How long should I press them? Every 3-4 hours, i am able to torque another 1/4" on the nuts. I'm just pushing the top board down and hand tightening the nuts. These things are about 8-10 pounds each. When I pull them and hang them, will they hold shape or will gravity take over ? When I make Landjä...

Ok. I just netted them now and the ph is 5.09. They are still in the mini fridge. Maybe I will pick up some peel and stick vinyl kitchen shelving paper and laminate the board flats. After pressing, simply peel them off? The vacuum bags arent big enough. The shelves are 12" wide 3/4 thick. I think t...

I watched some of the videos of the bowl cutters. I was curious whether how you control the coarseness of the meat especially if you want to add spices. I would imagine it would be very difficult to maintain a coarse consistency. Chalk line on the outside of the bowl and count the revolutions :) .....

It all comes down to knowing your machine. When making emulsified products you add the spices during the process and they get blended in very efficiently. When chopping meat for products like salami, The use of frozen meat is much better for salame's can you mix the spices with the cubed meat and t...

Man, that's cold! That's around 39 deg F ! No wonder WL goes slowly! I would think at that temp they would last forever! And develop taste very nicely, Ever so nicely :) Do you get mold at that temp? Yes they acquire mould all of which is natural and of most colours which are left for the duration ...

Wait. I cant imagime leaving this is a chamber for 6 months? i would imagin what you're really saying is to take it to a certain weight loss, then remove it and vacuum pack it? If thats the case, whats the weight loss target? 6 months in a chamber may take this thing down to a pork jerky. I must cl...

LOUSANTELLO wrote:Well, my coppas went from losing close to 1% per day to almost a standstill. The centers still feel soft and I am at 33%. How long do these typically take? I am at close to 6 weeks maybe?

For me no less than 26 weeks

do not be in a hurry -- the flavours need time to build

Your looks good Robert, mainly because of the marbling and the nice fat layer. The trick is to use the sow legs if you can get hold of them -- the slaughterhouse where I get some of my pork from processes 8 to 16 a week But I'm really happy with mine and surprised how mild the smoke flavour is afte...

(laptop in for repairs that has my recipes on) Hey Brican, who is repairing your laptop? I'll send him a bribe and a memory stick for a copy of the recipes : :lol: You know how yo hit a feller when he's down ;) Staples -- Burnaby ....... but in all honesty I did not think my stuff was worth much :r...

Originally I did a complete write up on this on August 2011 -- powers to be at the time decided to delete anything I posted No Rosemary in the original recipe -- juniper berries, cloves, sugar, garlic just off the top of my head (laptop in for repairs that has my recipes on) -- cold smoked over a pe...

I posted before on the sausage forum and Wheels mentioned to head what I had said..... I will repeat once again here that to leave things be, nothing wrong with the mould no matter the colour The "only" concern I would have as being a ex-health inspector would be black mould that is on your walls of...

You really need to keep the bugs away!!! Dry meats in an enclosed area or during the winter if you live in an area with cold winters and insects are not a problem. The problem is the area he is in has a lot of rain so weather is damp most of the time -- this year is worse than most years What Finge...

Using a single layer of muslin to rap it and then truss with butchers string. Checking on it the next day I find the thing is now damp. Despite going into hanging dry, I hope this is quite normal? yes it is normal, myself I leave out at room temperature overnight before transferring to the curing p...

Fingers wrote:Cheers folks, If you vacuum pack do thay have to then go in the fridge? I am thinking more salami.

Yes unless you have somewhere in the house that is less than 4 degrees C. all year round