Charcuterie / Dry Cured Meats

[czub]

Did ~10 lbs of chicken breast as an experiment and it came out pretty great, much better than expected.

Salt

Garlic, spices and air curing

Cold smoke

Finished product (2nd from left)

 

[4ssss]

I ain't seen deli meat like that since the last time I was in Katz's. Great job.

(For those that don't know)

https://katzsdelicatessen.com/

 

[czub]

Due to low moisture content this stuff keeps great in the freezer so have not had the need to make any in some time. Until I got a bunch of chuck roasts but didn't feel like roasting them.

2 week cure + cold smoke

pork neck
chuck
cheese

 

[buellbrewer]

Due to low moisture content this stuff keeps great in the freezer so have not had the need to make any in some time. Until I got a bunch of chuck roasts but didn't feel like roasting them.

2 week cure + cold smoke

pork neck
chuck
cheese

View attachment 5856140

where do you buy pork neck?

 

[czub]

where do you buy pork neck?

Same place I buy my Boston butts. It's a part of the butt, the best part really, also known as the money muscle.

The proper way to separate the neck is to follow the muscle and cut through the fat and connective tissue but anymore I just do a straight cut. Typically it's about 1/3 of the butt. The rest of the butt becomes pulled pork.

1/3

2/3

Here's how to cut it.