Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Making Salami...things I have learned over the past year.
I don't have a way to measure free water - I doubt most home-based enthusiasts even consider ever measuring that value. The equipment/devices necessary to do so are prohibitively expensive for anyone outside the commercial production so this number is essentially meaningless to us without a way... -
Making Salami...things I have learned over the past year.
That is what I was referring to regarding adding sugar/dextrose. .1% addition can be expected to reduce pH by .1 Adding sugar results in a reduction in pH (because of the lactic acid produced.) As far as fermentation time, I'm not sure I buy the argument that we should stick to the minimum... -
Making Salami...things I have learned over the past year.
A lot of gold nuggets in your ideas. Thanks for taking the time to explain in detail your lessons learned. I, (of course), have a few comments or questions in response: RE: pH meter - I happened upon a vid by Two Guys and a Cooler today that discussed pH meters in a bit of detail. I was... -
White Mold
Hmmm. I am not at all qualified to suggest anything further to you. My first Capicola will go into my curing chamber tomorrow. I will put mine in a beef bung and expect it to take two months to dry cure to completion. It concerns me a bit though that you've lost so much weight so fast... -
White Mold
From a much less experienced member - I wouldn't sweat it too much. This web page - step 6 says white mold is fine. https://thehungrydogblog.com/2014/10/how-to-make-lonza/#:~:text=Provided you only have good,and inhibit further mold growth On the other hand, being the first cure in your new... -
Sopressata Vicentina (In the style of)
Good idea. I'll go with that. I purchased the Apera PH60S. I was leaning towards the Hanna Pocket Probe but it seemed more fussy in maintenance. The Apera is simple to calibrate and the tip can be cleaned with warm soap/water after use. I'm very happy with it (except for the $200 price tag). -
Sopressata Vicentina (In the style of)
Two questions: 1) all things being equal, what RH% would you run your chamber if you're curing a Capicola and salami at the same time? I see several recommendations for 55 degrees and 75% humidity for the coppa, which might be a tad lower than salami though I've seen those numbers for... -
Calibrating Inkbird Humidity Controller.
I was using masking tape to seal it. For whatever reason, the setup finally decided to settle down and I managed to get both humidity controllers calibrated, one late last night, the other first thing in the morning. It's starting to smell a lot like salami in there too. Thanks all for the... -
Smoked Cured pork loin is it right?
I agree. The price of the pork loin is pretty low and you can still enjoy the cure you put on the meat safely by cooking it before eating. If you smoke it as you cook, it might end up a bit like bacon. Next time, read up and have a plan for a 6 - 8 (or more) week dry cure using Instacure #2... -
Smoked Cured pork loin is it right?
I understand your skepticism - but a quick review of this book and you would understand that it is not a "how to make" book. It is a food-science based book about meat curing made by a professional as a safety go-by for enthusiasts. The intent of the book is to protect us from producing... -
Calibrating Inkbird Humidity Controller.
That helps. It just seems crazy how finicky the sensors are. I can watch the levels swing 3% over an hour or so without opening the fridge or touching anything. I'd expect that a sealed environment would level out quickly and not fluctuate but that is clearly wrong. I'm learning a ton... -
Smoked Cured pork loin is it right?
Back to the topic at hand. I was just reading other threads to expand my knowledge base and found this gem from just a few weeks ago. Watch the videos linked by the OP - you'll learn a ton about curing salts and their use... -
Smoked Cured pork loin is it right?
BTW Daveomak - the book "The Art of Making Fermented Sausages" is essentially a bible for amateurs interested in the topic. It was a quick read (as I was a Microbiology major in College (in the 80's)). The book puts together no nonsense explanation of the processes at hand and provides many... -
Smoked Cured pork loin is it right?
OK - I gotta ask. I thought that 30% weight loss was the target on dry cured meats. Is it 30 - 40 %? Too much information too fast. -
Calibrating Inkbird Humidity Controller.
I sensed that's what you were talking about after letting my brain think on it for awhile. The salt trick with the cell phone works pretty well too. My daughter dropped hers in the toilet when she was eight. Mom saved the day and put a smile back on the girls face once the rice had a chance... -
Smoked Cured pork loin is it right?
I'm new here but I've read and researched a bunch. Here's my explanation. Other more knowledgeable forum members - please correct any incorrect statements. Hot smoking or just putting it in the oven and cooking it will make it safe to eat (cooking it to 145 degrees) if you just take it out... -
Calibrating Inkbird Humidity Controller.
or is the probe placed in rice to remove internal humidity that shouldn't be there? -
Calibrating Inkbird Humidity Controller.
That was the first video I watched. There was one more similar video and one where the person put the sensor in 100% humidity to calibrate for mushrooms. I decided to get busy with calibrating them this morning because I was going to move the salamis into the curing chamber in the afternoon... -
Calibrating Inkbird Humidity Controller.
Interesting.... How does that work?? I assume you get to almost zero in that situation. (?) -
Calibrating Inkbird Humidity Controller.
I'm looking for some guidance on how to calibrate my two Inkbird humidity controllers. Since installing them, they have reported around a 5 - 7% difference in RH in my curing chamber, and neither match my two other hygrometer devices. I watched a couple vids and read a few more articles on...
