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  1. 2e0a975b-eceb-4b4f-b6cc-e9b1c93be607_zps07c2687d.j

    2e0a975b-eceb-4b4f-b6cc-e9b1c93be607_zps07c2687d.j

    • dingo007
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    • Album: Cold smoke generator ?'s
  2. 6d0a5055-cc92-4d5c-af32-02d5f8a78415_zps9b74d55d.j

    6d0a5055-cc92-4d5c-af32-02d5f8a78415_zps9b74d55d.j

    • dingo007
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    • Album: Cold smoke generator ?'s
  3. dingo007

    Biltong questions?

    Absolutely. Some have fans in them...personally I think the heat source/convection is sufficient.
  4. dingo007

    Biltong questions?

    Thanks for the thoughts Dave...Your method is sound and certainly a good alternative to the traditional method. My problem with the traditional method is that it wasn't designed with curing salts it mind. i.e. the meat is only in contact with the salt  for a short duration, plus distributing...
  5. dingo007

    Biltong questions?

    Yep..that's the traditional way....I'm looking to combine ALL the ingredients and do the EQ method.
  6. dingo007

    Casing Size Question: Dry Cured Salami and Pepperoni

    Without trying to be Capt Obvious....I think you can expect it to take a while longer...as to how long? No way of knowing. Be sure to weigh each of them as you hang them and go by the 30% weight loss rule. FWIW..i find hard salami is better @ 40% loss. After the intial humidity spike..I would...
  7. dingo007

    Biltong questions?

    Thanks Dave, I've used the EQ method on other projects..just not on Biltong to date. The big question is...what are the %'s for the other spices & vinegar. I haven't come across a recipe presented this way. I guess it due to the traditional method of dredging and soaking etc. Anyway...since I...
  8. dingo007

    Biltong questions?

    I agree with Dave's comments regarding cure time. FWIW...(NOTE: I haven't tried this yet) For my next batch of biltong I am going to use the Equalization method. (i.e. mix my cure, salt, vinegar and water together and vac pac my strips in it). Why? My concern with the traditional salt dip...
  9. dingo007

    Biltong questions?

    Again, it depends on he formulation. The last Spanish Feut I did was 2.8%. There are some minimum requirements, but my Marianski is in storage right now so I cant look it up.
  10. dingo007

    Biltong questions?

    Hi Crys, Good looking Biltong. Re; salt..it depends on the recipe. 5% would be considered high in a lot of dry aged recipes.
  11. dingo007

    Biltong questions?

    Hi Mummel, This is the best explanation; https://en.wikipedia.org/wiki/Curing_salt #1 is faster acting and used more in things like fresh sausage that is going to be smoked or pastrami etc #2 is slower acting and is used more in dry aging..salami etc If you are looking to get into to, go to...
  12. dingo007

    Biltong questions?

    The 30% weight loss concept is one of the "safety hurdles" used in dry aging. I think technically is more about AW (available water) in the meat for nasties to grow. 30% weight loss is a generally accepted way of measuring AW without the use of expensive test equipment. The biltong boxes I've...
  13. dingo007

    Biltong questions?

    Hi Crys, That's an interesting recipe. That's the thing about biltong...it like italian sausage...there are a gazillion recipe variations. I'll try this one next time. Any idea of the purpose of the baking soda & do you have pics?
  14. dingo007

    Biltong questions?

    Hi Mummel, Those conditions should be fine....biltong is pretty forgiving stuff. 72F is fine....65% is good...55% getting a little low...that just means it will dry a little quicker. Being such a small diameter product it dries quick anyway. Dont put the fan directly on the meat and check it...
  15. dingo007

    Biltong questions?

    Hi Crys, I agree with the cut...I try to cut mine 1" square..it seems to give the best results. Regarding the use of cure....Initially I didn't use it my biltong as it wasn't a ground product and I was following a traditional recipe...however cure is used in whole meat production all the time...
  16. dingo007

    First Crack at Sausage making

    Nice work!... I agree...a stuffer is in your future! You cant beat it for stuffing more solids ( high temp cheese, jalapenos etc) into your links or smoking beef sticks. Commercial spices are convenient..however you cant beat fresh. There's a bunch of sausage sites out there...My Italian...
  17. dingo007

    North African lamb shanks.

    Gracias Amigo...I like the coriander/caraway aspect...the harissa I've been making is pretty much just dried chillis, garlic and olive oil. Work nices in merguez but lacking in flavour otherwise. I'll give this one a shot. Funny story... I entered my first and only amateur chilli (american)...
  18. dingo007

    North African lamb shanks.

    I concur and for one am grateful that the nth african influence is strong in French food culture. My first true tagine was made by my grand mother in Villefranche near Lyon. She was of the generation that fled Algeria after their independence. By memory it took her 3 days to make it! And it was...
  19. dingo007

    Curing Chamber for sale....CHEAP!

    Hey Hey...The wife & I have sold our house and need to move out real soon. I dont have the room to move my curing chamber into the new place. Anyone interested? I'm at ZIP 81432...but travel between 81435 & 81401 regularly. It's a simple fridge/humidistat/humidifier/johnson temp controller and...
  20. dingo007

    North African lamb shanks.

    Awesome Mick!....Lamb shanks pop up here and then...not frequently enough for my liking (but probably for my doctors)...I love the Moroccan Tagine theme...takes me ba ck to my French/Algerian fathers cassoulettes
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