tag:blogger.com,1999:blog-31551753680566519832024-03-05T10:09:17.220-05:00THE sausage debaucherysalumi and sausage over indulgencescotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-3155175368056651983.post-84735596917441539172014-02-10T00:54:00.001-05:002014-02-10T00:57:07.064-05:00Salumi talkI started a group on Facebook to induce a little more interaction. All are welcome to join via this link:<br />
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<a href="https://www.facebook.com/groups/sausagedebauchery/" target="_blank">https://www.facebook.com/groups/sausagedebauchery/</a>scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com34tag:blogger.com,1999:blog-3155175368056651983.post-3213681910807428052013-08-31T01:55:00.001-04:002013-08-31T01:55:39.790-04:00What I've been up to<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrDwKQDDH38WZnb6CpPLMwvsU04itfYassi-jphimE9csuwG4-vSjZOzl3sEfn_EpXpHRM8o38iSiLcg80esSZ96uN_EJCQXkYn7rN52v8Mzk8VF9ut06WJam8azratGauK7EDhA8fLGK/s1600/IMG_1574.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrDwKQDDH38WZnb6CpPLMwvsU04itfYassi-jphimE9csuwG4-vSjZOzl3sEfn_EpXpHRM8o38iSiLcg80esSZ96uN_EJCQXkYn7rN52v8Mzk8VF9ut06WJam8azratGauK7EDhA8fLGK/s320/IMG_1574.JPG" width="240" /></a></div>
Long lag between posts. Anyone following me on twitter and/or facebook has seen this picture. This is some of the salumi I've produced with the mosefund mangalitsa I've been using. The 2 larger salami were the result of laziness at the end of casing. I decided to case what was left in the stuffer in a bung as opposed to cleaning more casings. Turns out, stuffing salami in bungs is just as time consuming as it is in their normal casings. After all the smacking and massaging, it may have even taken longer. The 2 stuffed in bungs are finocchietto(originally, becomes finocchiona in the bung). and soppressata. The smaller salame is ciauscolo. I could probably do a post on it, if anyone's interested. Pardon the appearance of the coppa, it appears to be a bit more firm than I would usually allow. Finally, the star of the show, culatello. Absolutely stunning to look at and even better to eat. Nothing out of the ordinary, just figured I would post a Mosefund "money shot."scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com5tag:blogger.com,1999:blog-3155175368056651983.post-29595674659364756502012-09-11T21:32:00.000-04:002012-09-11T21:32:06.875-04:00Mosefund Speck di spalla/schulterspeck<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxChUlEZXugda0JYRE9fDLUTL5xc2Hh9lzQkOIyUhTxCtR2KO_TRBvBtQIUqhNf7nd2KdkMTsYmvUhJ3bSKarAeXwXzr9jMNc5-8bMC2k3vtoOfut6GFRXHR2fMEn-UOhdfjcVUKFoitJJ/s1600/photo+(54).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxChUlEZXugda0JYRE9fDLUTL5xc2Hh9lzQkOIyUhTxCtR2KO_TRBvBtQIUqhNf7nd2KdkMTsYmvUhJ3bSKarAeXwXzr9jMNc5-8bMC2k3vtoOfut6GFRXHR2fMEn-UOhdfjcVUKFoitJJ/s320/photo+(54).JPG" width="320" /></a></div>
I just realized that I posted about this as a <a href="http://sausagedebauchery.blogspot.com/2011/11/schulterspeckspeck-di-spallashoulder.html" target="_blank">'before'</a> item as well as used it as the header pic for the blog without posting the results. Sorry about that. So, after a touch under 4 months, it was ready. Really not much I can say about it, that the picture can't tell you. It tastes just like it looks......amazing. The recipe is different from my normal speck made from a ham. This has just fresh rosemary, allspice and garlic. Nice and austere. It was smoked for the typical 5 days using beech dust. I'm starting to believe that the wood used for smoking really does make a huge difference. Everything I've smoked with beech tastes exactly like what I ate in Ortisei. I don't suggest any other wood if you're doing this at home. This is really quite simple(casing aside, read the original post to see why it was cased), start with top quality raw ingredients and anyone can produce the same results.scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com6tag:blogger.com,1999:blog-3155175368056651983.post-77260817930561595592012-07-04T12:54:00.002-04:002012-07-04T12:54:51.160-04:00Mosefund Krauternschinken/Prosciutto alle erbe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCE3OU9jBoXYvdNdB-VEgf72f-IrqIoZG35S-2a8KDM6858DlsFJa24VKV-oRgE2TKSmGlUoCn-l22kmS5Ds9xobjFFfWw0oJOcGBXELFyQutLUjhDapzceVsd2ZkU1x39oE3wJOcJWLR8/s1069/85433282-CDC7-44F3-A85D-935FE2DB10CD.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCE3OU9jBoXYvdNdB-VEgf72f-IrqIoZG35S-2a8KDM6858DlsFJa24VKV-oRgE2TKSmGlUoCn-l22kmS5Ds9xobjFFfWw0oJOcGBXELFyQutLUjhDapzceVsd2ZkU1x39oE3wJOcJWLR8/s320/85433282-CDC7-44F3-A85D-935FE2DB10CD.JPG" width="320" /></a></div>
Yes, I found yet another obscure salume from South Tyrol. This one called prosciutto alle erbe or krauternschinken. For this exercise, I used top rounds. The top rounds were cast off as a result of speck butchery. Just as fiocco is a result of culatello butchery, I decided to come up with something to do with the scraps created from cutting speck. Turns out, this particular salume actually uses a leaner cut, which is exactly what the top round is. I managed to find this while looking through a multitude of sources, mostly Italian language books and websites. I happened upon a prosciutto disciplinary which listed every region in Italy and the prosciutti specific to each region. Impossible to find any type of recipe, aside from "erbe," I made up my own. This was dry cured(as opposed to brine) with salt, pepper, fresh rosemary and sage for 3 weeks as it was being pressed. After the 3 weeks, it was smoked for 5 days with beechwood, and then cooked. This was done sous vide to 155 farenheit. However, it can be poached or steamed as well. It tastes only gently smoked and nice and fragrantly herby. Quite nice on a sandwich with crusty bread and a slice of emmentaler.scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com4tag:blogger.com,1999:blog-3155175368056651983.post-82142029854854474512012-06-11T10:23:00.000-04:002012-06-11T10:23:00.837-04:00Mosefund speck di coppa/nackenspeck<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkLbIf1eVANc4OlEnemxB-QkDgzjTBwiUR4fMlED_QzD6jRsV3ek0ZaFrdofI9Sx0ItV9iur5LdJaRgy60KMWYQBq5XUIvMfUYFemIJGeheML1J9l2VIwWrsRQYb1gdQplgmGqWPEQxJN2/s1600/copspeck.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkLbIf1eVANc4OlEnemxB-QkDgzjTBwiUR4fMlED_QzD6jRsV3ek0ZaFrdofI9Sx0ItV9iur5LdJaRgy60KMWYQBq5XUIvMfUYFemIJGeheML1J9l2VIwWrsRQYb1gdQplgmGqWPEQxJN2/s320/copspeck.JPG" width="240" /></a></div>
