r/Charcuterie

First time my meat got mold due to putting it in the lowest part of my fridge and water spilling over it.

First of the 2 coppa’s i made is done drying/curing. I used a dry aging bag in my fridge :) There is case hardening. I just put it in a vacuum bag to equalize. Will the black ring go away? And how long should I equalize? :) It’s my first time curing/drying, so still learning ;) Thank you guys in advance for the help!

My pepperoni has finally reached its ultimate destination. It was really good. Now I need to get some beef middles so I can make proper pizza size pepperoni. The hog casings were a touch on the small side. But now I know I can do it.

Looks like pork roll. Doesn’t hit the mark though. Way too dry and too smoky. The recipe called for 30% bacon and I had some Benton’s bacon ends on hand and used those. Definitely made it more summer sausage in flavor. I used LHP and fermented for 24 hours at 85°. Next batch I’m going to omit the bacon, use jowl and fatback, make a little gelatinized pork broth with some skin. Hell, maybe even grind up that skin as well. It’s missing that Taylor ham funk - like stinky pork bones and hot dog flavored water. I think the secret is all the scraps that kept John Taylor’s ham from being actual ham.

It was made with some beef fat and pork shoulder. I already tried a piece and it tastes phenomenal. Also, is the slight discoloration on the top of the second photo a concern?

About two and a half months hung in cave 30% weight loss. I inoculated the cave using a sauscison sec stick from Olympia provisions. Tastes great been eating it thinly sliced on warm bread or cooking in carbonara (with morels they’re booming around here!)

I put a picture of the mold growth I had a few weeks before I harvested it. I felt like the majority of it was white mold and seemed par the course from what I saw at a butcher shop I worked at years ago. Wiped off a couple times with wine or vinegar ect.. Curious if anyone see any red flags or any advice?

I waited until day 7 of curing (from 95% H2O and 20 celcius) to 16 celcius and 85 %) and scraped mold off a store bought Salami and made a small bath with Mold water and rolled the salami in the bath. 24 hrs later shades of mold, 48 hrs later covered. I am staying at 16 Celsius and reducing the H2O to 75% until 40 % weight loss. Each salami is about 1 Lb heavy. First timer with mold…..

I made the Genoa late last year and the kulen this year. They're my first attempts at making a dry cured product and I'm super happy with the results! I feel like I should have let the kulen dry more, but I needed to pull one of them for this weekend. These will be added to a massive charcuterie board with over 25 meats and cheeses.

After about 3 weeks I think I’m calling my pepperoni done. It lost 36% of it’s green weight and tastes pretty good. Little heat in the back and a nice tang. I made it using 32mm hog casings so I’m not sure if it’s really big enough for a pizza, unless I’m going those cup pepps that seem to be popular now.

I was a little surprised with the grease on the outside. Not greasy by any stretch, just wasn’t expecting it. So as it’s my first time, please let me know what your thoughts are. This is my second successful attempt at fermentation and dry curing (first being a summer sausage I pulled out last weekend) so I think I’m hooked.

Just pulled my first pancetta from the fridge after drying about a month and a half after a two week pink salt cure. Grew some mold and had been wiped twice with vinegar, once today on the finish.

Had to use a fridge for drying, loss was about 20% I think since it’s so fatty. I guess I’m just not super sure what I’m looking for yet. Does this look safe to yall?

Vinegar wipe was applied after photos were taken

I shot a very nice boar and am trying out my first charcuterie! The boar eat mostly acorns, citrus, and avocados so they have a nice flavor with no taint. The meat has a sort of floral flavor / gamey’ness that’s very agreeable normally. Hoping it works out! I am modifying a beverage fridge (glass door kind of thing) with a small inline fan, humidifier, dehumidifier, and inkbird controller. I have the hindquarter encased in salt, and the accumulated liquid soaked salt was replaced after 7 days, which I’ll continue doing once a week for 30 days. It’s a nice big leg, about 25-30lb. I’ve trimmed it as flat as possible on all sides, as I’ve read that’s very important. Going to wash with water, then wine, then brandy, then encase in lard, any other tips? I have also considered a mold culture protective layer

Wild game 🎯

I have had this jowl in the curing chamber since 3/3 (10 days in fridge with Equilibrium cure before that). Starting weight was 930g, and it is currently at 780g. It was wrapped in collagen sheet, and I just removed that and rehung with no wrap. Typical parameters of the converted chamber are shown. I am using an external humidifier attached to a inkbird, and an internal dehumidifier always running. I assume the slow drying is partially due to the high fat content of the jowl.

I am a newbie, but have had other items cure in this chamber with no issues (duck breast, eye of round, lamb shoulder), and am wondering if it is just a matter of letting the jowl hang as long as needed?

Thanks in advance for any thoughts!

First time doing lonza color came out perfect now going to wait a couple weeks after vac sealing. Just hoping it is not to salty

Two weeks ago I took my first steps in the world of fermenting and dry curing sausage. I made pepperoni, which still has about a week to go and I made summer sausage. I had made summer sausage before, but in the past I used encapsulated citric acid in lieu of fermentation. So this is a whole new experience for me.

I have to say I am extremely happy with the results. I pulled out a smaller chub about a week into drying and it was good, but after two weeks of drying, it is so much better! If this pepperoni turns out, I may be hooked.

Btw this is a beef and pork sausage.

Debrecziner are the traditional sausage in my family. It's a Hungarian sausage heavy on paprika with caraway and mustard seed, garlic, and marjoram. Most of the time we grill them up and serve them sliced on plates with mustards(plus ketchup and barbecue sauce for the kids) and we hang around catching up with all the relatives before the main meal. They also go into dishes like sauerkraut soup and lescó. Usually they're just done in links but this time I thought I might play around with some other sizes just for fun. I doubt ll do the big coils again, but the longer links and C links are really nice. That big ol chub is the stuff left over when I ran out of casings

Is this good to go? Smells good, a little soft but springy. Looking for some feedback? Still looks a little wet but unsure...

24 hrs covered in Salt. 2 Weeks in empty fridge.