Recent content by tadmaz
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T
Lonza first attempt
Didn't check on it for a while, down to 60% weight. It's hardened pretty good. Tastes/smells pretty much fine! I only did salt this time, to reduce any chances of any spices imposing any smell. So the problem was my basement temperature was about the same as 55F so the fridge was never... -
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Lonza first attempt
I ended up tossing it, it smelled too funny. I've tried again, 3 weeks in the fridge and no smell whatsoever and now it's hung. Will check on it daily, checking for mold, smell, and humidity. -
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Lonza first attempt
Mold was black/gray, I wiped with vinegar I think pretty soon after it formed. After 2 months at 80-85% humidity, it lost 10% weight. The final 3rd month at 60-70% humidity it went down to 62%. It tastes a little funky to me. I'm going to let it sit overnight at room temp. -
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Lonza first attempt
I'm at 62% weight, so it should be plenty done. Outside has hardened, not slimy anymore. Inside is slightly moist to the touch, not really slimy. Is that normal? I took a bite, didn't seem quite right but honestly I guess I don't know what the consistency should be like. I guess a pepperoni... -
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Lonza first attempt
I have been following the lonza recipe from "Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More" By Hector Kent. I used a jewelers scale to measure cure #2, everything was done "by the book." I had it in a ziplock for 2 weeks in a 38F fridge, rinsed, and hung the...