Well, I found yet another way to turn something into speck. In this case coppa/neck. Going through all my literature, I came across this. It is officially listed as nackenspeck in the South Tyrol and speck di coppa as it's secondary name. Always up for something new(especially from South Tyrol) and an extra coppa lying around, it was a no brainer. Aside from typical spices used for speck, this was no different than every other coppa I've cured. You can look back at my other <a href="http://sausagedebauchery.blogspot.com/2010/12/speck-projects.html" target="_blank">speck posts</a> to see about the spicing. Smoking was the same protocol as in previous speck projects. I've been using beech wood dust exclusively to cold smoke all my speck recently. One thing of note I failed to mention was pressing during curing. The speck di coppa/nackenspeck I've seen from South Tyrol have been pressed and uncased. Seeing as I don't care for uncased whole muscles that are skinless and/or unprotected by a thick fat layer, casing it was automatic. Cured 3 weeks, rinsed, cased, smoked 5 days, hung to dry. Roughly 8-10 weeks later(I can't recall exactly and I didn't write it down), 33% weight loss and it got cut down. That's exactly what you're looking at. That dark edge around the circumference of the coppa has given me cause for concern in the past, as it appears to be case hardening. However, pictures I've seen of almost all speck varieties from South Tyrol have this. Since it's not dry, it can logically be described as a smoke ring. This thing is great, think luscious coppa meets smoky, delicious speck.scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com5tag:blogger.com,1999:blog-3155175368056651983.post-48381840985450943782012-05-17T21:13:00.000-04:002012-05-17T21:13:12.618-04:00Mosefund Bauernschinken Südtirol<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4f5Pio6UfxREkJuTSxkXfArJn-DSm1aYAc0UD-YIKpEFdFXUGf2RBoypWDrN9hkbxF5BknEYSc_7REWBL7pWvv2XxMmEu9irOKUsAiP0jTQvfZ8o567sjr2qhGpicwZPt5sXjwA8ofdXK/s1600/photo+%252858%2529+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4f5Pio6UfxREkJuTSxkXfArJn-DSm1aYAc0UD-YIKpEFdFXUGf2RBoypWDrN9hkbxF5BknEYSc_7REWBL7pWvv2XxMmEu9irOKUsAiP0jTQvfZ8o567sjr2qhGpicwZPt5sXjwA8ofdXK/s320/photo+%252858%2529+%25281%2529.JPG" width="320" /></a></div>
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Also referred to as Prosciutto contadino in Italian, I stumbled across this salume while researching more sudtirol salumi. The diversity of the salumi in that area is stunning. I'm repeating myself at this point, but, damn, it really is amazing. I was fortunate enough to have 2 mosefund speck hanging when I found this. For all intents and purposes, this is speck cotto or cooked speck. If you've made speck following techniques I've set forward, you should have no issue making this. Here is my previous post on <a href="http://sausagedebauchery.blogspot.com/2011/09/mosefund-mangalitsa-speck-results.html" target="_blank">mosefund mangalitsa speck</a>. Same goes for this, cure 3 weeks, smoke 5 days using beech wood(in South Tyrol it's a more gentle smoke over the course of about 20 days), hang to age 2-3 weeks and steam, poach or sous vide to 155 degrees Fahrenheit. I steamed it, took 3-4 hours to get up to temperature. In corresponding with a gentleman from Val Pusteria in South Tyrol, I came to find out that their Bauernschinken recipe was a bit different than their typical speck recipe. It seems they use quite a bit of fresh rosemary. For my next effort, I will adjust accordingly. As for this effort, once again, I am quite pleased. This particular leg weighed about 12lbs. I quartered the finished product, leaving 4 pieces of roughly 3 lbs. To show how good I thought it was, I demolished a quarter in a little over a week. Additionally, I have 3 legs currently earmarked for this. </div>scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com5tag:blogger.com,1999:blog-3155175368056651983.post-29637155915908170752012-03-22T16:06:00.003-04:002012-03-22T16:38:56.125-04:00Mosefund Coppa Piacetina<span style="font-style: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuRHPEMW6vOIYAC36vJ5qGq0jT1Z-JA5-6zlbLLFaA_oZ-x-b2CyODSu0xpDx4Tc7LiKU73lygY95LqBD203BVTrLHxlCg3rzveecOZYHnEXQ4yjSXTlhNUDPqqphVmmJyu-eUkRFeE767/s1600/photo+%252846%2529.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuRHPEMW6vOIYAC36vJ5qGq0jT1Z-JA5-6zlbLLFaA_oZ-x-b2CyODSu0xpDx4Tc7LiKU73lygY95LqBD203BVTrLHxlCg3rzveecOZYHnEXQ4yjSXTlhNUDPqqphVmmJyu-eUkRFeE767/s400/photo+%252846%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5722816071783240178" /></a>As I have stated many times, this is in the </span><i>style </i>of Piacenza, due to the fact that I'm not actually <i>IN </i>Piacenza. Of course, this is true, even in Italy of DOP items, which Coppa Piacenza is. Piacenza is a town in Emilia-Romagna in the Po river valley which also lays claim to another DOP salume, pancetta Piacentina. <div><br /></div><div>I've wanted to make something in this style for quite some time, however, I have something of an aversion for several of the spices in this. I've used some of them before and I felt they were overwhelming and unpleasant, clove and cinnamon, in particular. But, I was eager to try something different, and I surmised that by using scant amounts of said spices, it would turn out palatable. I went with the usual <a href="http://www.sausagedebauchery.com/2012/03/13/trapani-sea-salt-by-vincenso-gucciardo/">sea salt</a>, black pepper, sugar combo, along with the spices cinnamon, clove, nutmeg, ginger and coriander. The coppa(again, provided by <a href="http://www.mosefund.com/">Michael at Mosefund</a>) started at 2.41kg. After close to 3 months, I removed it at 33% total weight loss. I eagerly cut into it, hoping for the best. I was beyond pleasantly surprised, I was amazed. All those challenging spices together are actually very pleasant. Absolutely nothing overwhelming about any of them. No Christmas recollection at all, which most of these spices do for me. I can aver that this salume will be a mainstay in my repertoire.</div>scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com5tag:blogger.com,1999:blog-3155175368056651983.post-26243136504401694322012-03-17T00:19:00.003-04:002012-03-17T00:34:47.460-04:00Soppressata di Calabria results<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiiPDpKQ_MUv6N0vfNfmE0mCEtGVuDAk7foW17sNEzNU4EWEQ08rOxDNEoP6Qv7zJqdydsB2YFWhdPH35Wvc7IGffIsUA_lEqRmvWI7xq7elVAiFPkopyTFcm2wdwOE2EMmQfYHEP6X3y4/s1600/photo+%252853%2529.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiiPDpKQ_MUv6N0vfNfmE0mCEtGVuDAk7foW17sNEzNU4EWEQ08rOxDNEoP6Qv7zJqdydsB2YFWhdPH35Wvc7IGffIsUA_lEqRmvWI7xq7elVAiFPkopyTFcm2wdwOE2EMmQfYHEP6X3y4/s400/photo+%252853%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5720716146132459554" /></a>Here is the result of my previous <a href="http://sausagedebauchery.blogspot.com/2012/01/mosefund-soppressata-di-calabria.html">post</a>. Just about 2 months after it was hung to dry, most of them are ready. Yes, they taste as good as they look. I don't think there's much to tweak here. The heat is subtle, yet apparent. It also lingers pleasantly for several minutes after eating. I may just bump the amount of <a href="http://www.sausagedebauchery.com/category/products/peperoncini/">hot pepper powder</a> a touch, as I'd like perhaps a little more up front heat. The amount of <a href="http://www.sausagedebauchery.com/category/products/peperoncini/">hot pepper paste</a> is perfect, I think. Just the right amount of <a href="http://www.sausagedebauchery.com/category/products/herbs-spices/">salt</a> as well. These were removed at between 44-45% weight loss, they felt pretty stiff, but proved to still be a good deal moist inside. Overall, very happy with this and it will remain a constant in the repertoire.scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com10tag:blogger.com,1999:blog-3155175368056651983.post-67805250431758748682012-02-28T17:09:00.002-05:002012-02-28T18:04:39.305-05:00Mosefund Lonzardo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGaPeE42mJlRyfgVZnI369CgQCntGwqn2-NwZ_4RM7jE9ALBRiWzm6LIqPhEQIxAMTmZFvn63RcrKUrk85ods-W8j3z882z5Ji75APXloNkCV5GQnxfFvKvjQ3dZSsPRPtCK2viXd6CA0o/s1600/photo+%252829%2529.