Any recipes for making your own deli meats? - Page 2

Buzzy

Joined: Jan 11, 2021

Posts: 4,937

User Profile Ignore User Stop Ignoring

How long do you want to ignore this user?

24 hours One week Permanently Cancel

In reply to Robert L. Peters • 1:19a, 11/10/22

The Green Dragon said:
Made some prosciutto six months ago. It's done now.

Rule #1!!!!!

Wild West Pimp Style

2

Rattler12

Joined: May 8, 2014

Posts: 4,644

User Profile

Private Message

Ignore User Stop Ignoring

How long do you want to ignore this user?

24 hours One week Permanently Cancel

In reply to Buzzy • 7:45a, 11/10/22

Buzzy said:
The Green Dragon said:
Made some prosciutto six months ago. It's done now.
Rule #1!!!!!

^^^^^^

agcrock2005

Joined: Mar 15, 2008

Posts: 10,774

User Profile

Private Message

Ignore User Stop Ignoring

How long do you want to ignore this user?

24 hours One week Permanently Cancel

7:00p, 11/10/22

AG

Giving this one a try this weekend. Put in the brine a few hours ago. Will show pics later if I don't eff it up!

gigemags87

Joined: Aug 31, 2006

Posts: 2,067

User Profile

Private Message

Ignore User Stop Ignoring

How long do you want to ignore this user?

24 hours One week Permanently Cancel

11:25a, 11/12/22

AG

Dry aged strip loin and capicola using wraps from the Sausage Maker (per 2 Guys videos). Easy and amazing.

3

agcrock2005

Joined: Mar 15, 2008

Posts: 10,774

User Profile

Private Message

Ignore User Stop Ignoring

How long do you want to ignore this user?

24 hours One week Permanently Cancel

In reply to gigemags87 • 12:24p, 11/12/22

AG

Looks awesome. Can you link the video please?

gigemags87

Joined: Aug 31, 2006

Posts: 2,067

User Profile

Private Message

Ignore User Stop Ignoring

How long do you want to ignore this user?

24 hours One week Permanently Cancel

In reply to agcrock2005 • 12:37p, 11/12/22

AG

2

agcrock2005

Joined: Mar 15, 2008

Posts: 10,774

User Profile

Private Message

Ignore User Stop Ignoring

How long do you want to ignore this user?

24 hours One week Permanently Cancel

In reply to agcrock2005 • 9:22p, 11/22/22

AG

agcrock2005 said:
Giving this one a try this weekend. Put in the brine a few hours ago. Will show pics later if I don't eff it up!

I did one turkey (2 breasts) this way which was brined then heavily peppered, one turkey simply injected and seasoned with cajun seasoning, then one ham. This is a game changer. The brined pepper one is by far my favorite but others liked the ham and cajun more than me. Can't wait to do more of these and experiment with different recipes.

3

NColoradoAG

Joined: Aug 31, 2006

Posts: 9,074

User Profile

Private Message

Ignore User Stop Ignoring

How long do you want to ignore this user?

24 hours One week Permanently Cancel

6:09p, 12/21/22

Someone in our office bought a pig at a 4H auction and the meat ended up back at the office. I snagged some bacon and sausage but also this guy.

Do you think this could be cured and smoked for new years? Or should I just throw it in the crock pot?

Any assistance on the cure would be appreciated if yall think it would be good. Ive made bacon but never done a ham. Plenty of Prague powder one on hand.

HTownAg98

Joined: Oct 11, 1999

Posts: 24,645

User Profile Ignore User Stop Ignoring

How long do you want to ignore this user?

24 hours One week Permanently Cancel

7:30p, 12/22/22

If you want to turn it into a city ham to cook for new years, you need to inject it with a cure no later than tomorrow. I've never done this, but I'm sure you can find one doing an internet search.