Putting my order together for the pork! Stay Tuned!
May 16, 2013
Made a batch of Lonzino & Pancetta and have a new humidifier controller for the pig locker (aka curing chamber). Once they both lose about 33% of the original weight it will be time to mangia!
Pictures above left and below is from the made on date
May 16th...above left and below. Both cuts feeling firmer. Should be in about 3-5 weeks!
November 18, 2012
November 1, 2012
Picked up some pork belly a few weeks ago and made some Pancetta! It was hung up in the pig locker on 10/30/12 and will be ready in 2 weeks, I had it cure for 8 days. One with red wine and one without. All kinds of spices!
|Fresh cracked black pepper|
Pork belly curing for 8 days
|Rinsing off the spices|
|I roll both sides in the black pepper|
|Tied up belly!|
|Tie as tight as possible! No air pockets!|
|I tied it so tightly, my fingers have cuts! I did use gloves easier grip and sanitary!|
|Here they are!|
|Ready to hang in the pig locker!|
|Hanging out for 2 weeks|
|Will be done in 2 weeks. I will freeze most of it!|
June 17, 2012
Made it on 6/16/12 and smoked it for 24 hrs. Spices from Scott at the Sausage Debauchery. All Berkshire pork! Beef middles for stuffing.
Bungs soaking in water and slices of orange.
The pork! Shoulder, belly, and back fat
A little hot pepper
Nice pasty mix...
My red neck smoker! ha!
12 hours of smoke
24 hours of smoke and going to the curing chamber