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First try at curing meat - Page 2

post #21 of 34
Thread Starter 

Nice tip, I just may try that.

 

So far (it has only been two days) and the outside is still good.

post #22 of 34
Be sure everything is CLEAN.... You don't want to introduce any mold spores or other stuff... Keep an eye on the meat.... If mold forms, wipe it with vinegar to kill the mold....
post #23 of 34
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post #24 of 34
Thread Starter 

Started drying on Dec 4th at 4lb 10oz.

 

Currently at 4lb 2oz, no signs of mold and the out side is not hard.

 

I think it is going ok.

post #25 of 34
We don't believe you. Probably got mold and trashed it.

Why wouldn't someone post pics after a 10% meat weight loss?


Just teasing you.
post #26 of 34
Thread Starter 

You are correct, I feel like such a newb now. It smells pretty good and I want to try it now.

 

Front

 

 

Back

 

post #27 of 34
Thread Starter 

Ok started the dry hanging on Dec 4th so here is where I am at on Dec 22nd.

 

Starting weight 4lb 10oz

 

Current weight 3lb 12oz

 

If I figured it right that is almost 19% weight loss.

 

Still no mold growth and it has a very nice smell to it.

post #28 of 34

No white mould yet?  I have a nice bloom after one week.

post #29 of 34

looking good link..............Thumbs Up

post #30 of 34
Quote:
Originally Posted by DaveOmak View Post

Be sure everything is CLEAN.... You don't want to introduce any mold spores or other stuff... Keep an eye on the meat.... If mold forms, wipe it with vinegar to kill the mold....

You want white pennicilium mould.

post #31 of 34

I'm still watching and waiting !Thumbs Up

post #32 of 34
Thread Starter 

Ok, here is it at 3.6 oz so 27% weight loss since December 4th.

 

 

Almost ready to try.

post #33 of 34
Thread Starter 

Ok, So it hit the magic 30% weight loss today so I had to cut it up and taste it. 

Here it is finished at 3lb 4oz

 

 

Here is the cross section with the end removed

 

And here it is plated with a smoked sharp cheddar (4 months old).

 

It is really quite good. I have never had this before so I do not really have a comparison but my son and wife both liked it as well.

 

Thanks for following along.

 

Link

post #34 of 34
Looking good........

From the picture, I think it didn't dry evenly.... probably due to the fat layer.... Or it didn't cure evenly... can't tell from the picture.....

In any event, next cure, I would trim the fat so the meat cured and dried evenly all the way around...

And, I would get some of the "white mold" to spray on the outside of the meat... a good coating of white mold can be your best friend when it comes to keeping the bad molds from getting a start on/in the meat....

Good job for your first try.... I'm thinking you learned a lot... next batch will be less stressful and easier....
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