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Robert Z

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About Robert Z

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    Ky
  1. I am glad I brought back some memories for you. I wish I could have been there to see it myself. Sounds like a real treasure of a set of memories. I hope to find some local people to do this with at some time. It is just more than I want to take on my myself. As it stands right now just what I do with the pork that I buy is several weekends worth of work for one person. I guess it it like processing chickens, 4 people can process WAY more chickens together than 4 people by themselves. If everyone has their job and know what to do you can put a lock of chickens in the freezer. I am sure it is and have heard it is the same for killing hogs.
  2. Information on how to do some of this is easy to come by. Michael Rhulemans Book "charcuterie" and the culinary institutes book "Garde Manger" give the basics on all of it. The art of salumi (dry cured fremented whole muscle meats), is a little more difficult to find information on but it is out there. You just have to scour the internet and use some common sense if someones method does not sound safe. Michael Rhuleman is releasing a new book as a follow up to charcuterie in august titled Salumi. I am highly anticipating its release. Thank Everyone for the compliments! I enjoy doing the processes and I enjoy getting to share it with others. I wish there where more like minded people around me. I would love to slaughter a hog and make a day of it with a handful of people like they used to do when it was a way of life. Unfortunately there are not many people around here that want to do these things any more.
  3. The Lonzini is drying up nicely. I decided to form an aluminum foil tent over the smoke outlet on my smoker, take one of the lonzini and one of the sauccisons and put them in the foil tent to get a little cold smoke action. We will see whether the smoked or non smoked come out better in the end. Notice my mold culture is catching on I think the sauccisons are getting pretty close. They are supposed to firm up to about the stiffness of a salami. By the way did I mention DING BACON'S DONE! There they are hanging after 2 days dry time Here we are cut into pieces that will fit in my smoker and post smoking. A lot of people don't know that traditional dry cured bacon is perfectly edible at this stage. A lot of Europeans eat it like this sliced thin on bread. It is pretty awesome. here we are cut into 1-1.5lb pieces for packaging. and here we have about 10lb of vacuum packed bacon ready for the deep freeze of course you didn't think that I could package all of that up without trying some right?
  4. Thank you for your compliments! It is the fact that people enjoy them that I take the time to document!
  5. Thank you for your compliment! I was approaching the whole project sort of like a pork pickling documentary. Not having access to people that had done this sort of stuff before, and having to dig for the information to teach myself how to do it is a very true testament to how few people do it now. Even the BEST books on the subject I could find did not really have complete information or the INVALUABLE PICTURES! A lot of the books I have read where obviously written by people that had been show how to perform a lot of these things, and they failed to understand that the reader is trying to learn how do do it without the aid of seeing it done. I have been seriously considering looking into publishing a book "meat preservation and charcuterie for people that have not been there", and write it from a complete newbys perspective.
  6. Here is the beginnings of this years country ham. I didn't document every step here as it is pretty much exactly like last years. Here it has been packed in its initial application of salt, wrapped in plain news print and into the refrigerator went. It is pretty sad I have to start it in the fridge, but the temps have been WAY too high to keep it in the garage for now. As soon as the temps drop back down below highs of 40 it will go in the garage.
  7. Here are the Saucisson after hanging to dry for 12 days now. They are firming up but still have a little way to go yet.
  8. Today I unwrapped my gorgeous bacons and rinsed them off then hung them up to let them dry for a few days before I smoke them. I finally get to use my REAL bacon hangers I ordered last year. here we are after I performed the O-Kee-Pa on them MAN these bellies look great this year.. lots more fat than last years!
  9. OK, time for an update. I removed the Lonziand from their dry cure, rinsed them off, then rubbed them down with some brandy. I then stuffed them into some beef bungs and hung them to dry. You will notice that one of them came out MUCH lighter in color. I cured 2 of them with herbs de provance mixed into the cure and just cured the one with no herbs. I have a spray bottle that I have put some of the casing from a nice white mold covered salami in and some water to promote the growth of some good mold on the outside of the casings. Here they are at the mid way point during curing here after their rinse and brandy rubdown Here are the beef bungs re-hydrating and being cleaned and here are the cured loins inserted into the bungs and tied up with butchers twine ready to be hung to dry here are a few images of them hanging
  10. For anyone that did not see my first thread take a look here. So I am starting out with bacon's, "Lonzino" (dry cured pork loins cased in beef bungs to slow down the dry time), and "Saucisson" of pork tenderloin (Saucisson just means little sausage, I am curing a couple pork tenderloins and stuffing them in beef middles to slow the dry time so they dry more evenly). Here are the "Saucisson". I have at this point I have applied the cure, and let them cure under refrigeration over night, then stuffed them into the beef middles, then tied them up with butchers twine to dry. Sorry I didn't take pics along the way on these. Here is the pork loin divided into 3 Here is the cure mixed up and here is the loins sitting in the cure The bacons I got this year look FABULOUS The bacon's have been covered in cure, and curing for several days. After they are cured I will hang then to dry for a day or so, then I will smoke them at 190 until they reach an internal temp of 150.
  11. Thank You! And for the final chapter of last years pork curing adventure I bring you the un-shrowding of the country ham. It was more like a prosciutto than American country ham. The flavor of this stuff is SO intense. just a few little slices on a piece of baguette with a little butter is insane. The G/F made some fresh baguette to go with it. It is NOTHING like any country ham I have ever had before. It really is more like prosciutto.
  12. Violet, I am not the sort of person to think that someone is being hard on me if they are telling me a hard true fact. Especially when it is obviously my best interest they are concerned with. I appreciate and value your input. Thank you! I would only use current USDA recipes for such a pickle venture! I mainly got them because I wanted to make up some picked eggs (to be consumed within days) and I didn't have a suitable vessel. [Homer Simpson]DOH![/Homer Simpson]
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