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGaPeE42mJlRyfgVZnI369CgQCntGwqn2-NwZ_4RM7jE9ALBRiWzm6LIqPhEQIxAMTmZFvn63RcrKUrk85ods-W8j3z882z5Ji75APXloNkCV5GQnxfFvKvjQ3dZSsPRPtCK2viXd6CA0o/s400/photo+%252829%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5714312365658857986" /></a>Another lovely cut provided to me by <a href="http://www.mosefund.com/">Michael <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Clampffer</span> at <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Mosefund</span> farm</a>. This is simply a loin with the fat cap still attached. It is a loin(<span class="blsp-spelling-error" id="SPELLING_ERROR_2">lonza</span>) + <span class="blsp-spelling-error" id="SPELLING_ERROR_3">backfat</span>(<span class="blsp-spelling-error" id="SPELLING_ERROR_4">lardo</span>), hence the "<span class="blsp-spelling-error" id="SPELLING_ERROR_5">lonzardo</span>" designation. It is the same cut as in my previous <a href="http://sausagedebauchery.blogspot.com/2012/02/mosefund-speck-di-carre.html">Speck <span class="blsp-spelling-error" id="SPELLING_ERROR_6">di</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">carre</span>'</a> post. In fact, it's the other half of the same piece. This is the loin end. I was unsure about what to do with this. So, urged by <a href="http://curedmeats.blogspot.com/">Jason</a> to just let the meat do all the talking, I obliged and took the path of austerity. I cured this only with <a href="http://www.sausagedebauchery.com/products/?category_keyword=Herbs%2FSpices">sea salt</a>, cure#2 and black pepper for 17 days. Rinsed it, and, again, contrary to tradition, cased it, same as the speck <span class="blsp-spelling-error" id="SPELLING_ERROR_8">di</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">carre</span>'. One thing I haven't mentioned previously when dealing with cuts such as this. It is about 60/40 fat/meat percentage. Conventionally, you would consider any given whole muscle would be nearing readiness at the 30% weight loss plateau. However, since this cut contains a freakishly disproportionate amount of fat, you can throw convention out the window. Super high quality fat like this contains about ZERO moisture. That being the case, weight loss does not occur as it would normally. I believe this was removed after 9 weeks at only 25% loss. I had to go strictly by feel with these. Not the fat cap either, just the lean. Again, I am happy with the fact that I cased this. I really don't think this could have turned out any tastier.scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com7tag:blogger.com,1999:blog-3155175368056651983.post-10007927714187548372012-02-19T16:26:00.004-05:002012-02-19T16:39:12.843-05:00Maccularu/Buccularu/Vuccularu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-KDj34vnyrjHGrO-7-iYPF00WOT-9SIqhyw39jqpNASWxj8cfekscipfJWX0ANDH9NKdUo_cgMvlkFRslN2zNJH203sm8LmQ5xLZa9fDS6JqRJfkYqIS_2xDFzgaMyCpakuKhwwsqtfW7/s1600/photo+%252836%2529.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-KDj34vnyrjHGrO-7-iYPF00WOT-9SIqhyw39jqpNASWxj8cfekscipfJWX0ANDH9NKdUo_cgMvlkFRslN2zNJH203sm8LmQ5xLZa9fDS6JqRJfkYqIS_2xDFzgaMyCpakuKhwwsqtfW7/s320/photo+%252836%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5710962219466776002" /></a>Which word you choose, depends on the dialect you speak. What dialect you speak is dependent upon where you live in <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Calabria</span>. These are basically just 3 whimsical names for <span class="blsp-spelling-error" id="SPELLING_ERROR_1">guanciale</span>. Yes, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">guanciale</span> has been beaten to death here, but, I enjoy the cute names. This is a jowl that was originally intended for '<span class="blsp-spelling-error" id="SPELLING_ERROR_3">nduja</span>, but, I fell in love with it and rescued it. This is another monster jowl from <a href="http://www.mosefund.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Mosefund</span></a>. It is as simple a cure as could be. Cured 7-10 days, depending on size, with just <a href="http://www.sausagedebauchery.com/products/?category_keyword=Herbs/Spices"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">sicilian</span> sea salt</a> and cure #2. Then, it is rinsed, dried off and covered in freshly ground black pepper and <a href="http://www.sausagedebauchery.com/products/?category_keyword=Peperoncini%20Products">crushed red pepper flakes</a>, which is what you see in the picture. Now it sits for 4-6 weeks. Quick, easy, lovely.scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com1tag:blogger.com,1999:blog-3155175368056651983.post-64239034281370908152012-02-12T14:25:00.003-05:002012-02-12T15:26:20.355-05:00Pancetta dei Monti Nebrodi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryIzsjOljf3c0aGQUocB8Tnj9-zeuw5nsr2X9v-FbFA3ZCOWWM5kdEsIF-Jt69baE7LKL6514jnvSn_QuubiM3-2boZjGT0vfJ6lo_QWk759c9RUrqXltfOj0U6ZX0NX1R3EYXVQPiib9/s1600/photo+%252835%2529.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryIzsjOljf3c0aGQUocB8Tnj9-zeuw5nsr2X9v-FbFA3ZCOWWM5kdEsIF-Jt69baE7LKL6514jnvSn_QuubiM3-2boZjGT0vfJ6lo_QWk759c9RUrqXltfOj0U6ZX0NX1R3EYXVQPiib9/s320/photo+%252835%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5708332487660855874" /></a><br /><div><br /></div><div>This wretched monstrosity is a <a href="http://www.mosefund.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Mosefund</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">mangalitsa</span></a> belly a day into it's curing process. This was a bit of a process. I really wanted to find an outlet for all this lovely, fragrant <a href="http://www.sausagedebauchery.com/products/?category_keyword=Herbs/Spices">oregano</a> I have. I've just never seen it used much in curing. I researched for a solid 2 weeks and came up with this. <div><br /></div><div>Monti <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Nebrodi</span> is a mountain range in northeast Sicily. So, there are 2 firsts for me here. <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Making</span> a <span class="blsp-spelling-error" id="SPELLING_ERROR_4">salume</span> from <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Sicily</span> and using oregano in a cure. This <span class="blsp-spelling-error" id="SPELLING_ERROR_6">pancetta</span> is traditionally rolled. However, this being a <span class="blsp-spelling-error" id="SPELLING_ERROR_7">mangalitsa</span> belly, it is impossible to roll. I like flat better anyway, I used a little <span class="blsp-spelling-error" id="SPELLING_ERROR_8">norcino</span> license. This is a 2 step process. The first step is <a href="http://www.sausagedebauchery.com/products/?category_keyword=Herbs/Spices">Sicilian sea salt</a>, <a href="http://www.sausagedebauchery.com/products/?category_keyword=Herbs/Spices">fennel pollen</a>, <a href="http://www.sausagedebauchery.com/products/?category_keyword=Herbs/Spices">oregano</a>, and cure #2 and/or <a href="http://www.sausagedebauchery.com/products/?category_keyword=Olive%20Oil/Vinegars">vinegar</a>, I say and/or because the vinegar can either be used at this point or the next in the rinse phase. This is left for about 1-2 weeks. It is then rinsed, again, with the vinegar if you didn't use it in the first step. Then, black pepper, <a href="http://www.sausagedebauchery.com/products/?category_keyword=Herbs/Spices"><span class="blsp-spelling-error" id="SPELLING_ERROR_9">peperoncino</span></a> and more oregano are applied to the exposed flesh and let it dry for a month or 2. See you in April with the results.