Recent content by aram

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  1. aram

    Air pockets/binding? What went wrong with my salami?

    That could be a reason. some of the meat was frozen when i took it out of the freezer so maybe it didn't all come together. i waited till it thawed but some chunks must have been frozen. i didnt notice anything getting stuck in the stuffer so i assumed it was ok. i use a controlled curing...
  2. aram

    First pastrami was chewy

    I use one of these  (10cm deep) and one of these  (15cm deep). Put the smoked meat in the perforated tray then let the whole thing sit in the deeper tray with an inch of water at the bottom. cover the whole thing with aluminum foil (making sure to cover any of the seams where the steam might...
  3. aram

    A pig's (nose to) tale - guanciale and pancetta

    Beautiful! Have you ever considered cold smoking? I was in Budapest in February for the mangalitsa pork festival and had some amazing smoked cold cuts. the smoked belly and loin (with a nice thick layer of fat) were to die for.
  4. Air pockets/binding? What went wrong with my salami?

    Air pockets/binding? What went wrong with my salami?

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  5. aram

    Air pockets/binding? What went wrong with my salami?

    hey folks, these went in on the 22nd of Feb so they've been drying for a little over a month. Took one out yesterday cut into it and this is what i saw! What is happening here? The flavor is good and it lost about 35% in weight. the outside is a little dryer (having issues with case...
    • aram
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    • Replies: 3
    • Forum: Curing
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    image1.JPG

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  7. aram

    Saucisson Sec drying too fast despite high humidity

    I only have one surviving picture. this Lebanese blogger went and featured it on a TV show - he never bothered to bring it back :( This is the only picture I have of it when the guy visited my shop (he cut too thick and too badly). the color, texture, and flavor were good, the outside was a bit...
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    coppa.jpg

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    • Album: Saucisson Sec drying too fast despite high humidity
  9. aram

    SALT!

    Here's a shot of their progress. nice mold development after 7 days in curing chamber. temp: 15C and humidity around 85%
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    IMG_3078.JPG

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    • Album: SALT!
  11. aram

    SALT!

    I find this bit about sugar really interesting and helpful because i may or may haven't forgotten to add any dextrose but there's plenty of lactose in there.  ha! :) i don't mind getting lectured if there's a good point to be made. but for these recipes, it called for ~1.7% of salt and things...
  12. aram

    SALT!

    Here are the percentages of salt according to a few of poli's recipes (these are based on salt/meat&fat only, not cure because i always calculate the cure as 0.25%, so it doesnt change anything in terms of the total): 1. soppressata calabria style: 1.7% 2. Salami Cacciatore: 1.69% 3. Milano...
  13. SALT!

    SALT!

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  14. aram

    SALT!

    How much to use in cured sausage? It's driving me crazy. I see people using anywhere from 1.5% to 3.0 of total meat + fat. What's a good rule of thumb to follow without making the sausage taste overly salty but salty enough to keep the nasties at bay.  With other ingredients i feel like i can...
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    • Replies: 9
    • Forum: Curing
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    image5.JPG

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