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  1. dangerdan

    Curing Chamber Build (w/ Cure View)

    Soon you'll find that, it's not how it looks on the outside but how it looks on the inside.  I'd start off with something simple like a few pork loin for Lonzino. This will show you how your chamber is going to react to product and how to dial in your unit before you go to a lot of trouble...
  2. dangerdan

    Dry Curred Hams

    Yep, it's getting close. I've been carving on these hams now for a while. Here's a shot of the ham my wife helped with, "Ole No. 5" http://i44.photobucket.com/albums/f26/DangerDanphoto/Hams/HamOleNo5006.jpg Then about 5 months later another ham I had been waiting on...
  3. dangerdan

    Ole No.5, Story of a Dry Cured Ham

    This double door unit is just the freezer with a small a/c window unit installed. Theres a humidifier just in case though.
  4. dangerdan

    Any Day Now, Its Salamiville

    I did the final swap. I think my mrgga Genoas my finish soon as well...
  5. dangerdan

    How Much Do You Spend on This Hobby?

    Counting Meat, spices, utinsels, appliances, freezers etc., smokers of one type or ther other Around 4K.
  6. dangerdan

    Ole No.5, Story of a Dry Cured Ham

    Back last November I cured several hams. In particular a boneless ham that I offered to my wife to add her special touches. She decided to name it "Succulent Harvest Ham" (I called it No.5 as it was one of 5 in a run). At minimum we decided to go the 6 months so in real time this ham started at...
  7. dangerdan

    "Corned" pork and pork pastrami?

    The term corn was to desribe the salting process where in the olden days of King Aurthur salt was harvested and used in a course grade, the size of corn. Thru Romanian and other geographical areas sheep were the first to be corned then pork and beef. So I've read anyways. I have corned pork...
  8. dangerdan

    cured salami question?

    I'm sure you have a couple humdred lying around for emergencies. Not having enough space to hang a sausage sounds like an emergency to me
  9. dangerdan

    Porkaholic Binge

    I was planning to turn out some Salami this weekend but had to make a few other palns for this weekend. Knowing I had Lendenspeck project to complete I got that out of the way. Then I took a look in the storage chamber. Things were looking a little moldy in there and some minor cleaup was to...
  10. dangerdan

    cured salami question?

    Hmmm once you reach about 90*F, you'll start to render off all of the fat, then depending on your fridge, say if it's a frost free, "texturally speaking" it'll dry out the salami so dry you'd need a hacksaw to cut a slice off. If you left it less time then it won't dry out so bad but it would...
  11. dangerdan

    Hungarian Sausage

    Knowing just one hunky I'm pretty sure his method goes something like this; the more the rubbin the harder the wood! Isn't that how it goes rich? I've made some hugarian Szalami but never the kolbaz. sorry..
  12. dangerdan

    a little snackin on the job

    On a whim I brought one of my salamis (the noisette) and some peppered havarti to work with me. I've been snacking along on them today. While the table cloth and dishes are a bit savage, the salami & cheese made up for it. They tasted great and were well wroth the effort. Sometime we make do...
  13. dangerdan

    **Cures and Curing**

    I gotta get those books some day....Theres some others I've seen I'd like too. ahhhh well,, until then I'll just keep tryin...
  14. dangerdan

    Lendenspeck

    I have a little sausage sanctuary... My setup is explained on my bolg.... which needs to be updated.. I'll get to that as these projects unfold.
  15. dangerdan

    Types of Bacon

    It's Beecon man...
  16. dangerdan

    Lendenspeck

    I've had this project going on for some time now. The recipe comes from len polis. I'd say this one was a success. Once I got it un-trussed, I must have gotten a little carried away but my main concern through this project was mould propagation. A little mould growth between the bacon and...
  17. dangerdan

    Another blast of salami

    The curing chamber build was posted on this site. I believe of you could peruse my blog for instruction as well. Recipes are there also.
  18. dangerdan

    Another blast of salami

    This year's endeavours so far are: 3 Genoa, 3 Hungarian, 3 Picante and 2 Noisette. Right front is a Lendenspeck I've had going for a while. Soon I'll slice into that one for a Christmas Breakfast. The chamber is full so I'll get back with some different salamis later as these finish. More to...
  19. dangerdan

    Dry Curred Hams

    Actually Jerry ya dont. After the the 30-45 days the cure has leached through the ham by osmosis. Ive actually read somewhere that sodium nitrate acts like a time release, slowly breaking down into sodium nitrite, then into nitric oxide. This allows you to dry cure products that take much...
  20. dangerdan

    Dry Curred Hams

    Just think of it as you would your tax time.... All just in the blink of an eye...
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