Posted February 18, 2021 Spanish chorizo, made hella hot with some habanero Spalla from August on the left, new one in today, decent expensive boston butts from the good butcher. 7 Link to comment Share on other sites More sharing options...
Pezzza Posted February 20, 2021 Share Posted February 20, 2021 The Filetto is now done - lost its 30% moisture - now cryo'd and will pop in cold fridge for a few weeks to let moisture equilibrate... should be taschty: 5 Link to comment Share on other sites More sharing options...
Pezzza Posted February 20, 2021 Share Posted February 20, 2021 Pork Belly dry brined in fridge for c. a week w Misty Gully Maple Bacon Cure... bit of a soak to remove excess salt and cure... then will bake in 120 deg oven for 90 (those who have hot smokers would likely hot smoke it from here... ) The bake-in-oven still does comes up nice and probs is one of the easiest meat/bacon curing type exercises possible... pork belly-zip lock bag-dry brine cure while chilled- soak-then bake... ; ) Might even had a bit of honey 2 Link to comment Share on other sites More sharing options...
Pezzza Posted February 21, 2021 Share Posted February 21, 2021 19 hours ago, Graubart said: Pork Belly.... ; ) Might even had a bit of honey ** ADD a bit of honey (yes I had a bit of honey haha)... apologies... Anyway - did a bit of a glaze up... came up nice... think I would have soaked the brine-cured belly a bit more in water to reduce overall saltiness prior to baking finish : ) 5 Link to comment Share on other sites More sharing options...
Pezzza Posted February 24, 2021 Share Posted February 24, 2021 Dry-brined and compressed Lonza now in for dry curing with three different rubs... Black Pepper and Juniper Berries, Pepper and Smoky Paprika, and Garlic Powder: 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 24, 2021 Share Posted February 24, 2021 4 hours ago, Graubart said: Dry-brined and compressed Lonza now in for dry curing with three different rubs... Black Pepper and Juniper Berries, Pepper and Smoky Paprika, and Garlic Powder: Awesome @Graubart you old Pirate, very creative & fine looking Charcuterie, ( I wonder if many no what that means ) I can only imagine what would smell & taste like. I dabble in similar exploits, here's a Beef Jerky mix I put together for dehydrating tomorrow. Cheers me heartie !! 2 Link to comment Share on other sites More sharing options...
Pezzza Posted February 24, 2021 Share Posted February 24, 2021 32 minutes ago, CLASSIC said: here's a Beef Jerky mix I put together for dehydrating tomorrow. Oh beautiful beautiful Cobber!! 34 minutes ago, CLASSIC said: very creative & fine looking Charcuterie, ( I wonder if many know what that means ) I tell yer there is one fella that does haha... @Green Blob the King of the Chorizo 2 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 24, 2021 Share Posted February 24, 2021 1 minute ago, Graubart said: Oh beautiful beautiful Cobber!! I tell yer there is one fella that does haha... @Green Blob the King of the Chorizo Yeah I am all over smoked meats, dried stufff - chilli, tomatoes etc. I am about to start dabbling in salami & other stuff, I love Chorizo as well. 3 Link to comment Share on other sites More sharing options...
ben 10 Posted February 28, 2021 Author Share Posted February 28, 2021 On 2/24/2021 at 3:01 PM, CLASSIC said: here's a Beef Jerky mix I put together for dehydrating tomorrow. Just sliced some topside tonight for the same thing tomorrow. Also ground some pork shoulder for hot dogs tomorrow. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted February 28, 2021 Author Share Posted February 28, 2021 On 2/24/2021 at 3:40 PM, CLASSIC said: I am about to start dabbling in salami & other stuff, https://www.booktopia.com.au/charcuterie-michael-ruhlman/book/9780393240054.html Recommend that book mate 2 Link to comment Share on other sites More sharing options...
ozdevil Posted February 28, 2021 Share Posted February 28, 2021 i think this thread needs to be locked i put 2kgs on each time i visit the thread by next weekend at the rate of posts i'll be over 200kg as i am sitting on 160kg now but hey some nice meat though fellas and ladies 2 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted February 28, 2021 Share Posted February 28, 2021 15 hours ago, Green Blob said: https://www.booktopia.com.au/charcuterie-michael-ruhlman/book/9780393240054.html Recommend that book mate Thanks heaps for the link GB. I'm going to def order this. Just made a new batch of the Thai snags mate and dropped the flour. Kneaded the meat a whole lot more before the casings went on. Beeautiful mate. Jobs done - cheers! 2 Link to comment Share on other sites More sharing options...
