Search found 28 matches
- Thu Feb 25, 2016 21:18
- Forum: Hardware
- Topic: Hanna Halo Bluetooth PH Meter...observations from use.
- Replies: 8
- Views: 6967
- Thu Feb 25, 2016 16:36
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa
- Replies: 15
- Views: 11531
It is. As I got more comfortable and focused on producing larger quantities I "upgraded" a bit. My early chamber was an area in the unfinished part of our basement enclosed with clear plastic painters tarps in an attempt to keep humidity up. Worked fine for me. However a few years back I had the cur...
- Thu Feb 25, 2016 14:49
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa
- Replies: 15
- Views: 11531
Appreciate the kind words!! Like many of us it wasn't so pretty, or easy in the beginning. I've had my share of failures when I started out - that's why I wanted to chime in to encourage. It's important for folks starting out to understand that for most of us there was/will be a learning curve. It's...
- Wed Feb 24, 2016 16:56
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa
- Replies: 15
- Views: 11531
Tom - you got most of the info you need from earlier posts. In no way would I point anyone away from Lens site (I learned a lot from there in my early days and gotten some great recipes). However a few of the recipes appear to have been from his early days and are salt heavy (I use 2.5-3% for coppa)...
- Fri Apr 11, 2014 20:36
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 207893
Having followed the string from the start I couldn`t help but think what started as a wonderful gesture among acquaintances that had never met in person so quickly turned bad for all to see. I say that not to fault anyone, just looking back through how and where this started it's such a shame how it...
- Mon Mar 24, 2014 13:26
- Forum: Books&Videos of meat processing
- Topic: Charcuteria
- Replies: 7
- Views: 15144
Having gone through some more of the book (but still nowhere near all of it): I'd like to know if there is useful, sound and practical technical information in there Yes, he does go into details about how to cure meats, appropriate weights/measurements, the process, how to build a chamber, etc. Howe...
- Thu Mar 20, 2014 16:44
- Forum: Books&Videos of meat processing
- Topic: Charcuteria
- Replies: 7
- Views: 15144
- Thu Mar 20, 2014 14:50
- Forum: Books&Videos of meat processing
- Topic: Charcuteria
- Replies: 7
- Views: 15144
Charcuteria
New book out focused on Spanish Charcuterie(a). I was lucky enough to get a preview of parts of it, including recipes a bit over a year ago and made a few Chorizos - wonderful. The book itself I would highly recommend to anyone into curing. I received my copy on Saturday and have gotten through some...
- Thu Mar 13, 2014 16:53
- Forum: Microbiology of meat and products
- Topic: chr hansen Flc culture
- Replies: 7
- Views: 16060
Okay, this raised a question I have been meaning to research and detail for myself - through my learning I understand that different sugars have different purposes and can alter the end result. Does anyone have something already that shows the common sugars and somethign that would detail the pros/c...
- Thu Feb 20, 2014 02:42
- Forum: Dry Cured Meats and Sausages
- Topic: Importance of air circulation?
- Replies: 6
- Views: 7835
You can remove water from incoming air with a dehumidifier (which works by cooling down the air to drop moisture out, then heating it back up.) Some of our forum members do this. Others, who live in drier climates, are more fortunate and don't have to. and this opens another question for me (althou...
- Wed Feb 19, 2014 21:15
- Forum: Dry Cured Meats and Sausages
- Topic: Importance of air circulation?
- Replies: 6
- Views: 7835
Appreciate the insight and depth of answers from you both... el DUcko - room is a bit longer and thinner but you got the idea. It is studded out, covered in green board (for those not in the States drywall that is mold resistant) -painted but not sure if that is acrylic or latex. Temperature in the ...
- Wed Feb 19, 2014 14:38
- Forum: Dry Cured Meats and Sausages
- Topic: Importance of air circulation?
- Replies: 6
- Views: 7835
Importance of air circulation?
Have gone back through my best reference manual (The art of...) in an attempt to get an answer to this but I still haven't gotten a clear answer to a nagging question. In earlier posts I had indicated I had a curing room built this year in part of my basement - nothing huge but definitely much large...
- Thu Feb 06, 2014 19:07
- Forum: Dry Cured Meats and Sausages
- Topic: Slow Weight Loss
- Replies: 4
- Views: 4273
Weighed again and I am currently at 722g from 979g starting, so 28% weight loss. Did cut into it and as I had suspected based on the feel it is still very squishy and pasty inside, like raw meat. I will attempt to post the picture I took but imageshack is acting up for me. No real signs of case hard...
- Wed Feb 05, 2014 17:30
- Forum: Dry Cured Meats and Sausages
- Topic: Slow Weight Loss
- Replies: 4
- Views: 4273
Appreciated Igor - I plan to weigh again this evening to see the progress over the last several days of the whole batch. We both agree on the weight loss being low given the length of time. They also still seem too soft internally based on my experience. I'm confident they are not ready. I'll follow...
- Wed Feb 05, 2014 00:08
- Forum: Dry Cured Meats and Sausages
- Topic: Slow Weight Loss
- Replies: 4
- Views: 4273
Okay, I may be asking for trouble but I am interested in others thoughts. For my salami's that had the film my concern was the inability of water to migrate out. I attempted to wash them down with a vinegar/water solution but the coating is similar to smeared fat and seemed impossible to remove it. ...