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Old 01-31-2011, 12:30 AM   #1
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Default Good Misc. Meat Day

I got up this morning, had my coffee and a bite to eat and then used my new 5lb vertical canister stuffer for the first time. Sweet mutha those things are TREMENDOUS. I stuffed 4 lbs of sweet italian in about a minute it felt like. The one I bought as a vent in the push plate so no air pockets.... just stuffed sausage flying out of the front of the thing.

Then, later in the day, I mixed up the cure and laid it on a 5 lb pork belly for the start of some pancetta. That's in the fridge now

I have a duck in the fridge now and I'm going to do some duck prosciutto tomorrow night.

I have another 5 lb belly that I'm going to do two different bacons with tomorrow night.

And then tonight, just to munch on, I bought a little Sopresata from a local market.... tasty stuff... AND... I sliced it on my new meat slicer!

Oh... and the SWMBO made some farmhouse cheddar today.

On top of all of that, I framed in my "curing closet" down in the basement. I just tacked up some 6mm plastic to the framing to see how the humidity would hold up. I bought a automatic humidifier yesterday that has a built in hygrometer so I can set the humidity level. The little area got up to about 50% humidity on that side of the basement (for now) is holding pretty steady between 50-55 degrees. I really kind of halfassed the plastic so I'm hoping if I actually build out the actual closet instead of just tacking up the plastic, it'll hold the humidity a hell of a lot better and I can get it up to around 60% without too much trouble.

Now.... if I had only brewed on top of everything else.

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Old 01-31-2011, 12:44 AM   #2
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christ, you have too much time on your hands! (um, and too much stuffed meats. is that the WURST you can do?)

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Old 01-31-2011, 12:59 AM   #3
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I hate you just wanted to get that out of the way first.


No that that is done. No pictures?


What kind of slicer? I am in the market for one.

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Old 01-31-2011, 01:04 AM   #4
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Pics?

Which stuffer? I have the grizzly and it's great. I think it is a clone of a Lem or some other brand.

Curing closet sounds super. Wish we had basements down here. When they build houses in florida, they put the basement in the back yard and fill it with water.

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Old 01-31-2011, 01:33 AM   #5
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Pics?

Which stuffer? I have the grizzly and it's great. I think it is a clone of a Lem or some other brand.

Curing closet sounds super. Wish we had basements down here. When they build houses in florida, they put the basement in the back yard and fill it with water.
It's a Lem... I'm a HUGE fan.

I snapped a couple quick pics with my iphone earlier today. I'll snap a few more tomorrow night and post 'em.

The slicer is an Open Country. I got the slicer and stuffer at Pro Bass Shop right next to the stadium where the Most Dominant Team of the Millenium play (I'M JOKING!!! DON'T START!)

... Although, that Pro Bas Shop IS right next to Gillette.

The slicer seems pretty good. I sliced up that store-bought Sopresatta on it tonight, nice and paper thin. I'm not going to be slicing up thousands of pounds on the thing so hopefully it'll do. I think it was $100.
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Old 01-31-2011, 01:34 AM   #6
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Damn, Cape Brewing, you worked your butt off today! Nice!

I made 40# of bulk Italian Sausage today. Yum.

It's not Duck Prosciutto, but...

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Old 01-31-2011, 01:45 AM   #7
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The Sweet Italian i stuffed this morning is the best sweet italian sausage I've ever had. To say I'm happy with it is a gross understatement. I used the recipe out of Chacuterie and used sherry vinegar instead of the vinegar it called for... OUTSTANDING

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Old 01-31-2011, 01:51 AM   #8
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Can you post the recipe? I am using the Kutas recipe. While it's VERY good, I am always looking for better.

Thanks!

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Old 01-31-2011, 01:56 AM   #9
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Left the damn book in my office friday. I made up th stuffing thursday night and actually stuffed them this morning.

I'll post it tomorrow when I grab my book back

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Old 01-31-2011, 01:59 AM   #10
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Thanks, I appreciate it!

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