Charcuterie : Sausages Salami Bacon, ect.

[Saltbush Bill]

For a while now I've playing around with making my own Bacon , sausages and other types of what are referred to here in AU as "small goods"
In the past few weeks Ive noticed a couple of posts pertaining to this subject.....I'm sure there will be more and older posts that I'm not aware of.
In one of those posts I noticed that Bushman received some sausage making equipment from Santa.
It seems to me that a lot of the distillers that Ive met in real life also have an interest in cooking , good food , smoking meats and in general experimenting with making food of their own.
I'm hoping that this thread can become a place where we can share photos , recipes and methods that involve Charcuterie in general.
I'll kick it off with a few photos and will try to add a few recipes to this post as time goes on.
They will all be recipes that I have tried and think worth making again.

Fresh out of the smoker

Pork belly bacon, what is called "Streaky Bacon" here.

My favourite made from pork loin , less fat more meat.

[Dancing4dan]

Nice! Now I’m hungry…

We do a lot of BBQ but I’ve not tried smoking my own bacon yet. Inspired!

I want to try dry curing meat in the future.

Great idea for a thread

[bluc]

Been a while since I played but heres some photos.


First 4 photos are Capacola dry cured pork neck

Bresaola dry cured beef

Lamb prosciutto this stuff is amazing.

[bluc]

pancetta arolaota(rolled dry cured pork belly) ready to be trussed and hung.
This one is probably my fav dry cured pork. The belly makes amazing cured meat.

Finally a couple of shots of the chamber.

[bluc]

Heres a shot of the finished panchetta.

[bluc]

Various dry cured sausage. The whole muscles i made were way better then my dried sausage. I made the mistake of not using a frost free fridge for my chamber. Lesson learned.

[sadie33]

For a while now I've playing around with making my own Bacon , sausages and other types of what are referred to here in AU as "small goods"
In the past few weeks Ive noticed a couple of posts pertaining to this subject.....I'm sure there will be more and older posts that I'm not aware of.
In one of those posts I noticed that Bushman received some sausage making equipment from Santa.
It seems to me that a lot of the distillers that Ive met in real life also have an interest in cooking , good food , smoking meats and in general experimenting with making food of their own.
I'm hoping that this thread can become a place where we can share photos , recipes and methods that involve Charcuterie in general.
I'll kick it off with a few photos and will try to add a few recipes to this post as time goes on.
They will all be recipes that have tried and think worth making again.
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Fresh out of the smoker
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Pork belly bacon, what is called "Streaky Bacon" here.
20220704_174455.jpg
My favourite made from pork loin , less fat more meat.

The pork belly bacon, did you have the deli slice it like that or is this how it comes? We just smoked our first pork belly for burnt ends (we usually use smoked brisket). It was sooo good, but I've never seen it sliced like that before.

[Saltbush Bill]

The unsliced chunk of Bacon is one of those sitting on the red cutting board.
We use an electric deli type slicer to slice the Bacon.
If you keep a close eye on second had slicers on line you can find a good one quite cheap sometimes.

[sadie33]

I think I was looking at the pork loin and thinking that was the pork belly, which is why it looked so different. I never thought about smoking a pork loin

[Bushman]

In another thread I mention an Amazen Pellet Tube to add to your smoker for cold smoking. Below is a picture of the one I use. I like buying Turkey Breasts already cooked from Costco and cold smoking it in my smoker. You can also use it in an outdoor BBQ.

[Bradster68]

I think I was looking at the pork loin and thinking that was the pork belly, which is why it looked so different. I never thought about smoking a pork loin

I often smoke a pork loin. The center cut is my favorite.
Brinded in soya,teriyaki,brown sugar and some other stuff. It's delectable.

[quadra]

Even a whole chicken smoked ( and roasted ) becomes something really different.. simple and quick too!

[bluc]

Hot smoked chicken in a kettle/Webber with veg is hard to beat ..

