Recent content by MJP
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M
Recipe for traditional Hungarian/European Smoked Pork Brine?
Thanks unfortunately this is a american ham type recipe, more sugar than salt content. -
M
Recipe for traditional Hungarian/European Smoked Pork Brine?
Picked up some spare ribs . Plan is to smoke them after brining. Does anyone have a good brine recipe for simple "European" style (lacks overwhelming amount of sugar) brine? Not trying to having it taste like a sweet ham. -
M
Liquid Smoke for dry cured salami?
I don't plan on using smoked paprika for a recipe that doesn't call for it. My specific question is whether there a reason to not use liquid smoke versus cold smoking it. Yes both cold smoke and liquid smoke has anti-microbial properties but that will not mess with the microbial environment... -
M
Liquid Smoke for dry cured salami?
I'm not worried about the antibacterial properties of the smoke. Spanish use smoked paprika in their salami production. Hungarians, etc cold smoke their salami products after fermentation before drying. Just curious if there are any hard rules for not using liquid smoke vs cold smoke. -
M
Liquid Smoke for dry cured salami?
Hi all, Is there any reason why liquid smoked shouldn't be used in place of cold smoking prior to dry curing a salami type product? I have some recipes for traditional cold smoked & cured salami but being that I am somewhat lazy, I figured using natural liquid smoke would achieve the same... -
M
What kind of ribs are these?
not ribs at all. Just the vertebra. Quite pricey at $3/lb -
M
First time dry curing chorizo, rustic style. What do you think?
4 days in, mold is looking good. This time I got some beef casings from local halal marked so that the finished product is bit bigger in diameter -
M
First time dry curing chorizo, rustic style. What do you think?
46% weight loss did the trick on the texture front....proper dried salami consistency..... and I am still here alive. :) So now there is 6 pounds of Sec and Chorizo curing in the same tub since Sunday. -
M
First time dry curing chorizo, rustic style. What do you think?
Well cut into one link at ~36% weight reduction. Results: Aroma - excellent. Both the casing and the meat smells exactly as one would expect. Slight hint of fungi "funk" but otherwise not offensive. So the native fungi from the European salami definitely took. Flavor- excellent. Well balance... -
M
First time dry curing chorizo, rustic style. What do you think?
Well gents, how much weight loss do you usually go with chorizo. At day 10, I am down to 575g from 843g originally so about 32% weight loss. But the links still feel quite flexible when I weight them. So that tells me they are still pretty moist. I guess i will continue down to 40% water... -
M
First time dry curing chorizo, rustic style. What do you think?
Funny you mention mushrooms, I'm a mushroom "hunter" as well. I'm using my nose to judge things on the chorizo. So far the mold does not have any bad/offensive smell to it. -
M
First time dry curing chorizo, rustic style. What do you think?
Hi all, First post here. Over the years I have done number of pig slaughters, sausage making, meat smoking so on so forth. But this is the first time I am trying to do dry curing out of COVID boredom. :) So while processing a pork shoulder for some kielbasa snack stick I made 2#s of...
