Hi Jan

Can you point me in the direction of the recipe. Have had a look and can't seem to find it:)

Cheers


Steve

I gotta get one of those.
How big a pot/plot do you need?

Cheers

Steve

Good cheese, wine and crackers does it for me.

I haven;t made the spicy one before so it will be interesting to see how it works out.

Hey People As suggested, this link provides you with a spreadsheet for curing formulas for DRY cure Bacon, as well as Bresaola & Coppa https://docs.google.com/spreadsheet/ccc?key=0Avhbs4PnyyUtdE9zVTRyR3RXWHZfcHJmd1RmNlJqY2c#gid=0 Spreadsheet is locked. You will have to download and SAVE AS so that y...

Update


5 days later and the Coppa has lost 11.08% and the Bresaola has lost 16.64%.

Cheers

Steve

Hey CW The spicy one sounds just like i have made. I have used a beef bung for my last one. It has been hanging for 5 days now (alongside a Bresaola) and using the other spreadsheet i posted it has lost 11.08% in 7 days. My curing chamber is sitting at 15 C and 70% RH. Photos show both and of course...

Have changed the spread sheet so that you can edit. https://docs.google.com/spreadsheet/ccc?key=0Avhbs4PnyyUtdEVOV0ZqcHRockE3NnF0Ymk5Z0RqcVE&usp=sharing The intent was to make available a spreadsheet that others could use if they wanted to. You would ideally go to File and download as the spreadshee...

have posted new link above

Steve

OK

Try this

https://docs.google.com/spreadsheet/ccc ... ring#gid=0

Cheers

Steve

See ya in the morning. Yawn

Ahh!!!!!!!!!

Thought it was too good to be true.

OK. i'll look into it. In the meantime, any ideas how to share a spreadsheet (MS Excel)

Cheers

Steve

Hi People I know lots of people here do Air Dried stuff so i have created a real basic spreadsheet that will help you keep records of what you are doing and what you have done. I haven't found any other spreadsheets so here it is. https://docs.google.com/spreadsheet/ccc?key=0Avhbs4PnyyUtdEVOV0ZqcHRo...

Hey

Looks good Mark
Bacon looks good (just like i make) but i would like to try the Lamb Pastrami and definitely the Chorizo is on the list as well.

How's the Smokai running?

Cheers

Steve

Hi Jeff

The last Coppa was done with no casing and did get a a bit hard on the outside as noteed.
Hopefully it should be ok this time. In fact looks better after few days now as the casing has dried a bit.

Cheers

Steve

Hi Colin
Thought as much as Colin is not a normal name for a Dutchman.

Cheers

Steve

Hi CB

My dutch is very rusty but by all accounts it should do what you want.

If Crustyo44 is out there perhaps he can comment in Dutch (if he remembers it)

Cheers

Steve