Pezzza Posted August 15, 2020 Share Posted August 15, 2020 2 minutes ago, Ben 10 said: just looks a bit loose there. Maybe when mixing in the wine, bactofermn etc spices (local town me mate butcher provided the coarse cut pork shoulder) we should have worked it a bit more? Link to comment Share on other sites More sharing options...
ben 10 Posted August 15, 2020 Author Share Posted August 15, 2020 28 minutes ago, Bearded Burbler said: worked it a bit more Looks that way 1 Link to comment Share on other sites More sharing options...
Pezzza Posted August 17, 2020 Share Posted August 17, 2020 On 8/15/2020 at 6:12 PM, Ben 10 said: Looks that way Bit of a balancing act hey mate - cos you don't want to 'smear' the meat either? Do you work it in a mixer or just by hand or any other hints maybe? Was also I guess a bit of a worry to keep the skins whole and not burst them... But I guess working the meat a bit - not too much - might bring it together a bit more? Thanks for your help @Ben 10 mate! Link to comment Share on other sites More sharing options...
ben 10 Posted August 17, 2020 Author Share Posted August 17, 2020 9 hours ago, Bearded Burbler said: Do you work it in a mixer I have a hand blender and use the hooks. If the meat is cold enough you can mix ith without smearing. @The Captain!! looks like he hand mixed it. 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted August 17, 2020 Share Posted August 17, 2020 1 hour ago, Ben 10 said: I have a hand blender and use the hooks. If the meat is cold enough you can mix ith without smearing. @The Captain!! looks like he hand mixed it. Yep, hand mix. pile it up in the middle then upen your fingers right up and scratch away bit by bit. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted August 19, 2020 Share Posted August 19, 2020 (edited) On 8/18/2020 at 7:05 AM, The Captain!! said: Yep, hand mix. pile it up in the middle then upen your fingers right up and scratch away bit by bit. yep On 8/18/2020 at 5:27 AM, Ben 10 said: looks like he hand mixed it. we did - and I think we went ok But we could work it a bit more.... Will monitor the pack as more of the beautiful home-made wurst are consumed ; ) Last night's sample was good: Edited August 19, 2020 by Bearded Burbler 2 Link to comment Share on other sites More sharing options...
The Captain!! Posted August 19, 2020 Share Posted August 19, 2020 In cryvac for a week or so and cut. slightly over black peppered this year. Heaps of smoke, fennel and heat. still good for local butcher produced and not from the “family” ha ha Not as compact as I’d like but it’s a learning curve. 3 Link to comment Share on other sites More sharing options...
Pezzza Posted August 19, 2020 Share Posted August 19, 2020 1 hour ago, The Captain!! said: Heaps of smoke, Cold smoked before dried? Link to comment Share on other sites More sharing options...
The Captain!! Posted August 19, 2020 Share Posted August 19, 2020 10 hours ago, Bearded Burbler said: Cold smoked before dried? Not smoked. Just lots of smoked paprika. Link to comment Share on other sites More sharing options...
ben 10 Posted August 20, 2020 Author Share Posted August 20, 2020 2 Link to comment Share on other sites More sharing options...
The Captain!! Posted August 20, 2020 Share Posted August 20, 2020 @Ben 10 Fugg Yeah!!!! 1 Link to comment Share on other sites More sharing options...
Naughty Corner Brewing Posted August 20, 2020 Share Posted August 20, 2020 So gents. How does one get started on beginner charcuterie? Going to get the book but keen to get started? Ive got home made beer, home made sourdough, home made jams and relishes, just started making cheese, so the only thing left is some meats to go with it Link to comment Share on other sites More sharing options...
ben 10 Posted August 20, 2020 Author Share Posted August 20, 2020 30 minutes ago, NewBrews said: get the book 2 Link to comment Share on other sites More sharing options...
The Captain!! Posted August 20, 2020 Share Posted August 20, 2020 1 hour ago, NewBrews said: So gents. How does one get started on beginner charcuterie? Going to get the book but keen to get started? Ive got home made beer, home made sourdough, home made jams and relishes, just started making cheese, so the only thing left is some meats to go with it Get the book! elevated my experience through the roof also gave me a lesson in botulism 1 Link to comment Share on other sites More sharing options...
Naughty Corner Brewing Posted August 20, 2020 Share Posted August 20, 2020 So which one should I start with? Salumi or Charcuterie? Link to comment Share on other sites More sharing options...
The Captain!! Posted August 20, 2020 Share Posted August 20, 2020 1 minute ago, NewBrews said: So which one should I start with? Salumi or Charcuterie? Charcuterie 1 Link to comment Share on other sites More sharing options...
Pezzza Posted August 22, 2020 Share Posted August 22, 2020 On 8/20/2020 at 6:48 PM, NewBrews said: So which one should I start with? Salumi or Charcuterie? Both are good. Same Authors... Am pretty happy with the below at the moment... has been my go to book for my beginning... along with this site and some other inf available... 2 Link to comment Share on other sites More sharing options...
Pezzza Posted August 22, 2020 Share Posted August 22, 2020 @Ben 10 Benny is that Pancetta? Belly? Hanging below the lovely looking Wurst... in your Cleaver "The Boar" cabinet? 1 Link to comment Share on other sites More sharing options...
ben 10 Posted August 25, 2020 Author Share Posted August 25, 2020 3 Link to comment Share on other sites More sharing options...
ben 10 Posted August 25, 2020 Author Share Posted August 25, 2020 Pancetta looking good. as is the bresaola 3 Link to comment Share on other sites More sharing options...
The Captain!! Posted August 27, 2020 Share Posted August 27, 2020 On 8/25/2020 at 5:45 PM, Ben 10 said: Pancetta looking good. as is the bresaola Both looking REALLY good there mate. Love ya work 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted August 27, 2020 Share Posted August 27, 2020 On 8/25/2020 at 5:41 PM, Ben 10 said: Really nice colour there Ben. 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted August 27, 2020 Share Posted August 27, 2020 @Ben 10 How many times did you have to wipe down ya snags. Curious if the fridge helps with less mould growth 1 Link to comment Share on other sites More sharing options...
Pezzza Posted August 28, 2020 Share Posted August 28, 2020 Lovely Lonza: Taschtee 2 Link to comment Share on other sites More sharing options...
ben 10 Posted August 28, 2020 Author Share Posted August 28, 2020 21 hours ago, The Captain!! said: How many times did you have to wipe down ya snags. Curious if the fridge helps with less mould growth Not once. 11 hours ago, Bearded Burbler said: Lovely Lonza: Looks great 1 Link to comment Share on other sites More sharing options...
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