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* 6kg Mangalitsa Culatello: got it pretty cheap but the butchering was a bit messy so I trimmed, massaged the blood out, rubbed aggressively and coated in excess salt for 1 day to be safe, eq cured 76 days in 2.5% salt, 0.25% cure#2, 0.5% pepper and garlic. Cased in pig bladder, sew shut, netted, trusted, fermented 48h at 78F and hung 1097 days at avg. 51F, 73H. Incredibly good, it’s a pity I haven’t found cheap Mangalitsa lately. Better than most top stuff I’ve tried in Italy and Spain, but not all.
* 7kg USDA Prime Ribeye subprimal, eq with 2% salt, 0.24% cure#2, 1% sugar 26 days. Covered in rice flour and koji tane and fermented 48h at 78F and 95H until koji bloomed, hang in the curing chamber for 399 days at avg. 51F 72H. Mellow as a purring kitty.
* 3kg 67% Cheshire coppa, 33% grass fed eye of round. 0.24% cure#2, 2% salt, 0.2% dextrose, 0.6% dry milk, 0.3% garlic, 0.3% black pepper, 0.1% each home grown habanero, bird eye, pepperoncini, padron, shishito. Pressed after fermenting 53h at 78F 85h until pH5.31. Hotness was great, did not go in your face but grew slowly then made you sweat for a few minutes.
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We’re moving so I decided to open a mangalitsa culatello that had been in the chamber for three years, as well as a prime ribeye subprimal and some salami with hot peppers harvested from my garden. I also plated some homemade cheese, linked [here](https://www.reddit.com/r/cheesemaking/comments/14ulhgv/3yo_alpkäse_manchego/?utm_source=share&utm_medium=web2x&context=3), homemade pickles/kimchi/bread. The wine was not homemade… haven’t gone through that rabbit hole yet 🙂
* 6kg Mangalitsa Culatello: got it pretty cheap but the butchering was a bit messy so I trimmed, massaged the blood out, rubbed aggressively and coated in excess salt for 1 day to be safe, eq cured 76 days in 2.5% salt, 0.25% cure#2, 0.5% pepper and garlic. Cased in pig bladder, sew shut, netted, trusted, fermented 48h at 78F and hung 1097 days at avg. 51F, 73H. Incredibly good, it’s a pity I haven’t found cheap Mangalitsa lately. Better than most top stuff I’ve tried in Italy and Spain, but not all.
* 7kg USDA Prime Ribeye subprimal, eq with 2% salt, 0.24% cure#2, 1% sugar 26 days. Covered in rice flour and koji tane and fermented 48h at 78F and 95H until koji bloomed, hang in the curing chamber for 399 days at avg. 51F 72H. Mellow as a purring kitty.
* 3kg 67% Cheshire coppa, 33% grass fed eye of round. 0.24% cure#2, 2% salt, 0.2% dextrose, 0.6% dry milk, 0.3% garlic, 0.3% black pepper, 0.1% each home grown habanero, bird eye, pepperoncini, padron, shishito. Pressed after fermenting 53h at 78F 85h until pH5.31. Hotness was great, did not go in your face but grew slowly then made you sweat for a few minutes.
Holy shit. Thank you.