thomasevan

I believe he has landed at Eight on brant st.

The wine Establishment on Front and Sherbourne IIRC. They supply alot of restaurants in T.O.

Succulance!!!!!!!

Winners, also has a selection of enameled cookware from time to time. You could also consider some Lodge cast iron cookware? Doesn't have the cachet, but does a fantastic job after seasoning!

Salami and Chorizo after one Month, Very, Very pleased! I did 2 sausages without bactoferm, and my wife and I actually prefer them! The salami is basically Salame-finocchiona with nutmeg and cinnammon. Chorizo contains only Pimenton de la Vera, Garlic, nutmeg, oregano, salt, nitrite. http://i7.photobucket.com/albums/y282/thom...od/P7070017.jpg http://i7.photobucket.com/albums/y282/thom...od/P7070019.jpg

That looks delicious Richard! I have some trepidation in attempting the european style sausages, as I believe they require a greater degree of difficulty to perfect them. Good on you!

I had to put my foot down with my wife about the extra fridge, and convvince her that we just have to go shopping more often!

I think that the safest method for all of us hobby curists, is following the curing instructions given in the book in regards to temperature, relative humidity, and cleanliness. These instruction will give all of us the best possibility for success. 50 to 55 deg. and R.H. at 70%, bleach solution, gloves! The nose knows and if green or fuzzy mold appears, discard for your safety. As far as curing in your garage, closet, over the kitchen sink, this will work for some of us depending on where you live (Terroir!). In Toronto, my basement one day is 60 deg. the next day 80 deg. then to 55 deg. the next. Humidity fluctuations all over the place. I wish I lived in Jabugo Spain, but I don't. So if you have room at your dwelling, do yourself a favor and go and buy yourself the following: Used fridge, computer fan, 12 volt adapter, and a plastic bucket. Turn your fridge to the lowest setting, hook up your fan, and fill your bucket/container with 50% salt and water. Place your Thermometer/Hygrometer in the fridge for 24 hrs and you have a great starting point to creating and controlling your environment for happy and relatively safe curing. I have do crack my fridge door open from time to time to bring down the humidity. Cheers! P.S. My Chorizo and Salami after 2.5 weeks. No Bactoferm (Delicious!). They still require about a week. I made some with bacto and some without, will post tasting notes next week.

That looks divine Abra, and the pancetta is gorgous mbasile. Great work!

I used brown sugar, nitrite, packaged pickling spice, fresh garlic, and nutmeg, and a few more allspice berries. I have done some other research on other sites where they have called for a 3 week cure? I would image that it would be way too salty! I have wiped the sausages with the vin solution and gonna Brave it! I will post pics at the end of the curing process, and we can all have a "Should I or shouldn't I eat or toss discussion"! Chris! that ham and duck look scumptious!

Small white spots (slightly fuzzy?)on my Chorizo and Salami! Smells fine. Any help here?

Thanks everyone! Here you go: I wet brined this brisket for 9 days, then soaked it for one day with 4 water changes. Let it air dry in my fridge for 6 hrs. Coated with deli mustard and rubbed coriander and cracked pepper. Smoked over hickory for 6 hrs, then I wrapped it in foil and let it rest until it cooled, refrigerated over night and them steamed (Gently!) for 3hrs. I checked every 1/2 hr. to find the best texture and found that 3hrs. produced the what you see in the pics! I am documenting in more detail in my link below.

You could try some bakeries if you are just going to use at for home use. I have spoken with St Johns bakery and they seem to be really wonderful and receptive. Give them a try!

I like to make hassleback potatoes: Wash and peel potatoes. Cut in thin slices without cutting quiet through; the potato should remain whole at the bottom. (You can place the potato over two wooden spoons that are laid flat on your cutting board placed about 2 inches apart, and slice them this way! This will prevent you from cutting through the potato. It should sort of look lik an acordian.) I then place the potato on a foil square, drizzle with EVO, a glob of smoky fat, a few garlic slivers, Kosher salt, fresh ground pepper, Fresh rosemary sprig or thyme, Wrap and bake or place on the grill or bury in the coals of my smoker!

I have also been working on trying to replicate Montreal style smoked meat or as i say BBQ Pastrami! This is my first attempt which I am proud to say that it is quite close to shwartz's. I split the brisket in half and did two cures. One was brined and the other was dry cured. Here are a few shots of the brined version which I had smoked over hickory for 6 hrs and steamed for 3hrs. I had tested for texture at 1/2 hr periods and found that 3 hrs. rendered a extremely succulant brisket. The dry cured brisket was smoked for 8 hrs but I am suffering from mouth over stimulation and rather lethargic and sleepy at this point, so I will steam tomorrow and post pics.