Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Salccicia Napolitana Dolce (Sweet Naples Salami)
This is another superb appearing salami - I would make this one next but it appears to have almost identical ingredients to the Cacciatorini salami that I made for my first attempt. I hope mine turns out this well. -
Some Salamis are finishing...
BTW - How long is it taking to go start to finish on your (what appears to be about 2") gorgeous salami - fermentation plus drying time? I'm trying to gauge how my chamber is doing. I think I'm in the ballpark - it looks that my first batch stuffed into 50 - 55 mm beef middle casings will... -
Some Salamis are finishing...
I agree with that. You definitely are a high production guy. It all looks wonderful. -
Smoked Cured pork loin is it right?
Exactly. Better safe than sorry - it's not that hard to create a space that can maintain those parameters - but I'm pretty sure the old-world makers didn't understand the humidity situation. More likely, they discovered over hundreds of years of curing meat that certain seasons provided the... -
Smoked Cured pork loin is it right?
That, or a suitable environment (slightly drafty basement or similar) where the temps stay around the ranges suggested. 75% - 80% humidity is desirable too. These are the guidelines. Old world charcuterie was made without curing chambers so one would expect that a bit of variability still... -
Campania Salami (Orange Zest, Fennel, Garlic)
I'm jealous, though feral pigs are not something I would wish on any area. Nothing but bad news. Looking forward to seeing what you do with that pig though. What I continue to see as I look at recipes for all foods around the world is that the great dishes always use what is available... -
Campania Salami (Orange Zest, Fennel, Garlic)
I was wondering the same thing. I'll be interested to see if you used too little, too much, or just the right amount of zest. (Goldilocks samples salami.) BTW - Probably just a typo - I believe the correct spelling is Campania. (Ahhh, Napoli - the birthplace of pizza and still considered to... -
pH Meter Recommendations
FYI - The Apera ph600S has a replaceable probe tip as well, and it also calculates the slope of the probe when you want to check it and make sure you're still in the acceptable range of accuracy. From my understanding, it is time to replace any probe or unit when the offset falls outside the... -
Campania Salami (Orange Zest, Fennel, Garlic)
That sounds great. I'm trying to imagine what it will taste like. -
Somethings going on...
Hey - Boring Friday night, nothing better to do than read old threads. I've read a ton lately and I've seen several discussions about casing separation. I couldn't remember any of the fine points so I had to look a bit more. I've been searching around the internet just because you got me... -
pH Meter Recommendations
I was feeling the same as you. Hard to kick in a couple hundred bucks on a pH meter that your experience level, to this point, cannot really justify. I, like you, found the litmus paper questionable enough that I was not so willing to take a chance that my tests were accurate enough to risk... -
White Mold
Words of wisdom. Now I'm curious to see how mine turns out running at 75% (once I get there). -
First Batch in new curing chamber.
I'd guess your fine. I'm not sure if I would clean white mold off at all. It's up to you, but from what I've read, mold colors other than white should be treated/removed. but I expect that means if you have the meat in a casing though. You're not going to ruin anything by continuing to remove... -
-
White Mold
Agreed. We have to expect some failures in the learning curve despite our best efforts. I will not be shocked at all when my first tries don't turn out quite right. I doubt that you're in serious trouble yet with your cure though. RE: the Capicola: I keep reading up on this one. There... -
Making Salami...things I have learned over the past year.
Good discussion. I'm going to try Taste of Italy culture once I feel like I got my money's worth out of the T-SPX. I've got a lot of eating to do before then.... -
White Mold
Oh, I forgot. Check out beef bungs for Capicola casings. Butcher-Packer.com has them for about seven bucks or so (from memory.) Other websites seemed a bit more expensive. I've been a serious cheapskate throughout my life but I've finally learned that it is a hell of a lot easier to spend a... -
White Mold
I've been thinking about your cure a bit today. I'd guess your numbers are probably fine or close to it (no guarantees), but from what I've read, you sho uld be aiming at having the chamber at something like 90% for the first few days, then 85% for maybe another week, the work down to a low of...
