While not expressively prohibited, pictures without descriptions or recipes, and pictures of purchased foods or a board at a restaurant are discouraged, and generally down voted severely by community members. And by down voted severely, I mean into oblivion.
Pictures of platters belong in /r/foodporn
What's that mean for you? If you were about to submit that beautiful charcuterie board that you gingerly put together for your significant other on a reclaimed walnut board, with Whole Foods' finest selection of prepackaged cured meats and cheeses that you personally selected.... don't. Just please don't.
We all started somewhere. I get it. But /r/woodworking doesn't get excited for your new IKEA Bobble shelving unit. /r/homebrewing doesn't want pictures of your Sierra Nevada Pale Ale six pack. And we honestly don't want to see your board.
Unless, let's say, you made some of the meats yourself. Or have some kind of mind blowing educational story behind it.
But, that also means that the rest of the sub needs to stop clicking the shiny yellow report button. What you're looking for is the attractive blue down vote button on the left.
Thanks for your time.
I've searched the subreddit with not much luck (maybe I'm not being specific enough?)
Tried a bit of googling and am getting plenty of response on the topic of sausages made with the neck of poultry.
Has anyone used the neck skin as a casing for salami? Specifically duck would be appreciated. I'm getting a whole duck into work next week and have plans set for the breasts and legs.
Any advice or even alternatives to a salami would be appreciated.
So, I'm just diving into charcuterie, I bought the umai bags to jump in, but i plan on using real casings for future work.
My plan was to start with some capicola this weekend... so i went and bought 3 10lb pork butts... picnic cut... which unbeknownst to me, are lower on the shoulder and don't include the coppa muscle. I planned on smoking the remaining pork after i took out that muscle. So now I have 3 whole pork shoulders sitting here.
Are there any whole muscle dry cured charcuterie i can do with these? If not, i'll toss them in the freezer to smoke later and hunt down some coppa.
as per my last post -- i decided to take my duck breast out of its cheesecloth and the flesh side was actually quite firm, so i decided to cut into it.
unfortunately, i'll be quite honest after doing a taste test it was overly duck flavored and not as salty as i expected... in fact, the inside was still kind of 'wet' and my brain was questioning whether the breast was still raw or not (i think i gagged a bit because of this).
is it too late to put this back in the cheesecloth after cutting? is it actually done? i'm not actually sure.
I used a fridge for some Hungarian sausages which turned out delicious but were literally rock hard. I believe it was an air flow problem (too much? In a fridge?).
How do you guys prevent this?
I've read in a few places of people wiping olive oil onto their salami during the drying process. Is there a reason for this? I was thinking that maybe it will allow for a more even dry and to prevent case hardening. But I'm still unsure of the reason and why to do it. I want to try hoping I will end up with a softer salami
I started my first cure about two months ago. It's cottage/buckboard bacon, and I used 4% kosher salt by weight plus 1tsp Prague #2 per 5lb of meat (I can't remember now exactly what my weight was). It's vaccuum sealed and in my refrigerator and I flipped it daily for 15 days and then less frequently and now somehow it's been 2 months.
What am I looking at here? Is it still edible? Did I ruin it by leaving it too long, or is it still fine to open up and smoke and eat?
the price of breasts are like 45 euro/kg but i can buy a whole duck at my toko for like 8 euro.
could i not just use the breasts from those?
They also sell duck legs for not that much. could i remove the bones and use just the meat?
I cured a pretty big piece of duck breast using the excessive salt method and it's been curing in my mini fridge for the last 12 days. Unfortunately, it still has not lost 30% of its weight.
When I checked on day 8 it lost only about 10% -- my mini fridge is at one of the lowest temperature settings. Is there anything else I can do to speed up the process, or should I just wait it out? Any advice is great.
What it looks like right now: https://i.imgur.com/0sbKda0.jpg
So I noticed that my humidifier and run out of water and went to fill it up again. Looked at the bresaola that I started on 3/29 and noticed these spots of mold that I'm concerned about.
I equilibrium cured for 1.5 weeks in the fridge with 3% kosher salt (by weight) and .25% pink salt (by weight) with sugar, thyme, oregano, black pepper, and crushed red pepper.
Rinsed, dried, trussed (not great at it yet), and hung in my wine fridge turned curing chamber. Roughly the humidity is 68% and the temp was set to 68 degrees F.
I had noticed some white mold 1 week ago, and I washed it lightly with distilled white vinegar (used a paper towel).
I pulled this down this morning and it had hit 40% loss by weight, so I sliced into it to see what the color looked like
To the people who have made bresaola before can you comment on the color? In general, thoughts on the patches of mold?
Hey ! I'm not sure if it can be asked on this /r, but let's try : I'm searching for a Pitina's recipe, if anybody have suggestion. I have no idea of the correct proportions, so I'm here to ask for help ahah, if any of you have some ideas, please let me know. Moreover, if it's not the right topic to post this, let me know and I'll remove it.
I have moved to a place that has no Filipino food and I am really craving Filipino sweet longanisa. I have seen a few recipes online but I also get the impression that "Filipino longanisa" can cover several different styles of sausage and I don't know the proper Tagalog name for what I want. I don't want to go through the work of making something that doesn't taste right. I used to buy frozen Tropica brand sweet pork longanisa. Anybody have any tips or recipes?
So I’m guessing some of you have the meat grinder attachment for a Kitchen Aid mixer home model. I don’t but I’d like to know the size of the square shaft that fits into the mixer. If one of you kind folks would be so kind as to measure it, I would be eternally grateful.
Thanks in advance.