Finally, back to curing

cdn offroader · May 4, 2016

Hey all, been away for a while, busy with work and a move. Finally settled in enough to get back to curing properly. Started off with 3 Finocchiona, a couple sudjuk made with beef instead of lamb, a couple sopressata(the ones with the least mold), and more recently a couple of bresaola(seen hanging in the middle of the pack.

Stole the end off of a Finocchiona for sampling purposes. One of the sudjuk is gone also

, really good spice.

IMG_0097.JPG

cdn offroader
May 4, 2016

Sliced in half for vac packing

IMG_0098.JPG

cdn offroader
May 4, 2016

Finochina

IMG_0099.JPG

cdn offroader
May 4, 2016

Anyways, all in all happy with the results in the new place. Time to rebuild my stock.

SmokinAl · May 5, 2016

Very nice!

Looks delicious!

Al

crazymoon · May 9, 2016

CDN O , Nice looking products, dry curing is going to be my next step in the sausage making process.

wade · May 9, 2016

Looking good CDN. Did you inoculate the surface with mold or was it natural from the air?

cdn offroader · May 9, 2016

I used some M600 for the salamis, the bresaola just picked it up from them.

disco · May 11, 2016

Nice!

Disco

nsoutdoorsman1 · May 12, 2016

Sweet ! looks like u are just hanging in maybe a basement room in ur home?I enjoy curing but have to add a humidifier to my room to achieve decent results,any info on ur set up would great:)

mkriet · May 12, 2016

What's up with all the mold? There must be a purpose for it, but it doesn't look the most appetizing. I've not done any of this before, so I'm totally new to the cured meats.

cdn offroader · May 12, 2016

The white mold is a beneficial mold in the penecilin family, (but doesn't affect people with penicillin allergies). It keeps bad mold from forming and slows down the drying process to create a more regulated drying process. It all is exterior mold on the casing, it can be eaten as is, or rinsed with vinegar, or just peeled off with the casing.

cdn offroader · May 12, 2016

NSoutdoorsman1 said:
Sweet ! looks like u are just hanging in maybe a basement room in ur home?I enjoy curing but have to add a humidifier to my room to achieve decent results,any info on ur set up would great:)

Yeah its the old laundry room in my basement, nothing fancy, I have a terrarium heat/humidity controller and an ultrasonic humidifier. The temp is around 55-60F which a little toward the high side, but I like the final product

nsoutdoorsman1 · May 12, 2016

Awesome!Everything looks great! thx for the post and the info.Dry curing is a lot more complexed than most think,great to see these posts:)Hardest part i find is waiting for the weight drop!lol smells so delicious [emoji]128523[/emoji]will post mine soon as bactoferm ,cures and such come in and get some hanging up

atomicsmoke · May 12, 2016

Great show of charcuterie.

daveomak · May 12, 2016

CDN offroader said:
NSoutdoorsman1 said:

Sweet ! looks like u are just hanging in maybe a basement room in ur home?I enjoy curing but have to add a humidifier to my room to achieve decent results,any info on ur set up would great:)

Click to expand...

Yeah its the old laundry room in my basement, nothing fancy, I have a terrarium heat/humidity controller and an ultrasonic humidifier. The temp is around 55-60F which a little toward the high side, but I like the final product

Thanks for the link to the controller.... Just what I've been looking for.. I've looked and looked on amazon but never saw that unit... It's perfect as far as I'm concerned... It's in my basket now....

cdn offroader · May 13, 2016

No Problem Dave, happy to help, its worked well for me for 2 years now.

Finally, back to curing

Meat Mopper

SMF Hall of Fame Pitmaster

Legendary Pitmaster

Master of the Pit

Meat Mopper

Epic Pitmaster

Smoke Blower

Smoking Fanatic

Meat Mopper

Meat Mopper

Smoke Blower

Master of the Pit

SMF Hall of Fame Pitmaster

Meat Mopper

Similar threads

Hot Threads