Search found 41 matches
- Fri Dec 21, 2018 05:13
- Forum: Smoked pork products
- Topic: Ham is slimy after dry cure
- Replies: 6
- Views: 6782
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...
- Sun Dec 16, 2018 22:26
- Forum: Dry Cured Meats and Sausages
- Topic: Drying question
- Replies: 31
- Views: 9632
I have been buying pork from "Colorado Meat Company" in Avon. It is a small butcher shop that sells locally sourced meats. They butcher whole hogs and cut butts (for instance) with a lot of hard fat still left on. They also sell back fat, which I freeze, and it seems to keep just about forever, but ...
- Mon Dec 10, 2018 06:18
- Forum: Dry Cured Meats and Sausages
- Topic: Fermenting without starter cultures
- Replies: 30
- Views: 14693
- Mon Dec 10, 2018 06:12
- Forum: Dry Cured Meats and Sausages
- Topic: Sugna
- Replies: 3
- Views: 4069
- Fri Oct 12, 2018 05:46
- Forum: Smoked pork products
- Topic: Dextros sub for sugar
- Replies: 5
- Views: 6857
Dextrose tastes about 75% as sweet (by weight) as plain sugar, so you could take the sugar weight in a recipe and multiply it by 1.33 to get the amount of dextrose for "equal sweetness". I suspect it will burn at about the same cooking temperature as regular sugar or honey. I've used all 3 in candy ...
- Fri Aug 31, 2018 04:14
- Forum: For beginners
- Topic: Mixing Molded & Unmolded In The Same Cabinet?
- Replies: 13
- Views: 6964
I`ll do a good controlled experiment on the next batch. These are 2 slightly different recipes, 5% fat difference and 30 ml. of wine different (for 4.4 kilo each). Not sure if either is enough to make a real difference, but it would be better to remove all variables except the casing material. But t...
- Tue Aug 28, 2018 03:23
- Forum: For beginners
- Topic: Mixing Molded & Unmolded In The Same Cabinet?
- Replies: 13
- Views: 6964
You nailed it, redzed. At 3 weeks there is a hint of white mold starting to be visible on the PS treated items. I`ll brush it off and retreat them today. Interesting side note. The pieces are both jowls, same size. One is hanging naked. The other has a coating of spices on the outside after rinsing ...
- Wed Aug 22, 2018 19:51
- Forum: Hardware
- Topic: Apera PH60S pH Meter
- Replies: 32
- Views: 22980
Thanks for the responses. I calibrated at the start and end of about 60 hours of fermentation. The error was 0.03 in all cases, so not worrisome. I also had noticed the smiley face is not a stable indicator. I`ve set the "hold" function on, and it only shows "hold" after about 10 seconds of a smiley...
- Wed Aug 22, 2018 04:29
- Forum: Hardware
- Topic: Apera PH60S pH Meter
- Replies: 32
- Views: 22980
Apera users: Do you calibrate before each measurement session, or less often? Do you add any distilled water to your sample to make a slurry? I am on my first run of salami and the readings vary somewhat based on where I insert the probe in the sample. I`ve been taking 5 readings, ignoring the highe...
- Sat Jul 21, 2018 04:32
- Forum: For beginners
- Topic: Mixing Molded & Unmolded In The Same Cabinet?
- Replies: 13
- Views: 6964
Seems I am moving much slower than I anticipated. I added a new piece to the chamber recently that has others drying in it already, with good coatings of mold. They were dipped, but the new one was not, and it acquired nice white mold pretty fast, so I know the chamber is "lively" with the 600 mold....
- Fri Jul 20, 2018 17:10
- Forum: Dry Cured Meats and Sausages
- Topic: Salami done pics
- Replies: 2
- Views: 2301
- Wed Jul 18, 2018 06:32
- Forum: Hyde Park
- Topic: Salumi Workshop in Tuscany
- Replies: 3
- Views: 3806
I was a vegetarian for 15 years and I am still reconciling myself to eating meat again. One of my goals is to use all of the hog with no waste, out of "respect" for the loss of life, so I really should be doing my own butchering from at least half a hog. The workshop you found would get me started b...
- Tue Jul 17, 2018 03:28
- Forum: Hyde Park
- Topic: Salumi Workshop in Tuscany
- Replies: 3
- Views: 3806
Salumi Workshop in Tuscany
Has anyone done one of these workshops?
http://www.sapori-e-saperi.com/advanced ... scany.html
Looks like a dream learning experience for me, and I`m due a "big" vacation right around when they have their March session (or at least I am very close to convincing myself of that).
http://www.sapori-e-saperi.com/advanced ... scany.html
Looks like a dream learning experience for me, and I`m due a "big" vacation right around when they have their March session (or at least I am very close to convincing myself of that).
- Mon Jul 02, 2018 05:49
- Forum: For beginners
- Topic: Back Fat
- Replies: 5
- Views: 3236
Is this in the neighborhood? It`s like a fermento style.
https://thaifoodmaster.com/preparation/fermentation/155
https://thaifoodmaster.com/preparation/fermentation/155
- Sat Jun 30, 2018 23:25
- Forum: For beginners
- Topic: Back Fat
- Replies: 5
- Views: 3236