Papa’s Pepperoni
Mark Bronkalla 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…
Spatchcock Chicken with Squash
We have been doing spatchcocked chicken, turkey, & cornish hens for a few years now. This past year we started getting food from Imperfect Foods as an alternative to going…
Dining Table – Trestle Base
The table was modeled completely in Sketchup. This helps to not just plan the work but then I can export individual components such as the legs as input for the…