So, it’s been 30 days in the fridge. Took it out today washed it off, sprayed Bactoferm 78 on the pork and covered in Capicola rub. Put in 100MM casing, wrapped in netting, sprayed on some Mold 600 and put in the curing chamber. Now in 30-40 days we should be enjoying some Coppa!

Pulled the Coppa out today, well at least one of them. Very spicy! But tastes fantastic!

Well, I couldn’t hold up anymore but didn’t want to spend BGE prices. I picked up this Char Griller instead. Super easy to use and I was amazed at how it holds heat! 225 for 5 hours I did my first rack of ribs on it. I think it will be getting plenty of use!

And the Capicola start, 30 days in the fridge then I will stuff them into casing

After making the Coppa today I put the jerky in the oven for 4 hours. Turned out fantastic!

I guess I will have to jump in this one. Mine is usually Keystone Light (ok laugh it up)…but I have been drinking a local beer from Raleigh lately. Gizmo Brewing.

Hey y’all! It has been a little bit since I have been on, crazy busy as everyone is. I have been doing some things and thought i would drop the pics so you could see.

Venison sticks with Willie’s
Venison summer with Willie’s
Polish kielbasa with kielbasa seasoning
Bagged up my sauerkraut after 2.5 months
1st shot at Jerky in the smoker
Started a batch of Capicola

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All done!! Got them cut up and sealed today.

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Well, my large fridge curing chamber kicked the bucket so it went off to the dump. I have Capicola ready to go in tomorrow so I had to quickly throw something together. So, on to Craigslist and found a mini fridge to cut holes in. I guess this will work for now. Holding temp and humidity for the last 4 hours.

PapaSop I broke my leg, moved the kid into college, and all the other stuff that goes with it.

Bactoferm mold-600 getting started!

I like my gray hat, but it has some orange. I guess that would push be more toward orange…

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markgolding Jonathan did mention Protein extraction, Protein extraction, Protein extraction!!! Make sure you watch Jonaton’s video on that. I learned it here. If you don’t achieve protein extraction your sticks will turn out like shit.

That being said, the meatgistics university really helps and you will make stuff that everyone will tell you should be in a store!

So this fall I was out hunting in NC and found some papinkis! I grew up picking mushrooms in PA and was beyond thrilled living down here now knowing I will still find these tasty little treats!

Jonathon there is nothing better than some homeade sauerkraut. I use two methods, one is an old ceramic crock and muck the mold off as it ferments. The other is a fermentation pot, which turned put to be awesome!

I got my buddy into making this year and I didnt have an extra crock for him so I did have a wine bucket with a lid and air lock. We filled it and put a plate on it with a small weight for pressure and it turned out just as good as mine from the crock.

Just shred your cabbage, mix in 3 tablespoons of salt to every 5 pounds of cabbage. Mix up by hand the press tight each layer with your fists. A 5 gallon will take about 40 pounds. Let it sit for 6 to 8 weeks and you are done!

Uncle Frank used to call it that and make this all the time and it has become one of my favorites for venison.

1. Venison steaks cut into bite size
2. Vidalia onion
3. Pickled jalapenos

-layer venison, onions, jalepenos in jar
-pour jalepeno juice to cover
-refrigerate for at least 24 hours
-eat on crackers!

So my plan was to make snack sticks with cheddar and plain today because my order from Waltons came in! I did get all of the mix done (and excellent protein extraction ) and put in bags to stuff tomorrow morning and smoke.
I did get my Sopersatta and Hard Salami mixed, stuffed, and hung in the curing chamber! Will keep y’all updated on its progress but looking good and smells good so far!
Hope y’all had a great Saturday, I will get my snack stick pics up tomorrow!

The smoking will happen this weekend, but a little garlic, onions on some venison steak is a good way to hit the week!