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Dry Curing fermentation and pH.
So after a couple of (covid) years enjoying my last 5 batches of salami, I'd been hoping to get back into dry curing a few more batches. I'd forgotten a bit of the process so I re-read Marianski again and started collecting ingredients. My son killed a Blacktailed Deer (his first) this year (I... -
Happy Thanksgiving
Just swinging by to say hello. Hope everyone had a great Turkey Day. I'm still up to my throat in cure product that I made last Winter and Spring. The curing chamber has been out of action for six months - now just sitting there waiting to get back into action. I killed a Blacktailed Deer... -
Summer Salami Production - Farmer's, Venison 2 ways and attempt #2 for Curry
Here's a few of my new babies I made this spring and summer. The first of these I started in early May. I had quite a bit of Blacktail Deer backstrap on hand. It's not my favorite table fare because it is often very high in iron content making it taste like liver. I decided to make a... -
Finocchiona Salami completed
Here's my latest finished salami - Finocchiona. I'll be darned if I know where I found this recipe. As I search around the web, it is very clear that there is a lot of variation in the recipe: I'm adding it here since I'm not sure where it came from. I always adjust salt and cure to the... -
Nopressata
I started this Sopressata endeavor back in April ( https://www.smokingmeatforums.com/threads/anybody-curing-meat-this-weekend.307317/ ) I wasn't prepared to deal with pressing the links while they fermented that day and didn't really even care at that point (hence the name Nopressata - yeah, I... -
Pork Tenderloin Whole Muscle Cure
Here's a nice easy way to start for anybody wanting to get into curing meat. I saw this pork tenderloin at the market on 11 April - just over a pound in weight and about four bucks out the door. I did an equilibrium cure consisting of: 3% salt .25% cure number 1 .5% pepper .5% garlic powder... -
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... -
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... -
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... -
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... -
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
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... -
Low Pre-ferment pH
I re-made my initial recipe of Cacciatorini today (since I got my new grinder!!!) I did a (roughly) five pound mix with the recipe below. My pre-ferment pH was 5.34 which seemed significantly less that the pH 5.7 or so that I expected. Does this seem off base (extremely low) to anyone else... -
Controlling air movement in curing chamber
Not surprisingly to me, my first two batches of salami appear to be failures. They were both at or above 35% weight loss when my family and I took off for the weekend on Friday. I expected that the smaller salami ( my second batch - Fuet and Curry) would be about done when I returned home... -
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... -
controlling humidity in curing chamber
After making a mess of my first attempt at bacon, I learned that asking questions earlier rather than later saves a lot of frustration. I got great help with that issue so I'm pushing forward into a new project - a charcuterie meat curing chamber. I've though about doing this project for over... -
New guy needs help - salty bacon
I did an introduction post over in the Initial Greeting Section. I'm trying to correct what is an apparently frequent problem for first attempts at making bacon ( from what I gather after googling the topic "home cured bacon too salty"). I (stupidly) used a dry brine recipe I found on Youtube... -
Newbie needs direction
Hi, My name is George. I live in SW WA near the Columbia River. I'm a retired Navy Dentist and have two kids and a wonderful wife. I started smoking fish back in '94 when I was stationed in ADAK AK for a year and had nothing to do after work except for fishing. I've had that old Big Chief...
