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  1. evan m brady

    Curing Chamber temps and Humidity

    I have a Culatello still drying! Nowhere near done, and only 4 months in. I did finish a Fiocco though (the muscle on the other side of the Culatello), and is pictured below... I also made a quick video tying the Culatello if you want to check it out: Culatello classic tying with tying...
  2. Culatello & Fiocco 1.jpg

    Culatello & Fiocco 1.jpg

    • evan m brady
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    • Album: Curing Chamber temps and Humidity
  3. Fiocco Finished 3.jpg

    Fiocco Finished 3.jpg

    • evan m brady
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    • Album: Curing Chamber temps and Humidity
  4. evan m brady

    Made Speck that was inspired by what is made in the Alto Adige region.

    No, I did not use Cure #2 or any nitrites. There is no need, as this is a whole muscle. Also, when you smoke nitric oxide is produced, and kills any potential pathogen on the surface. You know the "smoke ring"? Well, that is caused by nitric oxide, which is the fully reduced for of nitrates! NO3...
  5. evan m brady

    Curing Chamber temps and Humidity

    Just wanted to chime in... I NEVER go below 80% relative humidity when making salumi. Just so you know, when you do go below that, and into the 70's, you really run the risk of case hardening your salami, or severe hardening on the outside of you muscle salumi like Culatello or Coppa. You want...
  6. Curing Chamber temps and Humidity

    Curing Chamber temps and Humidity

  7. Tamworth Coppardi.jpg

    Tamworth Coppardi.jpg

    • evan m brady
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    • Album: Curing Chamber temps and Humidity
  8. Sbriciolona.jpg

    Sbriciolona.jpg

    • evan m brady
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    • Album: Curing Chamber temps and Humidity
  9. Made Speck that was inspired by what is made in the Alto Adige region.

    Made Speck that was inspired by what is made in the Alto Adige region.

  10. evan m brady

    Made Speck that was inspired by what is made in the Alto Adige region.

    Could not be more happy with this! I first started by cutting the hind leg to the specification of a Speck, and you can watch my butchery video below: Next came to curing the Speck. I cured for 30 days, and used 3% Trapani sea salt, and about a medium handful of each: Bay Leaves, Fresh...
  11. 10423948_10205567478216442_2125279857494178628_n.j

    10423948_10205567478216442_2125279857494178628_n.j

    • evan m brady
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    • Album: Made Speck that was inspired by what is made in the Alto Adige region.
  12. 10689490_10205567478456448_8931141765835135246_n.j

    10689490_10205567478456448_8931141765835135246_n.j

    • evan m brady
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    • Album: Made Speck that was inspired by what is made in the Alto Adige region.
  13. The Speck FINAL.jpg

    The Speck FINAL.jpg

    • evan m brady
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    • Album: Made Speck that was inspired by what is made in the Alto Adige region.
  14. evan m brady

    'Nduja inspired by Spilinga

    No problem! Glad I could 'splain this product to you. One of my favorites. Let me know if you need any ingredients to make!
  15. evan m brady

    'Nduja inspired by Spilinga

    Thanks for pointing me in the direction of the membership! I had no idea. Thanks for helping me out, and meant no harm. Brand new to this forum, and need to learn the rules! As for: This really varies by the producer. I have seen so many recipes for 'Nduja, and they are all different...
  16. Nduja_1.jpg

    Nduja_1.jpg

    • evan m brady
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    • Album: 'Nduja inspired by Spilinga
  17. evan m brady

    'Nduja inspired by Spilinga

    Dave, I don't really know the rules here for posting about your business, but I own an online store specializing in salumi needs and ingredients.  My company is called the Craft Butchers' Pantry.It truly is an amazing culture, and I summarize why in the description...
  18. evan m brady

    'Nduja inspired by Spilinga

    2.75%     Sicilian sea salt 0.25%     Cure #2 0.4%       Dextrose 20-30% Calabrian Pepper Products Bactoferm B-LC-007 Starter Culture Hog Middle Caps That is literally all the percentages...quick.
  19. evan m brady

    'Nduja inspired by Spilinga

    Atomicsmoke, it is a spreadable salami from Calabria. Super smoky, super spicy, and absolutely delicious. It is spreadable because of the high amount of fat.
  20. 'Nduja inspired by Spilinga

    'Nduja inspired by Spilinga

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