Dining Table – Completion
Mark Bronkalla Final assembly of the dining table was done in the dining area. It is too big and heavy for Teal and I to move on our own. Assembly “in situ”…
2021
Dining Table – Frame and Slides
Some of you may be wondering why there was such a delay in getting to the end. Besides other projects getting in the way, the finishing takes a long time…
Papa’s Pepperoni
Papa’s pepperoni (or maybe “Paparoni”) is loosely based on a variety of other recipes and adjusted for my taste preference, but it is not too spicy so that Teal and…
Drying chamber setup
I was able to purchase a “scratch and dent” wine fridge (Frigidaire Gallery 55 bottle) for use as a proper drying chamber. This means that I will now be able…
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…
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…
Dining Table – Coloring the Wood
You might think that “coloring the wood” is an odd phrase but in this project I am dealing with a notoriously difficult type of wood – Cherry. While lovely, cherry…