Malter White Posted March 1, 2021 Share Posted March 1, 2021 13 hours ago, ozdevil said: i think this thread needs to be locked i put 2kgs on each time i visit the thread by next weekend at the rate of posts i'll be over 200kg as i am sitting on 160kg now but hey some nice meat though fellas and ladies Haha. I'm the same, Oz. I look at this thread and say to myself, "Oooh, I must try that." But as things turn out I'm almost vegetarian currently. I'm overweight and need to shed some. Rather than give up beer I've cut back on meat for the time being. Once I hit my target weight I'll be back on the meat with a vengeance and trying some of these tasty recipes. 3 Link to comment Share on other sites More sharing options...
xjjohnn0 Posted March 1, 2021 Share Posted March 1, 2021 15 hours ago, ozdevil said: i think this thread needs to be locked i put 2kgs on each time i visit the thread by next weekend at the rate of posts i'll be over 200kg as i am sitting on 160kg now but hey some nice meat though fellas and ladies And I'm trying to reduce my cholesterol levels, this thread is the work of the devil. 3 Link to comment Share on other sites More sharing options...
ben 10 Posted March 5, 2021 Author Share Posted March 5, 2021 Mmmm the hotdogs are Awesome, as is the jerky. I have some filetto hanging now and will make some mettwurst tomorrow. 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 5, 2021 Share Posted March 5, 2021 On 2/28/2021 at 6:13 PM, Green Blob said: https://www.booktopia.com.au/charcuterie-michael-ruhlman/book/9780393240054.html Recommend that book mate Yes I have actually seen that book online, looks like a must for all of those delicacies that go with beer & wine. 3 Link to comment Share on other sites More sharing options...
Tricky Micky Posted March 5, 2021 Share Posted March 5, 2021 On 2/28/2021 at 6:43 PM, Green Blob said: On 2/24/2021 at 4:40 PM, CLASSIC said: I am about to start dabbling in salami & other stuff, https://www.booktopia.com.au/charcuterie-michael-ruhlman/book/9780393240054.html Recommend that book mate Hey GB, kids gave me a Webber Smokey Mountain a while back (Hot smoker) would you have any recipes that I could have a crack at in this thing? I've done a brisket and a couple of chooks but feeling a bit underwhelmed with the results so far....any advice or help much appreciated. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted March 5, 2021 Author Share Posted March 5, 2021 2 minutes ago, Mickep said: Hey GB, kids gave me a Webber Smokey Mountain a while back (Hot smoker) would you have any recipes that I could have a crack at in this thing? I've done a brisket and a couple of chooks but feeling a bit underwhelmed with the results so far....any advice or help much appreciated. Probably more the thread you are looking for.... 1 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted March 5, 2021 Share Posted March 5, 2021 1 minute ago, Green Blob said: Probably more the thread you are looking for.... Yeah sorry mate, you're right. Thanks for that. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 5, 2021 Share Posted March 5, 2021 @Green Blob What about Wild Shot Rabbit Salami, I have actually got a recipe using Pork, Pork Fat, Red Wine, Salt, Spices etc but thinking it could be a lot of fiddling. We shot 40 Rabbits on a trip a week ago & have a freezer full. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 5, 2021 Share Posted March 5, 2021 On second thoughts, I might buy a small smoker for no reason. 3 Link to comment Share on other sites More sharing options...
Tricky Micky Posted March 5, 2021 Share Posted March 5, 2021 5 minutes ago, Mickep said: 8 minutes ago, Green Blob said: Probably more the thread you are looking for.... Yeah sorry mate, you're right. Thanks for that. Thanks GB, awesome stuff in there - beeeeautiful! 1 Link to comment Share on other sites More sharing options...
Pezzza Posted March 6, 2021 Share Posted March 6, 2021 18 hours ago, Green Blob said: Mmmm the hotdogs are Awesome, as is the jerky. Hotdog and Jerky Recipes Ingredients and vague instructions please maybe @Green Blob Blobber? Link to comment Share on other sites More sharing options...
ben 10 Posted March 6, 2021 Author Share Posted March 6, 2021 Just now, Graubart said: Hotdog and Jerky Recipes Ingredients and vague instructions please maybe @Green Blob Blobber? Both from the book mate 1 1 Link to comment Share on other sites More sharing options...
ben 10 Posted March 7, 2021 Author Share Posted March 7, 2021 Mettwurst, will ferment overnight then smoke all day tomorrow 2 Link to comment Share on other sites More sharing options...
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