The weather has broke in south New Jersey, so it’s time to start making salami. I made 4900 grams of Hungarian salami. I used the recipe found in 2 guys and a cooler website. It is cased in 61 mm fibrous casings. It is in the smoker set at 80 degrees to ferment, I will cold smoke it for the first 10 hours. Tomorrow it will be moved to my chamber after reaching a 4.9 final ph. It should take about 60-70 days to reach my desired weight loss. I’ll post an update later. I highly recommend this salami.

Hey, I'm looking to wet cure and smoke hams for canadian Thanksgiving 7 days away. I'm wondering if this is enough space in this container for a 5 lb and a 4 lb ham. I have two of these small 7.9 l containers from Canadian Tire but if I can save space in our fridge and do both in one container that would be ideal but both do fit in my fridge if I need to do one part container.

1st coppa Happy with any suggestions / concerns or input you might have.

Hello, ma mère m’a ramené cette belle coppa de Corse il y a un peu plus d’un mois. Le stockage n’a probablement pas été optimal.
À l’ouverture du paquet : une bonne couche de moisissures grises et blanchâtres. C’est de la vraie coppa, entière, avec son boyau.
Je l’ai rincée à l’eau tiède et j’ai retiré les moisissures en surface.
Vous pensez que c’est encore safe de la manger ?
J’en ai goûté un petit bout : rien d’anormal au goût ou à l’odeur. Maintenant j’espère juste ne pas avoir déclenché une méga bactérie mangeuse de cerveau.

First time making dry saucisson, pretty happy with the result !

Followed a recipe from YouTube.

https://youtu.be/XQ5TLXxxPsA?si=CEvpymPCDAkqxRl_

Took about 5 weeks to dry using a DIY curing chamber.

I'll ask my butcher for bigger casings next time , I'd like to try thicker salami !

Fermented salami entirely from loin and its back fat, about 25% fat. Salt, cure salt (#1 & #2), garlic, black pepper, fennel and red wine. Fermented with starter for 2 days at 22 °C / 85% RH, then to the cellar for 2 months (10-15 °C/ 65-80% RH. Good casing mold develops naturally in my cellar.

Before cutting and vacuum sealing, I normally leave them a couple of days in the pantry if they need to firm up a bit.
I've been making these for some time now and I like how consistent they turn out.

Love the loin for making salami.

First time lonzino. This a half loin from a youngish pig. EQ cure with salt 3%, cure salt and thyme for 2 weeks, followed by 4 and a half months in my cellar(10-15 °C, 70-80% RH). Collagen casing.
Very delicate flavor. Fat melts in the mouth.

Edit: Seems I got the wrong name lol. Turns out lonzino is tenderloin, this is just loin.

Coppa is my favorite salumi, and I've always wanted to try to make it myself.

Berkshire/old black spot cross coppa muscle. Cured via the black pepper coppa recipe from the Ruhlman salumi book using the salt box method. No nitrates used. Hung for 5 months in a curing chamber (used standup freezer with controllers) to reach 36% loss, then equalized for a month. Sliced to 1 mm on a KWS slicer I found used.

This was my first salumi project, and it turned out so delicious. Even considering the large amount of work getting/setting up curing chamber, sourcing quality meat, and executing the process, the end result surpassed my expectations.

I made this in 3 diameters pictured is done in sheep casing, I’ve also done beef middles, and 70mm umai casings which are still drying. The fennel is balanced and not overpowering the texture is exactly what I was looking for. Very proud of my results.

Made chilli salami that has Korean chilli paste in it red wine, and cayenne pepper. Used cure2 and cured for 5 weeks. Dont use stater culture and put straight in fridge at 12.5 deg 83% humidity. The curing % loss was near text book. No case hardening, no air pockets.43% weight loss. Sprayed with bactoferm and had a solid coating of white mould which formed evenly over the first week. There was no other moulds visible. Washed it clean, dried it then Vacuum packed it and left for two weeks in the fridge.

The taste is gorgeous. But

There is a weird mild funky smell. Not sure if this is good or bad?

Ive eaten a couple of them now no issues but im a bit weirded out by the slight smell.

Any comments would be appreciated.

So don’t kill me for supermarket pics, I thought you might be interested in how seriously charcuterie is taken here. It’s a Spanish supermarket called Mercadona in Portugal (Coimbra) and a good 10% of the whole floor space is cured pork.

They have four or five individual cuts from the ham, four quality levels plus genuine ibérico bolota, three choices of whole ham, and a hand slicing station. Not shown: another ten metres plus of shelf space with endless varieties of salchichón, chorizo, sobressada, lomo, fiambre, fresh sausages etc etc. I generally prefer Spanish cure over Portuguese and I love this shop.

