Cooking
Schweinshaxe part II

This past week I had the opportunity to be go up to Baraboo, WI to visit my Mom (and set up her new iPad ), socially distanced of course. As we would often do on a visit to my home town, I stopped at the Meat Market and picked up a rib roast – for […]

Read more
Cured Meats: Charcuterie
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 Soppressata and Pepperoni are both fermented dry cured sausages. This takes a bit more finesse to ensure food safety. Before starting on your own, I […]

Read more
Cured Meats: Charcuterie
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 butts well trimmed of all soft fat and much of the hard fat Salt 2.5% Cure #2 0.25% Dextrose 0.2% White sugar 0.3% Cracked Black […]

Read more
Cured Meats: Charcuterie
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 started 12/17/20 Sanitize everything! I sprayed the utensils, grinder, counter top, hands, etc with StarSan (same as I use for Brewing) ~ 10 lbs Pork […]

Read more
Woodworking
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 other items, notably the table top support structure, in between. For example. after glueing up the top , I was working on the slider rail […]

Read more