</div></div>scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com1tag:blogger.com,1999:blog-3155175368056651983.post-75529596253383582222012-02-07T00:12:00.004-05:002012-02-07T00:54:17.398-05:00Mosefund Speck di carre'<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbQy2yNWpNSPVBZ3uniQ8JgoqNFIWUFDX3RwiHs_s-sPy7QteOCBOb-4oBtlcbWll0D274r6D2CHaAnegRniHyT1IgXV4_7aRQXFoHGGwhK4IDJ_BGMC_ClybheHoCyybGF6oeICn0i77/s1600/photo+%252813%2529.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbQy2yNWpNSPVBZ3uniQ8JgoqNFIWUFDX3RwiHs_s-sPy7QteOCBOb-4oBtlcbWll0D274r6D2CHaAnegRniHyT1IgXV4_7aRQXFoHGGwhK4IDJ_BGMC_ClybheHoCyybGF6oeICn0i77/s400/photo+%252813%2529.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5706257578267291602" /></a>Yep, more speck...........deal with it. I was given a couple lovely loins still with the fatback attached by <a href="http://www.mosefund.com/">Michael</a>. One became an obligatory <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Lonzardo</span>(post forthcoming) and I wanted to do something special with the second. With <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Mangalitsa</span> being an <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Austro</span>-Hungarian breed, I knew there had to<br /> be a preparation from <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Sudtirol</span>. Sure enough, a couple hours of digging and I came across something from one small producer in <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Anterselva</span>, about 15 miles from the Austrian border. We've been over the Germanic history of the region, no need to revisit. Suffice to say, this is true to it's namesake. I literally followed my<a href="http://sausagedebauchery.blogspot.com/2010/12/speck-projects.html"> speck procedure</a> by the numbers and applied it to this cut. However, there is one caveat. Traditionally with this cut, not<div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsgHbRg2YzfU5zehUcBeG9KdqzGAMNlafPidmecKvpq95rsOe-o68c5qunH_JbxNC_pmQMsRUHkvyLNhTH8IsEclREZS_HbQyMUsqX8ylEHw1ccYM6MYnriMTNqGLC1J0vrIpbxvLGxjN2/s320/photo+%252828%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5706265804249111810" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 240px; height: 320px; " /> just this particular <span class="blsp-spelling-error" id="SPELLING_ERROR_5">salume</span>, the skin is left on and it is not cased. Now, I'm as rigid as anyone when it comes to the rules. But, I'm of the opinion that the exposed flesh of uncased <span class="blsp-spelling-error" id="SPELLING_ERROR_6">salumi</span> is refuse. I always end up trimming it off. So, I decided to try an experiment. I removed the skin AND cased it. Cured 2 weeks, smoked 4 days, aged 9 weeks and this is what you have. As far as the results of the experiment, I can say that the casing provided protection for the exterior and there was no need to trim the outermost flesh. But, that was predictable. What I can't say is how the lack of said outside crust may have impacted the taste. Not having anything to which to compare it is the issue. It is still plenty smoky even with the casing. It tastes about exactly how I expected....wonderfully.</div>scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com4tag:blogger.com,1999:blog-3155175368056651983.post-80884308514174341482012-01-21T12:42:00.002-05:002012-01-21T13:31:41.088-05:00Mosefund Soppressata di Calabria<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFhKpTkHWLRYSXGq6m_Cw8TNhD7quKwY9yOygS6pMOVWKB_U0j2e8m0hFzBiSoULIo8nvrgDek-T9ohbYacRsOqPWzTyUEUCtiGlHx3TJoGsDPz69H530MFujEKSzUu0qW89xlwpjNlwlu/s1600/photo+%252823%2529.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFhKpTkHWLRYSXGq6m_Cw8TNhD7quKwY9yOygS6pMOVWKB_U0j2e8m0hFzBiSoULIo8nvrgDek-T9ohbYacRsOqPWzTyUEUCtiGlHx3TJoGsDPz69H530MFujEKSzUu0qW89xlwpjNlwlu/s400/photo+%252823%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5700142366996693602" /></a>This is not "<span class="blsp-spelling-error" id="SPELLING_ERROR_0">supersod</span>," it is <span class="blsp-spelling-error" id="SPELLING_ERROR_1">soppressata</span>, and it is THE <span class="blsp-spelling-error" id="SPELLING_ERROR_2">salame</span> of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Calabria</span>. I've made <span class="blsp-spelling-error" id="SPELLING_ERROR_4">soppressate</span> before, but, that's just some generic name loosely applied to almost any <span class="blsp-spelling-error" id="SPELLING_ERROR_5">salame</span>. Throw a little hot pepper in it and you got, "<span class="blsp-spelling-error" id="SPELLING_ERROR_6">supersod</span>." It took me a quite awhile and a trip to <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Calabria</span> filled with innumerable questions to get me to this point. Poring over Italian language books and email correspondence with family members in <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Calabria</span>(they don't check email regularly in Italy) for several months, I felt I had an authentic recipe. Bear in mind that these recipes, like all recipes in Italy, vary from home to home. So, this became an amalgamation of several recipes. <div><br /></div><div>I was given a good amount of meat again by Michael at <a href="http://www.mosefundfarm.com/mosefund_mangalitsa.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_9">Mosefund</span> farm</a> for this project(he also lent me his new meat grinder to make my life easier). The meat and fat were ground up through what I believe to be a 6mm plate. Where it gets interesting and little controversial is the addition of the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">peperoncini</span> products. Really, only one ingredient is the issue, <a href="http://www.sausagedebauchery.com/products/?category_keyword=Peperoncini%20Products">hot pepper paste or <span class="blsp-spelling-error" id="SPELLING_ERROR_11">crema</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_12">di</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_13">peperoncino</span></a>. It is hotly debated whether or not it gets used...........I used it. The rest is easy and predictable, <a href="http://www.sausagedebauchery.com/products/?category_keyword=Peperoncini%20Products">hot pepper powder/<span class="blsp-spelling-error" id="SPELLING_ERROR_14">peperoncino</span> in <span class="blsp-spelling-error" id="SPELLING_ERROR_15">polvere</span></a> is a lock, salt, black pepper, cure #2, t-<span class="blsp-spelling-error" id="SPELLING_ERROR_16">spx</span> starter and dextrose and red wine. </div><div><br /></div><div>Onto the next issue of import.......casings. Hog middles, without question. I've seen most made here using beef middles, which are fine. But, the <span class="blsp-spelling-error" id="SPELLING_ERROR_17">DOP</span> item assuredly uses hog middles, which you see pictured. After everything was ground up, mixed together and stuffed into the hog middles, it was time to press them. Not having a dedicated press, I had to get somewhat resourceful. I placed the <span class="blsp-spelling-error" id="SPELLING_ERROR_18">soppressate</span> on the bottom of my fermentation chamber. On top of which I placed several plastic cutting boards to cover them. On top of those, I placed a roasting pan, in which I placed a case of bottled water. I told you.....resourceful. They were pressed for the entire fermentation process which lasted a little under 72 hours. Now they hang, and I wait, for what I believe to be 12 weeks or so based on the drying time of the <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Salame</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Mugnano</span>.