Search found 67 matches
- Mon Apr 22, 2013 10:10
- Forum: For beginners
- Topic: Chorizo fermentation temp !!
- Replies: 23
- Views: 18410
Chorizo fermentation temp !!
Morning all Hope you can help?, I have made my first batch of Chorizo, the recipe advised to ferment at 70 deg, but as it is my first time I haven't sorted the fermenting chamber out to give constant temps yet so they have fluctuated up and down according to the ambient temp outside the chamber, I'm...
- Fri Feb 15, 2013 19:46
- Forum: Dry Cured Meats and Sausages
- Topic: First Proscuitto hope you can help?
- Replies: 12
- Views: 9399
- Sat Feb 09, 2013 13:46
- Forum: Dry Cured Meats and Sausages
- Topic: First Proscuitto hope you can help?
- Replies: 12
- Views: 9399
- Sat Feb 09, 2013 11:13
- Forum: Dry Cured Meats and Sausages
- Topic: First Proscuitto hope you can help?
- Replies: 12
- Views: 9399
Well, having read up on Speck it really needs to be spiced with various things, can you suggest a method of infusing the ham with some of these flavours since it is now cured?, I can add flavours like Juniper berries, bay leaves and even corriander seed to the smoke I suppose but I'm not sure this w...
- Fri Feb 08, 2013 17:10
- Forum: Dry Cured Meats and Sausages
- Topic: First Proscuitto hope you can help?
- Replies: 12
- Views: 9399
Speck it is then :oops: , I guess now the question is..... is there any chance that you are prepared to tell me what I have to do to produce this?, will I need to butterfly and then cut the Ham into smaller pieces (3 bits perhaps?), unfortunatley I didn't add any spices (juniper, bay, peppercorn etc...
- Thu Feb 07, 2013 13:48
- Forum: Dry Cured Meats and Sausages
- Topic: First Proscuitto hope you can help?
- Replies: 12
- Views: 9399
Well what a fantastically concise response, thank you Jason, here are some answers to your quieries: Firstly, can I say that my ham has been curing in the fridge for 14 days. I now understand the days per pound or kilo and will stick with the kilo formula as I am seeking optimum flavour, the ham wei...
- Wed Feb 06, 2013 12:44
- Forum: Dry Cured Meats and Sausages
- Topic: First Proscuitto hope you can help?
- Replies: 12
- Views: 9399
First Proscuitto hope you can help?
Hi there, bit of a heavy question for a newbie but hope some of you can help? I'm doing my first dry cured ham in the proscuitto style and using the instructions given in Marianski's book "Home Production of Quality meats and sausages," (page 455) on that page it indicates that the ham should be all...