Search found 68 matches
- Tue Jun 27, 2017 12:55
- Forum: Dry Cured Meats and Sausages
- Topic: Prosciutto
- Replies: 102
- Views: 50700
- Fri Jun 23, 2017 17:00
- Forum: Dry Cured Meats and Sausages
- Topic: What type of Paprika for Peperoni
- Replies: 6
- Views: 4523
Start with 3g/kg sweet, then add 2g/kg hot, see how you like it and adjust the next batch according to your preference. As Bob pointed out cayenne is usually used in American style pepperoni to give it a bit of heat. As to the heat in Hungarian paprika it really varies. The Szeged brand that I have...
- Mon Jun 12, 2017 19:17
- Forum: For beginners
- Topic: Mold of various colors
- Replies: 27
- Views: 15263
No reddish or tannish, just the photo I think drawing the colors from the flash and the wood. Ruhlman recipe from Charcuterie, Bactoferm F-RM-52, started the incubation with a spraying of Bactoferm 600. Recipe 450 gm fat back 1800 gm pork shoulder 10 gm bactoferm F-RM-52 60 ml distilled water 56 gm ...
- Mon Jun 12, 2017 16:49
- Forum: For beginners
- Topic: Mold of various colors
- Replies: 27
- Views: 15263
- Mon Jun 12, 2017 14:17
- Forum: For beginners
- Topic: Mold of various colors
- Replies: 27
- Views: 15263
Mold of various colors
OK. So I have my Soppressata in the drying fridge and my mold is starting to appear - some white and some not so white. Even a few black spots. What do I do now? Here's a couple pics http://i94.photobucket.com/albums/l111/gsniff/soppressata%20%201_zpspbsb9ixy.jpg http://i94.photobucket.com/albums/l1...
- Sun Jun 04, 2017 14:04
- Forum: For beginners
- Topic: Cleaning hog middles
- Replies: 3
- Views: 3641
- Sun Jun 04, 2017 12:13
- Forum: For beginners
- Topic: Cleaning hog middles
- Replies: 3
- Views: 3641
- Sat Jun 03, 2017 17:20
- Forum: For beginners
- Topic: Cleaning hog middles
- Replies: 3
- Views: 3641
Cleaning hog middles
OK, so I'm making Soppressata and using hog middles for the casing. I soak the middles for several hours, changing the rinse water frequently and flushing the interior bunches (as in maybe 12 times or so. Then, instead of tap water I soak in distilled water and again rinse the insides with distilled...
- Tue Apr 18, 2017 17:42
- Forum: For beginners
- Topic: Coppa
- Replies: 2
- Views: 2924
I appreciate the advice very much. I used the UMAi method in the bag. I dried it in my garage refrigerator with the temp right at 42 degrees F. I put a bowl of water under the drying rack to provide some humidity. I have one more that just started using UMAi and I'll do it longer as you suggest. How...
- Tue Apr 18, 2017 14:53
- Forum: For beginners
- Topic: Coppa
- Replies: 2
- Views: 2924
- Sun Apr 16, 2017 17:34
- Forum: Hyde Park
- Topic: HAPPY EASTER!
- Replies: 6
- Views: 6979
- Thu Apr 06, 2017 12:17
- Forum: For beginners
- Topic: My first dry cure
- Replies: 10
- Views: 6220
- Wed Apr 05, 2017 14:14
- Forum: For beginners
- Topic: HELP - how do I prevent the fat from rendering out
- Replies: 17
- Views: 12535
I did the next bologna and had significant improvement. I still got a loose case (used red fibrous casings) and a little rendering, but the bologna is moist and very flavorful. A picture will follow. I mixed more (more of emulsification) and cooled my processing temps down. One question I have - I'm...
- Sun Apr 02, 2017 22:17
- Forum: For beginners
- Topic: My first dry cure
- Replies: 10
- Views: 6220
What kind of casings did you use? The mold may have been prevented by the premature drying of the cases, and the low humidity initially. May cause a bit of case hardening on the end product, but no mold growth would be worth it to me! Case hardening can be reversed to some degree by vac packing and...
- Sun Apr 02, 2017 17:51
- Forum: For beginners
- Topic: My first dry cure
- Replies: 10
- Views: 6220