Search found 58 matches

by Laftpig
Thu Jan 11, 2018 16:49
Forum: Dry Cured Meats and Sausages
Topic: Cultures
Replies: 20
Views: 5110

Thanks BobK This is exactly why this site is so important. The recipes don`t mention anything about using the whole envelope it just says use a scale to measure. As I mention before .12 grams to 1000 is very difficult to weigh and to a newbie it doesn`t look like the amount would do anything to the ...
by Laftpig
Thu Jan 11, 2018 16:42
Forum: Smoked pork products
Topic: Ham Cure?
Replies: 5
Views: 2147

Thanks BobK Your salt amount is a bit higher than mine but not much. I do subtract the amount of salt in cure #1 from the total to get my amount. Maybe that`s the difference. The other information was from a member can`t remember who at the moment who said the 1/2 inch per day formula was used by so...
by Laftpig
Thu Jan 11, 2018 01:32
Forum: Smoked pork products
Topic: Ham Cure?
Replies: 5
Views: 2147

Ham Cure?

I am attempting my first ham cure with a Picnic, bone in. This is the recipe I followed by BobK Sweetheart Ham Equilibrium Cure Enough Rub for 10 lbs. White sugar 50 grams Brown Sugar 50 grams Red Pepper Flakes 1 Tbsp. Black Pepper 1 tsp Fennel cracked 1 tsp Thyme 1 tsp Ground Bay Leaf 1tsp Onion Po...
by Laftpig
Wed Jan 10, 2018 21:34
Forum: Dry Cured Meats and Sausages
Topic: Cultures
Replies: 20
Views: 5110

StephanS I only do small batches and have been following the recipes found on the site. Maybe I`m reading it wrong but take the recipe Salami finocchiona, from this site, it shows a 1000 gram batch requires only .12 grams of T-XPS. Should I be adding more? I understand in theory it maybe enough but ...
by Laftpig
Wed Jan 10, 2018 20:56
Forum: Dry Cured Meats and Sausages
Topic: Cultures
Replies: 20
Views: 5110

StefanS thanks for the information. Hopefully mine will be ok as I only mixed the culture in with the spice mix for my Salami. It was amazing how little is used. The 50 gram package said it would do about 500 pounds of meat. Not an easy measure.
by Laftpig
Wed Jan 10, 2018 19:54
Forum: Dry Cured Meats and Sausages
Topic: Cultures
Replies: 20
Views: 5110

Thanks BobK I wasn`t referring to mixing the spices up weeks in advance just a couple of days before needed. I`m just unsure about the cultures. Technique wise most recipes just say to add culture and a few say add a tablespoon of water and mix in culture. What`s your opinion?
by Laftpig
Wed Jan 10, 2018 17:50
Forum: Dry Cured Meats and Sausages
Topic: Cultures
Replies: 20
Views: 5110

Cultures

Question about mixing cultures in spices. My thinking is to make spice formulas in advance for the making cured meat. Many require the use of cultures, which I store in the freezer. Can I add these cultures to the spice mix then store for any length of time. If so should it be in the freezer or woul...
by Laftpig
Wed Jan 10, 2018 17:32
Forum: For beginners
Topic: Natural Casing Size
Replies: 1
Views: 1249

Natural Casing Size

I`m in the process of making Genoa Salami. The recipe calls for 60mm casing which I don`t have at the present time. I do however have some beef bung casing about 4 inches diameter. If I use the beef bung will that ruin my project of just take longer for it to cure. I also have several projects in th...
by Laftpig
Tue Jan 09, 2018 18:06
Forum: Hyde Park
Topic: Is This Web Site Secured / Safe?
Replies: 4
Views: 2549

Kijek The internet is not a safe place period. There are many things that can be done to make web surfing safer. A VPN service connection is something you can look into. Set up vpn on your router, not the same as a VPN service. The bad guys are looking for an always on web connection. They are not i...
by Laftpig
Sun Jan 07, 2018 23:19
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 108
Views: 34834

StefanS

Truly amazing. How long have you been practicing this art?
by Laftpig
Sun Jan 07, 2018 23:15
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 30152

Impressive ⭐⭐⭐⭐⭐

Can`t wait until I can accomplish something like this.
by Laftpig
Sun Jan 07, 2018 18:14
Forum: Dry Cured Meats and Sausages
Topic: Some basic Curing review
Replies: 16
Views: 4875

I did read the information. Sorry if I don`t understand. 🧐 Like all other things i find difficult to understand I`ll figure it out myself😀
by Laftpig
Sun Jan 07, 2018 17:12
Forum: Dry Cured Meats and Sausages
Topic: Some basic Curing review
Replies: 16
Views: 4875

BobK/redzed To get an accurate reading with the Milwaukee standard probe or others like it you now need PHISA? How far off would you say the readings would be if you used just a distilled water with a 7 pH. It appears PHISA is not a cheap product. With this added, very helpful, piece of information ...
by Laftpig
Sun Jan 07, 2018 00:59
Forum: Smoked pork products
Topic: My Sweetheart ham
Replies: 7
Views: 2715

Looks terrific what`s the recipe? Was that a dry or wet cure?
by Laftpig
Sun Jan 07, 2018 00:13
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Umai vs Air dry
Replies: 2
Views: 1595

Kijek just love all the testing your doing with different materials and techniques. I`d be very interested in what your opinion is on the different ways your curing the same cut of meat. I personally find the Umai way just to expensive. A great product for the casual user. Keep those photos coming.