Prosciutto

Been hanging about a week. Starting to develope white mold on surface.

Hot Copa Stuffing to Dry

Ok, ran into trouble here. Charcuterie says to stuff in beef middles which through sausagemaker.com are 2 to 2.5 inches. The book says cut the cubes of pork butt into 3 inch squares. I hoped that meant that the beef middles would stretch. No go. Luckily I think, I had bought 160 85mm Collagen tubes as a back up. Hope they work I thought I was buying 2, not realizing there were 80 in a pack.

Other than that I substituted mild new mexican chili powder for the hot paprika because I had 5 lbs. of it here. Should be ready in a month, December 7 or so.

Lonzino

Here is the Lonzino, my first one, being put into beef bung, tied and hung in the Airstream curing chamber. This is Friday November 5. Should dry about a month.

Guanciale Carbonara

No pics, but last night made a traditional roman style carbonara with Gaunciale that was really good.

6 oz. Gauciale chopped
3 Eggs
1 cup fresh grated Parmasan
Salt, Pepper
Pinch of nutmeg
1 large clove garlic
1 Lb. Spaghetti (I used thick spaghetti)

Bring eggs to romm temperature, place in large bowl and mix with cheese, salt, pepper and nutmeg. Easy on the salt, there is a lot in the other ingredients. Render gaunciale in pan over med/lo until almost crispy. Add garlic clove and continue sauteing until gauanciale is crispy. Do not let garlic burn, remove garlic.

Meanwhile cook pasta per package directions. When done drain and immediately add to egg mixture, pour hot gaunciale with oil on top and quickly mix all together, mixing until a thick sauce is formed. Check for seasoning and serve.

Maple Bacon

This is the other half of this side of the  pork belly. Just covered with basic cure, 1/2 cup maple syrup and into the bag for a week!

Making Pancetta

Starting at the top picture, this is about 5 lbs. of pork belly from the locally grown market hog I recently purchased. Step one of Pancetta is removing the skin. I learned a little trick this time, heating the knife helped the skin slide right off, picture #2. Picture #3 is having spread the cure on it (recipe follows) it is in the bag then into the fridge for 7 days after labeling! I make this Pancetta regularly and it is very good!

Bucantini all' Amatriciana

Here is the recipe..Perfection, I find lots of recipes for this but this one is simple and direct and could not be better.

4 oz or so Guanciale sliced 1/4 inch thick, then cut into 1/2 wide pieces
1 med/large sweet onion chopped
Big pinch crushed red pepper flakes or to taste
1 Large can good quality crushed tomatoes (I like Progresso for this)
Fresh grated Parmasan, Percorino Romano, of choice.

1/2 LB. Bucatini

Over medium low heat render gaunciale until browned but not yet crispy. Remove from pan and remove all but about a tablespoon of the rendered oil in pan. Add onions and red pepper flakes, raise heat to medium and saute until translucent. Add tomatoes, and Gaunciale back to pan. Cook over medium until thickened.
In the meantime cook pasta until done. Add to sauce then plate. Grate cheese over and enjoy!