Smokin-It User Forum!
Recipes => Charcuterie => Topic started by: barelfly on March 24, 2019, 11:29:57 PM
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For the past few years, I’ve had this itch to make charcuterie. Last year I bought the Umai Dry charcuterie kit but never made time or planned a day to make the meat.
Well, today was the day. My good friend and I made 15lbs of charcuterie today. Traditional pepperoni, salami soppressata, and salami finnochiona. Neither of us had ever made sausage, so we’re were a bit worried the stuffing process would be a challenge but with two people, it was perfect!
Can’t wait to get into this, just approximately 4 weeks for a 35-40% weight loss and I’ll be able to enjoy!
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Looking good. Some day I am going give this a try.
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Love the idea of doing this. I am gonna have to dig into this more! Thanks for the post, can't wait to hear how it turned out!
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All it takes is to take the first step. Nice job! I enjoy developing new skills. Especially tasty skills.
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A short update -
Happened to weigh the pancetta I have going just to see where it was. Not a huge weight loss at this point, only about 4% after a week. I removed the panty hose that I used to help with adhesion for the bag. Not sure if that may have been slowing the drying. But more firm than last week and some color change as well.
Also weighed a few of the links from the charcuterie and to my surprise the two I weighed had a 9% weight loss after 5 days! So moving along with those. Hopefully they continue with the same loss over the next three weeks!
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Coming along. As of last Friday, weight loss was at 17-18%. 2 more weeks to go!
They are firming up very nicely and the aroma in the fridge is amazing! I can’t wait for this!