Recent content by cpanderson

So it has been a while since I started my meats so I thought I would post an update as they come to fruition. I already posted about the Bresaola, and will have more comments when it is done equalizing. Lomo Embuchado: A whole pork loin, seasoned and cured... then rinsed and sprinkled with...

Funny this thread got brought back to life today... I made some CSR on Friday, but took them farther in the foil closer to what you would do with pulled pork... I think final temp was 185 and then threw them on the grill to finish the outside... I felt they were rather dry and the wife agreed...

I agree... the mouthfeel wasn't consistent... tougher on the outside, tender in the middle... I got excited and sliced up some for the weekend but the rest is going in vac to EQ... will have to see how to tweak the fridge with Umai

So I have been lurking and reading and lurking and reading and reading and at some point I started curing... so after a few months of waiting, here are some of the fruits of my labor. I haven't gone full fermenting/curing yet, so I have been using Umai bags.... but here are some pics of the...

I was able to verify the location of condensing tubes after the hitting one with a screw by using a stud finder... but really the only way of knowing for sure is finding the schematics of the fridge you are using and probably calling them to verify... otherwise it can be a crapshoot

I have some spanish chorizo going in the fridge and it seem that some of the chorizo is losing water weight faster than others. Is this to be expected? I also have one that the umai bag has not released from the meat and it feels soft... should I throw it out or just let it keep going as long...

Does anybody have any experience or knowledge of how it will perform slicing thin slices of prosciutto or bresaola? I read a thread here somewhere that the person built and installed a sort of shim to get extra thin slices.

I have some Umai Spanish Chorizo drying in the fridge right now, and have a Bresaola and Lomo Embuchado curing as well. I started thinking it was time for a slicer :emoji_sunglasses:

Just to bump this thread, I saw this thread today as I was looking for a slice and clicked on the woot link provided in the original post and it is still available for $89.99. I just ordered one.

So I am dry aging a 12 lb ribeye roast in my newly put together temp/humidity controlled fridge. At the moment I do not have anything in the fridge to add humidity back because everything I have read says that I want a low humidity environment. I have a dehumidifier in the fridge set at 50% RH...

Quick update: I vacuumed the line and desiccated, then weighed in the proper amount of refrigerant. I have been running it overnight at 50 degrees F with a dead band of 3 degrees and it seems to be holding steady. I went ahead and added a 2.5 gallon water container to help regulate the...

I'm cool with that. You can't trade experience for anything else! I wasn't questioning your knowledge, just trying to dig a little deeper. As a newbie, I will stick to recipes but keep watching and learning from the Maesters

What is the benefit of the 2 stage cure/spice mix? My second question is, if you are adding cure in 2 stages, is your initial batch of cure/spice mix weighed to have your cure reach the final ppm of nitrate/nitrite, because if so, it would seem that for the first 5 days you are at a lower ppm...

So an update on the disaster. Not knowing much about refrigeration, I did not realize that the lack of a condenser on the back of my fridge meant that my freezer is what is referred to as a "Hot Wall Condenser" freezer. The tubes zig zag back an forth in both sides of the freezer, and possibly...

My welding is tits... forming flare threads is easy.. but don't have a lot of experience sweating/soldering/brazing (pick what you want to call it)... so that will be where I muck everything up