Search found 20 matches

by MidWestBud
Sat Apr 29, 2017 14:45
Forum: Dry Cured Meats and Sausages
Topic: Sopressata drying
Replies: 28
Views: 7650

Bob K wrote:Buddy-
Don't slice before vac sealing. Vac seal and store in fridge in chunks. The moisture and texture will even out.
Looks Great!
Image

Buddy
by MidWestBud
Sat Apr 29, 2017 13:53
Forum: Dry Cured Meats and Sausages
Topic: Sopressata drying
Replies: 28
Views: 7650

Just a quick follow up. I allowed the remaining chub to dry to 39.4% (9 weeks). The flavor definitely improved but noticed an increase in a degree of hardness on outer edge - not that it is too hard, just more firm. Thanks to all who answered my questions. Now to slice and vac seal. http://i1139.pho...
by MidWestBud
Mon Apr 10, 2017 13:10
Forum: Dry Cured Meats and Sausages
Topic: Sopressata drying
Replies: 28
Views: 7650

redzed wrote:Hey Buddy, you've crafted an excellent salami! Looks like you've been at it for a while. Congrats![url=http://www.sherv.net/cm/emoticons/yes/w ... oticon.gif]Image[/URL]
Thanks! I'm pleased with the first attempt at dry curing and already planning for more.

Buddy
by MidWestBud
Sat Apr 08, 2017 18:30
Forum: Sausages
Topic: Canadian bacon sausage
Replies: 11
Views: 3822

Canadian bacon sausage is an interesting thought. I kind of like the idea of chunks glued by mince-bet that would taste wonderful. Closest I've come is some andouille that I used 1/4 inch chunks along with the ground meat. Doing that provides a fantastic texture. Butterbean, you are adventurous! Tho...
by MidWestBud
Sat Apr 08, 2017 17:57
Forum: Dry Cured Meats and Sausages
Topic: Sopressata drying
Replies: 28
Views: 7650

Thanks! I will leave one in the chamber - great suggestion. Right now, after the fish fry last night and church grounds cleanup this morning, I'm putting my feet up and snoozing. If I would've known that retirement was this taxing I might've worked longer...just kidding. The last 6 years have been m...
by MidWestBud
Sat Apr 08, 2017 13:31
Forum: Dry Cured Meats and Sausages
Topic: Sopressata drying
Replies: 28
Views: 7650

Well, 6 Weeks and 35% loss: http://i1139.photobucket.com/albums/n559/farriswallace2/Dry%20Curing%20Chamber/IMG_1414_zpsyzfpfls8.jpg Couldn't resist sampling http://i1139.photobucket.com/albums/n559/farriswallace2/Dry%20Curing%20Chamber/IMG_1413_zpsxe00vgs4.jpg I have the expected case hardening but ...
by MidWestBud
Fri Apr 07, 2017 16:50
Forum: Smoked pork products
Topic: Taylor's Ham (aka Pork Roll)
Replies: 50
Views: 71286

I tried Kevin's recipe last year after years of hearing my wife extolling the virtues of "Taylor Ham" ( she is from Long Island originally) and was impressed. Wife pronounced it very close to the real thing. My first time using ECA and it worked for me. I must confess that I didn't hear or read of I...
by MidWestBud
Thu Apr 06, 2017 17:49
Forum: BBQ
Topic: Delli style corned beef
Replies: 10
Views: 5487

Bob K wrote:You guys sure love your Bark! Do you cut that burnt stuff off before you eat it? :lol: :lol: :shock:
:mrgreen: Only if no one sees me cutting it off and quickly consuming it! :lol:

Buddy
by MidWestBud
Thu Apr 06, 2017 17:47
Forum: BBQ
Topic: Delli style corned beef
Replies: 10
Views: 5487

Butterbean wrote:That looks beautiful! Nice Job
Thank you, thank you very much!


Buddy
by MidWestBud
Thu Apr 06, 2017 14:41
Forum: BBQ
Topic: Delli style corned beef
Replies: 10
Views: 5487

That looks exactly like what I'm after...what's your process? Sure can. I borrowed liberally from a YouTube video by FlamingRoosterBBQ. He was trying the Franklin method (being from Texas, you may have heard of him). Here is the link: Pastrami on the Big Green Egg I cut a 4 lb section off the point...
by MidWestBud
Thu Apr 06, 2017 13:50
Forum: Dry Cured Meats and Sausages
Topic: Sopressata drying
Replies: 28
Views: 7650

The weight loss is a bit fast. but you should now notice a noticeable slowdown, keep the humidity level 80-82%... Just wanted to note that your comment on the slowdown was spot on. Last weigh in pegged loss at 32% for the 5 week mark - only 4% in the last 2 weeks. Still haven't cut into it it plan ...
by MidWestBud
Thu Apr 06, 2017 13:39
Forum: BBQ
Topic: Delli style corned beef
Replies: 10
Views: 5487

Re: Delli style corned beef

Has anyone made a delli style corned beef or Montreal smoked beef? I have recipes for corned beef but that is more of a cooked(boiled) product. I would like a moist meat to slice for homemade Reuben's. Were you thinking of something like pastrami. Like this? http://i1139.photobucket.com/albums/n559...
by MidWestBud
Thu Mar 23, 2017 13:20
Forum: Dry Cured Meats and Sausages
Topic: Sopressata drying
Replies: 28
Views: 7650

That brings up another question that I haven't been able to answer by perusing this forum. Can I cut off an end for a taste test and then rehang the sausage for further drying??? No problem at all, you will just have to sacrifice a slice on the cut end next time. Yes!!! :mrgreen: If I may, another ...
by MidWestBud
Thu Mar 23, 2017 12:09
Forum: Dry Cured Meats and Sausages
Topic: Sopressata drying
Replies: 28
Views: 7650

Hey MidWestBud congrats on your curing chamber conversion and entry into the balck magic art of dry curing!. It will probably take a few rounds of salami production in getting to know your chamber and how to tweak it. As Bob pointed out, there are so many factors to consider and we have to make the...
by MidWestBud
Tue Mar 21, 2017 02:38
Forum: Dry Cured Meats and Sausages
Topic: Sopressata drying
Replies: 28
Views: 7650

Buddy- Next time around I would suggest: Using a starter culture. For the home producer they add assurance that the right type of bacteria are given a jump start, and greatly decrease the chance of bad bacteria spoiling your sausage. If you choose not to use one decrease the drying temp to 50-53. Y...