Recent content by jpaph
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J
Correct humidity for salami - when to lower
Wow. They look awesome and look way above my pay grade. Good to know about the temps. Currently I'm at a bit below 55F. Things are moving along nicely and losing weight slowly. -
J
Correct humidity for salami - when to lower
thanks. How does the temperature affect the drying? -
J
Correct humidity for salami - when to lower
Thanks. Yes salami has been pricked. My chamber has a humidity controller in it and I can control humidity independently -
J
Correct humidity for salami - when to lower
Thanks. I think I should keep it on the higher side. Last time I had it down to 75% - not sure if it was the computer fan causing the hardening. The other thing that happens is my fridge cycles a lot since it's warm here now and this drops the humidity. It takes some time for the humidifier to... -
J
Correct humidity for salami - when to lower
So I'm on my 3rd attempt for making salami. One of the attempts didn't cure properly because of case hardening. At the time I had a small computer fan in the chamber which I have since removed. I've also calibrated my hygrometer too so humidity should be the correct reading. I'm determined to... -
J
Did I make a mistake with my cure?
OK thanks. I just read online that although 150ppm is what may say, the amount of cure I used for this particular cut is still well within the guidelines. -
J
Did I make a mistake with my cure?
I've seen this half on now and half later across a few recipes. The recipe I used is from Home Production of Quality Meats and Sausages by Stanley Marianski so it should be a reliable recipe. Recipe as follows (note that I scaled the recipe for my meat weight). 1000g - 2.2lb Coppa 30g - 2... -
J
Did I make a mistake with my cure?
I just put a coppa in the fridge with the cure mix I made up. Only thing is I didn't read the recipe correctly. It said to put half the cure on then in 7 days put the other half on. Is that going to be a problem? What should I do? -
J
Salami Smells - Is it OK?
Cool thanks. Just checking if it is risky. I don't think I fancy ending up in hospital or sitting on the toilet for days over $40 of meat! -
J
Salami Smells - Is it OK?
yes...will need to do a smaller batch so I'm not burning through $$$ if it doesn't work. Yes pancetta :) I've made bacon before so thought I would give it a whirl. Hopefully got this one right! Rolled it as tight as I could to minimise chances of air. Guess I'll have to wait and see. That's... -
J
Salami Smells - Is it OK?
yes pricked casings. I suspect perhaps it was too much airflow. I have a computer fan in the cabinet. Perhaps the speed it too fast? Or maybe humidity measurement isn't accurate and is too low?? -
J
Salami Smells - Is it OK?
Thanks! What causes this? I was very slow filling this and was careful I got a good bind. I never get this when I make regular sausages. Is it likely stuffing technique or something else then?
