Aussiedistiller, Home Distilling, Moonshine, Home Brew

starting my adventure with salumi whole muscle cured and dried.
Curing chamber like cheese fridge is humidity and temp controlled.


Stronger rack for hanging stuff.



Meat pork neck(coppa) and Beef sirloin(Bresaola) dry cured chemically with salt Nitrate/nitrate salt(cure number 2) and herbs/spices for added flavour.



wrapped in coloagen sheet and netting then Sprayed down with mould 600 and hung to dry till it loses 35% of its original weight.



Cheese will live up top in sealed containers to stop cross contamination of the moulds.

Youve got way too much time on your hands :laughing-rolling:
Yes I’m jealous

:teasing-tease:

Nice one Mario :laughing-rolling:

need something to snack on while drinking piss :-

Nice mate :handgestures-thumbupleft:

Starting on lamb proucuitto 2.75kg leg trimmed weight. Into cure for about 3 weeks then will be smothered in lard and pepper and into chamber to dry.


.
Will post back in 4mnths when done :handgestures-thumbupleft:

What was that? Your going to post it to me when it's done? :laughing-rolling:

I will have to eat it make sure its safe :teasing-neener:

bluc wrote:I will have to eat it make sure its safe :teasing-neener:

Fair enough!

Lamb prosciutto into the curing chamber today :handgestures-thumbupleft:

Pancetta arrotalata added and updated cabinet shot.

That all looks amazing Bluc,
You cannot beat home made stuff like that as you know exactly what went into it to get the flavours you love.
I agree with the comment you have way too much time on your hands though

bluc wrote:starting my adventure with salumi whole muscle cured and dried.
Curing chamber like cheese fridge is humidity and temp controlled.

image000001.jpg

Stronger rack for hanging stuff.

image000000(1).jpg

Meat pork neck(coppa) and Beef sirloin(Bresaola) dry cured chemically with salt Nitrate/nitrate salt(cure number 2) and herbs/spices for added flavour.

image000000(2).jpg

wrapped in coloagen sheet and netting then Sprayed down with mould 600 and hung to dry till it loses 35% of its original weight.

image000000(3).jpg

Cheese will live up top in sealed containers to stop cross contamination of the moulds.

Thats looks awesome mate :text-+1:

+ one on sending down a good sized sample to SA and it could be a good reason for a get together, share each others hooch and if it tastes off just bite on a lump of Bluc's stuff to mellow the taste :laughing-rolling: :laughing-rolling: :laughing-rolling:

Cheers Bryan

Great idea
I thi k I am the most central so just send everything to me and I will start organising everything from this end

First of anything from chamber spicy coppa

It almost looks like a brisket mate.

Looks amazing whatever it is. Now what to drink to add to the occasion

Cured then dried pork. Not cooked at all just cured with nitrate salt and dried in a controlled enviroment to 35% weight loss.. Same as prosciutto but from a different part of the pig the neck,called pork scotch fillet here in Aus, Rather then the leg where proscuitto comes from. :handgestures-thumbupleft:

Sounds fantastic.
I am salivating just thinking about the amazing taste it must produce.
You just can’t buy stuff like that in the shops, it is never the same.

Once I get this distilling worked out that will be my next project, another 25 years and I can start thinking about a smoke room lol