I have leased my location, and have finally decided on a name for my Company: The Stockyards: Charcuterie,Smokehouse, and Catering. The location is in the former Toronto Stockyards Location, Hence the name. I have also changed the name of t the Catering company to the Stockyards also, (brand recognition!). My wonderful logo is Designed By Monique Nantom at The Sausage/Curing plant is less than 1000 sq. ft. I will be posting construction progress as we go! Hopefully Tuesday we will break ground and begin the install the drains, and then prep the Floor.
Wish me luck, as I am on a very limited budget and will need to do this in a couple of phases. After the floor is complete, I should be able to run my catering company from the shop, for a couple of months the build enough capitol to complete the rest of the project.

stockyards-layout-with-walkin.jpgHere is the layout


Been away for quite some time. I have not been curing or smoking, but I have had too take some time to access my aspirations and fears with taking the big risk, betting the farm, taking the bull by the horns etc; I have been offered a great job that will insure that finances are secure, bills will be paid, vacation 2 weeks, kids won’t be needing for much, but will daddy be happy?


Opening Soon!!!!!!!!!!!!!!!

Will know by Thursday if my small Industrial/Manufacturing, catering space is secure.

I am having hard time deciding on a name, and would love some input and suggestions, please!!!

So far:

  1. Davis’s Charcuterie
  2. The Peasants: Smokehouse and Charcuterie
  3. The Larder: Smokehouse and Charcuterie
  4. Big Phat Pig: Charcuterie
  5. Fat Pig: Charcuterie
  6. Stockyards: Charcuterie & smokery

I would also like to get some info on how to refurbish this baby, it is made by IBM(The computing scale company) before 1930.

I wanted a berkel,

But this slicer is very special also!



I have had some difficulty maintaining a cold smoke temperature in the main Box of my smoker without constantly watching it. So I have decided to use an offset smoker box piped into my main cooker. I finally put the cast iron stove to work that I scored at an auction. This will now lend me the opportunity to do things like, picking up th kids from school, writing my blog, or mainly going to work without worrying if the smoker is getting too Hot!

Here it is:
I have placed some applewood into a small coffee can directly into the firebox

Cold smoking the Tuna, Bacon and a Chorizo (It is -15 celcius Today)

Over the past couple of weeks I have been procuring equipment! I just scored a couple commercial fridges off Craiglist which I have just modified so that they stay at a constant 55 deg. and have an R.H. of 75 to 85%.
I have also been experimenting with different casing with the Chorizo.
These Chorizo are curing without any starter culture and are non-fermented, but they do contain nitrite.
As you can tell a lovely white mold is starting to bloom. Hopefully I can make a batch Sunday that I will ferment with Starter culture for 24 hrs at 85 deg. w 90% R.H. for a taste comparison.

Beef Middle (Larger) and Chittering casing (aka Gentile) Very delicate, and rips easily when stuffing.
Chorizo in Beef andĀ chitters

Lomo: Cured for 8 days in Pimenton, Garlic, curing salt, and spices. Then rinsed and stuffed into beef middles. Should be ready in 60 days!


Pancetta Drying

Bacon Curing:

Maple Molasses Cured and Organic brown sugar.

I recently got my hands on the Holy Grail of Ham. Bellota Pata Negra, from the highly prized Black Hooved pigs from Spain. History and Info:

The Chorizo
has just 4 ingredients!(pork, Pimenton De la Vera (approx 20% of it weight) Salt, and Garlic. No preservatives, and is stuffed into a hog middle. Redolent w/ Pimenton and Garlic flavour with a slight tang at the finish.

(Boneless Pork Loin) are stuffed into Hog middles also and rubbed with, salt, Pimenton, Garlic. The contain Antioxidant (e301) and preservative (E-252 and E-250) and sugar. Extremely tender and velvety mouth feel

Salt and mountain Air that’s it. This just melts in your mouth, and the fat striations are gorgous!The Spaniards do not salt Hams as long as other producers of Ham. They typically salt 1 day per pound, which may lend to it’s more delicate flavour. Where as Italian, Virginia etc. hams are salted for approx. 1.5 days per pound.
The Cost of the Jamon in Paris is 283.00 euro per Kilo!!!!!!!

Lomo and Chorizo
pb270013.jpgChorizo Iberico Bellota

I am in the process of purchasing a walk-in fridge, which will be stored at a commissary kitchen I use for catering. I will soon begin small batch production of Dry Cured sausages, Bacon, and Pastrami etc. which I will hopefully be able to sell if my application for a vendor at the St. Lawrence Farmers Market in Toronto is accepted. Wish me luck!

This pancetta has been in a combination of curing salt, sugar, herbs, spices and garlic for 1 week. I have rinsed off the spice mix and coated with black pepper and Turkish bay leaves. Now it is time for nature to do it’s work.

pancetta CURING DAY 1

Here are the chorizo’s and salami. I cured 80% of them with a starter culture (Bactoferm LM-52) which adds the requisite tang that is present in salami. the other 20% I didn’t add any culture whatsoever. After doing a tasting comparing the two, we came to the conclusion that we preferred the non cultured salami and chorizo. Much more full bodied yet had delicate nuances of the spices that were not as present with the cultured sausages. Here are the results. p7070024.JPG