Also made 25# of Finnochiona, Boar Saucisson Sec, and House Salami last weekend. Sprayed with Mold-600.

Welcomed a new baby today! No name yet.

Finally was able to upgrade my grinder with a Weston #32 Pro. Think I will call it the Butt Muncher!

Pizza on the Egg

First attempt at Pate de Campagne

Coppa I cured, dried to 40% moisture loss, then vacuum sealed for 6 months. Very flavorful.

deplorablenc1 truger

Nice Coppa! I did one not too long ago with some homemade salami and duck prosciutto.

Been awhile since I made bacon, so…

Jonathon I like it a lot. Does a pretty decent job of staying within a few degrees on temp and humidity levels. Downside, not NSF certified so if you want to through it in a “shop” you could have issues. I am more than glad to offer up any answers or info you all need. Always room to improve upon what others have done.

Thanks for the welcome and love what you guys are doing!

Charcuterie and Salumi by Ruhlman are both books that started my journey into cured and smoked meats. Highly recommend for entry level.

Brought in some duck prosciutto and cured pork tenderloin for pot luck at work.

cherylroy1 Keystone Light, 30 stones for 15 bones!

Making ~6lbs today. I kind of made this up, here is what I have:
2,500g boneless, skinless chicken thighs
390g back fat
50g Salt
290g sun dried tomatoes
140g peperoncini
6g white pepper
5g oregano
3 cloves of garlic
145 g SPC for binding (I don’t have carrot fiber on hand)
Feta cheese broken into crumbles
~ 250 - 300ml cold water

Will mix all but cheese water and run through 3/8 plate, then mix with water until nice and tacky. Add cheese to blend and stuff in 32-36mm hog casings.

Limoncello

PapaSop Thanks! Looking forward to when these get in stock again for sure!

I use red wine (Chianti) when making dry cured, Italian salami and never have a problem. I also use a starter culture like T-SPX. I add about 25mL to a 1 Kg block.

Brian Schneider

Limoncello

Ingredients:

• 450 ml Everclear
• Skins of 7-8 large lemons (10 if reg/small)
• 550 ml Water
• 250 g Sugar

Directions:

1. Peel lemons (no white parts)
2. Steep in grain alcohol for 1 week, shaking every day
3. Dissolve sugar in water
4. Strain lemon & alcohol mix into sugar water
5. Mix together (should be a bright yellow cloudy)
6. Pour in bottles and store in freezer

Makin Bacon

Greetings all. Originally from MN but Navy life has had me live everywhere the past 20+ years. Currently (and for awhile) in Washington State. Have some small processing gear but looking to up my game and start a meat shares program with some folks where I make salami, cured muscles, smoked meats and fresh sausages. Currently have Sausage Maker Curing Cabinet, MES 40 and the typical 5# batch tools.

Started to buy some more things from Walton’s and plan on buying a bunch more once I nail down a few more recipes for my hobby. Looking forward to taking on a whole hog this year to butcher, process, cure and smoke.

fallflight https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing?_=1583374256310

Here is a link that Jonathan posted that I think helps explain.