Search found 34 matches

by Fusion5567
Sun Jan 29, 2017 23:53
Forum: Sausages
Topic: German sausage with a Polish spin
Replies: 6
Views: 2735

Great job, looks delish :mrgreen:
by Fusion5567
Sun Jan 29, 2017 22:19
Forum: Microbiology of meat and products
Topic: Mould-600
Replies: 29
Views: 8790

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]
by Fusion5567
Fri Jan 27, 2017 22:30
Forum: Curing chambers and Related Equipment
Topic: New (to me) Chamber
Replies: 4
Views: 2166

mmmmmmmmm, dang didnt think of that
It has a digital controller for the ref temp, wonder how high that goes, have to try it out i guess, probably not high enough
by Fusion5567
Fri Jan 27, 2017 21:40
Forum: Curing chambers and Related Equipment
Topic: New (to me) Chamber
Replies: 4
Views: 2166

Drying chamber, im using a wine cooler at present, the ham is just in there to give our house ref some more room, when its finished curing ill swap them out(3 more days), i have 3 Salami's in the wine cooler right now, seem to be doing ok, still gathering some equipment, need a humidity controller.
by Fusion5567
Fri Jan 27, 2017 19:54
Forum: Curing chambers and Related Equipment
Topic: New (to me) Chamber
Replies: 4
Views: 2166

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

Image
by Fusion5567
Thu Jan 26, 2017 21:17
Forum: Sausages
Topic: French Style Ham Sausage
Replies: 14
Views: 5306

That looks delicious.
A question, when you say "fresh ham" is that just fresh meat from the ham of the pig?
(ham to me is an already cured/cooked product) well i am originally from UK :shock:
by Fusion5567
Wed Jan 25, 2017 21:50
Forum: Microbiology of meat and products
Topic: Mould-600
Replies: 29
Views: 8790

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"...
by Fusion5567
Wed Jan 25, 2017 17:45
Forum: Microbiology of meat and products
Topic: Mould-600
Replies: 29
Views: 8790

Good to know, thank you Bob

Colin
by Fusion5567
Wed Jan 25, 2017 08:13
Forum: Microbiology of meat and products
Topic: Mould-600
Replies: 29
Views: 8790

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...
by Fusion5567
Wed Jan 25, 2017 01:46
Forum: Hyde Park
Topic: Polish Forum Gallery
Replies: 8
Views: 4155

Cliff

I found 2 sizes of S hooks in my local 99c shop, not stainless but work well, i also use lots of butchers twine

Colin
by Fusion5567
Wed Jan 25, 2017 01:18
Forum: Hyde Park
Topic: Polish Forum Gallery
Replies: 8
Views: 4155

They all seem to have everything sorted, nice home made rack's ect, im sure some of you here have similar but they do have a few hundred years start
by Fusion5567
Sun Jan 22, 2017 20:36
Forum: Microbiology of meat and products
Topic: Mould-600
Replies: 29
Views: 8790

So today i see about 15 white spots on all 3 Salami thats after 5 days with the M-600 on them. :mrgreen:
by Fusion5567
Sun Jan 22, 2017 03:03
Forum: Curing chambers and Related Equipment
Topic: Curing chamber
Replies: 8
Views: 3492

Im finding the same thing out as you, bigger is better :roll:
I have a small wine cooler, only 3 lengths of Salami and its nearly full, ok for now i guess but i have already started looking on Craigslist again, good luck with yours.
by Fusion5567
Sat Jan 21, 2017 21:11
Forum: Smoked pork products
Topic: Sweetheart Ham
Replies: 27
Views: 11206

Moved, good i asked, thank you Bob
by Fusion5567
Sat Jan 21, 2017 19:32
Forum: Smoked pork products
Topic: Sweetheart Ham
Replies: 27
Views: 11206

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 ...