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-   -   Dat Gabbagool stuff (http://www.homebrewtalk.com/f172/dat-gabbagool-stuff-387805/)

Pumbaa 02-06-2013 06:15 PM

Dat Gabbagool stuff
 
Yup capicola, started it today and ordered the casings so they should be here in a few days, well b4 I need them. Thinking I gonna make a sweet style instead of the hot style.

So far the hardest part is finding a competent butcher who can figure out wtf you want... After 3 stores and a meat service I said fawk it and just bought the shoulders and cut out my own coppas (you dont even want to see what the guy at the meat service did to the fat back :eek:, guess I got fat for sausage now :smack: )

http://curedmeats.blogspot.com/2007/...rvest-one.html

OK anyway here they are, using just a basic sugar/salt cure...normally I use brown sugar but my back is hurting today and didnt feel like bending over to get the brown sugar
https://sphotos-b.xx.fbcdn.net/hphot...68600293_n.jpg

let them cure for 9 days then I'll post a update (yes this is as much for my record keeping as showing you guys

Revvy 02-06-2013 10:59 PM

Where do you order your stuff from? Butcher and Packer? I'm really lucky, they're a Detroit based company, so I get to run over there anytime I need something.

I've been thinking about a capicola as well. Are you going to spice it when going into the casings? What recipes are you using?

Pumbaa 02-07-2013 01:03 AM

Quote:

Originally Posted by Revvy (Post 4873240)
Where do you order your stuff from? Butcher and Packer?

yupper

Quote:

I've been thinking about a capicola as well. Are you going to spice it when going into the casings? What recipes are you using?
after 18 days of curing I'm gonna spice it up and then case it, tie it, and hang it.

Using the recipe found in "Charcuterie: The Craft of Salting, Smoking, and Curing" Going the sweet route instead of the spicy. The wife thinks ketchup has too much ZING to it :P

also ordered some starter and mold so will be doing a salume and peperon in the very near future

Revvy 02-07-2013 01:14 AM

The mold is fun.... :)

headbanger 02-07-2013 01:37 PM

Alright, that's it! I'm ordering that book and curing some meat. Just what I need, another hobby tangent... The MRS is going to love this.

:mug:

Seriously though, the only thing that worries me is where to hang the meat. Any suggs?

Airborneguy 02-07-2013 01:47 PM

Looks good. I've always eaten capicola hot, but I'm sure it will be great sweet also.

Revvy 02-07-2013 02:00 PM

Quote:

Originally Posted by headbanger (Post 4875070)

Seriously though, the only thing that worries me is where to hang the meat. Any suggs?

Look in this thread of mine to see what I did. The curing chamber build info is on post 9.

headbanger 02-07-2013 02:32 PM

Quote:

Originally Posted by Revvy (Post 4875141)
Look in this thread of mine to see what I did. The curing chamber build info is on post 9.

Thanks Rev!

headbanger 02-07-2013 02:57 PM

Here's a handy tool for cold smoking too if anyone's interested.

Pumbaa 02-09-2013 06:32 PM

Quote:

Originally Posted by headbanger (Post 4875070)
Seriously though, the only thing that worries me is where to hang the meat. Any suggs?


got a cool basement corner?

Quote:

Originally Posted by Pumbaa (Post 4747739)
ok So here we go . . . Was out running around and picked up some plastic sheeting and a humidifier (10x15 roll of 3.5 mil). Assembled myself a small curing "room" in the corner of the basement since I was having problems keeping my humidity at 60%

https://sphotos-a.xx.fbcdn.net/hphot...69179007_n.jpg
small 3x5 area plastic lined on 2 sides cement block on the other 2... right where I have the ham hanging (no thats not the humidifier)



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