The Pursuit of a Flavor Profile

So here's a new batch that I am trying to make that hopefully will replicate the taste of something that I really like.  The Batali's call it Dario and Christiano Creminelli calls it something else but it is infused heavily with nutmeg, mace and allspice.  We'll see how this test works out in about 30 to 40 days.  I wanted to do this in 60 or 80 mm casings but did in in 100's....long story, no big deal.  It will make it develop differently and take more time.  That's all part of the experiance....tasting the results.

Spanish Chorizo

Well, that dark colored thinner product is 5 pounds of Chorizo.  This stuff smelled terrific this morning when we stuffed it into the casings.  It needed to cure overnight in the pan prior to stuffing.  It smells like the smoked paprika and the red bell peppers that I charred, pealed and chopped into the mix.  Really, all I have to say is that I hope it turns out as good as it smelled this morning.

Genoa on the Rocks

A picture of the Genoa as it came out of the ageing chamber and a small packaged parcel of one of the earlier harvested hangings.  As you can see, I did more of a coarse grind than what we are used to seeing in the supermarket.  It changes the texture so it is not so "mealie" like some popular store bought brands.  You might also notice that I produce it a bit more lean.  I know I know, fat is flavor but in this case achieving the right balance leads to a product that won't leave a protective film on the roof of your mouth and will taste the way it was intended to be.....enjoyable and special.

Genoa's done

Just a quick note that the Genoa is all out of the chamber and ready for consumption.  Honestly, about one and a half pounds of it are already gone....what?, it's great!  And yes I shared.

Coming this next week, Spanish Chorizo.  I made a batch of this about a year ago using some elk a neighbor had given me and it turned out great.  Of course, using elk in place of part of the pork doesn't qualify it as "Spanish Chorizo" but it was none-the-less good.  This time the real deal.  I will try to post some pictures of it next week.

Oh and kinda excited, I just received my new grinder I ordered.......way stoked about this!  You know, boy and their toys.  New grinder today and new axles for my rock crawler.  Time to get busy but this work thing keeps getting in the way.

Later

Meat of the month

What do you all think about trying a "Cured Product of the Month" club?  One of my wife's cousins suggested this after tasting some of my products and I think this may become a reality if there is enough interest.   Since it costs real money to do this, I would be interested if I could just break even on product that I would be happy to share.....What do you think?

Here's what I am thinking: A couple different products and do this about once ever 3 months.....or quarter.  This would be best since shipping is so expensive and that way, I could keep the cost as real as possible...
To start with, you would be able to sample what I have been making for some time and are tried and true recipes.  I would also consider taking orders, but everyone would need to understand that this process takes time and is somewhat seasonal so requests may not be filled for some months.  Also, some things may not be practical for me to try (for reasons of time constraints and availability of the correct products).  I really want to know what you think about this. 

Feedback please.

Fresh out of the fermentation chamber, into the maturation cooler

These are going to be a Genoa style product but with more flavor than the stuff

we are used to purchasing in our local stores.