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Salumi and the Art of Charcuterie

Salumi and the Art of Charcuterie. Wednesday, November 24, 2010. On of my favorite projects this year has been Lendenspeck. This is a cured pork loin wrapped with a curred bacon side then smoked for several hours to a desired internal temperature. This particular recipe comes from the following link. http:/ lpoli.50webs.com/index files/Lendenspeck.pdf. Here are some photos that illustrate the project as it unfolds. The first shows the assembly complete with the product trussed up and ready for smoking.

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Salumi and the Art of Charcuterie | makingsalume.blogspot.com Reviews

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Salumi and the Art of Charcuterie. Wednesday, November 24, 2010. On of my favorite projects this year has been Lendenspeck. This is a cured pork loin wrapped with a curred bacon side then smoked for several hours to a desired internal temperature. This particular recipe comes from the following link. http:/ lpoli.50webs.com/index files/Lendenspeck.pdf. Here are some photos that illustrate the project as it unfolds. The first shows the assembly complete with the product trussed up and ready for smoking.

<META> KEYWORDS

1 lendenspeck

2 posted by dan

3 no comments

4 2 cups salt

5 filling the stuffer

6 pepperoni

7 salami noisette

8 rossette de lyon

9 salami felino

10 3lbs pork shoulder

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lendenspeck,posted by dan,no comments,2 cups salt,filling the stuffer,pepperoni,salami noisette,rossette de lyon,salami felino,3lbs pork shoulder,5tsp kosher salt,1 tbs dextrose,next a rossette,lyon,older posts,followers,blog archive

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Salumi and the Art of Charcuterie | makingsalume.blogspot.com Reviews

https://makingsalume.blogspot.com

Salumi and the Art of Charcuterie. Wednesday, November 24, 2010. On of my favorite projects this year has been Lendenspeck. This is a cured pork loin wrapped with a curred bacon side then smoked for several hours to a desired internal temperature. This particular recipe comes from the following link. http:/ lpoli.50webs.com/index files/Lendenspeck.pdf. Here are some photos that illustrate the project as it unfolds. The first shows the assembly complete with the product trussed up and ready for smoking.

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makingsalume.blogspot.com

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Salumi and the Art of Charcuterie: April 2010

http://makingsalume.blogspot.com/2010_04_01_archive.html

Salumi and the Art of Charcuterie. Thursday, April 22, 2010. Life as a ham. Getting on with all this salami biuisness I have to say, man cannot live from Salami alone. I'll reserve room in my next few posts for the meatier viarety of dry curing, the ham. Additionally I'll throw in some Canadian Bacon, Lendenspeck and a brined cured ham from a couple years ago. These hams were salted with a sugar cure variation mostley stemming from this recipe:. 1 (15 lb.) ham. 2 tbsp. Brown sugar. 1 tsp Black pepper.

2

Salumi and the Art of Charcuterie: Life as a ham

http://makingsalume.blogspot.com/2010/04/life-as-ham.html

Salumi and the Art of Charcuterie. Thursday, April 22, 2010. Life as a ham. Getting on with all this salami biuisness I have to say, man cannot live from Salami alone. I'll reserve room in my next few posts for the meatier viarety of dry curing, the ham. Additionally I'll throw in some Canadian Bacon, Lendenspeck and a brined cured ham from a couple years ago. These hams were salted with a sugar cure variation mostley stemming from this recipe:. 1 (15 lb.) ham. 2 tbsp. Brown sugar. 1 tsp Black pepper.

3

Salumi and the Art of Charcuterie: Salami Felino

http://makingsalume.blogspot.com/2009/03/next-salami-on-my-list-is-felino.html

Salumi and the Art of Charcuterie. Thursday, March 12, 2009. The next salami on my list is a Felino. Altogether a pretty good salami as salamis go the red wine was noticeable and the mouth feel a bit dry to me. While the recipe indicates that this is a mild flavored salami I found it a little strong for my taste. I attribute this to the possibility. That I had to forgo. Altogether. Though, a pretty tasty salami as as salamis go. The recipe used was as follows:. 2 lbs Beef, lean. 3/4 cup NF Powdered Milk.

4

Salumi and the Art of Charcuterie: Making up and drying a run of Salamis

http://makingsalume.blogspot.com/2010/04/making-up-and-drying-run-of-salamis.html

Salumi and the Art of Charcuterie. Wednesday, April 21, 2010. Making up and drying a run of Salamis. In previous posts you saw vaious salamlis being made. This post offers a little more insight into the process. First, the grinding of pork and back fat,. Mixing a paste for stuffing. Stuffing and netting the casing. Introducing the salamis into the fermenting chamber for the fermenting period. Then hanging the salamis in the drying chamber until the proper drying weight has been reached. Life as a ham.

5

Salumi and the Art of Charcuterie: March 2009

http://makingsalume.blogspot.com/2009_03_01_archive.html

Salumi and the Art of Charcuterie. Thursday, March 12, 2009. The next salami on my list is a Felino. Altogether a pretty good salami as salamis go the red wine was noticeable and the mouth feel a bit dry to me. While the recipe indicates that this is a mild flavored salami I found it a little strong for my taste. I attribute this to the possibility. That I had to forgo. Altogether. Though, a pretty tasty salami as as salamis go. The recipe used was as follows:. 2 lbs Beef, lean. 3/4 cup NF Powdered Milk.

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Salumi and the Art of Charcuterie

Salumi and the Art of Charcuterie. Wednesday, November 24, 2010. On of my favorite projects this year has been Lendenspeck. This is a cured pork loin wrapped with a curred bacon side then smoked for several hours to a desired internal temperature. This particular recipe comes from the following link. http:/ lpoli.50webs.com/index files/Lendenspeck.pdf. Here are some photos that illustrate the project as it unfolds. The first shows the assembly complete with the product trussed up and ready for smoking.

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