Search found 1926 matches

by Butterbean
Thu Feb 04, 2021 00:48
Forum: Dry Cured Meats and Sausages
Topic: First Coppa
Replies: 41
Views: 2141

Re: First Coppa

Never tasted it before! Good gracious where have you been? :lol: :lol: Probably same place I've been as I'd never heard of it till I picked up this addicting habit of meat sorcery and such so I can emphasize with you on this and many other carnivoric delicacies. In fact, I think we both may have an ...
by Butterbean
Wed Feb 03, 2021 22:24
Forum: Hyde Park
Topic: THE GREAT SAUSAGE CONTEST!
Replies: 8
Views: 373

Re: THE GREAT SAUSAGE CONTEST!

Please also note that in the spirit of fairness the judges can't enter so please enter and lets have some fun!
by Butterbean
Wed Feb 03, 2021 22:12
Forum: Dry Cured Meats and Sausages
Topic: First Coppa
Replies: 41
Views: 2141

Re: First Coppa

Looks great and how does it taste? (Please feel free to gloat if you want) :D
by Butterbean
Wed Feb 03, 2021 02:11
Forum: Venison and Other Game
Topic: The McBambi
Replies: 1
Views: 65

The McBambi

A couple weeks ago I got the idea to use a sweet pickle cure to cure a venison sirloin. After 10 days in the brine and 16 hours at 132F in the sous vide I dried it wiped in oil then gave a light sear and then sliced the meat as thinly as possible. Served on garlic buttered toasted bead with American...
by Butterbean
Tue Feb 02, 2021 17:46
Forum: Dry Cured Meats and Sausages
Topic: Drying in basement no chamber
Replies: 15
Views: 287

Re: Drying in basement no chamber

Thanks Butterbean. My shop floor is sealed whereas the darker room that I measured is not. I may take a measurement there and see if I can't just block the light a little better. The shop is a bit cooler too as it opens to the outside. I may be doing musical chairs with my first pancetta, but I thi...
by Butterbean
Tue Feb 02, 2021 17:35
Forum: Dry Cured Meats and Sausages
Topic: Drying in basement no chamber
Replies: 15
Views: 287

Re: Drying in basement no chamber

I did read that old thread with your note on drying. If I remember correct, your mince had 14% fat content, so would contain more water in the batter than a higher fat mix like 70/30. On average, the Aw should be higher at 30% with less fat content. I would be curious to know the results of your ex...
by Butterbean
Tue Feb 02, 2021 16:12
Forum: Dry Cured Meats and Sausages
Topic: Drying in basement no chamber
Replies: 15
Views: 287

Re: Drying in basement no chamber

If you wish to be precise and do what meat science dictates, adjust your RH to be approximately 10 points below the water activity level. But if you are like me and and don't want to spend $4,000 on a water activity meter, aim to keep tour humidity in the 75-80% range. This brings up a question I h...
by Butterbean
Tue Feb 02, 2021 15:57
Forum: Dry Cured Meats and Sausages
Topic: Drying in basement no chamber
Replies: 15
Views: 287

Re: Drying in basement no chamber

Scogar, regarding your basement, the temp sounds ideal and I do something similar as my "kitchen" is a converted bay in a barn with no heat. Though I have a chamber, I rarely use it because I find it easier to dry things in the kitchen rather than in the chamber. IMO, the chamber is too confined and...
by Butterbean
Mon Feb 01, 2021 22:54
Forum: For beginners
Topic: Venison Bologna Food Safety Question
Replies: 4
Views: 109

Re: Venison Bologna Food Safety Question

For what its worth, you say they have made this for generations, it may be that they were using as you said, "contaminated salt containing salt petre". They used to sell this type salt here at the grocer. It came in a 50 lb sacks and is what everyone used to cure their meats. The last bag of this I ...
by Butterbean
Mon Feb 01, 2021 20:56
Forum: Sausages
Topic: Apple Maple Breakfast Sausage
Replies: 3
Views: 86

Re: Apple Maple Breakfast Sausage

Yes, its the accordion things. They make several types so be sure to get the one for fresh sausages and not smoked. They will take some getting used to but once you get the knack of it they are really easy to work with. Key is not to overstuff, stuff loose enough that you don't have problems linking...
by Butterbean
Mon Feb 01, 2021 16:44
Forum: Sausages
Topic: Apple Maple Breakfast Sausage
Replies: 3
Views: 86

Re: Apple Maple Breakfast Sausage

Looks good Scogar. I understand what you are saying about the flavor of the sausage as I've encountered the same feelings when making fruit laden sausages. Though good and I enjoy the change they just somehow don't seem to be something I crave on a regular basis. A few years ago I had an abundance o...
by Butterbean
Thu Jan 28, 2021 01:09
Forum: Dry Cured Meats and Sausages
Topic: Curing times?
Replies: 2
Views: 69

Re: Curing times?

Welcome to the forum James. Your curing time question is a little complex but I'll try and answer it the best I can or at least how I look at it. First of all I think many people get in a rush to make things. I'm guilty of this myself but I think often its best to let the meat cure longer and by all...
by Butterbean
Tue Jan 26, 2021 21:20
Forum: Sausages
Topic: Kielbasa Starowiejska
Replies: 7
Views: 204

Re: Kielbasa Starowiejska

Those look good! I use wooden dowels and bamboo and have never had a problem.
by Butterbean
Sun Jan 24, 2021 15:18
Forum: Offal products
Topic: Made some salceson
Replies: 80
Views: 51105

Re: Made some salceson

That looks delicious.
by Butterbean
Sat Jan 23, 2021 00:24
Forum: Dry Cured Meats and Sausages
Topic: First Coppa
Replies: 41
Views: 2141

Re: First Coppa

Looking great!