So, yeah… Lately I took on a new habit. Smoking… meat, you silly! The need came as I was prepping some Hungarian Gyulai Sausage (post will follow soon) that needed about 8 hours of cold smoke, at 90 F degrees maximum. I needed a simple device that would house the meat, and where smoke went in then smoke went out. Here’s how I did it!
Savor the Flavor
I agree, lately my blog’s flavor leans on the meaty side. This all has to do with my latest fascination with cured meats, and the craft of charcuterie I consider an art worthy of a pedestal. After some (failed) attempts at curing sausage, some of which grew beards (literally), I finally got a grip on some of the key rules, so here is the the first successful result – Salame di Brianza!
Pancetta or pork belly (aka bacon for us in the West), is the easiest meat that can be cured at home even without the need of a curing chamber. Inspired by Jason Molinari’s Cured Meats blog, I mustered enough courage to get this project running along with the others ones that are still sitting in the curing chamber.
Ok, I have to tell you about my latest bug. Growing up in Eastern Europe where EVERYTHING is cured, smoked, with prosciutto and sausages hanging in the pantry, I couldn’t help but try to reproduce the same delicacies here on US soil. But I was faced with a couple obstacles like I had to keep my basement smell free, and keep my neighbors happy if I was to build a smoke house to cold smoke the meat outside for 10+ hours. Here’s the first task for my charcuterie adventures in curing meat – the fermentation and curing chamber.