Dr_Pain I really like charcuterie boards. They’re hard to find around here and I can’t seem to make a decent one. Even though I love aged meats, I’m not brave enough to try it, but your pictures are tempting me.

You got this man! A few tools, a little knowledge and some patience. That’s all!

Dr_Pain I say heck no. If you found the recipe to begin with I think it’s fair game. I would definitely be interested to see how you made such beautiful meats. Would save me some money if I could learn how to do that myself. Then again I may pay for it in cardiology bills.

bocephus said in Bringing my A-game!:

Dr_Pain I think almost all recipes come from a recipe that someone found and modified it to the way they like things. If you look through a lot of the comments on recipes you will see that different cultures made a lot of the same things but called it something else with a few changes to ingredients that they had available.

YooperDog said in Bringing my A-game!:

Dr_Pain I dare say all recipes came from somewhere you make some changes and make it yours. Even a base recipe becomes yours when you add that special ingredient. I give credit from where I started but realize everyone has their own spin and give them credit for their work. Those look great, how much weight did they lose while waiting for their ultimate destination?

Ok, you guys have spoken… I did make some minor alterations to the seasoning but I don’t believe it to be enough to make it mine. I will share the recipe as I tweaked it and what I would do differently as soon as I have a minute.

I’d imagine there would be some interest in you putting your recipe for that in the User recipes section?

If there is enough interests, I have no problem adding it. I modelled the recipe after someone else’s recipe with very little changes (on my first try). Would that be considered plagiarism?

Dr_Pain those are some nice looking cured meats. How long did it take to finish in the lock? Good motivation photo.

Those sopprassetta went in the meat locker August 30th and came out last weekend. Basically 8 weeks +/-

Hey Doc, I’d eat that! Looks great!

Come visit! I’ll be glad to serve you some since you were instrumental in perfecting my knot making for those salamis

Dr_Pain that looks amazing. Im betting it tasted even better than it looked.

Would it surprise you if I told you I did not eat but the condiments off the plate LOL!

You brought more then your “A” game to that party. Great looking sopprassata and nice work on the plating.

Thanks! I will pass along your compliments to the better half

Dr_Pain awesome. My wife and I are doing a charcuterie board for a Halloween party. Plan on adding all the cheesy props to make it spooky. We’ll see how it turns out.
Not sure if you post on any other Facebook groups but I’m pretty sure I used a picture similar to yours to try to convince my wife I need to buy a commercial freezer or similar to build a curing chamber.

I have a few FB groups that I use to participate in but not sure if I ever posted the meat locker. I may but don’t remember it