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New Iberico Batch
I highlighted a minor blip - should be "acidity rises" or "pH drops". We all know you know that. I'm glad you're doing research on these bugs. Interesting concepts and worthy or your efforts. Regarding the statement about starters being geared toward flavor rather than lactic acid... -
Slow drying copa bad?
It doesn't need much airflow. Loosing something like 3 - 5 percent weight per week is in the ballpark from what I know (which may not be entirely correct). From what I've read and what I'm seeing on my own Coppa, two months or more is standard for achieving the desired weight loss. I'm not... -
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Slow drying copa bad?
Daveomak's references state not lower than 45 degrees, so that sounds like a potential problem. You've only got 4% weight loss after more than a month, so yes I'd say you're way slow. I don't believe case hardening would be an issue for you. To my knowledge, that occurs with too rapid... -
New Iberico Batch
After reading all that, I think I agree with your original thinking - too much can't hurt. Lack of sugar to metabolize or a low pH inhibiting further metabolism must all end up in pretty much the same spot - somewhere between pH 5.0 - pH 4.6 or so if allowed to run to completion. The amount of... -
Anybody curing meat this weekend?
Nice! The bacon and ribs look fantastic. Super moist spareribs. -
New Iberico Batch
Here's a really interesting thread on BL-C 007. This my last word on that! https://wedlinydomowe.pl/en/viewtopic.php?f=6&t=8446 -
New Iberico Batch
Perfect. The next test will be when it's time to cut one open. Really weird how long the lag phase was before the pH started to drop. Hard to explain - one can only postulate as to the cause. Assuming that you used at least a 1/2 tsp of culture/10 lbs meat ( I didn't do the calculations... -
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New Iberico Batch
One last thing - If you're still trying to figure out why you never got a pH drop, you could ask over on this other forum. They have a lot of very knowledgeable people that seem willing to help solve problems. https://wedlinydomowe.pl/en/viewforum.php?f=5 -
Anybody curing meat this weekend?
Sawzall? Hunter's bone saw for Elk? My neighbor used to buy a new carpenter's saw when he broke down big cuts. Hilarious. -
Anybody curing meat this weekend?
You guys are making me hungry. Lots of good meat I'd love a chance to sit in on a whole hog butchering - I've watched vids but up close and in person.... What a learning opportunity. -
Anybody curing meat this weekend?
I was supposed to take my son fishing for the trout season opening tomorrow. Wind, rain, and lack of fish stocking by WA Fish and Wildlife proved those plans a total waste of time, with a shot of misery on the side. With nothing else cooking today, it seemed like a great opportunity to cure... -
New Iberico Batch
That explanation was more for me than for you.... (and anybody else interested enough to read it). I know you have reasons for doing what you do. I have no desire to change your processes. It does seem to me that you might possibly still have a fermentation problem that needs examination... -
Controlling air movement in curing chamber
I didn't take the cover off. I felt like yours was a bit different than mine when I looked at it. I gave the cover a couple of tugs but wasn't interested in breaking it by trying to remove it. It is a vertical plastic plate raised about 3/4 inch above the air input that diverts airflow both... -
New Iberico Batch
I see that statement here: https://honest-food.net/basic-salami-recipe/ Sounds reasonable. My understanding (though it may be wrong) is that the salt in contact with the meat begins to denature the proteins freeing up (or developing) myosin. In this recipe - he does not grind the night... -
Charcuterie Cold Smoker - is this stupid?
That's another good idea. Thank you! -
New Iberico Batch
If you're re-mixing the meat on day two with spices and culture at that time I think you would get adequate distribution of the culture - at least if you're using mechanical mixing. Mixing by hand might be a little more dicey ensuring adequate distribution. I'm curious why you grind and mix... -
Controlling air movement in curing chamber
Good point. I'm not 100% sure how to accomplish that with several other batches in the chamber at the same time, presumably all needing slightly different micro-environments for where they are in the drying process. Maybe just hanging the new batches lower down in the fridge, just under the... -
Controlling air movement in curing chamber
Agreed. Thanks guys. I feel like I'm gaining some traction in producing quality cured meats.
