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John Setzler

The Purpose of the CHARCUTERIE Section of Kamado Guru

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Great new board, I love making sausage, bacon, and cured meats, it can get addicting. I'm stuck on making pork shoulder Buckboard bacon right now, I can't get enough of the stuff!

Next time butts go on sale, ima try some backboard BACON!!! And Ima bother the Hell out of you for pointers!!

Bring it on, I'll do my best to help in any way I can... seriously good stuff!

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Great idea, John. I am truly  interested. IMO this sign displays the simple  meaning of Charcuterie. Found this place on a trip to San Francisco. They turn out some fine cured meats. 

 

Made me laugh when I saw it. 

post-3401-0-59040700-1451399980_thumb.jp

 

Made me hungry when I saw it. All they make are cured meats and sandwiches. 

post-3401-0-77172000-1451400005_thumb.jp

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Just talked with the wife about a meat grinder. She thinks i will fail at snausage making. Due to the fact that if i fail at something once i sometimes dont try try again. She may be right... right ish, if i am going to be looking into dry aging beef and snausage making i should choose one path for now.will have to think about this. John, please keep updating on both things. I want to expand my kooking horizons, but too fast may not be a good idea.

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My grinder is here, my slicer is coming soon.  The books I ordered are here and I have been reading a lot.  I have learned a lot just from reading.  I purchased a nice fat pork loin today for my first project, which will be homemade canadian bacon.  This won't require a grinder or stuffing sausages... should be a simple curing brine, a trip through the smoke, and then on to the slicer.

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