Search found 24 matches

by IFB
Wed Apr 08, 2020 16:04
Forum: Dry Cured Meats and Sausages
Topic: Good green mold
Replies: 2
Views: 1333

Good green mold

I thought I'd share a cool example of good green mold, https://tasteofartisan.com/wp-content/uploads/2020/04/White-mold-on-salami-1.jpg which I am 99% sure is Penicillium nalgiovense, given these examples here: https://tasteofartisan.com/wp-content/uploads/2020/04/Good-green-mold-salami-1.jpg https:...
by IFB
Wed Apr 08, 2020 15:50
Forum: Dry Cured Meats and Sausages
Topic: Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?
Replies: 5
Views: 1629

Re: Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?

Curing meats without nitrates is quite common in Italy. I've communicated with a number of artisan salumi makers from there - some are huge proponents of using curing salts and some are against it. But both camps pretty much agree that you can only produce high quality nitrate-free product if you co...
by IFB
Fri Dec 13, 2019 06:35
Forum: Smokehouses. Construction and Maintenance.
Topic: MiniMax Smokehouse
Replies: 10
Views: 3049

Re: MiniMax Smokehouse

Made a few more sausages, all turned out quite good. Loving the consistency and the quality of smoke, as well as the ability of the smokehouse to hold target temperature. https://tasteofartisan.com/wp-content/uploads/2019/11/Smoked-meatloaf-recipe-7.jpg Kabanos - https://tasteofartisan.com/kabanos/ ...
by IFB
Sun Nov 03, 2019 17:50
Forum: Smokehouses. Construction and Maintenance.
Topic: MiniMax Smokehouse
Replies: 10
Views: 3049

Re: MiniMax Smokehouse

Yes, it works very well. Mind you, I had to redesign it several times, and fully insulate before I got it to where it is now. But now, 90F, 110F, 130F or 140F are easily attainable. The range easily goes up to 200F and even higher, about 220F. But those high temps are hardly necessary as I find myse...
by IFB
Sun Nov 03, 2019 17:19
Forum: Smokehouses. Construction and Maintenance.
Topic: MiniMax Smokehouse
Replies: 10
Views: 3049

Re: MiniMax Smokehouse

Beautiful smokehouse? Is the green egg adaptation your own idea? Judging from the pics of the sausages it obviously works well. I also took a look at your blog and am very impressed with your products. And it's commendable that you also research and apply science to the craft, as well as the histor...
by IFB
Thu Oct 24, 2019 13:11
Forum: Smokehouses. Construction and Maintenance.
Topic: MiniMax Smokehouse
Replies: 10
Views: 3049

Re: MiniMax Smokehouse

Butterbean wrote:
Wed Oct 23, 2019 16:30
Nice build and nice looking sausages.
Thank you.
by IFB
Wed Oct 23, 2019 13:28
Forum: Smokehouses. Construction and Maintenance.
Topic: MiniMax Smokehouse
Replies: 10
Views: 3049

Re: MiniMax Smokehouse

DanMcG wrote:
Wed Oct 23, 2019 10:11
NIce looking smokehouse IFB.
Thank you.
by IFB
Wed Oct 23, 2019 02:09
Forum: Smokehouses. Construction and Maintenance.
Topic: MiniMax Smokehouse
Replies: 10
Views: 3049

MiniMax Smokehouse

Here it is, my modest urban smokehouse that uses a MiniMax Green Egg as a fire pit. I had a heck of a time making it work how I wanted it to, went through 3 redesigns but now it finally works like a charm. https://tasteofartisan.com/wp-content/uploads/2019/10/smokehouse-tasteofartisan.com-7.jpg Why ...
by IFB
Sun Nov 15, 2015 23:25
Forum: Curing chambers and Related Equipment
Topic: My upgraded dual controller curing chamber
Replies: 18
Views: 15311

Looks Great Victor! You can easily even out the moisture at this point by Vac sealing an refridgerating...takes several weeks to a month. And I agree with Chris, I would look more towards fat smearing or fermenting in humidity lower than 90%. The high humidity while fermenting is critical. Do you k...
by IFB
Sun Nov 15, 2015 23:14
Forum: Curing chambers and Related Equipment
Topic: My upgraded dual controller curing chamber
Replies: 18
Views: 15311

IFB, you definitely have nailed it! I am impressed! Excellent colour, particle definition and balanced drying! Do you use sodium erythorbate? That colour is outstanding. And yes, there is a world of difference between your latest soppressata and the earlier finno. While it might be what you describ...
by IFB
Sat Nov 14, 2015 23:10
Forum: Curing chambers and Related Equipment
Topic: My upgraded dual controller curing chamber
Replies: 18
Views: 15311

Another update for those who may be interested. Today my sopressata hit 35% weight loss. It tastes and looks remarkably better than it did two weeks ago at 30% weight loss. http://ifoodblogger.com/wp-content/uploads/2015/08/Meat-Curing-Chamber-3.jpg?6a6eb8 Shortly after the sausages reached 30% weig...
by IFB
Fri Oct 30, 2015 20:23
Forum: Curing chambers and Related Equipment
Topic: My upgraded dual controller curing chamber
Replies: 18
Views: 15311

Bob K wrote:Well your fine tuning is really paying off Victor :!: That sopressata looks fantastic.

Curing chambers all have to be adjusted to ones environment and usage. Those that stick with it are duly rewarded.
Thank you for the kind words, Bob. Means a lot to me coming from you.
by IFB
Thu Oct 29, 2015 23:30
Forum: Curing chambers and Related Equipment
Topic: My upgraded dual controller curing chamber
Replies: 18
Views: 15311

My sopressata in the upgraded curing chamber is ready. Exactly at 30% weight loss. I plan on drying some of them to 35% weight loss as some like it softer, some drier. Quite pleased with the results. For this batch I used a stepped approach to humidity suggested by S. Marianski. I did five days at 8...
by IFB
Tue Oct 20, 2015 17:32
Forum: Other products
Topic: Beer!
Replies: 3
Views: 3689

Thanks! I made 3 gallons of black currant wine a few years ago. I paid very little attention to it, just threw some mashed currants, sugar and wine yeast together. Let it ferment for a a couple of months or so, filtered through cheese cloth and racked. We tried it a year later and it turned out abso...
by IFB
Tue Oct 20, 2015 15:15
Forum: Curing chambers and Related Equipment
Topic: My upgraded dual controller curing chamber
Replies: 18
Views: 15311

Initially I had my dehumidifier on the inside. Why? Even the misters spew some water droplets, that could have been causing them to get to wet and slimey. pumping the mist in through a tube eliminates that problem...and makes more room in the chamber :mrgreen: But as we have all found out there is ...