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A little plate of Charcuterie at work

 
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SmokenDevo
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Joined: 04 Apr 2011
Posts: 68

PostPosted: Wed Jul 11 12 8:30 am    Post subject: A little plate of Charcuterie at work Reply with quote

Brought in some of my Charcuterie and shared with my fellow workers. Sorry for the poor pic, my phone don't take good pictures. The Bresaola is growing on me, think I'm starting to like it Surprised

Bresaola dipped in extra virgin olive oil and lemon juice.
Milano Salami
Smoked cheese
Olives stuffed with cream cheese.
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Oregon smoker
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Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR

PostPosted: Wed Jul 11 12 1:11 pm    Post subject: Reply with quote

I hope that was your 1st plate...I would be 3-4 plates deep as you took that picture.
Did you make the goodies?
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SmokenDevo
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PostPosted: Wed Jul 11 12 1:50 pm    Post subject: Reply with quote

Why yes I did. I started trying my hand at the Art of Charcuterie about three months ago and so far i am liking it as much as smoking meat.






My curing chamber


The controllers that control the humidity and temperature.



Last edited by SmokenDevo on Wed Jul 11 12 2:27 pm; edited 1 time in total
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Oregon smoker
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Joined: 07 Nov 2006
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Location: Portland, OR

PostPosted: Wed Jul 11 12 1:59 pm    Post subject: Reply with quote

SmokenDevo wrote:
Why yes I did. I started trying my hand at the Art of Charcuterie about three months ago and so far i am liking it as much as smoking meat.






My curing chamber


The controllers that control the humidity and temperature.



Pretty hi tech set up there. I dont have extra lap tops laying around. Shocked

You got some directions or links to how you went through the build and what was used? I am always reading and want to learn more about this.
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SmokenDevo
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PostPosted: Wed Jul 11 12 2:08 pm    Post subject: Reply with quote

I bought my controllers from
http://www.auberins.com/

As for reading material most of it will just give you the basics of how to set up a curing chamber. As for learning Charcuterie, I would suggest getting both of these books.


Auberins has a really nice plug and play controller for temp and humidity if your not into building the ones like I did.
http://www.auberins.com/index.php?main_page=product_info&cPath=37&products_id=265[/img]
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Oregon smoker
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Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR

PostPosted: Wed Jul 11 12 2:16 pm    Post subject: Reply with quote

SmokenDevo wrote:
I bought my controllers from
http://www.auberins.com/

As for reading material most of it will just give you the basics of how to set up a curing chamber. As for learning Charcuterie, I would suggest getting both of these books.


Auberins has a really nice plug and play controller for temp and humidity if your not into building the ones like I did.
http://www.auberins.com/index.php?main_page=product_info&cPath=37&products_id=265[/img]


Already have those 2 along with a another one.
Books are great but practical real world build instructions are a ton of help, so that is why ask.
Thanks!
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SmokenDevo
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PostPosted: Wed Jul 11 12 2:33 pm    Post subject: Reply with quote

Well sounds to me like you really don't need any help and you probably have a good grasp on whats needed. Maybe the only thing i can give you is a kick in the butt and tell you to just go out and get started. Time to jump in and start having some fun. It's really not that hard. The hardest part is waiting the weeks for this stuff to be ready
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