Schweinshaxe part II
Mark Bronkalla As we would often do on a visit to my home town of Baraboo, I stopped at the Meat Market and picked up a rib roast – for steaks, and…
February 2021
Emptying the Drying Chamber
The drying chamber was full with Lonzino, Soppressata, and Pepperoni. Creating the Lonzino was covered in a prior post. This is “simple” dry cured whole muscle meat (pork loin). The…
Pepperoni
The overall process for making the Pepperoni is nearly identical to that of the Soppressata, except that it does not need to be pressed. Pepperoni (started 12/24/20) ~8-10 lbs Pork…
Soppressata
Soppressata is a mildly spicy dry cured italian pork sausage. It is seemingly one of the more common starting points for dry cured / fermented sausages. Batch 1 was started…
Dining Table – Top Joinery
The table top is the largest part of the project. Not necessarily the most complex but certainly the most time consuming. As a result, I ended up working on multiple…