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bluc
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Re: New member.

Post by bluc » Wed Oct 28, 2020 06:56

Sliced up some goodies
Spicy bresaola, breasaola, fennel coppa, smoked panchetta, and panchetta.
Few hours cold smoke did wonders for pancetta.
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Panchetta cold smoked by far my fav!!
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redzed
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Re: New member.

Post by redzed » Sat Oct 31, 2020 03:39

Italian style pancetta is not smoked. However, if that's your personal preference, nothing wrong with smoking it. Best would be to smoke it before aeging, and maybe another day of cold smoke midway, which would also help in keeping the mould off.
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Re: New member.

Post by bluc » Sat Oct 31, 2020 03:43

I did it just to try. After 4ish hours it has a nice amount of smoke flavour very tasty.
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Re: New member.

Post by bluc » Tue Nov 03, 2020 07:40

A small win. This recipe is cajuneric's buffulo wings. Tasty but could benifit from more weight loss still a bit doughy at 38% loss. Will take rest to 45% .
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bluc
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Re: New member.

Post by bluc » Thu Nov 19, 2020 10:39

Couple more goodies for chamber. Coppa and nuther panchetta arrotalata. This time i rolled belly opposite way short fat rather than long thin. Will see how that works out..hope to order my ph meter next week get some more salami happening. @Cajuneric your buffulo hot wings salami is a winner!!
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bluc
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Re: New member.

Post by bluc » Sat Nov 28, 2020 05:42

Just hung my spalla crudo while doing so noticed some tiny flying insect. Fruit fly?? What shall I do remove everything clean and bug spray it? They seem to be getting in from drain in fridge..
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Re: New member.

Post by bluc » Sun Nov 29, 2020 13:27

Took everything out and scrubbed chamber insect activity zero lets hope it stays that way..
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Re: New member.

Post by bluc » Mon Nov 30, 2020 05:35

Couple sticks of chorizo. Not terrible but not fantastic. First ones i kept. Into fridge to equalise..
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Re: New member.

Post by bluc » Mon Nov 30, 2020 05:45

Heres better photo hard to get a good shot.
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Re: New member.

Post by redzed » Wed Dec 02, 2020 01:16

bluc wrote:
Tue Oct 06, 2020 07:01
Will grab decent ph meter asap.
Great idea! Write a letter to Santa. Image
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Re: New member.

Post by bluc » Sun Dec 06, 2020 04:05

Will do red. So wondering why would salami at 40% loss still have a rather distinct raw meat taste. Am I right in thinking i stuffed up the fermentation?
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Re: New member.

Post by redzed » Sun Dec 06, 2020 07:57

Is it also still soft?
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Re: New member.

Post by bluc » Sun Dec 06, 2020 10:52

No texture is good
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Post by Bob K » Sun Dec 06, 2020 17:15

bluc wrote:
Sun Dec 06, 2020 10:52
No texture is good
From the photos it appears that there is a distinct dry rim around a softer center. That is why you have a "raw " mouth feel.
If compared to cooking a steak you would have a charred outside and a rare center.
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Post by redzed » Sun Dec 06, 2020 17:35

To me it also appears to have some fat smearing where the fat covers and seals the meat particles. This is caused by the meats being too warm when grinding, mixing or stuffing. Can also be caused by too fine a grind, soft fat or over mixing. When making dry cured sausages we aim to have a clear meat to fat distinction and not a blend.
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