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Lamb prosciutto “on the hoof”
The part about dry cured sausages that still remains a bit of a mystery to me is the acid component. With drying whole muscles, I get the salt, humidity, airflow, cure etc... with sausages I understand fat ratio and how some seasonings can go a long way and others you need much more of. But... -
Lamb prosciutto “on the hoof”
My curing chamber is like many here. Just an over under fridge with a humidifier using inkbirds. No air exchange except me opening it when I walk by it. It is in the basement so it is a special trip. Right now it has four Mangalica pork cheeks hanging. -
Umai Pancetta
100% normal. I nearly always have one done and when one is half way through it’s weight loss, I start another. Surprised me at first, and second and third attempts. Then I accepted it. You can speed it up by keeping it “flat” but that is totally up to you. Rolled makes a better presentation... -
Lamb prosciutto “on the hoof”
Thank you for all the nice comments everyone. I will state I was proud of the results. When I first tasted it, I thought it was a winner. Then others gave it a go and when one after another took a slice chewed it two or three times then stopped and looked at me, it was confirmed. This spring I... -
Lamb prosciutto “on the hoof”
Decided to do another update since it has been sooooo long. Lamb prosciutto “on the hoof”. The lamb was locally purchased at 4 weeks old and ran around in my friends backyard over the summer until it was time to be processed. No pesticides or antibiotics and all grass feed. Actually cured... -
Checking in after a long time with some updates.
It has been a while since I have last been here. I have read a lot of information and found a local mentor to guide me through some of mystery of curing meats, specifically whole muscles. Here is some of my work: Lonzino top Breslola on the bottom. Lonzino: Bresola: Meat hanging... -
Curing manifest
I am relatively new to this but have found a mentor who has guided me very well. I agree 100% with the above and go only by weight, and never by volume. -
UMAI Lonzino
No reason to be nervous about the change in color. 100% totally normal for homemade and is much more the normal than the exception. The outside is just a bit drier than the center. Enjoy!! -
Hey Bear, My name is Mark and I live in Downingtown,. Odd request, but I was wonder if your...
Hey Bear, My name is Mark and I live in Downingtown,. Odd request, but I was wonder if your chainsaw carving skills are for hire. We are getting a large oak cut down that has been affected by the oak wilt going around. This large oak has a circumference of about 10 feet at the hip. I was...- sea2ski
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Do you want 600 mold on hanging flat pancetta? Or No?
Thanks guys. I did not use #2 because of the duration of the dry time. Would it be long enough for the Nitrates to break down to nitrites? I do not know. So I went with cure 1 for some more protection. Better than not using anything as far as I know. We are going to use it for a bit of both... -
Do you want 600 mold on hanging flat pancetta? Or No?
My wife wants me to make pancetta. I have made bacon and love it. Now we want to make it into pancetta. So I have a 1/2 belly curing at 3.25% salt with .25% cure #1 (I did not use cure 2 because I am not going to roll it, and I did not know how long it will take to dry.) My goal is to dry it... -
Please educate me on the use of beef bung cap casings
Thanks guys! Clicking on the links, I think I will be set. tonight they will be stuffed with the cured loins. Haggis I will not attempt. I had it on Burns night in Scottland in the Whiski room restaurant. It was truly delicious and would pay $150 for a meal of it to have it right now. Since... -
Please educate me on the use of beef bung cap casings
I have made lots of fresh sausage and have used hog and sheep casings, so I am fine with how to use those. My questions are with respect to beef bung caps and may seem really elementary, but I have no one else to go to to ask. I have a have a beef bung cap. This thing is a lot larger than... -
Seeking measurement check(s) for meat/salt/sugar/cure ratio for curing a pork loin
Thank you cdn offroader, I appreciate the reply! -
Seeking measurement check(s) for meat/salt/sugar/cure ratio for curing a pork loin
Thanks for the come back Dave. I appreciate it as always. Tomorrow I will be taking the loins out, trussing and spraying with hopefully a viable supply of Mold-600. I say hopefully because it is about a year old, but I have kept it in the deep freezer in a vac sealed bag at -10F. I put 4 gms in... -
Seeking measurement check(s) for meat/salt/sugar/cure ratio for curing a pork loin
Thank you for the feedback Dave. The first batch I made seemed wayyyyy too salty, and I had calculated it to be at 3.8% (maybe I measured wrong there and added too much?) So I thought I would drop this batch to 2.4% I guess that is too much of a drop to a unsafe level for a proper salt cure... -
Seeking measurement check(s) for meat/salt/sugar/cure ratio for curing a pork loin
Seeking some measurement calculation checks from some seasoned pros around here. Curing a pork loin for some version of a Lomo or lonzino. Do the measurements for the meat/salt/sugar/cure look correct? Other spices are going in, but they are just added flavor. I am more concerned about the... -
Introduciton, a little history and first post.
@DaveOmak and @DanMcG, as well as everyone else, thanks for all the advice! Life got the best of me, and I have left the meat in the original cure. 16 days now. Tomorrow I will take them out, rinse them really well, and give them a really good soak. I am thinking about 2-3 hours in ice...
