Search found 51 matches

by SMR
Wed Dec 11, 2019 05:08
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 93
Views: 18870

Re: Cured, dried and fermented by StefanS

Those are 3.25 inch casings. They are not going to dry quickly. Maybe C#2 is a better choice, but I like your inventiveness!. And the natural cooler looks open for business!
by SMR
Wed Dec 11, 2019 03:04
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 93
Views: 18870

Re: Cured, dried and fermented by StefanS

And the beef too
by SMR
Wed Dec 11, 2019 03:03
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 93
Views: 18870

Re: Cured, dried and fermented by StefanS

Interesting project! I like the idea of curing the pork in advance of grinding.
by SMR
Tue Dec 10, 2019 22:34
Forum: Dry Cured Meats and Sausages
Topic: Biltong
Replies: 10
Views: 1634

Re: Biltong

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Both the Biltong and Dry Wors are hung in the Biltong Box for drying. The Biltong takes about a week, the Dry Wors takes about 4 days.
by SMR
Tue Dec 10, 2019 22:33
Forum: Dry Cured Meats and Sausages
Topic: Biltong
Replies: 10
Views: 1634

Re: Biltong

Image

I also made Dry Wors which is beef with 20% lamb fat and spices and malt vinegar stuffed into sheep casings.
by SMR
Tue Dec 10, 2019 22:32
Forum: Dry Cured Meats and Sausages
Topic: Biltong
Replies: 10
Views: 1634

Re: Biltong

Image

A spice rub is added and allowed to sit in cold place for 24 hours.
by SMR
Tue Dec 10, 2019 22:31
Forum: Dry Cured Meats and Sausages
Topic: Biltong
Replies: 10
Views: 1634

Re: Biltong

Image

Another batch of Biltong underway. Slabs of beef marinated with malt vinegar and Worcestershire sauce for 2 hours.
by SMR
Tue Dec 10, 2019 22:23
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 93
Views: 18870

Re: Cured, dried and fermented by StefanS

https://i.imgur.com/U6fgRNbb.jpg I watched Massimo Spigaroli on youtube https://www.youtube.com/watch?v=GUSyIi77yN4 to learn how to tie the Culatello and Fiocco. I made my "Ski Needle" using 1/2" x 1/16" flat aluminum stock from the local hardware store. https://i.imgur.com/vyJDWUmb.jpg Here they a...
by SMR
Tue Dec 10, 2019 22:16
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 93
Views: 18870

Re: Cured, dried and fermented by StefanS

Image

Two Culatelli and two Fiocci in hog bladders that I bought from Butchers Pantry.
by SMR
Tue Dec 10, 2019 22:13
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 93
Views: 18870

Re: Cured, dried and fermented by StefanS

Image

The Culatello & Fiocco Project is under way. This is the Fiocco stuffed into a hog bladder

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And stitched closed with butchers twine and a trussing needle.
by SMR
Fri Nov 01, 2019 15:27
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 93
Views: 18870

Re: Cured, dried and fermented by StefanS

Thank you again
by SMR
Wed Oct 30, 2019 04:14
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 93
Views: 18870

Re: Cured, dried and fermented by StefanS

Also, do you get just the 2 cuts from the fresh ham and just the trimmings or is there another big chunk left over?
by SMR
Wed Oct 30, 2019 03:41
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 93
Views: 18870

Re: Cured, dried and fermented by StefanS

Thank you Stefan. The vac seal and refigeration for 2.5 months lets moisture equalize throughout? Did you do it in pieces or would you recommend whole?
by SMR
Tue Oct 29, 2019 22:11
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 93
Views: 18870

Re: Cured, dried and fermented by StefanS

Stefan/Redzed - I am planning on a culatello/fiocco project and have been studying the posts. I have a couple of questions. Seems like the consensus was to apply sugna at about 25% weight loss (at least that was the plan for the next time). Is that still the sweet spot? It looks like you cleared the...
by SMR
Sun Aug 04, 2019 17:38
Forum: Dry Cured Meats and Sausages
Topic: Biltong
Replies: 10
Views: 1634

Re: Biltong

We just returned from South Africa and I had the opportunity to taste a lot of Biltong. It is unique and delicious and slightly resembles jerky, but, it is an entity of its own. While the wife and kids were shopping, I stopped into a butcher shop in Capetown and was fortunate to have the local butch...