Thanks Bob! Yes, definitely going to 40% possibly a little higher for all of them. I prefer a slightly drier harder salami.Bob K wrote:Once a week would be fine. After you reach your goal I would keep drying a few chubs a while longer..... you may like the texture/mouth-feel better
Search found 50 matches
- Thu Jun 08, 2017 10:52
- Forum: Dry Cured Meats and Sausages
- Topic: cacciatore advice
- Replies: 14
- Views: 8885
- Wed Jun 07, 2017 01:59
- Forum: Smoked pork products
- Topic: Another bacon thread - but mine!
- Replies: 7
- Views: 8958
- Tue Jun 06, 2017 02:37
- Forum: Dry Cured Meats and Sausages
- Topic: cacciatore advice
- Replies: 14
- Views: 8885
- Tue Jun 06, 2017 02:05
- Forum: Smoked pork products
- Topic: Another bacon thread - but mine!
- Replies: 7
- Views: 8958
- Sun Jun 04, 2017 08:51
- Forum: Dry Cured Meats and Sausages
- Topic: cacciatore advice
- Replies: 14
- Views: 8885
Cacciatore went pretty smoothly today. Mold to be brushed on tomorrow. The black pad on the side is a waterproof hydroponic heater that maxes out at 25c. I use this to make the curing chamber a fermenting chamber. After the photo I moved them slightly so none are touching. The little computer fan on...
- Sat Jun 03, 2017 21:39
- Forum: Smoked pork products
- Topic: Another bacon thread - but mine!
- Replies: 7
- Views: 8958
So I think this is ok, just a deep cure penetration? The belly went consistently grey across both pieces. It hasn't been cooked, just very lightly cold smoked. No off smell or other concerns other than the off outer color. I used maple syrup as the option in the recipe. I trimmed a bit of the grey b...
- Sat Jun 03, 2017 10:48
- Forum: Dry Cured Meats and Sausages
- Topic: cacciatore advice
- Replies: 14
- Views: 8885
- Fri Jun 02, 2017 07:57
- Forum: Dry Cured Meats and Sausages
- Topic: cacciatore advice
- Replies: 14
- Views: 8885
cacciatore advice
I'm going to make this recipe on Sunday. I'm going to sub the 'red flakes' for smoked hot hungarian paprika.. However I don't have dextrose, just sugar. Can I substitute or is it worth the trip to the brew store for some? I'm using T-PX. cacciatore recipe As an aside, I found a new farm to home meat...
- Wed May 31, 2017 12:18
- Forum: Smoked pork products
- Topic: Bacon question...
- Replies: 10
- Views: 8592
No need to smoke to a specific internal temp for safety reasons, cold smoking is fine. You don't want to exceed 140° when smoking as the fat can start to render. You are somewhat high at 156 ppm cure for bacon, it should not exceed 120 ppm or .192 % http://www.wedlinydomowe.pl/en/viewtopic.php?t=74...
- Wed May 31, 2017 10:22
- Forum: Smoked pork products
- Topic: Bacon question...
- Replies: 10
- Views: 8592
- Mon May 29, 2017 06:12
- Forum: Smoked pork products
- Topic: Another bacon thread - but mine!
- Replies: 7
- Views: 8958
- Mon May 29, 2017 04:11
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 70833
- Mon May 29, 2017 00:07
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Calabrese
- Replies: 42
- Views: 28590
Thanks red - makes sense - a little smoke is good, a lot of heat probably isn't. I might do my first batch with some cherry wood smoked cayenne or just the smoked paprika at your rates and go from there. The hungarian paprika I grew this year has a heat profile at a guess of around 30k scoville so m...
- Mon May 29, 2017 00:01
- Forum: Sausages
- Topic: Test run of new equipment
- Replies: 3
- Views: 3578
Those sausages look wonderful! Reminds me that I need to make some fresh sausages, especially since the grilling season is here. How about posting the recipes for the above sausages? And congrats on getting a Tre Spade grider and stuffer, excellent quality! Is the stuffer horizontal or vertical? Th...
- Sun May 28, 2017 12:04
- Forum: Dry Cured Meats and Sausages
- Topic: Prosciutto
- Replies: 102
- Views: 50848