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Old 01-03-2013, 06:18 PM   #1
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Default So I'm thinking Dried cured beef....

Anyone ever give it a go? Along the lines of bresola or maybe smoked like cecina.....Think I'm going to start one tonight or tomorrow ....

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Old 01-03-2013, 06:24 PM   #2
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I have rhulman and polcyn's Charcutrie on my lap as we speak, plus in three seperate tabs, I have Punk Domestics, wrightfood charcuterie, and ruhlman.com , I was just reading through some cured beer recipes.

The Asian grocery where I buy pork belly has some extremely thin slices of some sort there i think sirloin, to use with pho actually, nearly paper thin, I was actually thinking of curing those as is and hanging them like the picture of the Copa on the wrightfood blog.

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Old 01-03-2013, 07:08 PM   #3
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I'll have to check them out.
Right now I'm thinking of going super KISS with this and simply using salt, pepper, garlic and pecan smoke

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Old 01-04-2013, 12:18 AM   #4
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Last year I built a smokehouse using one by ones and some concrete board And I put a lot of holes in it so that cold here would blow through and help dry the meat.

I also used fruit-wood-chips and a small Chimenea type ashtray that I turned into a small fireplace and started small fires inside to smoke out the entire smokehouse with multiple types of fruit tree would

I did that a few times a day every day for a week then once a day every other day for a week and then once every three days for two weeks and that was really good

Smoked large pork loin cuts that I salted for a few days prior to hanging em in the smoker

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Old 01-04-2013, 09:47 PM   #5
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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%


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)

grabbed a 3lbs Eye of Round while I was out


gave it a final trim the salted it up and seasoned with sugar, fresh thyme, fresh rosemary, fresh crushed juniper and fresh ground pepper


tossed it in a vacuum bag for a week


gonna let it sit for a week then drain and resalt for another week ... more photos to come next Fridayish

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Old 01-04-2013, 10:16 PM   #6
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I wish I had posted the write up I'm working on before you ran out and got all that stuff. I've come up with a unique curing chamber idea, and was waiting for something to come in from Amazon before I put the thread together. I hope you didn't spend a lot on the humidifier buddy, my design uses a desk top one from walgreens that cost about 20 bucks.

I was at a Mexican Bodega today looking for real Spanish paprika, and found some nice sliced thinly sliced fatty beef labeled "lomo" meat, that I'm going to cure and hand with my pancetta.

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Old 01-04-2013, 10:27 PM   #7
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I wish I had posted the write up I'm working on before you ran out and got all that stuff. I've come up with a unique curing chamber idea, and was waiting for something to come in from Amazon before I put the thread together. I hope you didn't spend a lot on the humidifier buddy, my design uses a desk top one from walgreens that cost about 20 bucks.
nope just got a cheep $20 one cuz I plan on switching to a fridge in the future. The plastic was $10. Had extra timers laying around (to cycle the humidifier). Think the most expensive party was the fresh herbs and meat
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Old 01-07-2013, 01:40 PM   #8
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quick update... for the price of $30 my new "curing room" is holding at 65degrees and 65% humidity NP Have the humidifier cycling on/off every 30 minutes and will be hanging a pancetta later today

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Old 01-21-2013, 07:57 PM   #9
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bresola is done curring so I figured I'd post a update...

rinsed down, patted dry, brought up to room temp, tied and ready to hang....


Hanging in The Meat Corner... humidity is a bit low today (can only get it to 55% atm) BUT it is a whopping 2 degrees out at the time of posting as well.....


Thinking I may have to take advantage of the couple cool months I have yet and get a salami or 2 and some peperoni going.

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Old 01-22-2013, 02:35 AM   #10
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Thinking I may have to take advantage of the couple cool months I have yet and get a salami or 2 and some peperoni going.
Yeah I came upon a saying on one of the charcuterie websites that says you should only cure meats in months that have an "r" in it.

I just made 5 pounds of Spanish Chorizo today.



My cure chamber is getting crowded. I've got 2 panchetta, 2 duck prosciutto and a couple other things in there as well.
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