Curing more meat today

Sausage making and curing meats.

Moderator: TBBQF Deputies

User avatar
Copasspupil
Outlaw
Posts: 1103
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Curing more meat today

Postby Copasspupil » Tue Jun 18, 2019 10:06 am

Trying to expand my curiosity and hopefully skill level today. I’m curing some pork center cut shoulder to make coppo, bresaola, mini Lonza, and a couple of spicy versions of Lonza along with Lonzino. Pics to follow as usual.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
User avatar
Copasspupil
Outlaw
Posts: 1103
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Re: Curing more meat today

Postby Copasspupil » Tue Jun 18, 2019 12:39 pm

I had to buy a new gasket for the refrigerator so the timing was right. My humidity is way to high so it’s a leak in the gasket. I’ll get it and replace the gasket next week so I’m the mean time, the meat heads for curing. I used the EQ method to cure each bag plus add the needed flavors to them. They all have a various amount of wine in them for the color to absorb in the curing state. I’m hoping to get the color to bleed throughout the muscle so the color should be pretty nice. The Mini Lonza are three flavors. Each bag has two tenderloins in them so I’ll be hanging everything after it cures. The Bresaola is Similar to Ruhlmans recipe. The Coppo is pretty traditional. See them in three weeks for the washing, wrapping and netting.
Attachments
3A2DA055-D02B-4707-9AA8-629887470D36.jpeg
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
User avatar
OldUsedParts
Deputy
Posts: 14929
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: Curing more meat today

Postby OldUsedParts » Tue Jun 18, 2019 1:21 pm

:bow: :salut: :tup:

PASSION AND PERSEVERANCE :!:
"Good BBQ Comes From Experience, and Experience, Well, That Comes From Bad BBQ "
User avatar
Copasspupil
Outlaw
Posts: 1103
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Re: Curing more meat today

Postby Copasspupil » Tue Jun 18, 2019 1:42 pm

The scary thing will be after it cures and they need to be hung or in cheese cloth. Then you will get a better idea how much I did. I memory serves me right 10 will be hanging from the top rack. I asked my Croatian neighbor how exactly he did it the last time which was his home country’s version of prosciutto. Stuff cut like butter and oh so tender. Made from a pork loin. All he did was cover a rub of salt on the loin then smoke it for roughly three weeks and left in the garage to hang for another month while the fat literally melted away. It ended up being about a 2x3 section of meat from a large loin maybe 18” long after. I’ll be doing that in the fall if I have a chance.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
User avatar
spacetrucker
Outlaw
Posts: 2423
Joined: Sun Jun 02, 2013 4:36 pm
Location: Round Rock Texas
Contact:

Re: Curing more meat today

Postby spacetrucker » Fri Jun 21, 2019 10:53 am

you are doing things I wish I had the time patience and knowledge to do... :cheers:
Don't count every day, Make every day Count
Good Cue to ya..
User avatar
Copasspupil
Outlaw
Posts: 1103
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Re: Curing more meat today

Postby Copasspupil » Fri Jun 21, 2019 12:41 pm

Space it’s really not hard to do and patience...well you just forget it most of the day until you flip it over in the morning then walk away until the next day comes.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
User avatar
Rambo
Deputy
Posts: 3809
Joined: Mon Apr 02, 2012 10:39 pm
Location: Lufkin, TEXAS
Contact:

Re: Curing more meat today

Postby Rambo » Fri Jun 21, 2019 2:10 pm

spacetrucker wrote:you are doing things I wish I had the time patience and knowledge to do... :cheers:


^^^^^^^
User avatar
Copasspupil
Outlaw
Posts: 1103
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Re: Curing more meat today

Postby Copasspupil » Sat Jun 22, 2019 12:08 pm

Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
User avatar
Copasspupil
Outlaw
Posts: 1103
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Re: Curing more meat today

Postby Copasspupil » Fri Jun 28, 2019 7:51 am

So this one has me completely baffled. Where’s the liquid? I have tried to figure out the reasons for the humidity to be so high in my True refrigerator, changed out the door gasket and am stumped so I call the tech line for help. The guy starts to ask a bunch of questions which come up with no direction to follow up on them I said that the odd part is the liquid in the ziplock bags are disappearing as I look at it now compared to the beginning. Mind you, they are still sealed too. Here a pic today and initially they all had about 1/3-1/2 a cup of wine added to give off a deeper red color.
Attachments
145F3509-8678-4EAA-B112-C7BAD46AB2C2.jpeg
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
User avatar
Copasspupil
Outlaw
Posts: 1103
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Re: Curing more meat today

Postby Copasspupil » Fri Jun 28, 2019 8:46 am

Shoot I learned something today...
Attachments
1BCDDD00-6297-4540-92B7-DEDC2DCFA924.png
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
User avatar
OldUsedParts
Deputy
Posts: 14929
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: Curing more meat today

Postby OldUsedParts » Fri Jun 28, 2019 9:53 am

Good Deal :tup: :salut: :cheers:

and all this time, I thought I had it figgered out
('scuse the crudeness)
mousestraw.jpg
mousestraw.jpg (35.65 KiB) Viewed 675 times
"Good BBQ Comes From Experience, and Experience, Well, That Comes From Bad BBQ "
User avatar
Copasspupil
Outlaw
Posts: 1103
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Re: Curing more meat today

Postby Copasspupil » Wed Jul 03, 2019 2:52 am

My fedex package is arriving 2 days earlier now so I have to get the meat ready for the rinse and set up a pellicle for some of them so I decided to rinse and remove all. No smell. I’ll smoke the braseola, and 3 of the Lonzinos (pork tenderloins). 2 of the three will be a pepperoni rub and 1 will be a spicy peppered lonzino.

I honestly can’t wait to see all of them hung.
Attachments
A0D4629F-7A63-4DD2-862C-65FAE0F0C33F.jpeg
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
User avatar
Copasspupil
Outlaw
Posts: 1103
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Re: Curing more meat today

Postby Copasspupil » Wed Jul 03, 2019 11:41 pm

Here you go. Apparently, my desire to learn has forced my family to say tonight that I have a problem. They plan on going vegan if I don’t stop this. Whatever... I tried the umai bags did not work as well as I hoped. I thought the vacuum sealer would have done the job but it didn’t so I just netted everything instead.
Attachments
231613E9-2B8D-4039-81D6-4C91EE66C1D5.jpeg
2BBAB2C4-0D8B-4C4B-AF10-CF13B5DDBD3C.jpeg
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
User avatar
Rambo
Deputy
Posts: 3809
Joined: Mon Apr 02, 2012 10:39 pm
Location: Lufkin, TEXAS
Contact:

Re: Curing more meat today

Postby Rambo » Thu Jul 04, 2019 6:26 am

Copasspupil wrote:Here you go. Apparently, my desire to learn has forced my family to say tonight that I have a problem. They plan on going vegan if I don’t stop this. Whatever... I tried the umai bags did not work as well as I hoped. I thought the vacuum sealer would have done the job but it didn’t so I just netted everything instead.

:cheers: :salut: :happ: :wav: :tup: :flag: :fiestanana: :coolnana:
User avatar
Copasspupil
Outlaw
Posts: 1103
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Re: Curing more meat today

Postby Copasspupil » Thu Jul 04, 2019 8:59 am

Looks like I needed to crinkle up the edge of these bags and add what's called vacmouse just inside the lip so it will remove the air and seal up the bags.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 2 guests