February 23, 2015

Almost all Sopressata is done!

Good white mold. I added vegetable oil to two of the vacuum sealed Sopressata's

February 19, 2015

Lonza #1 is done!

Very tasty if I must say so myself! Creamy, not too salty, and nice pork flavor!

Lost 33% weight, lets cut her open!

Nice pink color, tender and creamy...delicious!

February 15, 2015

Capicola day!

Soaked in brine for 2 days with pink salt #2 and spices
Rinse with water then give it a red wine bath and pat dry

Casings soaking with oranges in water and bactoferm
Seasoned with paprika, cayenne, fennel pollen, black pepper, and ground juniper berries. 
Easy way to put on netting, otherwise impossible

Remember to tie and weave cord at the end prior to stuffing. 
Tie and ...cut the cord. 

in the pig locker

Hanging and waiting for the magical 33% weight loss!

February 2, 2015


Trying a new recipe for Lonza. I let the loins marinate for only 1 day, then in 30-40 degree for one day wrapped in cheesecloth and salt.
Rubbed off salt and added spices, place in beef bung and dipped in mold. Now in the pig locker. Should be a fast cure.
Here are the 2 loins

The two lighter ones are the Lonza. 

January 19, 2015