last picture from my last postStefanS wrote:And here - preparations to a new experiment -
so here are some explanations -
#12 - pork ham - 23 g/kg sea salt, 2.5 g/kg Cure #2, 0.5 g/kg sodium erythrobate
#14 - pork loin/lonzino - 23 g/kg salt, 2.5 g/kg cure #2, 0.5 g/kg sodium erythr.
#15 - pork loin - 23 g/kg salt, 2.5g/kg cure#2, 2.5 g/kg sugar
#16 - pork loin at shoulder end - 23 g/kg sea salt, 2g/kg saltpeter (KNO3), 1/2 pouche/whole piece of meat - Texel DCM, 1 g/kg dextrose
#17 - pork butt/coppa - 23 g/kg sea salt, 2 g/kg saltpeter (KNO3), 1/2 pouche Texel DCM, 1 g/kg dextrose
#18 - pork butt/coppa - 23 g/kg sea salt, 2.5g/kg Cure #2, .5 g/kg sodium erythr.
#19 - beef chuck tender - 23 g/kg seasalt, 2.5 g/kg cure #2, 0.5 g/kg sodium erythr.
Equilibrium curing for 28 day. No spices used during curing
After curing all pieces rubbed in coarse ground black pepper, garlic, red pepper flakes and loaded in beef bung caps. Mold 600 applied.
My main focus is to compare similar pieces of meat with different curing agents (cure #2 vs saltpeter (KNO3)), also compare sodium erythrobate with Texel DCM. Curing done without any spices, during repacking in beef bung added mix of basic spices to all pieces of meat.
By the time I have used and put in Vac bags some of my salami -
Also my Fiocco is ready -