Charcuterie

QBD2

Old Mossy Horns
Who dabbles?

I’ve got some whole muscle stuff in the works, and I’ve got several pounds of dried sausages about ready.

First one out was a fancy salami and it’s yummy. 70/30 venison/pork fat. It could honestly use a another 5-10% fat imo.E68E9599-8403-4DF7-934E-F37C59889776.jpeg6BF5C163-29E6-47B0-A78E-B3571BF9088E.jpegC4F6BF3B-7230-4148-83E1-372717E0B524.jpegI’m using the umai bags for now, but a curing cabinet is in the works.
 

ABBD

Ten Pointer
Contributor
Man.... that both looks good and impressive. I’ve dabbled with making bresaola and always wanted to give prosciutto making a try. Just haven’t found the time just yet. Wife got me a LEM mighty bite stuffer for Christmas though so sausage/salami making is on the agenda!
 
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YanceyGreenhorn

Still Not a Moderator
Grandad, god rest his soul, was straight off the boat from Italy. He was an absolute snob when it came to salami. I think he would’ve been happy to have your creation on his table. Nicely done bud
 

strut buster

Eight Pointer
I dabble. Got a coppa that been 13 days in EQ cure. Need to case it and put it to bed tonight. Deer whole muscle works really well as a breasola. I do like to add a little cold smoke prior to aging, which isn't normally done, but it works.
 

QBD2

Old Mossy Horns
5305EB02-DC80-4760-ABA5-2D94F3EE06BD.jpegF4AF8560-2C70-43FD-89A2-629FCDF5D8B1.jpeg6BF9E39B-D2DD-4E8D-A8C9-78D60FA74417.jpeg1474C6F0-965C-49F2-B3BB-7A04CC6708CE.jpegSpent some time on the grinder and stuffer Sunday. Turned some brisket trimmings into burger, some butts into fresh sausages(chorizo, bangers, and creole) and some venison into salami, soprasetta and pepperoni. Right at 40lbs total. Love that fermentation color change(y)
 

woodmoose

Administrator
Staff member
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