Cured, dried and fermented by StefanS

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StefanS
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Post by StefanS » Fri Aug 11, 2017 20:11

StefanS wrote:And here - preparations to a new experiment -
last picture from my last post
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.
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By the time I have used and put in Vac bags some of my salami -
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Also my Fiocco is ready -
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harleykids
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Post by harleykids » Fri Aug 11, 2017 20:38

Looking great Stefan!!
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redzed
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Post by redzed » Sat Aug 12, 2017 00:04

Super work Stefan! And that salami looks perfect, nice fat to meat ratio, great texture with obviously good sliceability and you did not dry the hell out it like many do.

A note about the KNOm3. 2g/kg is way more than necessary, especially for a small piece as a coppa. 2g/kg is .2% and works out to 2,000ppm. Of course the USDA limit is even higher than that, 2,187ppm, but that is for larger long term cured products such as country hams that hang for at least a year. More than .4g/kg of potassium nitrate is more than enough, especially if you are equilibrium curing.
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Post by StefanS » Sat Aug 12, 2017 16:54

redzed wrote:A note about the KNOm3. 2g/kg is way more than necessary, especially for a small piece as a coppa. 2g/kg is .2% and works out to 2,000ppm. Of course the USDA limit is even higher than that, 2,187ppm, but that is for larger long term cured products such as country hams that hang for at least a year. More than .4g/kg of potassium nitrate is more than enough, especially if you are equilibrium curing.
-
Chris - yes, you are right, I have made some miscalculating based on wrong suggestion. .
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Post by StefanS » Sun Nov 12, 2017 15:42

So finally a little time to share with you my final product marked with #19,18,17,16,15.
Pictures- #19
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#15
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#16
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visual differences between #17 and #18
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Ham #12
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One of main purposes of that job was compare of using Cure#2 v. KNO3 and Sodium Erythrobate v. Texel DCM(plus small amount of dextrose).
IMO better result i have got using Cure #2 and Sodium Erythrobate. - better color, better taste and smell. But again - it is my opinion -
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Post by Butterbean » Mon Nov 13, 2017 05:19

Beautiful work Stephan!
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Post by StefanS » Sun Jan 07, 2018 21:06

My last results - opened a few pieces -
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inside my curing chamber - ImageImageImage
My 3 Culatellos and Pancetta.Image
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Post by Laftpig » Sun Jan 07, 2018 23:19

StefanS

Truly amazing. How long have you been practicing this art?
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Bob K
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Post by Bob K » Tue Jan 09, 2018 16:25

So Stefan-
Just wondering where I could get those seeds? Must be an heirloom variety.
:grin: :lol:
Image :grin: :grin: :grin: :grin:
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Post by redzed » Tue Jan 09, 2018 17:11

Looks like dry cured heaven Stefan! Wish that you lived closer so that I could sink my teeth into more of that goodness. BTW we tasted #14 and #17 on Sunday and both were a real treat. Very nice spice profile with just the right saltiness.

Congratulations on the VIP award you received on the Polish forum! Image
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StefanS
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Post by StefanS » Wed Jan 10, 2018 00:00

Laftpig wrote:StefanS

Truly amazing. How long have you been practicing this art?
a few months :wink:
Just wondering where I could get those seeds? Must be an heirloom variety.
Bob K
it is very old European Indian heirloom variety.. tribe called Italians....
Congratulations on the VIP award you received on the Polish forum!
Thank you.
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Post by Kijek » Fri Jan 12, 2018 21:27

Stefans, just checking out your work for the first time, I must say, you are a master in my eyes.
So, I'l be keepin my eye on you!
I may also PM you and pick your brain from time to time, if that's ok. :roll:

Oh just noticed your just up stairs from me in Mass.
Can I swing by for a taste?
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Post by StefanS » Fri Jan 12, 2018 22:14

Kijek wrote:I may also PM you and pick your brain from time to time, if that's ok.
Kijek wrote:Can I swing by for a taste?
any time.
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Post by Kijek » Fri Jan 12, 2018 22:34

Ok heading to gas up car, see you soon. :mrgreen:
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Post by Kijek » Sun Jan 14, 2018 02:13

Re-reading this thread, it's a really good thing we don't live that close, if you get my meaning.
This experiment is awesome.
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