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  1. G

    Digital Food Scales

    Nice and organized. I am going to get Ozeri scale. Model ZK14. Simple is better. Have another couple of days for my initial ferment on my pancetta and then into my curing chamber.
  2. G

    Digital Food Scales

    Went to your site. Like the calculator that does the math for you. GREAT
  3. G

    Digital Food Scales

    Thank you. I do have a chemists mini scale that measure finite powders. I may for go the more expensive bakers percentage scale and just get one that I can use for 10lb cuts and do the simple math.
  4. G

    Digital Food Scales

    Thank you for the info and the picture. May have to flip a coin.
  5. G

    Digital Food Scales

    Actually looked at that on on line. Am looking at the My Weigh KD8000 which has bakers math. It uses percentages so you don't have to drag out your calculator or ask Alexa
  6. G

    Digital Food Scales

    Actually looked at that on on line. Am looking at the My Weigh KD8000 which has bakers math. It uses percentages so you don't have to drag out your calculator or ask Alexa
  7. G

    Digital Food Scales

    Thank you will do
  8. G

    Digital Food Scales

    I have been curing meats for a little over a year now. I have two scales but now that I am doing it with bigger cuts of meat I need one that will allow me to weigh up to 10lbs or so. I have an analog as well but that only goes up to 5lbs and is obviously not accurate. I want one that would allow...
  9. G

    Coppa and Lonza

    Is your inoculation chamber the shot from above the pail and if so is that kept at around 80% with 80+RH for 24 hrs? I do that in my curing chamber and then lower the temp and RH for the remainder of the time. How long do you ferment for. I did 1 week for a 3.5lb coppa and a 2.25lb lonza and the...
  10. G

    Coppa and Lonza

    One last thing. Did you use cure#1 or #2
  11. G

    Coppa and Lonza

    Thank you for the information. I think that is a great idea. Now when you say the inoculation chamber.....the pail shot from above..... is that where you hold the temp at about 80degs at 80% or above RH for 24 hrs and then into the curing chamber. If that is the case I did that in my curing...
  12. G

    Coppa and Lonza

    My first coppa was ready yesterday and I had some of my friends over for the unveiling. I have to say it was really good. the taste of black pepper and cayenne was perfect. The second is almost ready. Just wish they had bigger beef bungs so i could put the whole coppa inside rather than having...
  13. G

    Coppa and Lonza

    Well the first lonza was tasted last night out of my curing chamber. Last year tried it by fermenting and hanging in a basement at 50+ degs. Low humidity made the outside quite hard. Once yo got to the meat it was good. This 404gram tenderloin cured in a little over 3 weeks and is moist yet firm...
  14. G

    Coppa and Lonza

  15. G

    Coppa and Lonza

    LOL how true. Always like to look forward to something. "Eye one the prize".
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