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  1. evan m brady

    Authentic Horse Bone Salumi "Tasting" Needle (Ago d'Osso di Cavallo)

    These took over two months to arrive, so our Christmas stock is finally here! We only have 10 needles available for sale, and in the spirit of this cyber weekend we put these on sale for $15 off! This is quite an awesome stocking stuffer, so take advantage of the sale and be one of the last 10...
  2. evan m brady

    Coppa seasoned with Orange Zest, Hot Calabrian Pepper, and Wild Calabrian Fennel Seed

    | Coppa con la Scorza di Arancia e Peperoncino Piccante di Calabria e Finocchio  | Pretty straight forward here... Local Berkshire Pork (not sure what farm, but was from my towns local version of a "whole foods") cured in 2.50% Trapani Sea Salt, 0.04% Food Grade Potassium Nitrate, 0.05% Texel...
  3. evan m brady

    Hanger Steak Bresaola

    | Hanger Bresaola | Always wanted to make it with this cut, and man it's awesome and so delicious! Texture of the hanger dried is so good, and very different - in a good way though. It melts/falls apart in your mouth in a nice way, and to me tastes intensely more beefy... That could also be...
  4. evan m brady

    Testa Arrotolata (Porchetta di Testa)

    My Porchetta di Testa. Should specify this is not traditional by any means, but my own interpretation. Boned out the pig head in one piece, and brined it in predominantly flavored warming spice brine for 24 hrs, then braised the ears and tongue overnight en sous vide @ 180ºF|10hrs. I place the...
  5. evan m brady

    Prosciutto d'Agnello (Lamb Prosciutto) is done, and freaking delicious!

    Prosciutto d'Agnello is done! Pulled it tonight after about 70 days of aging, losing about 33% its green weight. Lamb from Heather Ridge Farms in the Hudson Valley, NY. Boned out diligently as to not allow too much gaps in the center after drying. The leg was still on the smaller side boned out...
  6. evan m brady

    Pancetta Mania! Out from the chamber - Pancetta Steccata and Pancetta Arrotolata

    Pancetta Arrotolata and Pancetta Steccata cut into after four months on the dot! The Arrotolata: only Sicilian sea salt, cure #2, and black pepper. The Steccata: I believe I roughly spiced it the same way as Monti Nebrodi style (peperoncino, oregano, garlic, black pepper, fennel), but to be...
  7. evan m brady

    Made Speck that was inspired by what is made in the Alto Adige region.

    Could not be more happy with this! I first started by cutting the hind leg to the specification of a Speck, and you can watch my butchery video below: Next came to curing the Speck. I cured for 30 days, and used 3% Trapani sea salt, and about a medium handful of each: Bay Leaves, Fresh...
  8. evan m brady

    'Nduja inspired by Spilinga

    (the finished product) Made some 'Nduja, and out from the chamber! Aged for about 3 months. This was made with pork belly and pork jowl ground once through a 12mm plate, then once through a 7mm plate. Spicing was simple: -Sicilian sea salt -Cure #2 -Dextrose -Calabrian hot & sweet pepper...
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