[Garouda]

Pitina, Italian salami where the casing is replaced by cornmeal (polenta)
I made a hybrid Spanish-Italian pitina-chorizo recipe...
Lean pork 960g
Pork fat 240g
Salt 36g MINIMUM 25g/kg!
Brandy 25g
Whiskey 25g
Paprika 12g
Sugar 4g
Chili 2.4g
Pepper 1.2g
Garlic 1.2g, powder NO fresh garlic...
Cornmeal (polenta)

the largest one is dry pork tenderloin with herbs

I need to find a way to install a kind of dehumidifier, as there's no fan

T° range -25°C to +10°C, the other reason why I bought this, is to brew beer (lager) I cannot afford a larger one because I'm on the hills, in the middle of nowhere, off-grid, hence solar power...

[Saltbush Bill]

Finally got around to rigging up a proper curing chamber.
Had the bits and pieces for the build sitting in a corner for over a year now.
Now that this is done salami of different types will be getting made, Country Ham is on the " to do" list as well.
Got addicted to that stuff when visiting in America.
I also want a really good Spanish Chorizo recipe if anyone out there has one.
I want it to use in the Jambalaya that I make.
There are a million links to chorizo recipes out there on the net, they vary greatly from what I've seen, for that reason I'd like a tried and proven one from an HD member if possible.

[Garouda]

Looks very professional, congratulations.
I bought a small usb fan to place inside my fridge.

[Saltbush Bill]

Most of what I have read , and all of what I have been told in person by those who own curing chambers says that to much air flow only increases the chance of "case hardening"......opening the fridge door once a day for 30 seconds or so is more than adequate air exchange/ flow.
A year or two from now I will know if that is 100% correct.

[Sporacle]

also want a really good Spanish Chorizo recipe if anyone out there has one.
I want it to use in the Jambalaya that I make.

There's an old school book called
"Great Sausage Recipes and Meat Curing"
By
Rytek Kutas
Published in 1976, early enough to not be diluted by the internet.
I've made his fresh Chorizo and it's good, his Andouille is exceptional.
I haven't looked if the recipes are available online.
If you can't find them let me know

[Saltbush Bill]

Thanks Sporacle,
I'll have a snoop around and see what I can find.
If not I know were to find you.
Edit.

Is this the one ?

10lb pork butt, grind thru 3/8" plate
4 Tb canning salt
1 cup white vinegar
5 Tb paprika
3 Tb hot ground pepper
3 Tb fresh garlic, chopped fine
1 Tb oregano
2 tsp CBP
1 cup water

Stuff into 32-25mm hog casings, dry in fridge overnight on smoke-sticks of wire rack. RAY

[Garouda]

3 Tb fresh garlic, chopped fine

Hint: NEVER use fresh garlic in sausages, risk of bad fermentation. If you do not have powder or dried garlic, place two or three garlic cloves in the vinegar of your recipe (or in the red wine of the next recipe) and keep it in the fridge for one night.
Real chorizo is made with donkey or goat meat. I often spent holidays in Spain and there are various types of chorizo.
One recipe based on pork:
80-85% lean pork (ham preferred)
15-20% shingle fat
Sugar: 2g/kg
Salt: 30g/kg
White pepper: 1g/kg
Sweet chilli: 20g/kg
Hot chilli: 2g/kg
Paprika: 4g/kg (important for the final colouring)
Garlic: 1g/kg
Red wine: 40g/kg or BETTER some homemade Bourbon or Whiskey

[Sporacle]

Is this the one ?

That's the one Salt, chopped garlic is fine for fresh as far as I'm aware

[Broken Jug]

Great Post Saltbush!

I love to smoke meats too. I do it every chance I get. I also love building pits/smokers.

Below is some pictures of some Maple Deer Bacon I made last fall.

[Steve Broady]

Even a whole chicken smoked ( and roasted ) becomes something really different.. simple and quick too!

Many years ago I had a smoked chicken from a smokehouse in the Ozarks (Hatfield Meats in Neosho, MO, in case anyone is curious) that was absolutely sublime. It was like the perfect marriage of a chicken and a ham. I have tried many times over the years to make something even close, and have never been successful. But yea, a smoked chicken done well could easily be a star of any board.