</div>scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com6tag:blogger.com,1999:blog-3155175368056651983.post-72319234336970909052012-01-02T16:38:00.002-05:002012-01-02T16:59:46.574-05:00Speck d'alce(elk speck)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSwuSYU5DRAPpReylOLvSrdtu0Ft51ocXVFNz1-945vdbBdmahKI5mY6GbkPBv814INSzTJha_O6BPOSOfRl27_1MsRWlvrcLaDfdp2tLMzeJ68RekkOCFZhCvbGlU_AaF7g4m0hXFRwo/s1600/photo+%252818%2529.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSwuSYU5DRAPpReylOLvSrdtu0Ft51ocXVFNz1-945vdbBdmahKI5mY6GbkPBv814INSzTJha_O6BPOSOfRl27_1MsRWlvrcLaDfdp2tLMzeJ68RekkOCFZhCvbGlU_AaF7g4m0hXFRwo/s320/photo+%252818%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5693152304556594914" /></a>My cousin, whom I've mentioned here prior, stopped over for the 1st of 2 venison drop offs.(More on that at a later date) Among all the "roasts" was a little vacuum sealed frozen pearl, on which "elk" was scribbled in black marker. I was asked if I wanted it and/or if I could do anything with it. He didn't ask again. Being only one genome off from venison, I knew I could treat it the same. So, with that, I decided to "speck" it. The speck subject has been <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">covered</span> ad <span class="blsp-spelling-error" id="SPELLING_ERROR_1">nauseum</span> here, so, I'll spare you the banality. This was prepared exactly as <a href="http://sausagedebauchery.blogspot.com/2011/09/mosefund-mangalitsa-speck-results.html">pig speck</a>. This was cured, cased, smoked and dried the exact <span class="blsp-spelling-error" id="SPELLING_ERROR_2">same</span> time as 3 other venison <span class="blsp-spelling-error" id="SPELLING_ERROR_3">bresaole</span> I just made. However, this took about 1.5 weeks longer to dry out. Tough to say why, the leanness is near the same, which is to say quite lean. Just pulled it down today and cut into it. Tastes no different than venison, honestly. Slightly gamey, nicely smoked. All around very tasty. Side by side, you wouldn't even know it was elk vs. venison. But, at least I've satisfied my desire to work with elk.........<span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">successfully</span>.scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com5tag:blogger.com,1999:blog-3155175368056651983.post-17420574306835666542011-12-27T23:24:00.002-05:002011-12-27T23:38:18.127-05:00Prosciutto Cotto<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLci1N_gDctyExkIDVI5P1jjFNum-upy91T1_JJ7f18CaF6FkezNTDGKZK35p4cVsYJzk3xkdd9ModePKySFr53QRWCCAiJCfPAB4Tyi9l5XJD-LMxc_6avJp2RyQn300NuoelWK8bu0Wc/s288/photo%252520%25252815%252529.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 216px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLci1N_gDctyExkIDVI5P1jjFNum-upy91T1_JJ7f18CaF6FkezNTDGKZK35p4cVsYJzk3xkdd9ModePKySFr53QRWCCAiJCfPAB4Tyi9l5XJD-LMxc_6avJp2RyQn300NuoelWK8bu0Wc/s288/photo%252520%25252815%252529.JPG" border="0" alt="" /></a>I made this back in October. I had to hold back on posting while waiting for <a href="http://curedmeats.blogspot.com/2011/11/prosciutto-cotto-spalla-cotta.html">Jason to post his</a>. I won't drag this on because this is, for all intents and purposes, <i>HIS</i> recipe, which was developed by <a href="http://blog.frazionesantanna.com/blog.php/2011/06/27/prosciutto-cotto-casalingo">Alessandro <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Morreale</span></a>. Jason was nice enough to draw it up for me to try. The only difference with mine is in the cooking process. I don't have access to sous <span class="blsp-spelling-error" id="SPELLING_ERROR_1">vide</span> equipment, so, I had to improvise. I placed the ham in a baking dish and weighed it down. I set the oven to 200 degrees F and brought it up to 155(about 5 hours) and removed it. I allowed it to sit in the fridge overnight for flavor development. I was pleased all the way around with the taste. The only thing I would do differently next time is attenuate the amount of allspice I used. I do admit to having something of an allspice aversion, however. If you have the patience to make brine, subsequently inject, then spend several hours cooking it, I recommend trying this.scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com6tag:blogger.com,1999:blog-3155175368056651983.post-53049998132962108202011-11-14T18:21:00.007-05:002011-11-14T20:07:36.318-05:00Schulterspeck/Speck di Spalla/Shoulder speckI was fortunate enough to be bequeathed some more <a href="http://mosefund.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Mangalitsa</span></a> to cure by Michael. Among the several cuts I received was a shoulder. Prior to receiving said shoulder, I planned on making a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Spalla</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Cotta</span>, which is a cured, then cooked shoulder stuffed in a bladder. Well, plans have a funny way of changing. The shoulder I received was more akin to the cut used for leg speck. I was told that the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">coppa</span> was removed and it was basically flattened, as pictured. In my suspension of disbelief, I skinned it, still thinking I could roll it and tie it and make the aforementioned <span class="blsp-spelling-error" id="SPELLING_ERROR_4">salume</span>. What a <span class="blsp-spelling-error" id="SPELLING_ERROR_5">friggin</span> mistake. I knew it, too,<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP65a7My0vm0kaZ5LAZdvJwLN3Lb87JQlDtMNVjuw3lCNDpYU3842i0_93p706kDjdHZAb4S-0h_7Gm-aqJFgCRC2phBJcAtW8xRq0qhNphLB99srhrVeZBzJEPVtiRA4mEBSaqy1Ii3H1/s320/photo+%25281%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5675022589793667890" style="color: rgb(0, 0, 238); text-decoration: underline; float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 240px; height: 320px; " /><div><span class="Apple-style-span"><u><br /></u></span><div> even before I did it. I mean, it was abundantly apparent that <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Spalla</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Cotta</span> was no longer a possibility. Oh well. So, here I am w<span class="blsp-spelling-error" id="SPELLING_ERROR_8">ith</span> a skinless piece of shoulder that is unsuitable for <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Spalla</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Cotta</span>. Now, due to it's being skinned has become less suitable for anything for w</div><div>hich it would have been suitable had I left the skin <i style="font-weight: bold; ">ON. </i>Make sense? It will. I went home and pored over all my books, researched German language Italian websites(odd, I know), </div><div>and consulted some Italian <span class="blsp-spelling-error" id="SPELLING_ERROR_11">salumi</span> forums, the best of which being this <a href="http://www.sossai.net/salumi/forum/default.asp">one</a>. I knew that in <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Sudtirol</span>, that they make speck with almost</div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2-dIeUZJmsP1-DQLi3N5ZfWZtTMXyqNEJxjrLvD5PmY9tdD4b1cwVGTUd59yM_FI2r3j6VsVNAPTsKgnuCOA-aIkhk9IdbOE6wma6xsUcC1kZ8rrZ813cRpS6cH83Za9ZFR-LcEGOT1z/s320/photo+%25282%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5675022210217410114" style="color: rgb(0, 0, 238); text-decoration: underline; float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 240px; height: 320px; " /> every cut. I also knew that they<i> did</i> make speck with this actual cut. The problem is finding enough detail to actually make it. With some help over at the Italian forum, combined with my research, I found something concrete. I decided to go with rosemary, garlic, allspice and black pepper as my seasoning, as seen in this terribly non <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">descriptive</span> picture. Further research revealed that the smoke should be provided by beech wood, which I've subsequently purchased. In about 2 weeks, this will hit the smoke, along with s<div>ome other new <span class="blsp-spelling-error" id="SPELLING_ERROR_14">salumi</span>, like speck <span class="blsp-spelling-error" id="SPELLING_ERROR_15">di</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_16">carre</span> or <span class="blsp-spelling-error" id="SPELLING_ERROR_17">karreespeck</span> and speck <span class="blsp-spelling-error" id="SPELLING_ERROR_18">di</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_19">coppa</span>. I'll be writing about those in the near future.