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Landjager almost done.
Landjager is officially done this morning. Weight loss ranged from 41% - 45%. Nice and firm, just the way I like it. I found them way too smoky the other day on sampling, but this morning the smoke seems right perfect. It may be that some links picked up more smoke that others. I have no... -
Meat for sausages curing question..
Good question. I re-read the chapter on smoking meats in "The Art of Making Fermented I". I question whether your Grandpa's recipe is a fermented sausage or not. It sound like it isn't. (therefor I deleted previous comments regarding fermentation). Cold smoking slows down the spoilage of... -
Beef Breasola...
That's a lot of meat! I guessing you're vacuum sealing it - at least some of it. If that is the case, what brand of V. sealer are you using? I hate my Food Saver. They should have named it "Food waster" At least 50% of the sealed meats loose their vacuum and freezer burn takes over... -
Sugna applied to the Fiocco...
That beauty will be a nice addition to pre-Thanksgiving dinner hors d'oeuvres. I probably missed it - did you use any spice mix on the exterior prior to encasing it? -
Help - cured salami gone bad
For the sake of trying to be accurate, I did some more reading. Lactobacillus Sakei is commonly found virtually everywhere. It is found in the human GI system, genitourinary system, as well as meat production/processing facilities and is one of the key bacteria responsible for the fermentation...- Mmmm Meat
- Post #14
- Forum: Advanced Curing
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Landjager almost done.
Yes, very good. They have a YouTube channel that has many vids on recipes for cured sausages, equipment, and problem solving. https://www.youtube.com/channel/UCdnBWzYQfkql-o460NTL1Tw Each vid for cured sausages has a comments section below it with a link to the 2Guys website with that recipe... -
Help - cured salami gone bad
Perhaps. Which part are you referring to? I don't mind being corrected - I'm here to learn.- Mmmm Meat
- Post #13
- Forum: Advanced Curing
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Help - cured salami gone bad
DGM1 - did you ever get the kinks worked out in your dry curing? I was reading through old threads and had a couple additional thoughts on possible sources of your problems. As pointed out previously, you've got case hardening even with your fan mod. If possible, reducing that airflow down...- Mmmm Meat
- Post #11
- Forum: Advanced Curing
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Landjager almost done.
Got back from a weekend of fishing with my son. I went straight to the curing chamber and started weighing my babies. I made this Landjager which I based on Marianski's recipe but I ended up using the calculator on the 2Guys website. http://twoguysandacooler.com/landjager/ That recipe... -
Another Iberico Batch
Good reason to open a great bottle of wine. How long do you expect the drying time to be? -
New Iberico Batch
No surprises. I figured you as a gentleman that likes to entertain and provide guests an incredible experience. I always wanted to be that guy..... Oh well....:emoji_disappointed: -
Another Iberico Batch
Gotta love it. Go big or go home! I like your style. What is your spice recipe? Did you go with something other than 007 this time? -
New Iberico Batch
My feelings were the same. The more I looked around, it became obvious that the favorites in many countries are often very simple recipes of salt, pepper, with some garlic, paprika, pepper powder etc. I just consider it an opportunity to experiment with tastes that I like. Twenty years or so... -
New Iberico Batch
I couldn't sucker you in, huh? I guess I'll have to do it myself..... -
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New Iberico Batch
I've done that twice now. I like the flavor, but I've learned that I'm not as hot on full peppercorns as I used to be. I'm going to use mostly cracked PCs in the future. BTW - here's a good site to browse for ideas. They don't have recipes, but you can google them once you find something... -
New Iberico Batch
BTW - having bought that over-the-top slicer, I think you might as well contact that farm you get your Iberico fat from and go ahead and buy a ham and cure it yourself. There is plenty of guidance on youtube for prosciutto. Vids on the Jamon of Spain lean more toward discussing why it's so... -
New Iberico Batch
You're going to love that Jamon. I know that didn't come cheap. Almost a year after one of my trips from Sicily to Spain, one of the DODS (Dept. of Defense Schools) teacher told me she was going to make a trip to Spain. I asked her if she could pick me up an entire Iberico ham, probably... -
New Iberico Batch
I was never sure what was in this batch. I would aim at something a bit different, with a flavor profile that represents Western European fare, since you're using Iberico genetic stock (not sure if it's fed acorns. Portuguese cured meats are likely similar but worth investigating. The Fuet... -
New Iberico Batch
Ahhh, I see what you were referring to. My mistake. I misunderstood your pointin the content. I am aware of the pH rise in the latter portion of the drying phase. Anyway - sorry for hijacking the thread. Back to Iberico!
