Cured Suasage

[JMcB]

My first munchie from curing. Gotta say that I was dang thrilled with what came out. It dried evenly and tasted great. Pretty cool that you can eat meat that has hung for 20 days and never cooked....yum

 

[BamaProud]

That looks tasty!

 

[MMHunter]

Some good looking stuff right there.

 

[TAFKAP]

My first munchie from curing. Gotta say that I was dang thrilled with what came out. It dried evenly and tasted great. Pretty cool that you can eat meat that has hung for 20 days and never cooked....yum

Nice job…..did you use a mold starter, or is that all naturally occurring?

 

[JMcB]

Hey Tafkap. This came on naturally after 2 wks . I saw it as a good sign that things were working as it should.

Pulled this venison hind quarter out yesterday to clean off the pork fat, pepper and cheese cloth. Looks like it may be something good in a few more months. The coppa is almost finished.



Headed back to the chamber

 

[JMcB]

Wife came back from NYC with Coppa and Cacciatorini from Mario Batoli's place "Eataly"


http://www.GoCarnivore.com

So that's Cochon, Peche and Eataly....Pretty high on the hog..lol
Take a pic of that coppa sliced up so we can see it

 

[TAFKAP]

NIce….I've been meaning to drop in Porcellino's one day soon, but their $10/lb for pork belly was a big turn off. I want to get a coppa muscle to cure, or maybe some jowls instead. After I saw how expensive the meat was, my urgency fell off.

 

[ROUGH COUNTRY HUNTER]

Looks good

 

[BamaProud]

Stopped into Porcellino's today. Standing Rib Roast $19.99/pound. However that is for dry aged meat(14days I think). As I wanted to dry my own, it was a no-go. A fresh non-aged cut would have to be spacial ordered. I didn't inquire on a price. Everything looked delicious...but above my paygrade.

Fresh market was 9.99/pound.

 

[JMcB]

Hope it tastes as good as it looks.