Bombdog

Lenny, that is some great looking LEAN bacon....

I just looked at the list Steve has available right now at Rancho Gordo and don't see any. But there is no doubt, he should be your 'go to' source for heirloom beans

Thank you Abra!

I used the method of removing the whole coppa from the shoulder that Jason posted WAY upthread, and then followed the recipes pretty much as written.

Great flavor, reminiscent of the lomo I did a few months ago. I'm quite satisfied with it.

Well, after what seems like a long time, I FINALLY think I got the coppa right. Hot in the foreground, and sweet in the back. Both recipes from the book. After removing the collagen casings, sweet on the left, hot on the right.

Something like "Do the pickle?" or "Oysters RULE"?

Definitely make sure you compare prices on these two sites. SausageMaker.com charges 9.00 for a lb of curing salt vs BP.com at 2.00. I've not checked prices of other products.

I keep a toothpick handy when stuffing salami. Just a poke in those pesky air pockets eliminates them.

I use these guys for all my curing needs

I can't imagine, with the prices Whole Foods charge, that they are special pigs. I could be wrong, but this new place I found charges prices that are way above what I've seen at Whole Foods.

Thanks Ron. That's a good idea. I've hung it back in the curing chamber and will just go back to it when I want/need some. It should get several more months in there before it's gone.

Well, I guess it's proscuitto like, in a general way. It doesn't have the depth of flavor you would get in a good proscuitto. Then again, it's not from any kind of special pork. I've discovered a local producer of free range heirloom pork. Hopefully next week I'll have a new supply of shoulder, etc for the next batch of products. My intention is to do the next ham with one from these folks. I'll let you know late next summer what kind of difference there is

Well, it's been 8 months since I started my first curing project, the salt cured ham. I prepared it just like the book instructed; covered in lard and cracked peppercorns, wrapped in cheese cloth, and then left it to hang in the back of my chamber through many, many other projects. I pulled it at 6 months to check the wt. Then again at 8. Last week it finally seemed to have the right combination of wt loss and firmness. Here it is after unwrapping and wiping off the majority of the lard. I was a bit concerned, as it just didn't look very appetizing. But then I began to slice of some thin pieces from the large end. MMMMMM, yummy! Very pleased with the results. Of course, now I need to be starting another if I want more by next August!

Just got home from Charleston where we met up with Chris, Sean, Jeff and the gang prior to the shoot at the Noisy Oyster (to replace Bowen's Island). We had a great 45 mins, or so, talking about Chris' schedule and the success of the show. The real kicker came right after Chris was telling us how weird it is to have people waving at him on the street and so forth, telling him how much they like his show. Then this young woman, sitting nearby at the bar, approached and asked if they could take pictures with him!. Chris was smiling from ear to ear and loving every minute of it. Turns out this couple are from Texas, visiting Charleston, read somewhere about the shoot today, and came down just to meet him. Rest easy fellow eGulleteers...Chris is loving the fame, but it's not going to his head. Chris, can we tell everyone how the show did last week?

As far as the KitchenAid goes, I'd say that it depends on how much you plan to do. I have used my attachment for up to 5 lbs of meat and fat during charcuterie projects with no problems. I doubt it's the 'best' tool for the job, but it certainly fits the bill for the projects I have thrown at it.

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Next time you want to stop for que in the Columbia area PM me. There are MANY places better than Maurice's in the area.

All 6 of the burners on my DCS are 17.5.

Ah, boy can I weigh in on this one. I JUST replaced and electric drop in range with a new DCS 6 burner gas. I did considerable research before this purchase and am pretty confident that the DCS was the best for me. The DCS has a wok ring as an available option, and a 17.5k btu, they are the largest residential burner outputs on the market. The eyes are a sort of 2 stage thing. They claim that when you are simmering only one stage is operational, which makes that very low simmer possible. I made a huge pot of chicken stock last weekend and the simmer worked great for me. The grates are continuous from front to back for 2 burners, but not side to side. Still, the grates are touching side to side, so you get the same effect. Although the oven is gas, not electric, it does come standard with a convection fan. For a 36 inch, 6 burner, you are looking at over 5K for the price. I've had this new range for about 2 weeks now. Previous to the electric range from hell, I cooked on Wolf commercial ranges over more than 10 years and two houses. This isn't a commercial Wolf, but I'm EXTREMELY happy with it.

When I talked to Fred, he told me he had no idea what TFN was. Also, as good as his food is....it's definitely NOT cheap. When I described the concept of the show to him, he told me that he didn't think cops or firemen could afford to eat at his place.

Chis, I'll check on the Anchor Line for you. Dawn said she was going to be moving down the road a short distance in the fall. I'll see if she's open at the new place.

Chris, where and when are you shooting in Charleston. I'll be there.

Loved it Chris. They just keep getting better every week!

I guess my vote would be for Larry's Market in Seattle. I'd just about strangle my first born for a shop like that in South Carolina! Then again, I've threatened to do that to him for alot less.