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Sunday, July 17, 2011

I'm Still Here


Well its been quite a while since my last post, but for anyone in the landscape industry spring, and summer are chocked full of free time.  But during an unusual weekend off I had some time to pull some goodies out of the curing chamber.

First out was the Skilandis.  The taste was spot on, garlicky, peppery, the flavors were all there although the execution left a little to be desired.  There are three things that I will change the next time I make this (next month).  The first is the size of the mince, I will actually coarse grind the meat to gain a more salume-like texture.  Second the casing I will go with a smaller diameter casing, speeding up the drying time and allowing more control over air pockets, although I only had one little pocket.  The third adjustment will be More Smoke, I was a little timid with the smoking, but next time ill let it rip.  Overall I think it was a success , but my Lithuanian mother-in –law flies in next Monday so I’m sure I will get some valuable pointers.

SKilandis (1 of 1)-3

SKilandis (1 of 1)

SKilandis (1 of 1)-2

Next up were some Lozino that had been resting comfortably in the curing chamber.  I did several versions that each had their own qualities and characteristics.  One brined with sea salt, another, cured with fennel, and one with a little chili cure.  each was tasty in their own way , but there is always room for improvement.

lonzino (1 of 1)-2

lonzino (1 of 1)-3

lonzino (1 of 1)

Check back, late summer and fall are going to be nuts.

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