Search found 34 matches
- Sun Jan 29, 2017 23:53
- Forum: Sausages
- Topic: German sausage with a Polish spin
- Replies: 6
- Views: 3980
- Sun Jan 29, 2017 22:19
- Forum: Microbiology of meat and products
- Topic: Mould-600
- Replies: 29
- Views: 18587
So the chamber has been doing well this last week, temps 51-53F and Humidity 71-73%. As you can see, a nice white mold has developed Weighed them, Total 17 days one at 21% the second is 22% and third 24% loss, is this on track? http://i476.photobucket.com/albums/rr125/col5567/IMG_1053.jpg [/URL][/img]
- Fri Jan 27, 2017 22:30
- Forum: Curing chambers and Related Equipment
- Topic: New (to me) Chamber
- Replies: 4
- Views: 5044
- Fri Jan 27, 2017 21:40
- Forum: Curing chambers and Related Equipment
- Topic: New (to me) Chamber
- Replies: 4
- Views: 5044
- Fri Jan 27, 2017 19:54
- Forum: Curing chambers and Related Equipment
- Topic: New (to me) Chamber
- Replies: 4
- Views: 5044
New (to me) Chamber
New Chamber free off Craigslist, the tub inside is my Sweetheart Ham, few more days in ref, wife is happy to get the room back in the ref
Also nice to have some extra freezer space
Also nice to have some extra freezer space
- Thu Jan 26, 2017 21:17
- Forum: Sausages
- Topic: French Style Ham Sausage
- Replies: 14
- Views: 8083
- Wed Jan 25, 2017 21:50
- Forum: Microbiology of meat and products
- Topic: Mould-600
- Replies: 29
- Views: 18587
Now have a controller linked to a bulb in the chamber, the temp is at 58-60F and the humidity 78% 59° is the high end temperature for drying. I suggest that you dry at 52-53. Slower and safer. I will lower it, shouldnt be a problem, was just following the recipe which says 55-60F but i like "safer"...
- Wed Jan 25, 2017 17:45
- Forum: Microbiology of meat and products
- Topic: Mould-600
- Replies: 29
- Views: 18587
- Wed Jan 25, 2017 08:13
- Forum: Microbiology of meat and products
- Topic: Mould-600
- Replies: 29
- Views: 18587
Now have a controller linked to a bulb in the chamber, the temp is at 58-60F and the humidity 78% Took the Salami's out and weighed them, all 3 pieces right at 12% loss and a fine white dusting of mold on 70% of the surface and a few larger spots. I did notice ever so small specks of green in the ce...
- Wed Jan 25, 2017 01:46
- Forum: Hyde Park
- Topic: Polish Forum Gallery
- Replies: 8
- Views: 6071
- Wed Jan 25, 2017 01:18
- Forum: Hyde Park
- Topic: Polish Forum Gallery
- Replies: 8
- Views: 6071
- Sun Jan 22, 2017 20:36
- Forum: Microbiology of meat and products
- Topic: Mould-600
- Replies: 29
- Views: 18587
- Sun Jan 22, 2017 03:03
- Forum: Curing chambers and Related Equipment
- Topic: Curing chamber
- Replies: 8
- Views: 7227
- Sat Jan 21, 2017 21:11
- Forum: Smoked pork products
- Topic: Sweetheart Ham
- Replies: 27
- Views: 21459
- Sat Jan 21, 2017 19:32
- Forum: Smoked pork products
- Topic: Sweetheart Ham
- Replies: 27
- Views: 21459
Sweetheart Ham
Reading through the forum yesterday and came across Sweetheart Ham recipe posted by Butterbean. http://wedlinydomowe.pl/en/viewtopic.php?t=8012&highlight=sweetheart+ham I had just bought a pack of 2 very nice pork sirloin roasts weighing about 1 kilo each and decided to give it a try, cooked up the ...