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  1. G

    My first Coppa...

    🤦 I wish I had thought about the twine test! I just did a comparison. The anemometer says it can do down to 0.3m/s, but it really is more like a minimum of 0.6-0.8m/s. I think you'd need a more expensive one for the airflow you want. The twine on the other hand was noticeable in my system...
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    My first Coppa...

    fwiw I have a freezer setup, so I really needed to work hard to dial in my airflow (otherwise stratification). My solution was to use an anemometer to at least get a sense of the airspeeds in the chamber. It's not the most sensitive of units at low speeds, but with care you can get a good sense...
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    Spalla Cruda....The Reveal!

    Thanks, I'll give it a shot!
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    Korean Spam BBQ

    There's a store called Wallyworld? Like from the Chevy Chase movie? Crazy.
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    Grillable Louisiana Crawfish (or Shrimp) Boudin

    I know! It's so hard to find cream of shrimp soup! I had to order mine as well!
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    Grillable Louisiana Crawfish (or Shrimp) Boudin

    Two additions for this thread. First, after freezing and thawing, the sausage is so much more firm and sausage-like. Here's an image after grilling: Look at those cuts and chunks of shrimp! I LOVE to eat my boudin slices, casing intact, with a fork. It also tastes SO much better than the...
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    Korean Spam BBQ

    As I was browsing, I saw this. Be careful, a lot of Sodium Nitrate in that spam apparently ;P (Spam doesn't have sodium nitrate. It has sodium nitrite. Someone should really teach their marketing dept about cure #2. vs. cure #1).
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    Garlic Kielbasa

    Thanks! Absolutely! In fact, it's now the primary reason I add sodium erythorbate to my sausages! I usually let them rest over a day for max flavor (which usually means erythorbate isn't needed), but if I did that without erythorbate the cure wouldn't have impacted my post-stuffing patties yet.
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    Boudin Quesadilla

    Looks delicious! Like a Louisiana Mexican Pizza :)
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    Korean Spam BBQ

    Haha, me too! I just picked one up on Walmart.com: https://www.walmart.com/ip/SPAM-Korean-BBQ-Flavored-Shelf-Stable-12-oz-Aluminum-Can/5440650706
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    Korean Spam BBQ

    I bet that'd be awesome in some sort of Kimchi Loco Moco :)
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    Garlic Kielbasa

    Will do! I'll definitely be making these.
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    Roasted Green Chile Sausage

    I think TLDR here is to simply use the thick-cut Tillamook for easy success. Not only is it easy to procure locally, but I feel it's better than the cubed stuff from T.S.M. because of how the thick cut slices don't create as-pronounced pockets of cheese. It's slightly more integrated with the...
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    Garlic Kielbasa

    Thanks! Just 2 days before the big event! I hope folks like them!
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    Garlic Kielbasa

    Thanks! What's a pork shot? Oh, something like this? I haven't had anything like that before. I'll have to give that a shot!
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    Air-Dried Boneless Spalla

    Yeah, that's what I'm after. Looking for a replacement for the 'Ruhlman' book. I was trying to learn the technique and technical principles Italian-style involving pork shoulder -- 'Spalla' was shorthand for that. Nothing from Mariansky on the topic. I've found...
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    Spalla Cruda....The Reveal!

    Just offering my guess, since I still have the book open. Another answer from Mariansky (pg. 489) on the topic of Spanish Hams (which I hope is close enough): "Equalization: Equalization, sometimes called post-salting takes place at 37-42F, 85-95% humidity and continues for about 60 days...
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    Spalla Cruda....The Reveal!

    @indaswamp As a sort of half-measure instead of curing salts, what do you think about spraying a solution of Bactoferm 600 starter to the surface. Do you think this would help reduce risk a little?
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    Spalla Cruda....The Reveal!

    This is from Mariansky "Home Production" (pg.488) on the topic of Spanish Hams: "Sea salt contains many minerals and can create different reactions with meat proteins and fats." So I think the idea is that it helps develop a specific flavor character to the meat. As for the curing salts...
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    Air-Dried Boneless Spalla

    Thanks! Fingers crossed! Worst case, I'll learn a lot for next time :)
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