Recent content by da-stinger

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    How to truss salami (from and Italian Norcini) -Video

    So much for my preoccupation with 2.5 and 0.25% salt and cure... just sprinkle it on until it looks right. Maybe after I do thousands of lonzino I will have this confidence...
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    Coppa drying duration question

    Thanks, this round will keep at 75% and try my patience and see how it goes. Adding Guanciale to the mix and will look forward to the results... this was the initial try with bresaola, coppa and board.
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    Coppa drying duration question

    Hello. I finally broke down and bought another freezer to convert to a curing chamber (my wife appropriated my last chamber to turn into a freezer to store meat for the apocalypse and I have no hope of getting it back). I did a prelim round with coppa, bresaola and lonzino last year and was...
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    Mortadella: 'Fancy' Italian Bologna

    Followed the ratios given but used shoulder and belly. Omitted the beef and had good result, likely also had a higher fat content than what the OP had. I had seen on other recipes I reviewed that some people had problems with a grey color so decided to let the cure work over night. Ended up...
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