Search found 40 matches

by jrittvo
Tue Jun 25, 2019 00:28
Forum: Sausages
Topic: Lime Juice instead of Vinegar
Replies: 6
Views: 608

Re: Lime Juice instead of Vinegar

I’d go with the lime juice. Lime zest ends up tasting bitter to me as an ingredient. It’s different from lemon or orange zest, at least for the limes available at my supermarket.
by jrittvo
Mon Apr 29, 2019 02:32
Forum: Dry Cured Meats and Sausages
Topic: prosciutto
Replies: 7
Views: 1334

Re: prosciutto

https://butcherspantry.com/product/auth ... ther-case/

Only one I've ever seen for sale. Expensive, and I think it takes quite some experience to know what the different smells mean, but you gotta start somewhere if that's your goal . . .
by jrittvo
Thu Mar 28, 2019 04:22
Forum: Dry Cured Meats and Sausages
Topic: Fermentation
Replies: 10
Views: 1117

Re: Fermentation

Thank you both. I picked up meat today and will start rolling tomorrow. I'm going to pull aside a little and do it without culture and a longer, warmer fermentation as I saw in Italy, to find out what happens. The bulk of it I will do with the BLC-007 because I know that will work.
by jrittvo
Sun Mar 24, 2019 22:00
Forum: Dry Cured Meats and Sausages
Topic: Fermentation
Replies: 10
Views: 1117

Re: Fermentation

Lou,

What temperature(s) do you ferment at with BLC-007? What pH do you ferment to? About how long does it take?

Thanks,
Joel
by jrittvo
Sun Mar 24, 2019 17:00
Forum: Dry Cured Meats and Sausages
Topic: Fermentation
Replies: 10
Views: 1117

Re: Fermentation

Have some unopened in the freezer. I will give it a try. Milder is what I am looking for. Thanks!
by jrittvo
Sun Mar 24, 2019 06:48
Forum: Dry Cured Meats and Sausages
Topic: Fermentation
Replies: 10
Views: 1117

Re: Fermentation

T-SPX. I think I have been fermenting too much. Targeting just below 5.0. I will try just below 5.2 on the next batch.
by jrittvo
Sat Mar 23, 2019 17:43
Forum: Dry Cured Meats and Sausages
Topic: Fermentation
Replies: 10
Views: 1117

Re: Fermentation

Nope on the pH. Their end products were "milder" than what I have been making. Less tang, less seasoning overall. They let the pork speak more.
by jrittvo
Fri Mar 22, 2019 19:23
Forum: Dry Cured Meats and Sausages
Topic: Fermentation
Replies: 10
Views: 1117

Re: Fermentation

I attended a salumi workshop in Tuscany last week. None of the butchers used cultures or sugars, and only one used wine (to infuse garlic into the mix). I have no clue what cultures were ambient in their cellars, though. They fermented for 6 to 8 days at around 20 to 22 C. No nitrates or nitrites, 2...
by jrittvo
Sat Mar 16, 2019 14:50
Forum: Dry Cured Meats and Sausages
Topic: Humidity Issue with my curing chamber
Replies: 10
Views: 938

Re: Humidity Issue with my curing chamber

I am just getting home from a salumi workshop in Tuscany. We spent a day at a time with 4 different small producers. The only time any of them used back fat was cubed about 1/4", like you see in a mortadella, or whole for lardo. Everything else was made with jowl or belly fat, through the grinder. I...
by jrittvo
Thu Feb 21, 2019 04:44
Forum: Announcements
Topic: Forum Software Upgrade
Replies: 26
Views: 2922

Re: Forum Software Upgrade

This hobby requires a great deal of patience. I guess waiting for message board fixes does also.
by jrittvo
Fri Feb 01, 2019 03:11
Forum: Hyde Park
Topic: School
Replies: 13
Views: 1255

Congratulations! And bravo for having the insight and courage to make your move.
by jrittvo
Fri Jan 04, 2019 05:14
Forum: Dry Cured Meats and Sausages
Topic: Fat Back
Replies: 6
Views: 1106

I have read that a lot has to do with how quickly the item is frozen. Faster freezing makes smaller ice crystals which in turn allow for longer storage and less change in texture. They were talking about the difference between a generic home refrigerator/ freezer and a commercial flash freezer.
by jrittvo
Mon Dec 31, 2018 17:59
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 2880

Masterbuilt sells an external smoke unit that attaches to the outside of the main unit where the wood chip holder is. It is supposed to sit right against the main unit but I added a few feet of metal flex duct between the two to keep the smoke even cooler. For cold smoking with this setup, I don`t u...
by jrittvo
Mon Dec 31, 2018 17:35
Forum: BBQ
Topic: Tusiaczek pastrami - by StefanS
Replies: 6
Views: 1061

I have a similar routine for pastrami, but I use about double the amount of paprika, and I use smoked paprika rather than plain. Seems to add enough smoke flavor to cover that aspect of the flavor profile. Before serving, I lay the pile of slices in a large skillet with a tablespoon or two of water ...
by jrittvo
Fri Dec 21, 2018 05:13
Forum: Smoked pork products
Topic: Ham is slimy after dry cure
Replies: 6
Views: 935

A lot of the "natural" products also use a celery extract that provides a know amount of the necessary cure per gram. It is the same thing as the chemical lab produced Cure #1, but it is made only from celery, so it is "natural". You can buy it on line at most sausage supply places. http://www.butch...