Search found 216 matches
- Sat Oct 30, 2021 20:13
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Mondostart
- Replies: 1
- Views: 15527
Mondostart
Hey Gang it’s been a long time. I’ve been busy catching fish all summer and I shot my moose last week.Still a deer to harvest but I butchered a pig as well. So it’s Sausage Season!! It’s still a little warm in the garage for drying so I thought I’d give some UMAI bags a try. The instructions call fo...
- Thu Aug 26, 2021 03:37
- Forum: Smoked pork products
- Topic: Ham
- Replies: 3
- Views: 4767
Ham
Hey gang good to be back. My son is attempting to cure the back leg of a pig. He put it in a brine of 2.5 % salt 0.25% cure and isn’t sure how much brown sugar. He injected it with brine as well. The problem is he left it in for 18 days. Is it salvageable? I don’t have any experience with hams. I to...
- Thu Jun 24, 2021 13:01
- Forum: Dry Cured Meats and Sausages
- Topic: PH Quandaries
- Replies: 6
- Views: 2164
Re: PH Quandaries
Ph will drop as long as there is food for bacteria to feed on. I would eliminate the table sugar and go with .2% dextrose.
- Tue Jun 15, 2021 19:52
- Forum: Hardware
- Topic: Freezer as a drying chamber
- Replies: 1
- Views: 4587
Freezer as a drying chamber
I'm thinking of making a drying chamber out of my upright freezer. Has anybody had any experience with this? Is the cycling on and off any harder on them compared to a fridge?
- Fri Jun 11, 2021 23:24
- Forum: Dry Cured Meats and Sausages
- Topic: difficulty getting mold to grow
- Replies: 16
- Views: 6998
Re: difficulty getting mold to grow
Good point. I’m not a fan of mold on coppa so I give it a little smoke to keep it off.
- Thu Jun 10, 2021 00:29
- Forum: Dry Cured Meats and Sausages
- Topic: difficulty getting mold to grow
- Replies: 16
- Views: 6998
Re: difficulty getting mold to grow
I personally don’t like to go much above 54F
- Wed Jun 09, 2021 17:57
- Forum: Dry Cured Meats and Sausages
- Topic: difficulty getting mold to grow
- Replies: 16
- Views: 6998
Re: difficulty getting mold to grow
Quote Hello Ed - check that post - viewtopic.php?p=40369#p40369 Main reason that i inoculate my batches every time before putting them to curing chamber. Hi Stefan I always use a starter culture. What I meant to say is I haven’t needed to use a surface mold every time. It forms from the salamis I a...
- Tue Jun 08, 2021 21:35
- Forum: Dry Cured Meats and Sausages
- Topic: difficulty getting mold to grow
- Replies: 16
- Views: 6998
Re: difficulty getting mold to grow
I use the same distilled water I use for starter culture. It’s definitely worth a try. It’s weird because I literally only inoculated one batch and have had it in my chamber ever since. Once new product goes in it will have mold in no time.
- Tue Jun 08, 2021 00:22
- Forum: Dry Cured Meats and Sausages
- Topic: difficulty getting mold to grow
- Replies: 16
- Views: 6998
Re: difficulty getting mold to grow
It sounds like it’s only been a day or so since you put it in do dry. Give it a week or so. it’s all about patience lol . It’ll be in there for a month or 2 anyway . Good luck and keep us posted
Smokies
I’m thinking of only cooking my smokies to 130ish to keep them extra juicy. I’ll cook them to 160 when it’s time to eat them. Thoughts?
- Mon May 17, 2021 14:05
- Forum: Dry Cured Meats and Sausages
- Topic: Umai bags
- Replies: 5
- Views: 2473
Re: Umai bags
Is your unit cycling more than normal? I ask because I had the same issue and it ended up being a coolant leak. Yes it is. The strange thing is the freezer section is working fine. The fridge only cost me $100 (you get what you pay for I guess) so I might get somebody come and check it. In the mean...
- Sun May 16, 2021 14:23
- Forum: Dry Cured Meats and Sausages
- Topic: Umai bags
- Replies: 5
- Views: 2473
- Sat May 15, 2021 22:51
- Forum: Dry Cured Meats and Sausages
- Topic: Umai bags
- Replies: 5
- Views: 2473
Umai bags
So my fridge can’t keep up with the heat we are having. The temp is creeping up to close to 60F. I normally like it at 52-54F. I do have some umai bags I’ve never tried so I’m wondering anybody has put half dried salami into umai bags and then inti your regular fridge? Some have surface mold but the...
- Fri May 14, 2021 04:08
- Forum: Dry Cured Meats and Sausages
- Topic: Hungarian salami
- Replies: 11
- Views: 5551
Re: Hungarian salami
I don’t bother checking the ph once its drying
- Mon May 10, 2021 21:07
- Forum: Dry Cured Meats and Sausages
- Topic: Put a coppa in the fridge for curing
- Replies: 3
- Views: 2846
Re: Put a coppa in the fridge for curing
I don’t put cure on in stages.