Search found 58 matches

by Laftpig
Sat Jan 06, 2018 23:46
Forum: Dry Cured Meats and Sausages
Topic: Some basic Curing review
Replies: 16
Views: 4875

Kijek from what I`ve read you can`t use soil or water testing meters the probes work differently with each material. If you use a meter like BobK has you can buy the different probes which allows the testing of different materials. Personally if you following a known safe recipe and procedure you wo...
by Laftpig
Sat Jan 06, 2018 22:05
Forum: Dry Cured Meats and Sausages
Topic: Some basic Curing review
Replies: 16
Views: 4875

BobK what would be a good alternative to redzed`s suggestions for a PH meter? His choices are in the $200.00 range. Milwaukee with meat probe is $170.00. I just have PH strips at the moment and something a bit more accurate would be nice.
by Laftpig
Sat Jan 06, 2018 20:49
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 18737

StefanS great looking meats. I`m also trying to figure out the salt concentrations. I try never to go over 3% even that`s a bit much depending on the meat. Redzed great calculator. According to the brine time table a ham about 9 inches would take over 50 days to cure. Would you need any form of nitr...
by Laftpig
Thu Jan 04, 2018 01:10
Forum: Dry Cured Meats and Sausages
Topic: My First Lonzino
Replies: 5
Views: 1887

BobK you say "Just click on the copy box of the BB code and paste in your post." I find nothing like that when trying to attach an image. I read what a bbcode is but that`s nothing I understand. I`ll just enjoy others photos. Thanks
by Laftpig
Wed Jan 03, 2018 21:54
Forum: Dry Cured Meats and Sausages
Topic: My First Lonzino
Replies: 5
Views: 1887

Thanks BobK

The drying time I was referring to was prior to putting into the chamber. They Seem a bit wet after casing in the bung.

I got the photos to that site easy enough; how to get to this site?
by Laftpig
Wed Jan 03, 2018 18:45
Forum: Dry Cured Meats and Sausages
Topic: My First Lonzino
Replies: 5
Views: 1887

My First Lonzino

This my first attempt at making Lonzino. I made three orange Lonzino`s from recipes found on the site and three what I call regular adding the spices I like and removing the one I don`t like. I cured them at approximately 37 degrees for 14 days. I just washed and dried them. I have beef bungs soakin...
by Laftpig
Sat Dec 30, 2017 15:21
Forum: For beginners
Topic: Coppa salt
Replies: 2
Views: 1523

Redzed thanks for the info.
by Laftpig
Fri Dec 29, 2017 19:49
Forum: For beginners
Topic: Coppa salt
Replies: 2
Views: 1523

Coppa salt

Need a little advice on percentages of salt in a Coppa or other larger muscle group that will be cured. I have read many recipes using varying percentages of salt with cure #2, some with just salt. I`m not partial to a lot of salt. So far the lowest %salt was 2.5%. Is there a minimum %? Using cure #...
by Laftpig
Wed Dec 27, 2017 21:56
Forum: Dry Cured Meats and Sausages
Topic: Soppressata
Replies: 47
Views: 12226

Lousantello I wasn't worrying about it much as PH isn`t even mentioned in the recipes. I assume the water loss was more important and as a result the PH would be in the proper range.
by Laftpig
Wed Dec 27, 2017 21:31
Forum: Dry Cured Meats and Sausages
Topic: Soppressata
Replies: 47
Views: 12226

Lousantello very nice looking soppressata. In testing PH can I use PH strips as I don`t have a meter? I have some strips I use in my aquarium. If using strips is ok; what would be the method? Looking to make some soppressata shortly. Thanks
by Laftpig
Sat Dec 23, 2017 17:29
Forum: Hardware
Topic: Using the kidney plate without the blade
Replies: 6
Views: 2557

BobK, let me get this straight you have a recipe method which you know damages expensive equipment yet you don`t tell anyone and still keep it posted. It`s only when G pop brings it to your attention that you acknowledge the fact. Am I getting this correctly?
by Laftpig
Fri Dec 22, 2017 21:28
Forum: For beginners
Topic: Boston Butt Cure
Replies: 7
Views: 2696

Thanks BobK I got it figure out but will post when I get ready to brine to make sure nothings amiss.
by Laftpig
Thu Dec 21, 2017 17:01
Forum: For beginners
Topic: Boston Butt Cure
Replies: 7
Views: 2696

I didn`t have a size in mind butt probably just Boston or Picnic. I though there would be some reference has to size not necessarily weight. I don`t want to guess or leave in longer than necessary. I did read lots on this and was hoping someone here could simplify it a bit but not to much. You say t...
by Laftpig
Thu Dec 21, 2017 16:48
Forum: For beginners
Topic: Lonzino Casings
Replies: 17
Views: 5385

Thanks Loeber74 I`ll keep that in mind, we`ll maybe not with my memory, I`ll write it down.
by Laftpig
Thu Dec 21, 2017 16:16
Forum: For beginners
Topic: Boston Butt Cure
Replies: 7
Views: 2696

It appears BobK might be using pork loins for his calculations on time. Loins would also not be as large as a ham. Bone-in make a difference? Is a 1/4" cure per thickness appropriate for determining time in your opinion? Trying to be on the safe side with this. Thanks I`m try to make a regular ham l...