Culatello



Fiocchetto

Hey that's great! Will have to compare notes! And maybe even a taste test. I'm up for it, it would be good for someone local to taste some of my meager renderings :shock: I'm already losing sleep at night thinking exactly what I'm going to make. Would like to make a prosciutto but have never done o...

redzed wrote:Stunning! Almost grabbed my knife and started cutting the monitor! One of these days I'll come up for a slice!

I have an order going up Island on thursday there sometime friday so will toss in a couple of packets for you at the preverbal cost N/C

All the stuff I have been making so far has been with commercial pork. My sources have been supermarkets, a wholesaler and Costco. I have been wanting to try a heavier heritage hog raised on a small farm for a while and today ordered a side. It's a Berkshire Tamworth cross and will be ready at the ...

looking back on some old treads and came across this

Ayrshire Middleback bacon is something that I was brought up doing --- a time consuming but a worthy treat

BriCan- 6. Ferment at 20-22C and 90+ RH until pH reads 5.2 or lower. Question please How long did this take ? Using Gewürzmüller Bitec LM-1, it took 55 hours to drop the pH from 5.85 to 5.18. Missed that Bob, :oops: thats what you get with still looking at things at 02:30 in the morning

redzed wrote: 6. Ferment at 20-22C and 90+ RH until pH reads 5.2 or lower.

Question please

How long did this take ?

BriCan, thanks for the recipe. Can you clarify the last item on the item on the list(? 40g), I can't quite make it out-- The last item on the list is Rum I did a EQ cure Belly weighed 3434g 86g Sea Salt 9g Cure #2 65g Black pepper (corse ground) 20g Fennel seed (lightly toasted and crushed) 5g Alls...

I have to go into work tomorrow to try and catch up on the time I just had off.

I will be rolling four Pancetta's ranging from a spicy one to a more favourable (I wonder if this is the right word ?)

This is the one in question

Chris, it might be just me but the link is not working

I took mine that high because I had to. Why? ... legitimate question Next time I will use crushed ice, On the ice front, if possible divide by three when adding -- always found this worked much better Commercial producers use meat frozen to -15C, but of course have powerful equipment that can chop ...

I have vacuumed my meat for over a week with no problems in the fridge

Duck and Orange salame meat

i just bought a talsa stuffer for home use production bacuase this thing is just awesome and can fill casings very quickly and it will probably last me a long time. Tell me what you think of this stuffer. does anyone on this forum use a hydraulic stuffer ? Up until a year ago I was using one of the...

redzed wrote:My Chinese bowl cutter is finally on it's way! --- Anyway, its supposed to arrive in Canada next week, just when I'll be in the Land of the Rising Sun myself.

I could try it out for you before I leave for Blighty

For what it is worth 2% salt plus .25% cure #2 is safe I am doing it all the time (on a side note as some might not know me .. I do it for a living :( ) Where one "will" encounter problems is when you get below 1.8% salt content The one thing that one should "never" change is the cure number (.25%)