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New Iberico Batch
I'm really bummed to think that all those wonderful ingredients you used in this recipe are going to get trashed. You must be a bit heartbroken. I would be. Very sorry - that's a lot of hard work both procuring the ingredients and then prepping them. I'm wondering if there's some way you... -
New Iberico Batch
I like the description of the culture. When the manufacturer says it's better than T-SPX, then we should probably believe them. I re-read the thread and I'm not entirely sure of how much dextrose you added. There was a lot of back and forth on that and the wine. I don't think reducing the... -
New Iberico Batch
Head scratcher. I don't have any knowledge of 007 culture, so I'll just watch along and see what others think. -
New Iberico Batch
Weird. What was your fermentation temperature? Are you at 96 hours now? Here's three pages out of "The Art of Making Fermented Sausages" by the Marianski Bros. regarding slow fermentation and pH drop. You should buy the book if you have not yet done so. Edit - Since you have the book, I... -
New Iberico Batch
I think you might be premature in that decision. Many times (according to my reading), a dry cure slow ferment Italian style salami will not reach 5.3 pH using T-SPX. The cure and the reduction in water activity produce a product that is safe to eat despite not having attained a low pH. I'm... -
Controlling air movement in curing chamber
Well, to finish the story of my first few batches, I finally gave up on them today. Fat smear was definitely the culprit responsible for the non-uniform drying. That old grinder and dull knife and plates weren't up to the task. I kept testing them as they dried longer and longer - they're... -
Charcuterie Cold Smoker - is this stupid?
That's a good suggestion. I can see why one would want a cooler smoke when working with cheeses etc., though 60 degrees seemed fine for salami nearing the end of fermentation - almost like a cooling off period before going in the chamber. Last time I used the Big Chief Smoker for salmon, I... -
Charcuterie Cold Smoker - is this stupid?
Fantastic! Classy as hell! I love it. -
Charcuterie Cold Smoker - is this stupid?
Love the mailbox! Great idea. -
Charcuterie Cold Smoker - is this stupid?
I wanted to smoke a Coppa and some Pepperoni a few weeks ago so I patched together a quick and cheap cold smoker for charcuterie, something of a temporary model as I ease into this sport. I've had the Big Chief Smoker for about 25 years, and though it is rarely used anymore, it seemed perfect... -
Whole Muscle Curing - 2 questions
It was a really small tenderloin - max 2 inches in diameter. All I have is 50 - 52 beef middles, and they have a limit in their ability to expand much. I got the tenderloin in about 2/3rds of the way before the casing split, I finished packing it in there as best I could made a patch out of... -
Whole Muscle Curing - 2 questions
You already talked me into buying the first one. Since you're twisting my arm, I'll probably pick up the second one soon -
Whole Muscle Curing - 2 questions
I think this is the link - same website - Genuine Ideas. 2Guys and a Cooler Bresaola webpage listed this as one of the links. https://genuineideas.com/ArticlesIndex/saltbrinecalculator.html I've got a pork tenderloin that's been dry brined for about a week. I'm thinking it's done. Next... -
Whole Muscle Curing - 2 questions
Thanks Inda - that's what I was looking for. I book marked it (though when you have a few hundred bookmarks, finding a page you know is in that list is more daunting than just Googling it again). (edit) - I thought this was it. I'm looking for is a dry equilibrium brine calculator... -
Whole Muscle Curing - 2 questions
1. I saw a link or a reference someplace recently for a website that calculates curing salts and curing time based on two variables - weight and diameter of the muscle. (I think it was diameter, possibly circumference), that provides a way to calculate how long to cure a muscle prior to... -
My first Chorizo !
I lived that nightmare. Springers are great once they get to six years old. Before that,........ Now I have a German Shorthair Pointer. Just as horrible, only different. Think endless objects dropped at your feet so that you can throw it for the dog to retrieve (all day long). My dog... -
Beef Breasola...
I watched a vid on Bresaola last night. I expect that cure will be awesome when it's done. -
Beef Breasola...
I have four freezers and I occasionally find things in there that I haven't seen in years. -
Wild Hog Lomo/Coppa
But you can always mask the glass with a covering so no light gets in. 2 Guys and Cooler on youtube appear to use aluminum foil to block out the light. -
My first Chorizo !
I'd put that unit up for sale on Craigslist. I don't do Facebook, but my wife is a member of several local groups that put up listings there. They always get a lot of looks. Some avenue like that might work out as well.
