mdbasile

k - thx

You mean smoked and not smoked? The other thing I have used that works nicely a the end of a procuitto - I buy them from a local italian market. I like not only the gelatin, but that slightly sweet flavor. Hey Dave -- I jut put up some Soppreseta - like yours in beef middles(camera is at my office- so not photos yet) - how long do you think the "hang-time" will be?

If you are going to smoke it - leave it on. If you are going for a Pancetta style drying after curing, then cut it off. It is tough to cut off, and typically when hot smoking it helps diffuse a too strong smoke flavor. It is terriffic for Cassolet and other bean dished for imparting a nice smokey flavor -- so DO NOT Throw it away - Just freeze it for later use. ← also add it to stocks, has an extraordinary amounth of gelatin. it was a customary ingredient in the troisgros brothers veal stock, for instance. ← Huh - that is interesting Michael. I have used Ham Hocks - for my VEal Stock/Demi-Glace. Do you think smoked or raw? I assume smoked.

If you are going to smoke it - leave it on. If you are going for a Pancetta style drying after curing, then cut it off. It is tough to cut off, and typically when hot smoking it helps diffuse a too strong smoke flavor. It is terriffic for Cassolet and other bean dished for imparting a nice smokey flavor -- so DO NOT Throw it away - Just freeze it for later use.

This is true.

Nice - very nice - really like the size of those babies!! Here is the sopressata, tied, weighed and ready to hang. Pre hang wt is 15 lbs 15.5 oz. ←

I am thinking about the salmon -- would liquor in the cure make any difference - like scotch? I am only using salt, sugar, lemon zest and scotch

Michael - do you think there is a risk of botulism in a cold smoke of 2 hours w/out the sodium Nitrate?

Beef middles, Mark. As Michael mentioned...the processed foods might be the kicker. I pretty much do not eat ANY processed foods. I realize that some slip in on a rare occasion. But I'm pretty hard on myself about that. Edited to add: Wow, Charcuterie as health food! Who'd a thunk it! ← How many links from the 13 lbs? - photos to come I assume... I will obviously need to work on the purity of my foods... I raise a glass to the new health food!!

Huh - that is 3 of you. I guess I should examine other parts of my diet - I assumed it was the salt pork and fat... though I am not one to eat alot of processed foods, I will eat my fair share from time to time.

Rub it in, will ya? That's exactly what caused me to lose 60 lbs! Just to keep us on topic. I just finished stuffing 13 lbs of sopressata. It's in the oven to inoculate as we speak. No doubt, this is my favorite of all the cured salami I've made. But, even with the Grizzly, this is a labor of love. Dicing all that pork and fat by hand is a CHORE! ← Yum!! What kind of casings? I just bought some beef casings to try and make some bigger salamis... ... and I can't disagree on the labor of cutting up all the meat by hand... ... is there such thing as a meat cuber? (kidding..)

Interesting. I've had just the opposite happen to me. I've lost just a tad over 60 lbs in the past 11 months. My b/p is down and my cholesteral has dropped so much my Dr removed me from the meds. I admit to a pretty aggressive work out regimen, but I eat ALOT of my own stuff, nearly every day. ← Interestingly, I too am quite active - daily excersie regimen - however there is only so much Na2 that my body can process.... Getting older doesn't help either....

I have not used the curing salt and the mosture seems fine. I have found that whenever I make the gravelox - a couple of days in the fridge - esp in a food saver package - helps the texture immensely - frankly seems to get better after a week or two. The dry edge and the more wet middle seem to have a little osmosis going on...

So here we all are making and eating salted, smokey pork fat to our hearts content... So last week - Well - I went to the doc for a check-up.... He freaked - BP way high, colesterol high, blood sugar high...weight up..... However, he is a good friend too.... So there we are having dinner at his house the next night(a revolving dinner group) and I brought a plate of my finest: Tuscan Salami Chirizo Lamb Procuitto Cold Smoked Salmon Venison Salami Andouille Pancetta ..... and always a crowd pleaser - Guianciale Soo... we are all devouring the goodies, and he came up to me and just smiled with a piece of Guianciale in his hand and said yup - we'll obviuosly going to fix your issues with medication - because a change in diet does not seem to be a good idea not only for you - but me :-)

Nice job Ron -- great color on that Coho. My experience has tought me to lower the salt level, but I have not yet gone 100% w/out. I have been making the gravelox version for the last 6 months - about 8 times, but finaly did my first cold smoke a week ago. I found that myself and "friends and family" felt that 4 hours was almost too smokey - one at 2 hours seemed perfect. Maybe we have just been used to the pure brine cured. FWIW - I have been using 1/2 cup salt 1 cup brown sugar 1/4 cup scotch and the rind of one lemon - on a 2.5 lb salmon... all types... but no wild coho yet....

If you don't mind Abra -- I would like to revisit this for a bit. First of all nice job - really interesting. One of the things that was not clear to me was your verdict about the food processor vs the paddle -- what did you and Michael conclude? Thanks, Mark

LOL --hey - but he's still here.....

I was sort of afraid of this. I have noticed this trend throughout the Cote d'azur esp. in the last 5 years or so... I am sorry Robert - but your list didn't make it. Thank you, Mark

Joel Robuchon's place in the Metropole -- an experiences? Thanks.

cold smoked chirizo....

Weight is the only really objective measure, and I rarely use it. There is no substitute for experience and the touch/feel you learn. I just buy Kosher salt in 3 lb boxes from my local market

Terriffic lomo Dave!! The lomo is beautiful. What's your recipe? ←

Have to admit, it's not the first time I'm been accused of that! It does sound better than fanatical though. ← Halp! Meat curing is taking over my life. I think I am turning into a big sausage! ← Welcome, Wurst Case! Yes, this Charcuterie can take over your life. I'm just waiting until I've finished doing some home maintenance and getting the kids re-installed in school until I can get back to the job at hand -- stuffing and curing! ← Hear Hear !!! Just getting back myself....

Here is my cold smoked Chirizo... great flavor and makes Paella very special.... As you can see it is somewhere between salami and sausage. I have decide to take one link and hang it dry for another week or so - just to see.... That is a bit of sliced jowl bacon on the side.... ... and the Paella....

My lamb procuitto was about 6 weeks... I have a Guanciale, that will probably be the 5 weeks before I take it down... though I will probably add some heat...