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Old 02-29-2012, 09:40 PM   #21
SixFoFalcon
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Congrats!

I do all my pancetta, prosciutto, bacon, lardo, and hams in the kegerator, believe it or not. At least for the beginning phases when a lower than room temperature and fairly high humidity are required. It makes a great curing chamber!

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Old 03-03-2012, 04:27 AM   #22
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Congrats!

I do all my pancetta, prosciutto, bacon, lardo, and hams in the kegerator, believe it or not. At least for the beginning phases when a lower than room temperature and fairly high humidity are required. It makes a great curing chamber!
If I ever made a lagering chamber it would double as a curing room no doubt!

Rolling and hanging another 20# of pancetta this weekend. I have some duck proscuitto and a couple of country hams going too. So much fun!
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Old 03-05-2012, 09:07 PM   #23
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Food for thought:

Don't they look happy together?

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Old 03-08-2012, 01:57 PM   #24
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That is a beautiful photo!

I'm picking up a duck breast tomorrow to make into duck prosciutto. I can't wait.

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Old 03-10-2012, 03:28 PM   #25
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It might save you time when you tie them up to start with three places where its tied together then half hitch your way up. I use 5 foot lengths of string and get the things rolled in tied in pretty short order but I don't know how many stuffed pork loins I've done in my day...

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Old 03-10-2012, 03:53 PM   #26
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I also live in one of the porkiest states and right next to another porky state... Pretty soon I think we're going to start buying whole hogs so we're getting kind of serious.
Just head over to the colony and get some. I live in SF and used to buy whole hog from the colony in Freeman and the colony near you. Hutterites grow some serious hog.

If you are decent at bartering you can usually get a good deal.

Where do you work? Food sounds yummy... I'm always looking for good food in the area. Used to work up at Lake Herman SP, about a decade ago....
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Old 03-12-2012, 03:07 AM   #27
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Just head over to the colony and get some. I live in SF and used to buy whole hog from the colony in Freeman and the colony near you. Hutterites grow some serious hog.

If you are decent at bartering you can usually get a good deal.

Where do you work? Food sounds yummy... I'm always looking for good food in the area. Used to work up at Lake Herman SP, about a decade ago....
I work in Brookings, can give you more details if you like.
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Old 03-12-2012, 03:53 AM   #28
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Go Jacks!

I would, we have family up there and spend a LOT of time in brookings... Maybe I have already been there! Shoot me a message, if you'd like!

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Old 03-12-2012, 03:39 PM   #29
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You probably have better butchering skills than I. The last few years I've done the pancetta, I did the half-hitch thing as I would on a butterflied & stuffed roast, but I eventually found it's easier (for me at least) to just use individual butcher's knots the whole length of the bellies. The bellies are never perfectly uniform (this year's pigs were exceptionally asymmetrical for whatever reason--we had a lot of trouble getting all the pork chops to look presentable, too) and working from one end incrementally up to the other helps me ensure I'm getting all the air out along the way.

It also makes them easier to package into individual portions. I just slice them between the strings, leaving the strings intact, and package them up that way with the FoodSaver. Little things like that help me make my hog last the entire year.

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Old 03-19-2012, 01:07 AM   #30
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Right on. Do you square up your bellies before curing them?

When I roll I'll start with three strings, one on the left, one in the middle and one a few inches from the right. I'll tie those three as tight as I can. I then half hitch those three up ad far as they go and tie them off. I'll finish it up with additional strings. The first three initial knots are now loose so I but another hitch around those.

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