A definite possibility, but a risk I knew I was taking.Bob K wrote:More than likely dry rim or case hardening. Casings slow down the drying process.soccerguy83 wrote:Well, I just hung one without a casing so we will see how that goes!
Search found 23 matches
- Wed Dec 20, 2017 19:46
- Forum: For beginners
- Topic: Lonzino Casings
- Replies: 17
- Views: 8246
- Wed Dec 20, 2017 17:30
- Forum: For beginners
- Topic: First Coppa (first anything really)
- Replies: 13
- Views: 7885
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
https://www.bbq-brethren.com/forum/show ... tcount=252
- Wed Dec 20, 2017 17:26
- Forum: For beginners
- Topic: Lonzino Casings
- Replies: 17
- Views: 8246
- Tue Dec 19, 2017 15:11
- Forum: For beginners
- Topic: First Coppa (first anything really)
- Replies: 13
- Views: 7885
- Tue Oct 31, 2017 14:26
- Forum: For beginners
- Topic: First Coppa (first anything really)
- Replies: 13
- Views: 7885
- Mon Oct 30, 2017 18:26
- Forum: For beginners
- Topic: First Coppa (first anything really)
- Replies: 13
- Views: 7885
- Fri Oct 20, 2017 20:44
- Forum: Dry Cured Meats and Sausages
- Topic: Beef Bresaola may not have cured
- Replies: 8
- Views: 4634
- Fri Oct 20, 2017 18:27
- Forum: Dry Cured Meats and Sausages
- Topic: Beef Bresaola may not have cured
- Replies: 8
- Views: 4634
- Mon Oct 16, 2017 21:48
- Forum: Dry Cured Meats and Sausages
- Topic: Beef Bresaola may not have cured
- Replies: 8
- Views: 4634
- Mon Oct 16, 2017 14:12
- Forum: Dry Cured Meats and Sausages
- Topic: Beef Bresaola may not have cured
- Replies: 8
- Views: 4634
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...
- Mon Sep 25, 2017 14:14
- Forum: Dry Cured Meats and Sausages
- Topic: Mold 600 Bactoferm (Previously M-EK-4)
- Replies: 5
- Views: 24643
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...
- Fri Sep 22, 2017 16:59
- Forum: Dry Cured Meats and Sausages
- Topic: Mold 600 Bactoferm (Previously M-EK-4)
- Replies: 5
- Views: 24643
- Thu Sep 14, 2017 16:33
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 588560
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...
- Tue Sep 12, 2017 18:40
- Forum: For beginners
- Topic: First Coppa (first anything really)
- Replies: 13
- Views: 7885
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...
- Tue Sep 12, 2017 00:02
- Forum: For beginners
- Topic: First Coppa (first anything really)
- Replies: 13
- Views: 7885