Bombdog

I haven't lately. When I lived in Napa I tried to ship a case of wine to a friend in AZ. I listed the contents as olive oil at the shipping store. The next day they called me to come and get the box as UPS had refused to accept it. I called a UPS driver who was a good friend and he picked it up with no questions asked.

Same here, bookmarked. Unlike some others though, I DO live close enough and can guarentee a visit in the near future. Hell, a couple hour drive for good bar b que is nothing!

Elie, the "recipes" I found (really just descriptions of the process with no measurements) all said just salt. Since I can't imagine using up an entire loin (especially if I wasn't fond of the taste) I think I'll try a couple of different cures on smaller pieces. I'm headed to Charleston tomorrow and am hoping Whole Foods has some.

That's the descriptions I found. But I agree, frequent changes are the more sensible way to go.

Sorry Katie. The only other suggestion I have is to try some of the flavored waters. If you check the labels you'll find that several are just that, flavored waters, with nothing more than the Crystal Light adds to it. I'm with you though. I can only stomach about 32 oz of plain old water (during a workout) and after that I need some flavor.

What flavors do you like, because I haven't cared for any of the ones I've tried? ← I primarily drink the peach iced tea flavor.

Welcome Catherine, There is no recipe in the book for mojama. However, I did a bit of Googling and it appears to be a fairly straight forward concept. EVERY description I found called for the loins to be layered in salt for 2 days, rinsed in fresh running water for 12 hours then hung to cure for 2 weeks. I agree with Mark. With what we know now, from the book and our experiences, we can cure just about anything. I'm game for this one. As soon as I can locate a suitable loin I'm going to give it a try. I've got my second attempt at lomo curado in the chamber now. This time I used a loin instead of a tenderloin.

I've been using Crystal Light for about nine months now to get me through the 100 oz a day thing. I can't vouch for anyone else.....but I'm 61 lbs lighter and there is NO doubt at all, for me , that the 100 oz a day has been a factor.

I think I see a lot of what I will leave right now. My son is working part time on the line at a local restaurant. This isn't his first commercial job, as he worked full time in a couple of places in Napa. But even after he followed me across the country to South Carolina and went back to work as a mechanic (MUCH more money in auto repair out here) he is back in a kitchen 3 nights a week, at <10 dollars an hour, because he LIKES to cook. I know who he got that from, and it makes me smile.

I can't believe I'm the first, Rancho Gordo beans

Yes

I've delved into all of my old cook books, including the one my great great grandmother took overland to Kansas with her in the late 1800's and cannot find anything with that name AND that description. I've found some sweet potato recipes from the Boston Cooking School book, 1907, that have some portions that resemble something like that would be used in Shoo Fly Pie, but the description of the potato prep is not anything like what you describe.

If you're willing to drive down to Charleston I can help. Unfortunately, I know nothing of Myrtle Beach

Have you ever seen a baby being born? It'll completely ruin your appetite. ← Jeff Foxworthy said it best "It's like watching a wet St Bernarnd trying to come in through a doggie door" I'm staying in front of the tube

Well, I don't think that mold on the end necessarily means you didn't roll it tight enough....BUT...in light of Abra's concerns for our health (just kidding), I think I'd cut off the offending portion and probably check the inside to see if there is any mold growth in there. If not, I'd re tie it and re hang and hope for the best. I certainly wouldn't trash it yet.

Yeah, Ron...you pretty much confirmed how you handle questionable food stuffs when you ate the green jowl... Then again, I would too.

This I promise...I'll get the stuffer or NEVER do another sausage or salame.

Wow Chris, that sucks! But the stuff you cut open looks great! I guess if your options are to toss 'em, I'd open one...remove the casing and see if it looks like the mold has penetrated. If not, give it the sniff test. I'm guessing this green stuff has developed fairly quickly, as it didn't look like it was there the other day in your pictures. Perhaps it's not had a chance to do any real damage. I did 5 lbs each of pepperone, Tuscan salame, and Spanish chorizo the past 2 days. The last 2 are inoculating at the moment and I hung the chorizo this morning. I can't believe I have kept putting off the purchase of the Grizzly stuffer. Well, after this ordeal, I can guarantee that the KA stuffer is history!

Yes, that's exactly what Michael said. I'm sorry I wasn't clear on that point. What are you looking for with the cold smoke? The hot smoke will give you a significantly different texture from the cold smoke. Either one is good, just not sure what you will accomplish by cold smoking afterwards.

<chuckle> I hear THAT

Interesting Chris. Your sopressata looks great, but that one stick is intriguing. I'm am curious about one thing. Michael says that the salt water solution in the curing chamber is to inhibit mold growth. Isn't putting your mold source in the solution counter productive? I guess, since you have mold on the sopressata it works. But it's got me scratching my head.

I wouldn't stress about it. You've got your bases covered and already thought of a different thermometer...your timing is about right...Just get the beer and have a good time. I'm the lucky recipient of a Bradley Smoker from an ex fiance, so the whole ordeal is fairly painless here.

On occasions like the upcoming holiday I normally add a couple slabs of ribs to the mix along with ALOT of butt. What can it hurt? After all, you want leftovers, and have you ever met someone who will eat pulled pork who WON'T eat some ribs too?

I guess I was just expecting more of a gamy flavor, so was a bit disappointed by the lack of it. Next time I think I'll use more venison. The recipe I used (I think) had pork, venison and fat back. I did a lamb prosciutto, yes, using Jason's recipe. I hung a bone in leg though and it took quite a while to cure. After that experience and the pictures of Jason's and Abra's I'll go boneless next time. I'm still working on a lomo...the tenderloin was a failure. I need to try with a loin this time.

Must be a tough pig Dave...I've not had the problem at all