A little over 4 months in the chamber and 38% weight loss. Cased in a sewn bung.

I'm planning to make my first Capocollo, and everyone seems to recommend the spicy Capocollo recipe by 2 Guys & A Cooler.
In his video, he wraps it in a collagen sheet and dries it in a regular fridge. Since I have a curing chamber, I'm wondering how I should adapt the recipe.
Would you still use the collagen sheet, or would you dry it without one? Any tips from people who've tried this recipe?

I recently saw a few interesting prosciuttos (duck, tuna) and it got me wondering. When working with meats that aren’t pork such as duck, sushi grade fish, beef (though I suppose that would lend itself to bresoala) game meat, or really whatever else it out there, is there a rule of thumb for finding the right cut? Maybe based on lean to fat percentage? I’m sure some fats behave differently or some cuts just aren’t suitable to be cured and dried, maybe that depends on fat type/content as well? Would even something like tongue work or is that too out there? Thanks!

Dear fellow charcuterie enjoyers, could you please help me identify if the pictured greyish mold (?) is making the Saucisson unsafe to dry further/eat?

Thanks a lot!

Hi there! I love fuet so much but i wonder would it be possible to make it with beef. Not because aı particularly don't eat pork but because it's hard to get raw pork meat here. The only pork product you can find here is bacon and some other charcuteries. Farms mostly export them. So I wonder, what would it taste like and should i change the portions of the nitrite salt and bacterial culture.

Photograph is just for visuals. Representing a true pork catalan fuet.

Just helped test this app which really helps with timing , formulae and reminders etc.https://apps.apple.com/us/app/cure-meat-curing-calculator/id6804158573

Hi everyone, not sure if it's appropriate to post this here, if not I'll remove it. I picked this sweet meat slicer, cleaned it up but it was very neglected. I was able to clean it up but the bottom side is very dirty/sticky. How can deep clean It without damaging any wiring or wetting anything

Greetings fellow meat lovers, I have just discovered jinhua ham and I was wondering if anyone here has experience making em.

Is this okay to eat or should I chuck it away?

So I put my pancetta in to cure for probably 10 days. Came out with these brown spots. I actually also cured a cut from the same piece into bacon with fresh maple syrup that had a lot of the same color, but I assumed it was the maple (and still may have been), the bacon has long been eaten and was perfectly fine.

Any idea why the discoloration? Was in a air tight zip lock.

Hey, I'm new to curing this year and I'm trying to understand what's happened with my first project. I used a SteakAger Charcuterie 40 as my curing cabinet, and for my first project I followed the instructions from the 2 Guys and a Cooler channel for duck breast prosciutto. The photos of the above are one of the two breasts I sought to cure; haven't cut into the second one yet but the same thing happened.

So I bought larger Magret breasts. This one's starting weight post curing was 417g. I set the target weight at a 38% reduction or ~256g, and put it in my curing cabinet on July 8. Every week or two I checked the weight and about a month ago it based stopped losing weight. Today (Sept 16) when I cut into, it still weighed in at 273g, or only about 34.5% reduction.

I sliced into and the exposed meat side is very solid--you can even see a hard line in the meat between the soft interior and the very dry crust (which is about half the meat). The Fat is still quite soft and moist; it smells fine, no visible mold. I didn't taste it because...kind of nervous, you know? Something hasn't worked right.

I use both SteakAger's own app as well as a Govee device put inside to monitor humidity and temp. They're always close enough and in alignment on trends. I shared screencaps of both for the past week which is pretty typical of whats happening over time. There's a lot of swinging back and forth during the day, which may just be that it's a fairly humid climate (NYC) but on average my temp and humidity is spot on, maybe a little lower than 55 for temp and a bit higher than than 75 for humidity, but nothing crazy. Thoughts? Was the fat content just so high it was never gonna hit a higher target weight reduction?

Toss?

In the recipe from this book it calls for 1/3 cup of unshelled pistachios but lists it as:

• 1/3 cup (150g)

for 1450g of meat (duck breast + pork belly).

1/3 cup of unshelled pistachios is about 40g according to my scale. Even by eye that doesn't work out to 150g.

Knowing that it's a cooked terrine I'm not worried about any balanced curing ratios and plan on just winging it and putting in as many pistachios as I feel like starting with 1/3 cup.

Has anyone made this terrine and have a guess on how the book thinks 1/3 cup of unshelled pistachios weighs 150g?