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I followed the recipe from Cooking with an Italian on YouTube pretty closely (the video and title he calls it mocetta, but someone in the comments pointed out that he had lonzinos). The left one is the traditional recipe he uses, and the right is the spicy recipe, but I used 50/50 cayenne and paprika instead of just paprika. Only other deviation was I used a shiraz to wash them before hanging instead of beer, and wrapped them in cheese cloth because I didn’t have pork casing. Overall I’m super happy with how they came out!
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Hi /u/ragerlol1 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
I followed the recipe from Cooking with an Italian on YouTube pretty closely (the video and title he calls it mocetta, but someone in the comments pointed out that he had lonzinos). The left one is the traditional recipe he uses, and the right is the spicy recipe, but I used 50/50 cayenne and paprika instead of just paprika. Only other deviation was I used a shiraz to wash them before hanging instead of beer, and wrapped them in cheese cloth because I didn’t have pork casing. Overall I’m super happy with how they came out!