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Wet Cure gone wrong or ?
Book looks like a good read. is it avaiable somewhere as an ebook? -
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MY FIRST CURING CHAMBER BUILD!!
Wondering do you have a second fridge for fermentation? -
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fresh herbs/spices in charcuterie?
Interesting. I was kinda thinking it may cause issues that one didnt cross my mind.. -
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fresh herbs/spices in charcuterie?
Is it ok to use fresh herbs spices(minced garlic chilli onion etc) in salami/salumi or should dried/ powdered ingrediants be used? -
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Charcuterie slicing meat
Any recomendations for an Australian slicer that goes nice and thin. Nothing to big. Compact unit?- blucmal
- Post #8
- Forum: Slicers, Grinders, Tools, Equipment
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Charcuterie slicing meat
Awesome info thanks.- blucmal
- Post #5
- Forum: Slicers, Grinders, Tools, Equipment
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Charcuterie slicing meat
Gathering stuff to start on Charcuterie/salami/salumi adventure. Wondering about slicing meats. Will never have big volume to slice but lots different types at a time for making cheese/meat boards. With a meat slicer I guess you need to wash between each different meat I can see it becoming...- blucmal
- Thread
- Replies: 12
- Forum: Slicers, Grinders, Tools, Equipment
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charcuterie starter cultures
Wondering when making salami/salumi do you select starter culture for sausage type or for fermentation environment?. Do specific cultures produce specific flavors to suit specific types sausage? -
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Pops brine Colour of canadian bacon
Awesome thanks. so those brown patchs are ok? -
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Pops brine Colour of canadian bacon
I did two pieces pork shoulder about 4lb each in pops brine I also injected. Through thickest one was about 4" it was kind curled over and put in a elastic string bag. I left it for 17days in the brine then smoked it at 100c for 5hrs internal 80c. There is some inconsistent colour and wondering... -
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Smoking salami/pepperoni help needed.
is this before or after its been dried. I live in hot climate and will struggle to cold smoke for 9 out of 12mnths. unless I modify a fridge. -
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insect pests and cured meat.
Just wondering how big problem mites and other unwanted critters are when curing meat in refridgerator curing chambers. does normal meat/ food hygiene in the chamber take care of them? Are they more of a problem when hanging meat in more traditional places like the smoke house or barn then in a... -
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Cold smoking in a fridge
perhaps I can cure ferment dry then hot smoke. Be interested to hear from people with first hand experience.. -
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Cold smoking in a fridge
I am thinking maybe it will kill the cure #2 protection at hot smoked temp.. -
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Cold smoking in a fridge
First cured then fermented then hot smoked then dried? -
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Cold smoking in a fridge
When making salami chorizo etc. Can you ferment then hot smoke then dry it? Everything I read says cold smoke. -
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Cold smoking in a fridge
I live in a hot climate often 40c in summer. Wondering cold smoking in a fridge, anyone that does it, how much mess does it make in the fridge. Thinking of getting a fridge with glass door for salumi charcutcherie. Want to ferment smoke dry in the one cabinet. Is keeping the glass clean gunna be...
