For anyone interested in the Italian style of cured meats (salumi, etc), I stumbled into this blog site with a simple name, Cured Meats (http://curedmeats.blogspot.com/). Looks pretty good. He's doing some really interesting stuff at home.
Thanks for the heads up - can't wait to wade in a see what he has to show.
Thanks for the link. Looks interesting. I just hung up a kilo of cured beef for Bresaola last week. Should be ready by Xmas
Yeah! That is a pretty good site, I have been checking it out over the past few years. That the site I first learned about the different size grinding plates that I purchased for my KitchenAid.
Quote from: 3rensho on November 11, 2010, 07:16:25 AM
Thanks for the link. Looks interesting. I just hung up a kilo of cured beef for Bresaola last week. Should be ready by Xmas
Next major addition here will be a curing cabinet. Wife is big on salumi and keeps asking. That should make it easy to swing. ;)
3rensho, since you've done Bresaola, which is very high on my list, I'm wondering have you ever done Lonza stagionata or the Spanish equivalent Lomo?
Nice site BLSH
Thats a great site... he inspired me to finally build my own curing chamber. Just finished it last week... and have a "coppa" curing as we speak, ready for the maiden voyage of the new chamber. I'll start a separate post with some pics, so as not to hijack this one...
QuoteI'm wondering have you ever done Lonza stagionata or the Spanish equivalent Lomo?
Not yet. I used shoulders to make the Carne Salata from Len Poli's site and it tastes great. Something from a pork loin is on my list. The weather is only now getting cool enough to start this winters production.