Bresaola hung to dry

out of the brine

hung

Tuscan Salami Update

After drying the fridge for a few more weeks this Tuscan Salami is great.  Everyone at Thanksgiving prefered this and our Lonzino by far to any of the deli bought stuff I had!

Lonzino is great!

This was ready for Thanksgiving by surprise. Thought it would need about another week, but it was way ready. Delicious! Our Favorite salumi! Recipe on previous post!

Pancetta is done!

 Pefect! Recipe to follow.

Pastrami for Friday after Thanksgiving

Just coming out of the brine after 3 days in the fridge.

In to the smoker for about 3 hours until it reaches 150 degrees.

Just out of the smoker.

After steaming for 3.5 hours until done. Everybody's favorite!

Recipt to follow!

Bacon is done for Thanksgiving get together

This is the bacon just into the smoker with Pastrami. Smoked for about 3 hours over hickory and cherry until 150 degrees at its thickest part.

This picture is just out of the smoker. The bacon is really really good. Don't think I could buy store bought again. Recipe in earlier post. Very very easy. Everyone at Thanksgiving raved about it.

Italian Sausage

Made 15 lbs. of "North and South" style Italian sausage for our Italian Thanksgiving. Recipe to Follow.

Recipe  I call this "North and South" because it combines flavors common in both northern and southern Italy. This recipe is for a 5 lb batch.

5 lbs. fatty pork butt or 4 lb. pork butt and 1 lb. back fat.
1 1/2 oz. Kosher salt (3 tbsp)
32 grams sugar (2 tbsp)
24 grams minced garlic (1 1/2 tbsp)
2 tbsp fennel seeds lightly toasted and coarse ground
1 tbsp coriander seed lightly toasted and coarse ground
2 t. coarsely ground black pepper
2 tbsp Paprika
3/4 cup ice water
1/4 cup red wine vinegar

Dice pork and fat into 1 inch or so cubes. Mix everything up to water with pork. Grind with small die. Mix with water and vinegar. Stuff. Throughout all use basic sausage making rules.