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  1. Mmmm Meat

    Bustin' out salumi this morning

    Oh, I forgot. I've got one more Coppa waiting patiently (in a freezer) for a chance to shine. Anybody have any other recommendations for a spice mix curing recipe ?
  2. Mmmm Meat

    Calabrian Coppas are Finished Drying

    That's a good looking Coppa. Well done!
  3. Mmmm Meat

    Bustin' out salumi this morning

    Eight more days and Coppa #2 was nicely firm when squeezed. This one was brined in paprika, pepper, salt, cayenne pepper spice mix and Calabrian Chili Powder. After a two week brine, I rinsed off the brine and redressed the Coppa with the paprika, Calabrian Chili Powder, and cayenne. I...
  4. Mmmm Meat

    Big chicken Smoke for a good cause

    Your wife is a smart woman. Listen to her! :emoji_sunglasses:
  5. Mmmm Meat

    Big chicken Smoke for a good cause

    Hope it all goes down without a hitch. The birds look awesome! Someday I want to hear the story of that massive brisket festival pictured back on page 1.
  6. Mmmm Meat

    Bustin' out salumi this morning

    Come on over to my house - we'll crack a beer and cut up some cured meats. I'm buying. I dissected the coppa out of a pork butt. YouTube vids make it an easy task.
  7. Mmmm Meat

    Campania Salami (Orange Zest, Fennel, Garlic)

    Good answer - thanks! From what I remember, using too much soft fat (non-back fat) produces similar results.
  8. Mmmm Meat

    Campania Salami (Orange Zest, Fennel, Garlic)

    Hey Inda - what exactly happens in a fat out? Why does the fat end up coating or migrating to the exterior?
  9. Mmmm Meat

    Wet cure upper time limits

    I've got to ask - what is the effect of boiling the brine? Anti-microbial?
  10. Mmmm Meat

    Wet cure upper time limits

    It's situations like these that make a strong case for doing an equilibrium brine vs. a wet brine. You can leave it in the cure for weeks beyond the intended cure time. That may be the case with a wet brine too from what I read above, though I'm not sure of that.
  11. Mmmm Meat

    Bustin' out salumi this morning

    Hah! Great midnight laugh.. Thanks guys - I'll squeeze away.
  12. Mmmm Meat

    Freezing cured meat?

    Great story Bearcarver. My wife and I once fed sour chunky milk to a two-year-old. Sippy cup mix-up. He didn't notice but we just gagged when we realized what had happened.
  13. Mmmm Meat

    Bustin' out salumi this morning

    Thanks. I'm well on my way to number 2.. The next one is a paprika, pepper, salt, cayenne pepper spice mix, plus a 4 hour cold smoke. It is a little larger than the first and was started about a week later than the first. Sadly, I didn't record the weight in my notes and the tag attached to...
  14. Mmmm Meat

    First cure attempt, Canadian Bacon, check my numbers!

    I agree - 10 is good. I didn't check the numbers - just a guess. Maybe as low as eight or nine days. I recently did a pork tenderloin that might have been 2.5 lbs. I went ten days which was a day or two more than suggested. No worries with the equilibrium method - I could have left it for...
  15. Mmmm Meat

    Big chicken Smoke for a good cause

    Looks fantastic! I'm always impressed with your "go big or go home" attitude. You're livin' the dream. Those birds look fantastic - you've got my mouth watering. I'd love to see a video of the entire process. Good luck on your charity dinner. You're going to make a lot of people very happy.
  16. Mmmm Meat

    Bustin' out salumi this morning

    The day had finally come. My first attempt at a Capicola finally reach 37% weight loss. This first attempt was a basic salt/pepper/garlic mix. Two weeks in an equilibrium cure. Washed and redressed with spice mix then stuffed into 3.5 inch beef bung. Eight weeks in my curing chamber at 55...
  17. Mmmm Meat

    Landjager almost done.

    Thanks Al. It's nice to have my efforts work out well ( rather than be fed to the dogs).
  18. Mmmm Meat

    New Fermentation Chamber

    Kind of a no-brainer, which is why it took so long. :emoji_wink: I just checked the temperature. I've got it set for 69 degrees. The house temp is 68 degrees. The heater says the water is 71 degrees. Weird, the heater has proved pretty accurate so I'll have to pay attention to how the...
  19. Mmmm Meat

    New Fermentation Chamber

    I'd been using a tote for a fermenting chamber for the last 10 weeks or so. I had a rack on top to hang the chubs and water in a dish with a fish tank heater in the bottom of the tote. It was working okay, but the tote always ended up on a kitchen counter someplace (where the dog's couldn't...
  20. Mmmm Meat

    Beef Breasola...

    Hey Inda - do you think an eye of round would work well with this method? I found whole Angus Eye of Rounds on sale about 10 days ago for something like $3.50/LB. Gorgeous looking whole muscle cuts, vac. sealed. I couldn't pass on the sale, though I only got one since I'm totally out of...
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