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#3313215 - 08/06/13 07:21 AM Weekend's Charcuterie Exploits
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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Despite my massive failure with cooking a Venison neck buried in the fire, I was able to actually make some food. BuckWild's freezer died last week, leaving him with some thawed meat. I happened to have a new, vertical sausage stuffer, a selection of casings, and curing salts, so I chipped away at the Charcuterie bucket list:


Mixer, Grinder, Stuffer ready for work.


First up, Venison Bresaola. By "definition", it is a air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.

I did this with Venison. It is a simple process. You rub Backstraps with a mixture of curing salt, sea salt, black pepper, cloves, brown sugar and garlic, put them in the fridge for a week in a airtight bag, flip once a day and then dry cure them for 5-7 weeks.



Summer sausages. I have done these before, but am getting better at it. I do them in a traditional manner where they ferment for 12 hours at 105 degrees, then bring them temp up to a cold smoke at 135, then 165, then up to 200 until they hit a internal temp of 150, in which case they are dunked in ice water to stop the process. Fully cured in this manner, you get a long shelf life. Most of the hunter's "kits" have a expedited process where the meat is not fully cured.


Venison Pepperonis came out great and were a relatively simple process. I made a paste out of milk and spice which give it that recognizable coloring. I let these cure overnight in their casings and then smoked them at 135 for 3 hours then 200 until internal temp was reached, then, again, in the ice bath.


I recently got a hold of Michael Ruhlman's new book "Salami" and knew I had to try this recipe with Venison. There were multiple steps in this process over 3 days. I ground the venison mixed in the cure and let it sit overnight. The next day, the fat was mixed in and then I stuffed the casing and allowed it to hang overnight and cure. Then it was cold smoked for 2 hours, then hot smoked until internal temp hit 150, dunked in a ice bath and then hung to dry.


After 2 days of hanging, I was too anxious to see what was going on and cut the Salami in half. It came out well, but maybe a tad under salted, which is surprising because I weighed all of the ingredients exactly. I'm fairly certain that I can perfect this process, just need a little more experience with it.


Last were these traditional dry cured sausages, requiring just a handful of ingredients. The pork fatback was diced and then mixed in (no grinding the fat). These were hung up in BuckWild's cellar to dry cure for 5-7 weeks. We'll see what happens.

If the basement environment proves effective as a curing chamber, we're going to try curing the Salamis down there as well a whole Venison leg.
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Keep your knife sharp and your skillet greasy.

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#3316767 - 08/09/13 12:53 AM Re: Weekend's Charcuterie Exploits [Re: Poser]
BamaProud
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Registered: 04/03/11
Posts: 7326
Loc: Shelby County, TN

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How did I miss this thread? Great stuff!(no punn intended) \:\)

I have been wanting to try curing and dry aging meat for a while now.
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#3316955 - 08/09/13 08:27 AM Re: Weekend's Charcuterie Exploits [Re: BamaProud]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: BamaProud
How did I miss this thread? Great stuff!(no punn intended) \:\)

I have been wanting to try curing and dry aging meat for a while now.


Thanks. I posted up the recipe for Venison Pepperoni here: http://gocarnivore.com/2013/08/07/venison-pepperoni/
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3317624 - 08/09/13 08:30 PM Re: Weekend's Charcuterie Exploits [Re: Poser]
RUGER Administrator
Bambi Killa
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Registered: 11/19/99
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Man you're killing me. \:D

Looks amazing.
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#3319126 - 08/11/13 12:30 PM Re: Weekend's Charcuterie Exploits [Re: RUGER]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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Bresaola update: after 7 days of curing in a vacuum sealed bag, I washed the cure off, patted dry and allowed to sit out at room temperature for 3 hours. I then tied then up and hung them in the fridge on the highest setting with a fan blowing air across the meat. Well check back in 5-7 weeks.

_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3320099 - 08/12/13 10:24 AM Re: Weekend's Charcuterie Exploits [Re: Poser]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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I decided to try aging the Bresaola in my secondary fridge, so I put it on its lowest setting and installed a fan to get proper airflow:



As a result of the airflow, the Summer sausages, Pepperoni and Salami that were hanging dried out some more and formed a excellent bark and texture. -had a couple of friends over last night and put together a plate. The difference between the sausages that have hung with the fan blowing is incredible.

_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3320671 - 08/12/13 07:23 PM Re: Weekend's Charcuterie Exploits [Re: Poser]
DaveB
10 Point


Registered: 09/03/08
Posts: 4764
Loc: Shelby County

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That is unreal, what a visual difference, just didn't think that would be the result. Taste was noticeably better? No different?
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#3320809 - 08/12/13 08:45 PM Re: Weekend's Charcuterie Exploits [Re: DaveB]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: DaveB
That is unreal, what a visual difference, just didn't think that would be the result. Taste was noticeably better? No different?


Taste was very improved -more complex flavors and overtones. I'm going to try round two with the smoked Venison Salami this weekend and try letting it hang for a couple of weeks in those same conditions after smoking.

Even though the fridge if colder than ideal temps, I think this may work out well -just going to slow the curing process down a bit.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3321292 - 08/13/13 09:44 AM Re: Weekend's Charcuterie Exploits [Re: Poser]
plinker22
16 Point


Registered: 02/07/05
Posts: 12880
Loc: Mountians of East Tennessee

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Amazing what a little air flow will do. That looks very good Poser.
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