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    Curing chamber build

    Hey all, so I have everything except my dehumidifier. Using inkbird controllers itc-308 and ihc-200. I just have leads clamped in door at moment fridge only drops 1 degree low but goes 2 degrees above(cermaic bulb). Do you think my heater is maybe underpowered or is this 3-4c fluctuation ok? I...
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    Mixers and grinders recomend

    Looking for small scale mixer and grinder. Prob be doing 10lb every 3-4 months mostly salami. Compact machines a must. Dont want big bulky things that will take up heaps room. Have seen drill mixers in a bucket here by kirby looks interesting (and his water stuffer)anyone comment on these...
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    Cold smoke cheese in u.d.s

    Is it safe to cold smoke cheese in a u.d.s that has previously been used for meat? I have an amazen smoker and a clean rack to use..
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    fresh herbs/spices in charcuterie?

    Is it ok to use fresh herbs spices(minced garlic chilli onion etc) in salami/salumi or should dried/ powdered ingrediants be used?
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    Charcuterie slicing meat

    Gathering stuff to start on Charcuterie/salami/salumi adventure. Wondering about slicing meats. Will never have big volume to slice but lots different types at a time for making cheese/meat boards. With a meat slicer I guess you need to wash between each different meat I can see it becoming...
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    charcuterie starter cultures

    Wondering when making salami/salumi do you select starter culture for sausage type or for fermentation environment?. Do specific cultures produce specific flavors to suit specific types sausage?
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    Pops brine Colour of canadian bacon

    I did two pieces pork shoulder about 4lb each in pops brine I also injected. Through thickest one was about 4" it was kind curled over and put in a elastic string bag. I left it for 17days in the brine then smoked it at 100c for 5hrs internal 80c. There is some inconsistent colour and wondering...
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    insect pests and cured meat.

    Just wondering how big problem mites and other unwanted critters are when curing meat in refridgerator curing chambers. does normal meat/ food hygiene in the chamber take care of them? Are they more of a problem when hanging meat in more traditional places like the smoke house or barn then in a...
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    Cold smoking in a fridge

    I live in a hot climate often 40c in summer. Wondering cold smoking in a fridge, anyone that does it, how much mess does it make in the fridge. Thinking of getting a fridge with glass door for salumi charcutcherie. Want to ferment smoke dry in the one cabinet. Is keeping the glass clean gunna be...
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    Cure #1 2%

    Another question about cure #1 2%. Is selling it at 2% rather than 6.25 just a marketing thing to sell your more of the "other ingredients" in the cure. Or is there a legit reason? Can I just use 6.25% and use less of it? Or do I need a bag of 6.25% and one of 2% for different sausages?
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    pre mixed spice mix

    Anyone know of some where in Australia that sells pre mixed spice mixs for traditional style sausage , pepperoni kabana chorizo etc that dont contain nitrite/nitrate or small packs for up to 2kg sausage per batch that do. Bit worried bout splitting big packs that have nitrite as I doubt you...
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    Cure #1 and pork ribs or other bone in cuts

    How do I calculate the amount of cure #1 when dry curing when there is a large amount of bone in the meat. I usually go with .25% weight on boneless cuts but wont the amount of bone, in say ribs a shoulder or a whole chicken throw out this calculation?
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    Newbie bacon question

    When dry curing bacon I use a vacuum bag. I am wondering can I cure meat then freeze before smoking? Will washing the outside off stop the process or will it keep getting more and more salty. I do my cure by weight of meat 2.5% salt 1% sugar and .25% pink cure. Reason I ask I live in a hot dry...
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    Aussie Newbie

    Hey all found this forum and decided to join up. I am located in Queensland Australia, I have a u.d.s and have been doing chickens streaky bacon candaian bacon and some susauges. Look forward to sharing info.
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