I started making sausage at the end of 2024 and evolved into cured meat and charcuterie around June of 25. I am slowly learning the craft and what tastes work etc. Anyhow I finally accrued enough meats that I had done myself to make a board. At the top working clockwise cooked salami, savory Capocollo, pepperoni, mild Capocollo, Calabrese Salami, Cajun Lonzino, and a Cajun flavor beef stick stuffed with jalapeños, cheddar and pepper jack cheeses.
by choochooharley
7 Comments
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Now that you’ve got plenty to work with, learn some more about plating. Boards are fun, there’s a lot of cool ways to display your cuts of meat.
That’s an excellent sampling, now you just need almond and olive trees, two amazing, beginner-friendly trees! 🫡
that all looks so so good though, nice.
That’s awesome. All the meats look stellar. Nice even dry on the larger diameter items. Only comment I have on the meats is that I’ve found I greatly prefer dry cured pepperoni (as opposed to cooked). What culture did you use for the pepperoni?
Nice meat bro!
Amazing work! I bet you feel proud
Wow! Congratulations