Photos of your home curing and charcuterie
Discussion
I thought people may enjoying seeing what others have done, and uploading what they have done, similar to the photos of your dinner thread.
I'll start off with this super simple cured duck break (3 days in salt/ sugar - recipe of Great British chefs/ duck ham).
Its delicious and so easy to do.
Lets see what you've done!
I'll start off with this super simple cured duck break (3 days in salt/ sugar - recipe of Great British chefs/ duck ham).
Its delicious and so easy to do.
Lets see what you've done!
Du1point8 said:
literally, just salt for 3 days?
Salt and sugar.. simple as that. https://www.greatbritishchefs.com/how-to-cook/how-...
fat80b said:
Nice idea for a thread. A while back, I went through a phase of this kind of thing and did curing of various items,as well as pastrami and corned beef (not the same I know).
I might have a go at some of this myself. Will start with the duck I think
I'd try and get the thickest duck breasts you can find... these were tiny, which left not a great fat:meat ratioI might have a go at some of this myself. Will start with the duck I think
Reviving a good thread.
Decided to do bacon and Capocollo today,
People think that doing that is more difficult than it is, well it is for the more complex items, but some things aren't. The internet has guides that take all the hit and miss out of it. Or at east give you a good representation
As long as you have a tape measure and scales you can use this website
https://genuineideas.com/ArticlesIndex/saltbrineca...
to give you good results.
A good starter for anyone doing this would be Biltong, it is so easy even South Africans can do it....
So easy to do and saves a lot of money. Your own made bacon just as easy and you can juggle the salt content and drying time to reduce moisture
My results from Erics video, first time done ...
If a numbskull like me ...
Decided to do bacon and Capocollo today,
People think that doing that is more difficult than it is, well it is for the more complex items, but some things aren't. The internet has guides that take all the hit and miss out of it. Or at east give you a good representation
As long as you have a tape measure and scales you can use this website
https://genuineideas.com/ArticlesIndex/saltbrineca...
to give you good results.
A good starter for anyone doing this would be Biltong, it is so easy even South Africans can do it....
So easy to do and saves a lot of money. Your own made bacon just as easy and you can juggle the salt content and drying time to reduce moisture
My results from Erics video, first time done ...
If a numbskull like me ...
Edited by ColinGreaves on Thursday 23 February 17:28
I've decided 2025 is the year of curing for me. Treated myself to a meat slicer to make life easier.
So far successfully done biltong... Moved onto bacon over the last week, with very nice results.
Looking forward to my bacon sarnie in the morning.
Also have a Bresaola dry ageing in the fridge as we speak. Have to wait till sometime in May for that to be ready though
So far successfully done biltong... Moved onto bacon over the last week, with very nice results.
Looking forward to my bacon sarnie in the morning.
Also have a Bresaola dry ageing in the fridge as we speak. Have to wait till sometime in May for that to be ready though
Slyjoe said:
My thread has arrived without me starting it.... I've been looking at buying a curing cabinet for Biltong etc.... any recommendations please ?
Details of what recipe I used here, and also my homemade box (v easy and cheap)https://www.pistonheads.com/gassing/topic.asp?h=0&...
To make the box:
Really useful box (or similar)
5V computer fans (I used these: https://www.amazon.co.uk/dp/B073WDL6BV?ref=ppx_yo2...
6mm dowels (B&Q)
Hooks (https://www.amazon.co.uk/dp/B06X1771NC?ref=ppx_yo2ov_dt_b_fed_asin_title)
Mesh
Duct tape
Edited by Audis5b9 on Thursday 27th February 18:57
Edited by Audis5b9 on Thursday 27th February 18:58
Audis5b9 said:
I've decided 2025 is the year of curing for me. Treated myself to a meat slicer to make life easier.
So far successfully done biltong... Moved onto bacon over the last week, with very nice results.
Looking forward to my bacon sarnie in the morning.
Also have a Bresaola dry ageing in the fridge as we speak. Have to wait till sometime in May for that to be ready though
Nice. Bet you don't get a puddle of liquid sitting under that.So far successfully done biltong... Moved onto bacon over the last week, with very nice results.
Looking forward to my bacon sarnie in the morning.
Also have a Bresaola dry ageing in the fridge as we speak. Have to wait till sometime in May for that to be ready though
After a successful first attempt at bacon, I'm now aiming to smoke my next batch, so of course need a smoker.
Being a bit tight, and enjoy making things, I've started my filing cabinet cold smoker project..
£5 of FB Marketplace...
Thermometer and humidity sensor fitted to the top drawer
Some cooling racks cut to size. (Have set these on the bottom for now, and will add a second layer per drawer in the future if I need more smoking real estate)
Drilled a load of holes in each drawer to allow the smoke to rise...
Now just waiting on temu to deliver the caster wheel, adjustable vents and cold smoke generator (ProQ rip off) then I will be all set. Need to go buy some pork as well!
Being a bit tight, and enjoy making things, I've started my filing cabinet cold smoker project..
£5 of FB Marketplace...
Thermometer and humidity sensor fitted to the top drawer
Some cooling racks cut to size. (Have set these on the bottom for now, and will add a second layer per drawer in the future if I need more smoking real estate)
Drilled a load of holes in each drawer to allow the smoke to rise...
Now just waiting on temu to deliver the caster wheel, adjustable vents and cold smoke generator (ProQ rip off) then I will be all set. Need to go buy some pork as well!
JuanCarlosFandango said:
Ooh keeping an eye on this thread. I've done my own bacon before but ended up finding the time and space wasn’t worth it when we have a good butcher near by.
Anyone aged their own beef?
Yes, ive already been told I need to acquire another fridge for the garage! Anyone aged their own beef?
I believe there is a member of here who has a dry aging fridge (AlvinSultana?) who also grows his own cows, so to speak.
I would love a proper dry aging fridge and is certainly on the Wishlist to add to my toys down the line.
Audis5b9 said:
Yes, ive already been told I need to acquire another fridge for the garage!
I believe there is a member of here who has a dry aging fridge (AlvinSultana?) who also grows his own cows, so to speak.
I would love a proper dry aging fridge and is certainly on the Wishlist to add to my toys down the line.
Yeah the butcher I go to has one and it looks amazing. I believe there is a member of here who has a dry aging fridge (AlvinSultana?) who also grows his own cows, so to speak.
I would love a proper dry aging fridge and is certainly on the Wishlist to add to my toys down the line.
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