</div></div>scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com8tag:blogger.com,1999:blog-3155175368056651983.post-64070914964079774752011-11-10T01:04:00.002-05:002011-11-10T01:17:57.669-05:00For those of you interested..........I have acquired several of the strange, obscure and hard to find casings. I will list them and then link where I used them. Among the casings are hog middles(<a href="http://sausagedebauchery.blogspot.com/2011/03/salame-di-mugnano.html">Salame Mugnano</a> and 'nduja recently), hog middle end caps('nduja), hog bladders(2 sizes,<a href="http://curedmeats.blogspot.com/2011/09/boccia-al-finocchio-tasting.html"> boccia al finocchio</a>), hog bung ends(I haven't used, but they look really nice for salame), and beef bladders(<a href="http://sausagedebauchery.blogspot.com/2011/02/culatello-update.html">culatello</a>). Anyone interested, please email me: scott@sausagedebauchery.com, they are NOT listed at the store. Thanks.scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com1tag:blogger.com,1999:blog-3155175368056651983.post-65312395485117137242011-11-04T23:19:00.002-04:002011-11-04T23:42:41.436-04:00Culatello results<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEBwXYmHN9yayOAOZ9VKQpX0PP3FfxsMnTraMeJgGZ6cnlyBM5-PvnrbX-63lcKw7X3pHJAaeRlb91WGSDitG5KiLKY_XDdFuLsUqpMBadDLMDGXesSY_eD7XWBW5Rgb1epni5E__IPPmh/s1600/culatello1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEBwXYmHN9yayOAOZ9VKQpX0PP3FfxsMnTraMeJgGZ6cnlyBM5-PvnrbX-63lcKw7X3pHJAaeRlb91WGSDitG5KiLKY_XDdFuLsUqpMBadDLMDGXesSY_eD7XWBW5Rgb1epni5E__IPPmh/s400/culatello1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5671346322936170210" /></a>Just a short 7 and a half months after I put it in to cure, it's ready. Typically, culatelli cure for a longer period of time. However, this felt pretty firm after the aforementioned time. Prompted by <a href="http://curedmeats.blogspot.com/">Jason</a> to cut it open, I went for it. I was more than a little surprised, a bit dismayed, even. It was really firm, too firm. It was so lean, it overdried. Shame on me for not weighing it and tracking it's weight loss. I assumed that I would just remove it at it's 10 month birthday. I guess I won't be making that mistake again. It tastes just fine, quite mild and salty. It's just so excrutiatingly lean and very dry. Nowhere near the texture of culatelli I've tried int the past. So, somewhat disappointed by my ineptitude, I just left it in the chamber, slicing a bunch off to eat from time to time. Fast forward a month, and about midway through the culatello, it transformed. It became something better and exciting. It softened greatly and intensified in color and took on the appearance of a real culatello. I'm not going to sit here and tell you I had something to do with it, the middle just has a larger circumference. It is a completely different animal from the culatello into which I cut initially. While still a lean piece of meat, it does appear to have a bit more fat in the section pictured. So, it would seem a successful project. Definitely worthy of another go, no more commercial practice meat. I'll see if I can get my hands on a Mangalitsa leg.scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com8tag:blogger.com,1999:blog-3155175368056651983.post-81366921124147672962011-09-26T18:34:00.002-04:002011-09-26T21:00:30.621-04:00Mosefund Mangalitsa Speck results<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4C52UUvR2clpP_eBafwvuFSveWl3z4yXxZr_4U8od0GwezxHtvp81TvfTBsE-5UoMfVb3Ri6Wd3L4wrhnVKKtj-AQnA2sM7Ecqvz83ylYx10fpDbfiXQfplW1swRLof-HEme7lSJMMTn/s1600/091.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4C52UUvR2clpP_eBafwvuFSveWl3z4yXxZr_4U8od0GwezxHtvp81TvfTBsE-5UoMfVb3Ri6Wd3L4wrhnVKKtj-AQnA2sM7Ecqvz83ylYx10fpDbfiXQfplW1swRLof-HEme7lSJMMTn/s400/091.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5656800515956012290" /></a>I got a couple of these mega speck back in April from <a href="http://mosefund.com/">Michael <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Clampffer</span>.</a> I cured and aged these exactly as I did <a href="http://sausagedebauchery.blogspot.com/2010/12/speck-projects.html">these</a>. Only difference is the quality of the meat. Totally different ballgame, as you can see by the marbling and the fat cap. As far as tasting is concerned, I am completely flabbergasted. I am delighted that I write everything down in my little notebook. Had I done this by the seat of my pants, I would be beside myself. This is awesome in every sense of the word. I'm sure 95% of it is the sheer quality of the product, but, I certainly didn't do anything to get in it's way. The smoke is perfect, not just in a smoky way, but, a tinge sweet, perhaps? Sliced thinly enough, the fat melts on your tongue, pretty amazing. Perfect smoky, hammy deliciousness. <div><br /></div><div>There was a bit of concern during it's drying. My old chamber is so well <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">inoculated</span> with mold, the speck developed a really thick layer of white mold. I'm talking 1/8" worth. I left it due to it being mostly white, however, about 2 months in, some green spots moved in. No biggie, I just gave them a pretty thorough bathing in a vinegar bath. Then, I realized there was some standing water in the bottom of the chamber of which I was unaware. It was hiding under the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Styrofoam</span> on top which I place the humidifier. This contributed to a somewhat musty smell in the chamber. I removed all the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">salumi</span> and cleaned out the chamber with a bleach and water solution. Smell taken care of, but, there goes all the mold I developed in there. I noticed a bit of the smell on the speck as well, and was a little apprehensive that I ruined them. So, after 4 months of drying I took it out to see where it was. I split it right down the middle and out poured the most incredible smoky, pork perfume I ever smelled. Unbelievable. This is most likely the best <span class="blsp-spelling-error" id="SPELLING_ERROR_4">salume</span> I have produced to date. </div>scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com8tag:blogger.com,1999:blog-3155175368056651983.post-1511783945596312382011-08-17T11:57:00.002-04:002011-08-17T13:05:01.605-04:00Mosefund Manga Salame Felino<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTL3tBehUgBv-GhBILQqIXhWP8cabfzErfFpVBdXhKNLbtWKdIwpCJPeVcPkumUXjtKmnJcwfbZ2uTFJymnNimFXERYs1ag0AhSu400RceyGDwoTcD7QefCUROvtrrvPRxbjE4g0wSyn7/s1600/felino+006.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTL3tBehUgBv-GhBILQqIXhWP8cabfzErfFpVBdXhKNLbtWKdIwpCJPeVcPkumUXjtKmnJcwfbZ2uTFJymnNimFXERYs1ag0AhSu400RceyGDwoTcD7QefCUROvtrrvPRxbjE4g0wSyn7/s400/felino+006.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641855034681890178" /></a>This is a Salame Felino I made using both lean and fat from mangalitsa pork from <a href="http://mosefund.com/index.html">Mosefund farm</a>. Felino is a town in the hills near Parma in Emilia-Romagna. This salame is renowned for it's austerity, using just salt, black pepper, and garlic macerated white wine. Since it is also typically a salame made to be on the softer side, I chose to stuff these in somewhat larger beef middles. <div>
