Very interesting thread, I'm going to be trying to cook a lot more so hopefully will be pretty active in here

nicely done!

Hey yimyammer how's your charcuterie going?

Hey amigo,

It's gong so-so. The chef quit that had me doing it and I can't seem to get my environment in my chamber right. I've had casing hardening issues and the last batch of coppa and bresaola I made was too salty.

We stopped making Pepperoni and chorizo but I made a home curing chamber and want to try again at home.

I need to put more time into improving but I'm side tracked on other business ventures

are you still making it? If so, what's in the hopper?

My efforts were waylaid by some medical issues this summer and now a kitchen renovation so nothing is pending now unfortunately. I'll be back on the horse once I have a sink to wash my meat grinder in.

I hear ya, as soon as I buy a freezer, I'm going to buy a bunch of pork belly and make some bacon and pancetta. (I need the freezer so I can buy it in bilk from a supplier for the restaurant I work at)

BTW, I used to build and remodel houses for 20 years, if you need any tips or feedback, fire away. I have an AMA thread around here someplace that shows some of my work.

Man bacon- and pancetta-making seem like ideal things to outsource.

Why do you say that? I've never made pancetta, but bacon is easy. I have to pay 8 bucks a pound at whole foods for the bacon I like and I can buy pork belly for under 2 bucks a pound, throw some spices on it, let it cure and then smoke it in my electric smoker...REAL easy and much better, IMO

Commercial mass produced (like hormel) bacon is relatively bad and the quality stuff is crazy expensive. The first time I tasted home cured triple cold smoked bacon it was a top five lifetime food moment for me. Ymmv

Cool, thought it would be harder

any interest in doing a step by step (or just a general how to) TR when you do it?

would be kinda neat

This is from my first time making bacon and probably the easiest method I use, although my technique has improved a lot since this, it will give you the gist.

http://forumserver.twoplustwo.com/sh...1&postcount=47

I would be interested in this, although it looks like there might be one down below

Do you need a specific recipe, like amounts, for this or is just a taste thing where you throw whatever together?

I'm interested in trying something like this.

Asparagus, scallops, portabellos (cleaned, stems and gills removed), shi ttake (cleaned, stems removed), thyme, chicken stock, kosher salt



Spears and stalk separated, mushrooms sort of brunoised, grabbed some garlic



Boiled and shocked asparagus



Blended spears with a little chicken stock, should've used my stick blender for a finer texture. =/ Later warmed and melted in some butter.



Sauteed mushrooms with garlic, thyme, butter, and chicken stock. Also used this to warm asparagus tips.



Puree and mushrooms



With scallops



And spears

Overall the scallops tasted much better, I didn't use enough oil/butter yesterday was part of the problem and I think I ended up cooking them a little too much. The puree didn't go perfectly to plan but still tasted good (just didn't look too great).

Looks dope

U bet, it may be a while though

Nice Faluzure!

good stuff, thx for posting it

Fwiw I've made pancetta a couple times both rolled and flat and it is easy too and comes out pretty nice. Flat ("stresa") is so fast you can do it hanging or on a rack in your normal fridge and it will dry fairly evenly.

Man on the bacon the second last picture, cross section on the right looks absolutely picture perfect, I really want to try this

Pulled after 36 hours and then chilled, still encased in delicious fat

Portioned out because its too much for 2

That looks amazing.

I don't like quinoa but would gladly eat all of that to get to the other side. Looks awesome.

OMG

I missed this in the first picture, but see it now - you did this thing sous vide!? I have never heard of, or considered doing that. But my gosh, that looks amazing.

My Sansaire should be here in a month!

MUST TRY!!!