« previous next »
Pages: 1 2 [3]   Go Down

Author Topic: Salumi Prepping  (Read 3032 times)

0 Members and 1 Guest are viewing this topic.

Offline spuds

  • Hero Member
  • *****
  • Posts: 3579
  • Girl says Hi from the SoCal Mtns.
Re: Salumi Prepping
« Reply #29 on: June 09, 2014, 04:50:40 PM »
SUPERB!!! Someday I will progress....someday.
Logged
Feel free to share my pictorials anywhere you like.Could mention from Spuds if you remember.

Offline Saber 4

  • Hero Member
  • *****
  • Posts: 1661
Re: Salumi Prepping
« Reply #30 on: June 09, 2014, 10:40:48 PM »
You've got me drooling on my laptop again Rick.
Logged

Offline Las Vegan Cajun

  • Hero Member
  • *****
  • Posts: 6246
  • Ralph in LA$ VEGA$
Re: Salumi Prepping
« Reply #31 on: June 10, 2014, 03:49:05 PM »
Quote from: ACW3 on June 01, 2014, 09:07:09 PM
Quote from: teesquare on June 01, 2014, 11:50:06 AM
Well...I GOTTA make the wife read this thread.

If I understand this correctly:

I had some homemade salumi in a nice Italian restaurant the other night.  This stuff had been left to cure for the maximum time...... But, oh was the taste off the charts!   


So that means  I am getting older and BETTER...Mrs. T  always scolds me about having "poor taste"....So - I am going to improve with time!!! ;D ;D ;D

Tee,
Remember, not all things age well.  After a while, a good wine can turn to vinegar.  Just sayin'...

Art

BOOM!!!
Logged
Laissez Les Bon Temps Rouler
----------------------
Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)

Offline Las Vegan Cajun

  • Hero Member
  • *****
  • Posts: 6246
  • Ralph in LA$ VEGA$
Re: Salumi Prepping
« Reply #32 on: June 10, 2014, 03:57:52 PM »
Quote from: spuds on June 09, 2014, 04:50:40 PM
SUPERB!!! Someday I will progress....someday.

With help of LTBBQ members we will all progress.  ;)
Logged
Laissez Les Bon Temps Rouler
----------------------
Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)

Offline nepas

  • Moderator
  • Hero Member
  • *****
  • Posts: 2838
  • Ft Pierce Fl. Member #35
Re: Salumi Prepping
« Reply #33 on: June 16, 2014, 02:46:16 PM »
These last 2 salumi chubs are firm and ready for eatin. We will be going to a new FL RV Park soon so i may wait to cut with some new friends. Salumi, smoked cheese-n-crackers...And Vino

Logged
Flint
New Elder Wand with infa red tip.

Offline spuds

  • Hero Member
  • *****
  • Posts: 3579
  • Girl says Hi from the SoCal Mtns.
Re: Salumi Prepping
« Reply #34 on: June 16, 2014, 03:04:28 PM »
Rick,thats beautiful meat.
Logged
Feel free to share my pictorials anywhere you like.Could mention from Spuds if you remember.

Offline nepas

  • Moderator
  • Hero Member
  • *****
  • Posts: 2838
  • Ft Pierce Fl. Member #35
Re: Salumi Prepping
« Reply #35 on: July 06, 2014, 06:32:51 PM »
The last 2 chubs of salumi being taken out of the UMAi bags and into vac bags. Total 54 days.




Cut the ends at an angle.



Great texture and taste.



In vac bags and ready for Paducah, KY, BBQ On The River.




Logged
Flint
New Elder Wand with infa red tip.

Offline spuds

  • Hero Member
  • *****
  • Posts: 3579
  • Girl says Hi from the SoCal Mtns.
Re: Salumi Prepping
« Reply #36 on: July 06, 2014, 11:22:31 PM »
Thats good to the extreme,well done Rick!
Logged
Feel free to share my pictorials anywhere you like.Could mention from Spuds if you remember.

Offline Saber 4

  • Hero Member
  • *****
  • Posts: 1661
Re: Salumi Prepping
« Reply #37 on: July 06, 2014, 11:35:39 PM »
Now I'm really looking forward to Paducah! I better get started on some Double Stuff Smoked Chex and other goodies for the trip.
Logged
Pages: 1 2 [3]   Go Up
« previous next »