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Whats cooking? **** Making something fine and fancy?** Just plain good? Show us! - Page 49
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Thread: Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

  1. #481
    Quote Originally Posted by stereo.pete View Post
    Mucho Bucho, you just one-upped Jim by epic proportions, thanks for sharing.
    Ha...one upped? one hundred upped! Nice looking tubed meat indeed!

    I suspect that this is the start of a beautiful string of posts.

  2. #482
    Senior Member Mucho Bocho's Avatar
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    Forgot to mention what your looking at

    Here is a shot of of my chamber with about 200 pounds of meat in it.

    http://www.kitchenknifeforums.com/sh...how-us!/page48



    Top:

    Hungarian sausage and pancetta (age 2 months)

    From Left to right and front to back:

    Smoked Pastrami made from the deckle of the brisket (9 pounds, 1 month of age)

    Random cured sausages (4 months of age)

    Red sausage in front is is Portuguese Linguica (chourice) Smoked, aged 2 months

    Italian sliced Beef eye roast, smoked 2 months of age

    Behind that is a dry-cured non-smoked 5 pound pork jowl off a 500 pound hog aged 4 months

    8 pound smoked back-belly bacon with 3 months of age.

    Sausages to the right are smoked slim-jims stuffed into 6mm sheep casings with 2 months of cure. (my little daughters favorite)

    There are some other random cuts in the back too.

  3. #483
    Senior Member Johnny.B.Good's Avatar
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    Steak with a pan reduction sauce (recipe from BDL's "Cook Food Good" blog), caramelized onions with fresh thyme over puff pastry, and cherry tomatoes sauteed with fresh basil and olive oil. Plating and photography skills are still a work in progress, but you get the idea.



    Edit: still learning to properly post photos here too (not sure why I now have a large image and an attached thumbnail image (new Photobucket account).
    Attached Images Attached Images  

  4. #484
    Looks really nice Johnny!

    Mucho Bucho, did you modify your aging refrigerator in some way?

  5. #485
    Senior Member Mucho Bocho's Avatar
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    I did, I converted an old refrigerator into a proper curing chamber. I use a PID to adjust the temperature and have an internal humidifier with air circulation. Its a design that can be found on the web. I think its from The Sausage Maker. Its fun but these days i'm more into sous vide, chamber vacuuming and tumble vacuuming. I've got 3 premium chicken friers rotating as we speak. Going to debone them an turn them into a gumbo for tomorrow night.


  6. #486
    Quote Originally Posted by Mucho Bocho View Post
    I did, I converted an old refrigerator into a proper curing chamber. I use a PID to adjust the temperature and have an internal humidifier with air circulation. Its a design that can be found on the web. I think its from The Sausage Maker. Its fun but these days i'm more into sous vide, chamber vacuuming and tumble vacuuming. I've got 3 premium chicken friers rotating as we speak. Going to debone them an turn them into a gumbo for tomorrow night.
    Nice! Have you done any of the fermented sausages?

  7. #487
    Senior Member Mucho Bocho's Avatar
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    Everything in my chamber is either curing or cured. No fresh sausages in there

  8. #488
    Senior Member AFKitchenknivesguy's Avatar
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    I would love to get into curing sausage, though I'm a little intimidated dealing with bacteria and mold. Very impressive.
    Jason

  9. #489
    Das HandleMeister apicius9's Avatar
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    All that sausage talk definitely awakens the German in me, I wish I could do some of that.

    Stefan

  10. #490
    Senior Member Mucho Bocho's Avatar
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    jason, funny because you do have to take a leap of faith. I had some Italian Salami get so damy green and fuzzy, I could not keep it. then after i spoke with experience sausage chefs, the sausage was doing exactly what it was supposed to do, and I threw out five pounds of precious pasture riased pork, let alone the week it took me to make it. Remember, dispite popular belief our stomachs are designed to eat rotten meat.

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