Recent content by BarberMeatHead

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    Help needed. Salami Fermentation process delivers odd smell and mold.

    Up. How should I process it? I was about to smoke it for a few hrs with cold smoke would it help or it's unadvised to even begin drying it? It would be a shame to lose a whole batch, but what if the smell decreases and I end up eating a product that might be hazardous?
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    Help needed. Salami Fermentation process delivers odd smell and mold.

    Hello, people of meat. I'm having issues with my Fermentation method, during the process of Fermenting sausages and Salamis within the 2nd and 3rd day of fermenting meat @27-30C (80-86F) White slimy mold appears on the casings of all sausages. I have read in the past that white mold is somewhere...
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    Cold Smoked Loin ~ Finishing in Sous Vide?

    Would you mind sharing the injection method you mentioned? I'm a new guy here so don't be angry for the laziness. Yesterday I warm smoked few loins i had in wet brine. Pushed the temps of a smoke to 130-150F for 2 1/2 hours and after cooking it in vac seal for 1hr @ 170F they came out dry. Any...
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    Help needed. Too dry meat surface after smoking

    Im guessing i did run it for too long. I had a batch of sausages i fermented and placed in the smokehouse day later and they ran for 10-20hrs they looked brown and softer then the others.
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    Help needed. Too dry meat surface after smoking

    How much did you held them? I have few muscles that vary from 4" to 6-7" that were exposed for some time to smoke , now that i have rehydrated them in chamber they dont seem tough , yet im afraid that within a few weeks they will develop a bark and the moisture wont be able to escape them.. Any...
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    Help needed. Too dry meat surface after smoking

    Unfortunately I have not tracked humidity, but the logs I used had moisture in them in order to slow the burn. I'm not willing to vac seal it. Hoping that increasing chambers temperature to 90+ may help moisturizing the surface and help prolong the drying from inside.
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    Help needed. Too dry meat surface after smoking

    Guys I need some advice, help. I smoked meat at around70-80F for 2 days with a rest time during The night time. My meat (loins, Coppa, shoulder and Ham) came too dry on The surface in my opinion. Appereantly I overdoNe with smoke and sometimes i may let temperature go a little bit to high...
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    Commercial Chorizo jamondor recipe.

    It will be im gonna read it eventually. Have some reading to do already , Thank you. Anyways i know its not related to category , but may i ask a question regards smoking meat? Is there any side effects to taste or the smell of a meat if i cure it in a smokehouse that was used for smoking fish...
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    Commercial Chorizo jamondor recipe.

    Hello guys. I'm about to do a batch of sausages of all types and decided to take my chances asking for a recipe of a sausage I bought a few years ago.Uploading the picture in case someone recognises it and can help with it , noticed that many of there product have same paprika filled color so...
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