Search found 121 matches
- Wed Apr 11, 2012 03:44
- Forum: Microbiology of meat and products
- Topic: coloration of dry-cured salami
- Replies: 27
- Views: 32214
Rick, I think your Chorizo and Land jaegars look awesome. I might have to agree with the case hardening with the Salami. Miy case hardening was a brighter red than yours looks more brown but I think you removed the casing and dried it longer also. Need to wait for the experts to come along and help...
- Tue Apr 10, 2012 15:33
- Forum: Microbiology of meat and products
- Topic: coloration of dry-cured salami
- Replies: 27
- Views: 32214
- Tue Apr 10, 2012 12:49
- Forum: Microbiology of meat and products
- Topic: coloration of dry-cured salami
- Replies: 27
- Views: 32214
The dry cured spanish chorizo is done and ready for the bbq camping this week. http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dcsch89.jpg http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dcsch88.jpg http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dcsch90....
- Tue Apr 10, 2012 12:46
- Forum: Microbiology of meat and products
- Topic: coloration of dry-cured salami
- Replies: 27
- Views: 32214
- Fri Apr 06, 2012 00:19
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 473726
- Thu Apr 05, 2012 13:34
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 473726
Here are the stix after 2 days in my experiment mode. Real happy on how they got darker. http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dbsl.jpg Shrinkage guessing was about 30% http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dbsl1.jpg The process really brought out th...
- Wed Apr 04, 2012 11:32
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 473726
- Tue Apr 03, 2012 20:24
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 473726
Taking some slices today. I think its looking done. http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sdc.jpg http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sdc1.jpg http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sdc2.jpg http://i868.photobucket.com/album...
- Sun Apr 01, 2012 16:07
- Forum: Microbiology of meat and products
- Topic: Question about Semi-Dry Landjager - Marianski Book
- Replies: 17
- Views: 24249
- Sun Apr 01, 2012 15:17
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 473726
The chorizo is a couple days from being done. Turned out real good. Getting to like the dry cured items. This morning the chorizo is at 4 weeks. My wife said oh that taste good. http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sdch.jpg http://i868.photobucket.com/albums/ab242/nepas1/20...
- Sun Apr 01, 2012 14:36
- Forum: Microbiology of meat and products
- Topic: Question about Semi-Dry Landjager - Marianski Book
- Replies: 17
- Views: 24249
- Thu Mar 29, 2012 01:16
- Forum: Microbiology of meat and products
- Topic: coloration of dry-cured salami
- Replies: 27
- Views: 32214
- Wed Mar 28, 2012 18:57
- Forum: Microbiology of meat and products
- Topic: coloration of dry-cured salami
- Replies: 27
- Views: 32214
Nepas Looking good, I see you have the Dayton humidity controller in your Curing cabinet, works pretty good huh? Wally Yeah the Dayton works pretty good, better than the CAP AIRII i had. My temp control is a Johnson. Need a new hygrometer cuz mine is getting old. http://i868.photobucket.com/albums/...
- Tue Mar 27, 2012 19:36
- Forum: Microbiology of meat and products
- Topic: coloration of dry-cured salami
- Replies: 27
- Views: 32214
- Mon Mar 26, 2012 21:42
- Forum: Microbiology of meat and products
- Topic: coloration of dry-cured salami
- Replies: 27
- Views: 32214