Search found 310 matches

by harleykids
Mon Aug 14, 2017 04:16
Forum: Dry Cured Meats and Sausages
Topic: Black Truffle Sea Salt Coppa
Replies: 6
Views: 1837

Normally after curing the whole muscle is rinsed of its curing agent...that's what I have done in the past. Hopefully the truffle flavor will have penetrated the meat, at least around the edge as the cure takes the salinity into the meat cells. Won't it be too salty end product if I don't rinse it o...
by harleykids
Mon Aug 14, 2017 00:21
Forum: Dry Cured Meats and Sausages
Topic: Black Truffle Sea Salt Coppa
Replies: 6
Views: 1837

Black Truffle Sea Salt Coppa

Just finished making a black truffle sea salt coppa, anyone use the black truffle sea salt from Savinitartufi? It has 3% black truffle in it, which apparently is about 3x the normal black truffle content from other vendors. 3% doesnt seem like a lot, but you can smell the truffles thru the package! ...
by harleykids
Mon Aug 14, 2017 00:07
Forum: Sausages
Topic: Mushroom sausage for the grill
Replies: 10
Views: 3329

Those look great Chris! Must be mushrooms on the mind...I just did a black truffle sea salt coppa 2 days ago!
by harleykids
Sat Aug 12, 2017 01:24
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1292
Views: 331627

You might as well do a bresoala at the same time, they are just as easy and are absolutely fantastic! Nice to have a beef whole muscle cut to go with the pork offering! My family is split between whats best...coppa, lonzino, or bresoala. A good bresoala is very complex and probably my favorite whole...
by harleykids
Fri Aug 11, 2017 20:38
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 73
Views: 17836

Looking great Stefan!!
by harleykids
Fri Aug 11, 2017 04:56
Forum: Sausages
Topic: Kiełbasa Swojska
Replies: 45
Views: 18915

Chris,

When you talk about cubing the meat, then mixing in the salt and cure and refrigerating for 48 hours so that the cure can do it's job, can you also use this appoach/method on salumi?

And then add the starter culture after the grind, after you add the spices right before casing?

Thx
by harleykids
Thu Aug 10, 2017 22:35
Forum: Dry Cured Meats and Sausages
Topic: Orange Lonzino
Replies: 27
Views: 19313

Looking at my notes from my coppa and bresaola I have been doing the 1/2 salt + 1/2 cure mixture, then adding the remaining 1/2 when the cure time is halfway done (ie. after first week of a two week curing time) Is there a reason to go thru this added step on all whole muscle cuts? I just finished a...
by harleykids
Thu Aug 10, 2017 17:45
Forum: Dry Cured Meats and Sausages
Topic: Question on Cure %'s%
Replies: 5
Views: 1848

Thanks Chris! Question...why did you decide on 0.6% for your Seville lonzino? Just curious! So let me make sure I have this straight as a basic guideline: 0.192 cure #1 for bacon .25 cure #2 for fermented dried salumi AND whole muscle cuts like coppa, bresola, lonzino, etc. And what do you suggest f...
by harleykids
Thu Aug 10, 2017 17:39
Forum: Dry Cured Meats and Sausages
Topic: Jesus de Lyon
Replies: 2
Views: 1834

Awesome Chris!,
by harleykids
Thu Aug 10, 2017 03:35
Forum: Dry Cured Meats and Sausages
Topic: Using Potassium Sorbate.
Replies: 18
Views: 5861

Yeah, I know. But I dont like the flavor it imparts into my end product.
by harleykids
Thu Aug 10, 2017 02:34
Forum: Dry Cured Meats and Sausages
Topic: Using Potassium Sorbate.
Replies: 18
Views: 5861

Thx Divey.

I only get pure white mold 600, no other molds ever show up.

But I dont like the white mold flavor that gets into the salumi.
So i am trying to find a system that doesnt get white mold at all.

I have some P. Sorbate and will try a 5% solution to try to keep the white mold off.

Thx!
by harleykids
Wed Aug 09, 2017 22:35
Forum: Dry Cured Meats and Sausages
Topic: Question on Cure %'s%
Replies: 5
Views: 1848

Thanks Bob!

I assume the max 1% of cure #2 would be applicable to ALL whole muscle cuts?

And what about the max % for all salumi?

Also, I noticed the cure calculator only calculates Cure #1.
It would be nice for them to have a similar calculator for Cure #2 as well...

Thanks!
by harleykids
Wed Aug 09, 2017 22:03
Forum: Dry Cured Meats and Sausages
Topic: Using Potassium Sorbate.
Replies: 18
Views: 5861

Divey, How was your salumi? Taste good? Did you ever use p. sorbate on those? Have you made any new batches using your potassium sorbate? I would be very interested to hear how well the 3% p. sorbate worked for inhibiting white mold (good mold) growth during the entire drying process? And any differ...
by harleykids
Wed Aug 09, 2017 21:56
Forum: Dry Cured Meats and Sausages
Topic: Orange Lonzino
Replies: 27
Views: 19313

Chris, In the first lonzino you did on the first page of this thread, you used 0.25% cure #2. For the Seville lonzino you did on page 2 of this thread, you used 0.60% cure #2. Is there a max cure #2 to use on whole muscle cuts? I always used 0.25% cure #2 for coppa, bresoala, etc whole muscle cuts. ...
by harleykids
Wed Aug 09, 2017 21:51
Forum: Dry Cured Meats and Sausages
Topic: Question on Cure %'s%
Replies: 5
Views: 1848

Question on Cure %'s%

Guys, Is there a sticky that exists for standard cure %'s? I know, USDA standards, other country standards, etc. are a bit different from each other.... But it would be nice to have a simple SAFE sticky that gave good general info on Cure % to use for different types of products, such as bacon, whol...