Search found 310 matches
- Mon Aug 14, 2017 04:16
- Forum: Dry Cured Meats and Sausages
- Topic: Black Truffle Sea Salt Coppa
- Replies: 6
- Views: 3649
Normally after curing the whole muscle is rinsed of its curing agent...that's what I have done in the past. Hopefully the truffle flavor will have penetrated the meat, at least around the edge as the cure takes the salinity into the meat cells. Won't it be too salty end product if I don't rinse it o...
- Mon Aug 14, 2017 00:21
- Forum: Dry Cured Meats and Sausages
- Topic: Black Truffle Sea Salt Coppa
- Replies: 6
- Views: 3649
Black Truffle Sea Salt Coppa
Just finished making a black truffle sea salt coppa, anyone use the black truffle sea salt from Savinitartufi? It has 3% black truffle in it, which apparently is about 3x the normal black truffle content from other vendors. 3% doesnt seem like a lot, but you can smell the truffles thru the package! ...
- Mon Aug 14, 2017 00:07
- Forum: Sausages
- Topic: Mushroom sausage for the grill
- Replies: 10
- Views: 9182
- Sat Aug 12, 2017 01:24
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 588322
You might as well do a bresoala at the same time, they are just as easy and are absolutely fantastic! Nice to have a beef whole muscle cut to go with the pork offering! My family is split between whats best...coppa, lonzino, or bresoala. A good bresoala is very complex and probably my favorite whole...
- Fri Aug 11, 2017 20:38
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 74373
- Fri Aug 11, 2017 04:56
- Forum: Sausages
- Topic: Kiełbasa Swojska
- Replies: 45
- Views: 38214
- Thu Aug 10, 2017 22:35
- Forum: Dry Cured Meats and Sausages
- Topic: Orange Lonzino
- Replies: 27
- Views: 28640
Looking at my notes from my coppa and bresaola I have been doing the 1/2 salt + 1/2 cure mixture, then adding the remaining 1/2 when the cure time is halfway done (ie. after first week of a two week curing time) Is there a reason to go thru this added step on all whole muscle cuts? I just finished a...
- Thu Aug 10, 2017 17:45
- Forum: Dry Cured Meats and Sausages
- Topic: Question on Cure %'s%
- Replies: 5
- Views: 3435
Thanks Chris! Question...why did you decide on 0.6% for your Seville lonzino? Just curious! So let me make sure I have this straight as a basic guideline: 0.192 cure #1 for bacon .25 cure #2 for fermented dried salumi AND whole muscle cuts like coppa, bresola, lonzino, etc. And what do you suggest f...
- Thu Aug 10, 2017 17:39
- Forum: Dry Cured Meats and Sausages
- Topic: Jesus de Lyon
- Replies: 7
- Views: 5776
- Thu Aug 10, 2017 03:35
- Forum: Dry Cured Meats and Sausages
- Topic: Using Potassium Sorbate.
- Replies: 18
- Views: 12194
- Thu Aug 10, 2017 02:34
- Forum: Dry Cured Meats and Sausages
- Topic: Using Potassium Sorbate.
- Replies: 18
- Views: 12194
- Wed Aug 09, 2017 22:35
- Forum: Dry Cured Meats and Sausages
- Topic: Question on Cure %'s%
- Replies: 5
- Views: 3435
- Wed Aug 09, 2017 22:03
- Forum: Dry Cured Meats and Sausages
- Topic: Using Potassium Sorbate.
- Replies: 18
- Views: 12194
Divey, How was your salumi? Taste good? Did you ever use p. sorbate on those? Have you made any new batches using your potassium sorbate? I would be very interested to hear how well the 3% p. sorbate worked for inhibiting white mold (good mold) growth during the entire drying process? And any differ...
- Wed Aug 09, 2017 21:56
- Forum: Dry Cured Meats and Sausages
- Topic: Orange Lonzino
- Replies: 27
- Views: 28640
Chris, In the first lonzino you did on the first page of this thread, you used 0.25% cure #2. For the Seville lonzino you did on page 2 of this thread, you used 0.60% cure #2. Is there a max cure #2 to use on whole muscle cuts? I always used 0.25% cure #2 for coppa, bresoala, etc whole muscle cuts. ...
- Wed Aug 09, 2017 21:51
- Forum: Dry Cured Meats and Sausages
- Topic: Question on Cure %'s%
- Replies: 5
- Views: 3435
Question on Cure %'s%
Guys, Is there a sticky that exists for standard cure %'s? I know, USDA standards, other country standards, etc. are a bit different from each other.... But it would be nice to have a simple SAFE sticky that gave good general info on Cure % to use for different types of products, such as bacon, whol...