<br /></div><div>I received some lean leg meat and some backfat from <a href="http://mosefund.com/index.html">Michael Clampffer</a> to make this salame. I used 85% lean and 15% backfat. They were both ground on the smallest die, which I believe to be 3/8". Along with the aforementioned salt, black pepper and garlic macerated white wine, I added t-spx lactic starter and cure #2. They were stuffed in beef middles which I soaked in mold solution. They were fermented for close to 80 hours and developed a really thorough mold coating. They were hung to dry in the curing chamber. Since some of them were needed after just the 3 month mark, they were removed and still very good. The salame pictured was aged for 4 months and is really quite lovely. Still a touch soft, perfect amount of black pepper and just enough garlic flavor to be pleasant. The one thing that really stands out is how tender the meat is, terrific for this application. </div>scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com3tag:blogger.com,1999:blog-3155175368056651983.post-68350743458059545542011-08-08T12:11:00.002-04:002011-08-08T12:25:18.045-04:00Mosefund Mangalitsa Lonzino di Calabria<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktQ04SAkdGd1MVf8KZpUdF4m-BX7eQM3RfjQVFHmFX8Tx0qHRpuZFpqRAmh_8_ZCNNDlBnWvQwf9ANt5DwNcj5MqBlySytxTAe9NKOsO0Neqlws51Ka30tknvtdQpZncsIRVCvQne9HlL/s1600/Unnamed+%25281%2529.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 298px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktQ04SAkdGd1MVf8KZpUdF4m-BX7eQM3RfjQVFHmFX8Tx0qHRpuZFpqRAmh_8_ZCNNDlBnWvQwf9ANt5DwNcj5MqBlySytxTAe9NKOsO0Neqlws51Ka30tknvtdQpZncsIRVCvQne9HlL/s400/Unnamed+%25281%2529.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5638518858226792946" /></a>As you can probably tell, I didn't take this photo. It was taken by <a href="http://www.mosefundfarm.com/mosefund_mangalitsa.html">Michael Clampffer</a>. This is lonzino, yes <i>Lonzino</i>. I know......it looks like no lonzino I've ever seen, either. The marbling is just sick. Looks more like beef. This was done in the exact same fashion as the capocollo from my previous post. The <div>loin was cured with only salt and cure #2. It was then removed, rinsed, then rolled around in <a href="http://www.sausagedebauchery.com/products/?category_keyword=Peperoncini%20Products">peperoncino powder</a> to coat. Finally, I stuffed it in a beef bung and left to dry for about 2 months. I think next time I think I'll add <a href="http://www.sausagedebauchery.com/products/?category_keyword=Peperoncini%20Products">crushed red pepper</a> flake as well. While casing these, a lot of the peperoncino powder was rubbed off, making the spiciness inconsistent from slice to slice. A little flake should provide a some consistency. It tasted as good as it looks. Silky and rich with a nice hint of heat. Awesome stuff. </div>scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com5tag:blogger.com,1999:blog-3155175368056651983.post-6794950850859673462011-07-28T17:39:00.002-04:002011-07-28T18:05:54.771-04:00Capocollo di Calabria via Mosefund Farm<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFeMVbWuvtSJ2768qoETcFVSr90PO8lEn7B_KycEEVzNeX6yUCyItEGftf6DKAHFcsYcvOALMEn2F1rGnVEiQWnBz_XLUsBmMpDOcFIpw2HaDNRUnjZ9332lkUWLrH8gQs4H6kf4TruS3a/s1600/capocollo+001.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFeMVbWuvtSJ2768qoETcFVSr90PO8lEn7B_KycEEVzNeX6yUCyItEGftf6DKAHFcsYcvOALMEn2F1rGnVEiQWnBz_XLUsBmMpDOcFIpw2HaDNRUnjZ9332lkUWLrH8gQs4H6kf4TruS3a/s400/capocollo+001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5634521357537684594" /></a>After 5+ months of waiting, we finally have a result. And what an amazing result it is! Thanks again to <a href="http://www.mosefund.com/">Michael <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Clampffer</span> from <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Mosefund</span> Farm</a> for providing me with the best raw material available. This one is really simple. I've made <span class="blsp-spelling-error" id="SPELLING_ERROR_2">coppe</span> in the past and posted about them in fairly good detail. This <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Capocollo</span> is simple as far as these things go. Simply cured with salt and cure #2 for a couple weeks. It was then removed and rinsed in a red wine vinegar bath, patted dry and rolled in <a href="http://www.sausagedebauchery.com/products/?category_keyword=Peperoncini+Products"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">peperoncino</span> powder</a> to cover. Stuffed in a beef bung, allowed to <div>'ferment" overnight and hung to dry for the aforementioned 5 months. One thing I've been doing differently lately, and I did with this <span class="blsp-spelling-error" id="SPELLING_ERROR_5">capocollo,</span> is soaking the casings in the actual mold <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">dilution</span> as opposed to spraying them. There is quite a difference in mold coverage. Soaking them provides a much heavier, consistent mold cover. However, the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">dilution</span> is rubbish upon completion of stuffing. So, if you're a mold miser, this process is not for you. I find it quite effective and reliable and will continue to employ it. If you plan on making this, please do not sully your meat by using paprika or cayenne, use the real thing. </div>scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com4tag:blogger.com,1999:blog-3155175368056651983.post-38823135110150196432011-07-13T09:25:00.002-04:002011-07-13T09:40:29.808-04:00Mosefund Mangalitsa 'Nduja results<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr2CyKiSZOU5NwQjumHgls7Z0pRCU4_hY__fjIg4Xv7r7Ifmii1o3qKBWs7mTsgyzE7j7uEsD2p8xDBMba53qsn3MyowUFOFBc3LbCrMotIg7J6bIL-1PNx78DwQlU7PHLZnQkeXhG-FdO/s1600/024.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr2CyKiSZOU5NwQjumHgls7Z0pRCU4_hY__fjIg4Xv7r7Ifmii1o3qKBWs7mTsgyzE7j7uEsD2p8xDBMba53qsn3MyowUFOFBc3LbCrMotIg7J6bIL-1PNx78DwQlU7PHLZnQkeXhG-FdO/s400/024.