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Thank you, very simple and useful ! Do you have a similar process for wet brine please ?

Thanks Tom, that is what I did, just small sprinkle of rub, 3 1/2 hours smoke. Big surprise, they were great flavour, so tender, still with a tiny bite, no wrapping, spritzing, let them run. That was a lesson for any future rib smoking.

Pork ribs, thanks for the ideas !

I don't think the ingredients are different for heads. What was your recipe for the kraut please ?

Want to do smoked ribs to add to stews, roasts, etc. Many European recipes use them to add a depth of flavour to dishes, such as stuffed sourcraut rolls. So, not to eat after finishing, but recook in something else. Seems to me, no need for 3-2-1 method, just a simple smoke process. Any ideas...

Hungarian Csabai, of course mate ! Pork 100% 70/30 Sweet paprika 2.5 % Hungarian is a must, Spanish is different Hot Paprika 0.001 % More if you like hot sausage Fresh Garlic 0.01 % Salt 1.75 %...

Hello KVN, Here is a basic recipe for Gyulai. Hot paprika is not added to this kolbász, that is a decision for the maker. The 2 % sweet should be the base, then add the hot according to your taste if you like. Pork 100% 70/30 Salt...

Thank You Chef Jimmy, Good information. My food scientist friend said that flash frozen meats do not suffer from burst cells, the problem is limited to our slow freezing - 18º ç fridges. Have you heard of this ? Keep Safe ! Gus

Dave, I am ageing whole muscle, rib eye, bone in, to be trimmed as steaks. Are you thinking of salami, or Coppa, or some such charcuterie ? Gus

Hmm Daveo, I would be worried about trying to age beef in a fridge set to 50-55 º. Nowhere in my reserarch about ageing states those temps. I will use the salt method though, Thank You, Gus

Daveomac, I know this is an old post, may I ask a question ? I am using a humidifier in the ageing fridge it is presenting a daily proble. The fridge isn't frost free, has a panel at the back which is the source of cooling. There is a fan also to create air flow. The panel frosts up every few...

Al, In the freezer for a year ? Are you keeping it for a special occasion ?

:emoji_slight_smile: If the delivery costs for Sydney to the US weren't so high, I might entertain the thought of sharing ...... Very soon after I posted the question, it became obvious that freezing is the only way, as much as I dislike doing it. Meat sold fresh here is never frozen, rather...

First dry aging process nearing completion. I am the one meat eater in the house. The rib eye 4 point is far too much to consume and looking for a good storing method. I whenever possible do not freeze meat because that destroys the texture and some of the taste, especially beef. I ask the...

Yes, rib eye, and strip loin whole muscle. Gus

Thank you Davomac. I have used M600 for salami fermentation. Gus

Thanks very much for your advice Indaswamp ! I am going to age whole muscle. You mentioned inoculation with mould. Had not planned to do that. Please elaborate, Gus

A question for the experienced dry agers. After years of charcuterie making, imagining that I have enough knowledge to get into dry aging whole muscle, in a just set up mini fridge. I assume there is a difference between the empty, and the loaded unit outcomes of settings, that is, for example...

Hi Chopsaw, thank you, doing ok, I hope you are too ! Just finished a Coppa, 5kg Salami, the yearly load of belly bacon and cured /smoked ribs, and smoked Hungarian sausage. Make fresh sausage when the freezer empties. The salami is a new product for me, spurred on by the family requests to...

Thanks for the reply. What % do you add to meat ? Does it add to saltiness like cures, so compensate for it ? Regards, Gus