“Cheater” Pastrami
Mark Bronkalla We like the flat of the brisket. A full packer brisket like you would get at Costco is just too much for us (and I am no fond of the…
Cured Meats: Charcuterie
Home Cured Ham
Mark Bronkalla This past fall I bought half a pig from my nephew, Taylor Henry at Sidie Hollow Farm. He pasture raises the hogs, so I was looking forward to several charcuterie…
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…
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…
Lonzino batch 4 – first one done
The first of the 3 Lonzino pieces from Lonzino batch 4, that I started at the beginning of November is ready. For the first 5-6 weeks the drying chamber (Rubbermaid…
Meat Grinder Tune-up
I have been wanting to get into making fermented sausages such as Sopressata, Pepperoni, Salami and more. My sausage making has been rather limited as Teal is not a big…
Lonzino Batch 4
Now that the weather is turning cooler, it is time to make a new batch of Lonzino – Dry Cured Pork Loin. Batches 1 & 2 were Fantastic! Batch 3…