Search found 148 matches
- Sat May 21, 2016 05:23
- Forum: Hardware
- Topic: Pressing Soppressa
- Replies: 24
- Views: 14705
How long should I press them? Every 3-4 hours, i am able to torque another 1/4" on the nuts. I'm just pushing the top board down and hand tightening the nuts. These things are about 8-10 pounds each. When I pull them and hang them, will they hold shape or will gravity take over ? When I make Landjä...
- Fri May 20, 2016 03:14
- Forum: Hardware
- Topic: Pressing Soppressa
- Replies: 24
- Views: 14705
Ok. I just netted them now and the ph is 5.09. They are still in the mini fridge. Maybe I will pick up some peel and stick vinyl kitchen shelving paper and laminate the board flats. After pressing, simply peel them off? The vacuum bags arent big enough. The shelves are 12" wide 3/4 thick. I think t...
- Wed May 04, 2016 09:07
- Forum: Hardware
- Topic: Chinese bowl cutter
- Replies: 23
- Views: 26535
I watched some of the videos of the bowl cutters. I was curious whether how you control the coarseness of the meat especially if you want to add spices. I would imagine it would be very difficult to maintain a coarse consistency. Chalk line on the outside of the bowl and count the revolutions :) .....
- Wed May 04, 2016 09:05
- Forum: Hardware
- Topic: Chinese bowl cutter
- Replies: 23
- Views: 26535
It all comes down to knowing your machine. When making emulsified products you add the spices during the process and they get blended in very efficiently. When chopping meat for products like salami, The use of frozen meat is much better for salame's can you mix the spices with the cubed meat and t...
- Thu Apr 28, 2016 08:37
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa de la Vera
- Replies: 59
- Views: 34000
Man, that's cold! That's around 39 deg F ! No wonder WL goes slowly! I would think at that temp they would last forever! And develop taste very nicely, Ever so nicely :) Do you get mold at that temp? Yes they acquire mould all of which is natural and of most colours which are left for the duration ...
- Wed Apr 27, 2016 08:46
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa de la Vera
- Replies: 59
- Views: 34000
Wait. I cant imagime leaving this is a chamber for 6 months? i would imagin what you're really saying is to take it to a certain weight loss, then remove it and vacuum pack it? If thats the case, whats the weight loss target? 6 months in a chamber may take this thing down to a pork jerky. I must cl...
- Mon Apr 25, 2016 04:48
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa de la Vera
- Replies: 59
- Views: 34000
- Fri Mar 25, 2016 17:07
- Forum: Smoked pork products
- Topic: Schinkenspeck
- Replies: 52
- Views: 77312
Your looks good Robert, mainly because of the marbling and the nice fat layer. The trick is to use the sow legs if you can get hold of them -- the slaughterhouse where I get some of my pork from processes 8 to 16 a week But I'm really happy with mine and surprised how mild the smoke flavour is afte...
- Fri Mar 25, 2016 16:54
- Forum: Smoked pork products
- Topic: Schinkenspeck
- Replies: 52
- Views: 77312
(laptop in for repairs that has my recipes on) Hey Brican, who is repairing your laptop? I'll send him a bribe and a memory stick for a copy of the recipes : :lol: You know how yo hit a feller when he's down ;) Staples -- Burnaby ....... but in all honesty I did not think my stuff was worth much :r...
- Fri Mar 25, 2016 02:16
- Forum: Smoked pork products
- Topic: Schinkenspeck
- Replies: 52
- Views: 77312
Originally I did a complete write up on this on August 2011 -- powers to be at the time decided to delete anything I posted No Rosemary in the original recipe -- juniper berries, cloves, sugar, garlic just off the top of my head (laptop in for repairs that has my recipes on) -- cold smoked over a pe...
- Fri Mar 25, 2016 01:47
- Forum: Smoked pork products
- Topic: Schinkenspeck
- Replies: 52
- Views: 77312
- Thu Mar 24, 2016 21:13
- Forum: Dry Cured Meats and Sausages
- Topic: Mold confussion!!??
- Replies: 20
- Views: 40077
I posted before on the sausage forum and Wheels mentioned to head what I had said..... I will repeat once again here that to leave things be, nothing wrong with the mould no matter the colour The "only" concern I would have as being a ex-health inspector would be black mould that is on your walls of...
- Wed Mar 16, 2016 05:30
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa hanging up to dry, but is it ok?
- Replies: 5
- Views: 4280
You really need to keep the bugs away!!! Dry meats in an enclosed area or during the winter if you live in an area with cold winters and insects are not a problem. The problem is the area he is in has a lot of rain so weather is damp most of the time -- this year is worse than most years What Finge...
- Mon Mar 14, 2016 16:46
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa hanging up to dry, but is it ok?
- Replies: 5
- Views: 4280
Re: First Coppa hanging up to dry, but is it ok?
Using a single layer of muslin to rap it and then truss with butchers string. Checking on it the next day I find the thing is now damp. Despite going into hanging dry, I hope this is quite normal? yes it is normal, myself I leave out at room temperature overnight before transferring to the curing p...
- Sun Mar 13, 2016 20:03
- Forum: Dry Cured Meats and Sausages
- Topic: storing whole muscle finished and eating?
- Replies: 6
- Views: 5460