New member.
Re: New member.
Sliced up some goodies
Spicy bresaola, breasaola, fennel coppa, smoked panchetta, and panchetta.
Few hours cold smoke did wonders for pancetta.
Panchetta cold smoked by far my fav!!
Spicy bresaola, breasaola, fennel coppa, smoked panchetta, and panchetta.
Few hours cold smoke did wonders for pancetta.
Panchetta cold smoked by far my fav!!
Re: New member.
Italian style pancetta is not smoked. However, if that's your personal preference, nothing wrong with smoking it. Best would be to smoke it before aeging, and maybe another day of cold smoke midway, which would also help in keeping the mould off.
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I did it just to try. After 4ish hours it has a nice amount of smoke flavour very tasty.
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A small win. This recipe is cajuneric's buffulo wings. Tasty but could benifit from more weight loss still a bit doughy at 38% loss. Will take rest to 45% .
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Couple more goodies for chamber. Coppa and nuther panchetta arrotalata. This time i rolled belly opposite way short fat rather than long thin. Will see how that works out..hope to order my ph meter next week get some more salami happening. @Cajuneric your buffulo hot wings salami is a winner!!
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Just hung my spalla crudo while doing so noticed some tiny flying insect. Fruit fly?? What shall I do remove everything clean and bug spray it? They seem to be getting in from drain in fridge..
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Took everything out and scrubbed chamber insect activity zero lets hope it stays that way..
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Couple sticks of chorizo. Not terrible but not fantastic. First ones i kept. Into fridge to equalise..
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Heres better photo hard to get a good shot.
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Will do red. So wondering why would salami at 40% loss still have a rather distinct raw meat taste. Am I right in thinking i stuffed up the fermentation?
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Is it also still soft?
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No texture is good
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To me it also appears to have some fat smearing where the fat covers and seals the meat particles. This is caused by the meats being too warm when grinding, mixing or stuffing. Can also be caused by too fine a grind, soft fat or over mixing. When making dry cured sausages we aim to have a clear meat to fat distinction and not a blend.