Search found 23 matches

by soccerguy83
Wed Dec 20, 2017 19:46
Forum: For beginners
Topic: Lonzino Casings
Replies: 17
Views: 5385

Bob K wrote:
soccerguy83 wrote:Well, I just hung one without a casing so we will see how that goes!
More than likely dry rim or case hardening. Casings slow down the drying process.
A definite possibility, but a risk I knew I was taking.
by soccerguy83
Wed Dec 20, 2017 17:30
Forum: For beginners
Topic: First Coppa (first anything really)
Replies: 13
Views: 5224

Hey Tom, still didn't look at my notes, but I posted over on the Brethren as I don't have an image hosting site here.

https://www.bbq-brethren.com/forum/show ... tcount=252
by soccerguy83
Wed Dec 20, 2017 17:26
Forum: For beginners
Topic: Lonzino Casings
Replies: 17
Views: 5385

Well, I just hung one without a casing so we will see how that goes! :mrgreen:

ps, it's my first Lonzino, so it might go up in flames!
by soccerguy83
Tue Dec 19, 2017 15:11
Forum: For beginners
Topic: First Coppa (first anything really)
Replies: 13
Views: 5224

Thanks for asking Tom, I'll get back to you tonight when I can get to my notes. I have had a good deal of stuff come out of the chamber! :mrgreen:
by soccerguy83
Tue Oct 31, 2017 14:26
Forum: For beginners
Topic: First Coppa (first anything really)
Replies: 13
Views: 5224

haha I have waited so long already to get to 30%, can I do another 2 weeks to get to 35% loss?? :razz:

You read my mind regarding my next questions haha, if I should pre slice, slice as needed, what to do with slices if presliced, etc.
by soccerguy83
Mon Oct 30, 2017 18:26
Forum: For beginners
Topic: First Coppa (first anything really)
Replies: 13
Views: 5224

We are at 29% wt loss, shooting for 30%. When I vacuum seal it to equalize, should I take it out of the beef bung?
by soccerguy83
Fri Oct 20, 2017 20:44
Forum: Dry Cured Meats and Sausages
Topic: Beef Bresaola may not have cured
Replies: 8
Views: 3233

I cased in a beef bung, then tied with kitchen twine, two supporting loops perpendicular to each other then half hitches spaced 3/4" down then back up on the other side. (hope that makes sense).
by soccerguy83
Fri Oct 20, 2017 18:27
Forum: Dry Cured Meats and Sausages
Topic: Beef Bresaola may not have cured
Replies: 8
Views: 3233

Another issue I'm concerned about, the eye of round was flat on the top end, when hung the bung pulled away from the top causing a large air pocket. The bung was pricked liberally, not sure that anything can be done about it, cause for concern?
by soccerguy83
Mon Oct 16, 2017 21:48
Forum: Dry Cured Meats and Sausages
Topic: Beef Bresaola may not have cured
Replies: 8
Views: 3233

Thanks Bob, it was more the squishy than the color that concerned me.
by soccerguy83
Mon Oct 16, 2017 14:12
Forum: Dry Cured Meats and Sausages
Topic: Beef Bresaola may not have cured
Replies: 8
Views: 3233

Beef Bresaola may not have cured

Used this recipe: Bresaola Ingredient % of Meat Eye of round 100% Salt ( Kosher) 3% Sugar 1% Mixed peppercorns 0.5% Fresh rosemary 0.25% Juniper berries 0.1% Dry thyme 0.1% Cinnamon 0.05% Clove 0.025% Cure #2 0.30 Meat was aprox 3.5-4" in diameter. Cured for 25 days, should have been more than enoug...
by soccerguy83
Mon Sep 25, 2017 14:14
Forum: Dry Cured Meats and Sausages
Topic: Mold 600 Bactoferm (Previously M-EK-4)
Replies: 5
Views: 20230

That's why I'm asking, I have some already growing on my recently hung Coppa, but a few areas where there is no mold growing on it. I still have the water solution mold in the spray bottle and wondering if there is any reason not to use it (two weeks old) to hit those bare spots again. From a biolog...
by soccerguy83
Fri Sep 22, 2017 16:59
Forum: Dry Cured Meats and Sausages
Topic: Mold 600 Bactoferm (Previously M-EK-4)
Replies: 5
Views: 20230

Any idea what the shelf life in water at RT is?
by soccerguy83
Thu Sep 14, 2017 16:33
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 414054

Hi Bill, and welcome! I started off with a small dorm fridge, and the best advice I can give you is to run it empty for a while and see how it maintains temperature and humidity levels. My experience was that with a small space, the system tended to oscillate rather than be smoothly controlled. You...
by soccerguy83
Tue Sep 12, 2017 18:40
Forum: For beginners
Topic: First Coppa (first anything really)
Replies: 13
Views: 5224

Thanks Harley, no worries on the late post. I ended up not using any aromatics on this one, there will always be the next one! Everything went pretty good last night and she is humming along in the drying chamber now. I would post some pics, but I can't seem to upload directly to this site and I des...
by soccerguy83
Tue Sep 12, 2017 00:02
Forum: For beginners
Topic: First Coppa (first anything really)
Replies: 13
Views: 5224

My recipe didn't call for any aromatics.

What would you suggest? I have about an hour before I stuff.

3.0% salt
0.25% cure #2
0.5% black pepper
0.2% white pepper
2.0% chili powder
0.5% garlic powder