Search found 30 matches

by andrejwout
Thu Sep 05, 2013 16:31
Forum: Dry Cured Meats and Sausages
Topic: listeria in salami
Replies: 23
Views: 23821

listeria in salami

Hi All, havent been around for a good while. An important question for you (chuckwagon hello).... Listeria. Is the curing process supposed(cure salts, drying, high pH, low aW, lactic acid etc) to 'eradicate/kill' any listeria present in raw meat or only to 'inhibit' any potential growth/ 'further' g...
by andrejwout
Fri Feb 03, 2012 12:44
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 328
Views: 191927

storage of coppa and other similar meats

Hello all, Just a quick question for you. Once you have 'finished' a cured coppa or salami etc...how long at fridge like temperature do you think it can be stored for, left whole? At the moment my coppa is going well but im only doing 2 at a time for fear of being stuck with meat that has a limited ...
by andrejwout
Wed Nov 30, 2011 14:11
Forum: Other products
Topic: coppa AGAIN
Replies: 10
Views: 11845

Yes Devo, that might well be the issue. All these modern fridges suck moisture like hell...so thats a good point. I try to keep it in tuppa wear when for family consumption or wrapped in the vacu pack.......ill keep tring new things. URGENT- Chuck..or anyone. Ive cured coppa a number of times now an...
by andrejwout
Sat Nov 26, 2011 12:59
Forum: Other products
Topic: coppa AGAIN
Replies: 10
Views: 11845

Great, thats what i thought too. Its a pretty good shelf life for the coppa especially, though the pastrami is good when sealed too. Lucky i have a vacuum packer.

Thanks for the advice ...

cheers
by andrejwout
Fri Nov 25, 2011 18:45
Forum: Other products
Topic: coppa AGAIN
Replies: 10
Views: 11845

Chuck. How long do you think pastrami will keep when vacuum packed and by same token, coppa? I thought about a month, what about you? Also, is there any way to keep pastrami moist? I find that my pastrami, once in a box, or out of the vacuum, goes dry very very quickly. The coppa isnt so bad and tak...
by andrejwout
Fri Nov 25, 2011 00:52
Forum: Other products
Topic: coppa AGAIN
Replies: 10
Views: 11845

again, sorry for absence....ive been so busy trying to start this small biz, that im dying at the moment. When i get home im fcked....and go to sleep. The last month or two ive been like a zombie!! I will endevour to be more active and sociable!! I gave samples to the general public of a pastrami, b...
by andrejwout
Fri Nov 25, 2011 00:34
Forum: Other products
Topic: coppa AGAIN
Replies: 10
Views: 11845

Sorry for late reply Chuck et al. I didnt get an email telling me of responses. Chuck, I instinctively agree with you. I know the ol folks say...blah blah and often they may be correct...but. The mold looked benign to me, but i just cant take that risk on something that has been curing for weeks on ...
by andrejwout
Tue Nov 22, 2011 13:58
Forum: Other products
Topic: coppa AGAIN
Replies: 10
Views: 11845

coppa AGAIN

Hi everyone. Im on second batch of coppa now and its been very successful. However, I have one questions for the guru's. On one of my coppas i had a slight split in along the meat, due to poor butchery. I didnt wrry too much about, except it would make slicing harder later on. When i cured the coppa...
by andrejwout
Thu Sep 15, 2011 09:30
Forum: Hyde Park
Topic: coppa again
Replies: 5
Views: 3286

Hi,

Ok cool. Ill try that. I was just worried about using less salt for safety reasons, especially as its unsmoked meat etc. Because im new to this im not sure how much is too much or how little is too little and the salt/nitrate/nitrite thing scares me a bit. But ill try that next time.

Thanks much
by andrejwout
Wed Sep 14, 2011 11:56
Forum: Hyde Park
Topic: coppa again
Replies: 5
Views: 3286

Great Chuck, Itll be interesting to hear because im not so worried that it was salty, its more WHY that concerns me and how to fix it. That aside the result is great.
by andrejwout
Tue Sep 13, 2011 18:29
Forum: Hyde Park
Topic: coppa again
Replies: 5
Views: 3286

coppa again

Hi All, A quick question. I have just made some coppa according marianski and after the required 3 wweks drying it was great, but a still a bit moist (though perfect tasting. After 4 weeks the texture is brilliant but it is now a touch salty. Im not sure what to do next time really. Obviously i can ...
by andrejwout
Wed Aug 24, 2011 21:46
Forum: Technology basis
Topic: pastrami question
Replies: 10
Views: 6987

Hi, thanks for that, very interesting. I would be delighted to get 8 weeks ..let alone 12. I realise the vac pac thing isnt perfect, especially without gas, as per supermarkets etc. Im surprised it lasts that long actually. I was hoping for a month in chilled conditions, because id like to start a s...
by andrejwout
Wed Aug 24, 2011 21:16
Forum: Technology basis
Topic: coppa curing - green colour liquid
Replies: 7
Views: 8618

yes, its proper tupa-wear, official non-reactive food grade etc etc.....enever had any similar probs with other foods. Anyway, the foil was the problem solver, so im not too worried. The coppa in question seems to be maturing well. I removed any discoloured bits, after advice, and its all good. Smel...
by andrejwout
Wed Aug 24, 2011 15:01
Forum: Technology basis
Topic: pastrami question
Replies: 10
Views: 6987

Thanks for reply. It is cooked, after cure, for 4 hours, but not smoked, as you say. Im just trying to estimate how long its safe to eat on that basis. Its an interesting thing
by andrejwout
Wed Aug 24, 2011 14:23
Forum: Technology basis
Topic: coppa curing - green colour liquid
Replies: 7
Views: 8618

yes, but it still reacted, strangely