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Finocchiona Salami completed
Here's my latest finished salami - Finocchiona. I'll be darned if I know where I found this recipe. As I search around the web, it is very clear that there is a lot of variation in the recipe: I'm adding it here since I'm not sure where it came from. I always adjust salt and cure to the... -
Good, affordable home curing chamber for beginners?
The desired size of the chamber is dependent on how much product you want to make. I have a 27 cu. ft. Frigidaire that dedicated fridge, no freezer. I have three batches, generally 5 - 7 lbs., going at all times and use only about 20 percent of the available space at best. A larger size... -
LATEST LONZA
Damn good effort. Patience is difficult as the target weights close in. I cut open a Finocciona today that was 39.3% weight loss, gave it a taste, and put it back in the chamber for some more drying. The more curing I do, the more I believe that 40% weight loss is the minimum for my... -
Nopressata
RH is almost always at 80% but drifts around a bit from 78 - 82ish percent. During the cooling cycles, the temperature drops about 4 degrees to 53 or so and gradually warms up to 57 before cycling again. Cycle time is 75 - 80 minutes. The RH during the temperature drop does plummet for a few... -
Nopressata
Thanks Disco - stop by sometime and we'll share some goodness. -
Nopressata
Only the cooling cycle from the fridge. I understand the concept of thermal mass and the fact that more product in the chamber will maintain the lower temperature longer and reduce the fridge cycling time, but I don't need 30 lbs of product all going at one. -
Nopressata
It varies. During the course of the cure, I had two coppa, a pork tenderloin, Landjager, Finocciona, and venison salami (and possibly others) all intermixed with this product during the seven weeks. Average weight might be 15 lbs +/- pre-drying weight during any given day. In my mind the... -
Nopressata
The secret is to keep making more every two weeks or so. Once the first month or two has passed (depending on the size of the links) you have an ongoing supply emerging from your chamber on a regular basis. It's a great diversion during down times during your work week. -
Nopressata
I thought the same thing for years, which is why it took so long for me to actually try making salami. The internet and the help on forums like this one demonstrate that it is actually not very hard to make dry cured salami products. It takes a lot of dedication to understanding and performing... -
Nopressata
I agree - the fan though is the refrigerator cooling fan that only runs as the thing cycles. I attempted to divert the majority of the airflow with tape so that the air flow enters and only moves across the top of the chamber and is then forced downward toward the bottom uptake as it passes... -
Nopressata
I started this Sopressata endeavor back in April ( https://www.smokingmeatforums.com/threads/anybody-curing-meat-this-weekend.307317/ ) I wasn't prepared to deal with pressing the links while they fermented that day and didn't really even care at that point (hence the name Nopressata - yeah, I... -
Lactiplantibacillus plantarum B21 bacteria Natural Food Preservative
Umm, not t very appetizing appearance. I guess if you grow up eating it, the appearance is probably delightful. Good article! -
Mold 600 Question
The temp of your curing chamber(of course) affects how fast the mold will grow. I spray my salami with the mold mix (1/2 tsp mold 600/ 8 oz. water). Fermenting at 68 degrees F, the mold is very well established in 48 hours. There is a whitish film coving the chubs by the time they get put... -
Mold 600 Question
I've contemplated mixing the mold 600 at a 1/2 or 1/4 strength concentration that is normally recommended. Given adequate time to bloom in water prior to using, I feel like the mold would still achieve total coverage on the meat in short order. It might be something to experiment with if... -
Mold 600 Question
I;m guessing the green mold is from an extraneous source, not from the mold 600 culture. I'd hit it with some vinegar and wipe it off so that the white mold can take over. Green mold on cheese sucks I can't imagine it is any better on salami. -
Finocchiona Salami finished up! Comparing two recipes.
I noticed that '88 white on a different thread and thought, holy crap - that bottle's been waiting to be opened for 2/3rds of my life! What a wine cellar you must have. Look forward to seeing how your batch turns out. I was worried that mine were feeling a bit squishy a week ago @ 30%... -
Finocchiona Salami finished up! Comparing two recipes.
I'm liking the looks of those too. They look like 60 mm links in the earlier pics then about 25mm in the latter. What are they now? An inch or so in diameter? I've got my own Finocchiona hanging in the chamber - maybe 3 weeks into drying, max. I used the Two Guys recipe if I remember... -
Pork Tenderloin Whole Muscle Cure
Exactly, The nitrite in cure #1 is consumed/exhausted after about 30 days, so if you are curing something that will require more drying time than that, then using Cure #2 provides both nitrite and nitrate, the latter of which is converted to nitrite in a slower reaction that keeps the cure... -
Pork Tenderloin Whole Muscle Cure
I was expecting the cure to be complete within a 30 day period so I opted for #1. I believe it was the correct choice. Agree or disagree? -
Pork Tenderloin Whole Muscle Cure
Here's a nice easy way to start for anybody wanting to get into curing meat. I saw this pork tenderloin at the market on 11 April - just over a pound in weight and about four bucks out the door. I did an equilibrium cure consisting of: 3% salt .25% cure number 1 .5% pepper .5% garlic powder...
