Going into the cold smoker tonight for about 5 hours (grapevine wood). In two weeks I'll give them another 5 hours or so. Soppressata Calabrese, Cacciatorini & an Italian Dried Salami. I'm curing about 50 lbs., but only smoking about 10 lbs.4yr ⋅ theducatiguy ⋅ r/smoking
3 Braesola and 4 Capocollo Ready to go into the Curing Chamber. Once They're Done, I'll Post Photos.4yr ⋅ theducatiguy ⋅ r/Charcuterie
Friend finishing up a renovation project on his house. First rain and there's water coming through from the outside of the house.5yr ⋅ theducatiguy ⋅ r/Wellthatsucks
If I shat on a piece of bread, you could eat it like a sandwich too!5yr ⋅ theducatiguy ⋅ r/shittyfoodporn
(OC) 4 Capocollo went into the Curing Chamber today. 2 Herb Crusted; 2 Spicy!5yr ⋅ theducatiguy ⋅ r/FoodPorn
Kimchi Spread from my Favorite Korean Restaurant! Served with Every Meal.5yr ⋅ theducatiguy ⋅ r/FoodPorn
Liver and Seafood Puree (Squid, Shrimp, Mussels, Octopus and Crab Meat). Liquid Goodness!4yr ⋅ theducatiguy ⋅ r/shittyfoodporn
(OC) Smoked Cured Pork Loin - Smoked Paprika, Crushed Red Pepper, Brown Sugar and Cracked Black Pepper Corns. Hung to dry for 22 days.5yr ⋅ theducatiguy ⋅ r/FoodPorn
Non-Stick Surface on my 6 Lodge - better than Teflon! In the famous words of a regular here - Keep Cooking in it!!!!!4yr ⋅ theducatiguy ⋅ r/castiron
