We now have a freezer full of ground top round, a couple of almost 1 lb packages of ground pork, 5+ pounds of Andouille, and 2.5 pounds of Italian sausage (a new recipe we wanted to try). All vacu-bagged up.
And, we pulled out the package of duck breasts we had in the freezer. Surprise, surprise, instead of the 2 we thought were in there, there were 4. So, used 2 to make duck pastrami using Emeril's recipe, brined over weekend, crusted and baked last night, and wrapped to finish curing in fridge for a week. And, the other 2 will hopefully be duck prosciutto using a combo of Rhulman's Charcuterie recipe and another recipe I found that looked interesting (had some other spices added besides S and P like Rhulman's called for). They were salt cured since late Saturday evening, washed off, dried, wrapped in cheesecloth and hung in the little fridge last night for curing. Supposedly will take about a week, need to lose 30% of their weight.
And I made the sugar syrup and bottled up a batch of limoncello that has been in the works for a while.
Busy, busy yesterday.
The grinder and stuffer made things so much easier and faster. The stuffing almost got away from me though at first because it was so much faster than the KA (Craig cranked and I guided the casing). No more ground beef from store unless it's a last minute thing.