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Charcuterie at home with Frank

Charcuterie at home with Frank. Making home made dried Italian meat(s) and sausages at home. I make: bresaola, sopressata,finocchiona, capicola, cacciatori and fresh sausage. I also make homemade Italian cheeses! February 23, 2015. Almost all Sopressata is done! Good white mold. I added vegetable oil to two of the vacuum sealed Sopressata's. Links to this post. February 19, 2015. Lonza #1 is done! Very tasty if I must say so myself! Creamy, not too salty, and nice pork flavor! Links to this post. This is...

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Charcuterie at home with Frank. Making home made dried Italian meat(s) and sausages at home. I make: bresaola, sopressata,finocchiona, capicola, cacciatori and fresh sausage. I also make homemade Italian cheeses! February 23, 2015. Almost all Sopressata is done! Good white mold. I added vegetable oil to two of the vacuum sealed Sopressata's. Links to this post. February 19, 2015. Lonza #1 is done! Very tasty if I must say so myself! Creamy, not too salty, and nice pork flavor! Links to this post. This is...

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Charcuterie at home with Frank | franksdrycure.blogspot.com Reviews

https://franksdrycure.blogspot.com

Charcuterie at home with Frank. Making home made dried Italian meat(s) and sausages at home. I make: bresaola, sopressata,finocchiona, capicola, cacciatori and fresh sausage. I also make homemade Italian cheeses! February 23, 2015. Almost all Sopressata is done! Good white mold. I added vegetable oil to two of the vacuum sealed Sopressata's. Links to this post. February 19, 2015. Lonza #1 is done! Very tasty if I must say so myself! Creamy, not too salty, and nice pork flavor! Links to this post. This is...

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Charcuterie at home with Frank: Fresh cacciatori made on 8-13-11

http://www.franksdrycure.blogspot.com/2011/08/fresh-cacitori-made-on-8-13-11.html

Charcuterie at home with Frank. Making home made dried Italian meat(s) and sausages at home. I make: bresaola, sopressata,finocchiona, capicola, cacciatori and fresh sausage. I also make homemade Italian cheeses! August 14, 2011. Fresh cacciatori made on 8-13-11. Almost all the same ingredients for soppressata except for added fennel, some extra garlic, and pepper. They should be done in about a month since they are so much smaller than the larger soppressata. I added a couple quick videos too! 160; Out ...

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Charcuterie at home with Frank: Creating the Sopressata

http://www.franksdrycure.blogspot.com/2011/08/creating-sopressata.html

Charcuterie at home with Frank. Making home made dried Italian meat(s) and sausages at home. I make: bresaola, sopressata,finocchiona, capicola, cacciatori and fresh sausage. I also make homemade Italian cheeses! August 2, 2011. Made a small batch of. Sopressata to test the new curing. You must leave it at about 85 degrees the first day so the. Then if you like to flatten do it on the 2nd day and add to. Im researching using yogurt instead of the commercial starter cultures. Did you notice a difference?

3

Charcuterie at home with Frank: Lonza

http://www.franksdrycure.blogspot.com/2015/02/lonza.html

Charcuterie at home with Frank. Making home made dried Italian meat(s) and sausages at home. I make: bresaola, sopressata,finocchiona, capicola, cacciatori and fresh sausage. I also make homemade Italian cheeses! 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.

4

Charcuterie at home with Frank: Lonza #1 is done!

http://www.franksdrycure.blogspot.com/2015/02/lonza-1-is-done.html

Charcuterie at home with Frank. Making home made dried Italian meat(s) and sausages at home. I make: bresaola, sopressata,finocchiona, capicola, cacciatori and fresh sausage. I also make homemade Italian cheeses! 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! This steak sounds wonderful! Subscribe to: Post Comments (Atom). View my complete profile. In th...

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Charcuterie at home with Frank: Finocchiona

http://www.franksdrycure.blogspot.com/2011/10/finocchiona.html

Charcuterie at home with Frank. Making home made dried Italian meat(s) and sausages at home. I make: bresaola, sopressata,finocchiona, capicola, cacciatori and fresh sausage. I also make homemade Italian cheeses! October 22, 2011. Inocchiona today. will post recipe shortly! Back fat ground up. 90 % lean pork shoulder. In the beef bungs. Has a nice white mold after 2 days. I can smell that chamber from here.why the fine grind? What size bungs are those? Subscribe to: Post Comments (Atom). I hung up the be...

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Please pardon my Pappy. He’s too young to die. | The Bourbon Babe

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Please pardon my Pappy. He’s too young to die. April 22, 2015. Upset that the bourbon recovered in PappyGate this week may be destroyed, I’ve appealed to a higher power: Kentucky Gov. Steve Beshear. I’m asking him to #PardonMyPappy. Please join the cause, won’t you? The Honorable Steven L. Beshear. 700 Capitol Avenue, Suite 100. Frankfort, Kentucky 40601. Dear Gov. Beshear,. Please pardon my Pappy. He’s too young to die. I ask you to use your powers as Governor of this great Commonwealth to stop the exec...

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franksdrycure.blogspot.com

Charcuterie at home with Frank

Charcuterie at home with Frank. Making home made dried Italian meat(s) and sausages at home. I make: bresaola, sopressata,finocchiona, capicola, cacciatori and fresh sausage. I also make homemade Italian cheeses! February 23, 2015. Almost all Sopressata is done! Good white mold. I added vegetable oil to two of the vacuum sealed Sopressata's. Links to this post. February 19, 2015. Lonza #1 is done! Very tasty if I must say so myself! Creamy, not too salty, and nice pork flavor! Links to this post. This is...

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