Cured Meats

[BuyLowSellHigh]

For anyone interested in the Italian style of cured meats (salumi, etc), I stumbled into this blog site with a simple name, Cured Meats.  Looks pretty good.  He's doing some really interesting stuff at home.

[Caneyscud]

Thanks for the heads up - can't wait to wade in a see what he has to show.

[3rensho]

Thanks for the link.  Looks interesting.  I just hung up a kilo of cured beef for Bresaola last week.  Should be ready by Xmas

[Habanero Smoker]

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.

[BuyLowSellHigh]

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?

[deb415611]

Nice site BLSH

[ExpatCanadian]

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...

[3rensho]

I'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.