Kijek wrote: made prosciutto from a pork loin.

Kijek wrote: prosciutto made from a pork tenderloin

Can I make hamburger from head of the cow?

My last results - opened a few pieces - http://i356.photobucket.com/albums/oo6/stefan536/DSC_1087_zpsyarjqbha.jpg http://i356.photobucket.com/albums/oo6/stefan536/DSC_1091_zpszxsn58s4.jpg inside my curing chamber - http://i356.photobucket.com/albums/oo6/stefan536/DSC_1073_zpskbva6ghw.jpg http://i356...

Hey JJNURK. my question - why you want use a wet brine for meat with purpose to dry it.? Here my schinkenspeck : http://i356.photobucket.com/albums/oo6/stefan536/DSC_1078_zpsbxvojj3i.jpg http://i356.photobucket.com/albums/oo6/stefan536/DSC_1082_zpszpopf60q.jpg Equilibrium cure in vac pack for 20 day...

Just for kicks, has anybody actually measured the PH of your sample in your chamber after 2 weeks? I'm kind of curious. just got readings of pH in salami baton (not sample) after 17 days in chamber - average 5.24. Used 007 in dose 0.5g/kg. Dextrose - 2 g/kg plus sugar 1.5g/kg. Fermented 62 hours, p...

Your ham looks perfectly nice, I'm trying image a taste without results, but my mount is watering anyway. Bravo.

[....]noticed they are more mushy than they normally are. - IMO - you have used too low amount of 007. Keep in mind that date was Sep. 2017 that means that it should be good during special conditions - freezing below 1 F. all the time - but.... shipping, storage at retailer etc. - it isn't helpful f...

IMO - in refrigerator.

So finally a little time to share with you my final product marked with #19,18,17,16,15. Pictures- #19 http://i356.photobucket.com/albums/oo6/stefan536/DSC_0881_zpsoztu4kct.jpg #15 http://i356.photobucket.com/albums/oo6/stefan536/DSC_0880_zpso4beq1kr.jpg #16 http://i356.photobucket.com/albums/oo6/st...

Actually i'm using these - https://www.butcherspantry.com/natural-casings/fresh-hog-bladders-6-8-kilo-for-8-12-culatello . They are salted fresh. Stretching them - The fresh ones are like filling a balloon with a hose...lots of stretch. or I'm using a air compressor then water to rinse inside. Urine...

This is the item, though the website is in polish so may not be much help - http://technologies4all.p...-owocow-5l.html . It maybe surprise or not - but myself also and a few other guys ) on forum are fluent in Polish also. Are you too Redzed? :wink: It looks like very nice piece of equipment. It l...

Very interesting subject and results. I would like to make similar tests here in USA, does anybody know where or with whom I can talk about? I'm specifically interested in knowing nitrate/nitrite levels after Equilibrium cure and brine method. Or maybe somewhere are already tests done but I can not ...

martin wrote:155 inside sausage is still155 so what's different for a sefty sausage how you rich 155

for safety it no different but for taste and drying purposes it is....

redzed wrote:Perhaps Stefan can also weigh in here since he also has been trying KN0m3.

Yes , but not in salamis. I have used in whole muscles, plus used Texel DCM with KNO3.

Today Maxell's "Mojej Mamy" (My Mother) recipe for dill pickles.Easy and simple. For quart jar: Fresh small cucumbers Dill seeds- 1/4 tspn 2-3 cloves garlic small ring of horseradish root pealed 5-6 peppercorns all spice 2-3 corns 1/2 tspn of yellow mustard seed small ring of carrot Marinade - 150 m...

Nice video
There are couple polish "little" supermarkets.