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5628827960281840994" /></a>Here is the result of my previous '<span class="blsp-spelling-error" id="SPELLING_ERROR_0">nduja</span> post. Honestly, I don't think I'm capable of producing '<span class="blsp-spelling-error" id="SPELLING_ERROR_1">nduja</span> any better than this. I think this one looks awesome and tastes great. The texture is perfectly smooth and spreadable. The really light amount of smoke is just enough to come through. The hog middle end caps really made a difference as far as the appearance of authenticity. The '<span class="blsp-spelling-error" id="SPELLING_ERROR_2">nduja</span> pictured aged for roughly 90 days, but, was perfectly fine at 60 days. Should have a new batch going in soon. Short post, I know, but, I HAD to show this one off. If you haven't yet made '<span class="blsp-spelling-error" id="SPELLING_ERROR_3">nduja</span> and are thinking about it, don't forget you can get all your supplies at my <a href="http://www.sausagedebauchery.com/products/?category_keyword=Peperoncini%20Products">store</a>.scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com6tag:blogger.com,1999:blog-3155175368056651983.post-49462872883886736232011-06-08T18:58:00.003-04:002011-06-08T19:16:23.329-04:00Fiocco/Fiochetto- byproduct of Culatello butchery<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAEburXs1gnxmElUCXk55l9h4-xiGF07oLfF4duRjkCQB7ZhGuCttpfyRPr4tSi71P1ZWKCelEmiaH-2WU5Bn6XGESuHV4243dBdKsVURm27PRymiueZXlTyu4m2-5XySM1yxlS7vhyphenhyphenQ7/s1600/coppa.fiocco+011.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 240px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5615987893723503586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAEburXs1gnxmElUCXk55l9h4-xiGF07oLfF4duRjkCQB7ZhGuCttpfyRPr4tSi71P1ZWKCelEmiaH-2WU5Bn6XGESuHV4243dBdKsVURm27PRymiueZXlTyu4m2-5XySM1yxlS7vhyphenhyphenQ7/s320/coppa.fiocco+011.JPG" /></a> <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Fiocco</span> or <span id="SPELLING_ERROR_1" class="blsp-spelling-error">fiochetto</span>, whatever you choose to call it, it is delicious. This <span id="SPELLING_ERROR_2" class="blsp-spelling-error">salume</span> was the byproduct of my <a href="http://sausagedebauchery.blogspot.com/2011/01/culatello.html"><span id="SPELLING_ERROR_3" class="blsp-spelling-error">culatello</span></a> process back in January. Due to it being only 1/3 the size of the <span id="SPELLING_ERROR_4" class="blsp-spelling-error">culatello</span> and noticeably leaner, it dries much more quickly. This was really a no <span id="SPELLING_ERROR_5" class="blsp-spelling-error">brainer</span>. 3.5% salt, .25% cure #2, that's it. Cured it for about 14 days. Then stuffed it in a hog bladder, trussed it, tied it, hung it and forgot it, just as you see in the first pic. 52 degrees and 70-75% humidity and 4 months later.........voila! <span id="SPELLING_ERROR_6" class="blsp-spelling-error">Fiocco</span>! Not really much more to say about this. If you're going to butcher a <span id="SPELLING_ERROR_7" class="blsp-spelling-error">culatello</span>, might as well harvest this and make it as well. I've already eaten quite a few sandwiches using this. It is quite lean and subtle, yet still really moist and "hammy." <br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-E9x9X8jWKQENEZnikYXGlled3LR8kAkMjCmAFfi-LFWrRD1LQRbBvfVHwCjmnEAu4ee7kjCz3rf64a01_7AEtiN-fb9og6CaEkgb9Um28x6R2tQ1lPCtjIRSRWBWkcPFg3OPkTJ26JZp/s1600/fiocco.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5615987541147831746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-E9x9X8jWKQENEZnikYXGlled3LR8kAkMjCmAFfi-LFWrRD1LQRbBvfVHwCjmnEAu4ee7kjCz3rf64a01_7AEtiN-fb9og6CaEkgb9Um28x6R2tQ1lPCtjIRSRWBWkcPFg3OPkTJ26JZp/s400/fiocco.JPG" /></a><br /><br /><br /><br /><div></div></div>scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com5tag:blogger.com,1999:blog-3155175368056651983.post-38444846270808248342011-05-16T18:36:00.003-04:002011-05-16T19:06:52.538-04:00Salsiccia di Calabria....."My Calabria" style<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPL_w_JP6xOWhjrTDXeEpMUbDj9RUj1JnaN2gVXtWFfQTtzPICVNqasRqYxPXXwynJ7AfnkMh4_nS5eLJAnWc4-1Ue3_S4JoH4659TbO4BPJOzY6eknD8N7KKMbF2NmHTHqW4t5IdhKTcZ/s1600/018.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5607446986519778018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPL_w_JP6xOWhjrTDXeEpMUbDj9RUj1JnaN2gVXtWFfQTtzPICVNqasRqYxPXXwynJ7AfnkMh4_nS5eLJAnWc4-1Ue3_S4JoH4659TbO4BPJOzY6eknD8N7KKMbF2NmHTHqW4t5IdhKTcZ/s320/018.JPG" /></a><br /><br /><div>After my <a href="http://sausagedebauchery.blogspot.com/2010/12/salsiccia-di-calabria.html"><span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">initial</span> post on this</a>, I conferred several times with my friend <a href="http://www.calabriafromscratch.com/">Rosetta</a>, who is the author of the outstanding book, <a href="http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162">"My <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Calabria</span>."</a> I was fortunate enough to try some of her father's <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Salsiccia</span> <span id="SPELLING_ERROR_3" class="blsp-spelling-error">di</span> <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Calabria. Rosetta</span> informed me the recipe is exactly that of the fresh sausage recipe from the book. Easy enough, I figured. However, the recipe doesn't call for a starter or any nitrate. But, that's no big deal at all, really. </div><br /><div></div><br /><div>This time around it was just some pork shoulder with the addition of some <a href="http://mosefund.com/"><span id="SPELLING_ERROR_5" class="blsp-spelling-error">mangalitsa</span> fat from <span id="SPELLING_ERROR_6" class="blsp-spelling-error">Mosefund</span></a>, only 10% of the total weight. Salt, <a href="http://www.sausagedebauchery.com/products/?category_keyword=Peperoncini">hot pepper powder, sweet pepper powder</a>, and some <a href="http://www.sausagedebauchery.com/products/?category_keyword=Herbs/Spices">fennel seeds</a>, <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">along </span>with some cure #2 and f-<span id="SPELLING_ERROR_8" class="blsp-spelling-error">lc</span> starter.......that's it. I stuffed these in regular hog casings. Fermented for close to 80 hours. They were hung to dry at 52 degrees and about 79% humidity. I'm not quite sure what's been going on in my chamber recently, but, my <span id="SPELLING_ERROR_9" class="blsp-spelling-error">salumi</span> have been taking an inordinate amount of time to dry, my <span id="SPELLING_ERROR_10" class="blsp-spelling-error">salame</span>, in particular. Typically, <span id="SPELLING_ERROR_11" class="blsp-spelling-error">salame</span> I make stuffed in regular hog casings can be done in as little as 3 weeks. For some reason, this wasn't ready for a whopping 8 weeks! I speculate that it could be the lack of moisture in the <span id="SPELLING_ERROR_12" class="blsp-spelling-error">mangalitsa</span> fat, but, at only 10% of it's total mass, that seems unlikely. When I introduced that lot of 30lbs. of '<span id="SPELLING_ERROR_13" class="blsp-spelling-error">nduja</span>, the humidity jumped to over 80% and averaged about 82% for a couple weeks, but, that still shouldn't delay drying to <em><strong>that</strong></em> degree. So, I'm at a loss for an explanation. </div><br /><div></div><br /><div><span id="SPELLING_ERROR_14" class="blsp-spelling-corrected">Regardless</span>, the flavor seems unaffected by the chamber's issues. It is very tasty. Perfectly balanced to where everything can be tasted and no component overwhelms. I did vary the recipe slightly. I only used half the sweet pepper powder the recipe called for and replaced the other half with hot pepper powder. The rest of the recipe was followed closely. As you can see by the picture, the powders turned the fat orange. Good stuff. I suggest buying this amazing book and giving this one a try. </div>scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.com2