Author Topic: Went Crazy with the Charcuterie  (Read 4119 times)

BedouinBob

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Went Crazy with the Charcuterie
« on: June 20, 2018, 10:06:21 AM »
I have been wanting to do a curing chamber for a while. I finally decided to just go for it and built it out. Then I needed meat. So I did a braesola, two filletos, Finicionna, Milano sausage, lonza, and two capicolas. I had a Umai prosciutto already working that should be done in a week or so. The rest will take 4 to 6 weeks. It is going to be a fun summer....  :)
Bob - Colorado Springs
NRA & USN

Walt

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Re: Went Crazy with the Charcuterie
« Reply #1 on: June 20, 2018, 11:19:38 AM »
Very nice. Looks great!
Walt from South East Louisiana
Model#2 Bypassed with
Auber PID WSD 1200 GPH
Weber EP-330 LP grill

Lonzinomaker

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Re: Went Crazy with the Charcuterie
« Reply #2 on: June 20, 2018, 11:36:41 AM »
What controller are you using?
Dave
Smokin-It #3 main smoker.
1400 Smokin Tex (same size as #2) for Snowbird time.
Smokin-It #1 for camping trips.
Big Chief with mailbox mod for cheese smoking
Blackstone 22in griddle with Bakerstone pizza oven
Spokane, WA

barelfly

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Re: Went Crazy with the Charcuterie
« Reply #3 on: June 20, 2018, 01:56:46 PM »
This is awesome! I was reading through some of your breads yesterday on what you had made late last year. Thanks for posting this! I need to try a few of these! Man they look great!
Jeremy in NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear

BedouinBob

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Re: Went Crazy with the Charcuterie
« Reply #4 on: June 21, 2018, 01:38:00 PM »
Dave,

Humidity: Digital Air Humidity Control Controller WH8040
Temp: Inkbird All-Purpose Digital Temperature Controller Fahrenheit &Centigrade Thermostat w Sensor 2 Relays

Both are sold on Amazon.

Bob - Colorado Springs
NRA & USN

BedouinBob

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Re: Went Crazy with the Charcuterie
« Reply #5 on: June 21, 2018, 01:39:19 PM »
Jeremy,

Looking forward to August.....  :)
Bob - Colorado Springs
NRA & USN