View Full Version : This years pork production!
http://i869.photobucket.com/albums/ab253/hunting_bucket/7AA037D3-FB49-47A1-9BA6-E6A25EF53BF6-4281-00000DED4E8E53CC.jpg
The procuitto will be in salt till the end of this week. Then pressed and left to hang for 10 months.
http://i869.photobucket.com/albums/ab253/hunting_bucket/C87DD051-64CE-4FC9-87D8-D72A2EB2BA5E-4281-00000FE6F8D6B68B_zpsd3c2811c.jpg
The salami will be ready to eat in about a month.
Nice...looks tasty! Ah pork....the miracle meat!
northcoastfun
01-31-2013, 05:42 PM
Awesome ! I hope to do a few batches in February if I can get some of the less fun Items off my list.
Angus
01-31-2013, 05:56 PM
Jeez, I hope you don't have a dog.
lorneparker1
01-31-2013, 07:54 PM
Salami recipe.... give it up!
Lorne
The Dude
01-31-2013, 10:49 PM
And you make your own wine as well? We're coming over!
IronNoggin
02-01-2013, 03:22 PM
Great Looking Production Run!! :mrgreen:
Tenacious Billy
02-01-2013, 03:25 PM
Looks good! How long does it take till your house doesn't smell like a butcher shop??
Yup we make all the wine and cured meats. I will have some more pics up of the pressing stage
Here are some more pics
http://i869.photobucket.com/albums/ab253/hunting_bucket/867AC741-DC45-439D-B094-A657DD1770FB-5891-0000131914A7ADF3_zpsf2d6e338.jpg
http://i869.photobucket.com/albums/ab253/hunting_bucket/F3A6E1AE-0F35-407F-9D96-F2308A1C9C19-5891-00001318EBBCF04C_zps8eea079d.jpg
And some pics of the cellar,
http://i869.photobucket.com/albums/ab253/hunting_bucket/C65FACF6-ABB7-445E-830C-BE88840766B7-5891-0000131950F0B547_zps15bdb6d7.jpg
http://i869.photobucket.com/albums/ab253/hunting_bucket/92BE17AF-6CF3-4B51-A7DB-00F9D1587E2C-5891-000013196062474E_zps4fd7efa1.jpg
BlacktailStalker
02-06-2013, 03:09 PM
A guy could live in that room... for quite some time :lol:
huntcoop
02-06-2013, 04:25 PM
Nano, any Italian blood flowing through them veins of yours? Reminds me of my days in Trail.
BiG Boar
02-06-2013, 04:58 PM
2 years old. Just about ready. Thanks again for the recipe Nano
http://i300.photobucket.com/albums/nn5/bigbore14/AA2A3EC8-F60C-41E8-9854-2F36A7603205-1682-000001D36911C437_zps95964a34.jpg
wildcatter
02-06-2013, 05:20 PM
Looks great, I wish I had the place and equipment to do the same.
Do you use any sodium nitrate or nitrite?
Nano, any Italian blood flowing through them veins of yours? Reminds me of my days in Trail.
What gave it away lol
Looks great, I wish I had the place and equipment to do the same.
Do you use any sodium nitrate or nitrite?
Just salt it's all you really need! Althought I would not recommend doing it unless you know somebody that can teach you.
2 years old. Just about ready. Thanks again for the recipe Nano
http://i300.photobucket.com/albums/nn5/bigbore14/AA2A3EC8-F60C-41E8-9854-2F36A7603205-1682-000001D36911C437_zps95964a34.jpg
Looks good Dave, when do you plan on cutting it?
BiG Boar
02-06-2013, 07:15 PM
I cut one about 8 months ago. I haven't eaten it all yet, I figured I would just keep on aging this one.
Moose63
02-06-2013, 07:18 PM
You must be Italian. Nice Cantina!
wildcatter
02-08-2013, 04:39 PM
Just salt it's all you really need! Althought I would not recommend doing it unless you know somebody that can teach you.
Sounds great, I don't like using any chemicals.
I wouldn't do it on my own unless somebody show me how.
Back a few years I made some susages and porketta at Mike's (Italian Gunshop) house that turned out good.
The Dude
02-08-2013, 09:20 PM
Can I live in your basement? If you hear singing, don't worry, I'm fine :D
lawlu
02-09-2013, 04:32 AM
That looks soooooo good. Gotta learn how to do that!
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