Search found 41 matches
- Mon Aug 08, 2022 18:17
- Forum: Hardware
- Topic: Reasonably Priced PH Meter
- Replies: 5
- Views: 2549
Re: Reasonably Priced PH Meter
You could try calibrated pH measuring strips (litmus paper). They can be found in pretty tight measuring ranges - something like this: https://www.avogadro-lab-supply.com/products/blue-litmus-paper-ph-4-3-6-8 The issue would be if they can accurately measure a low liquid material. You might need to ...
- Tue Jun 25, 2019 00:28
- Forum: Sausages
- Topic: Lime Juice instead of Vinegar
- Replies: 6
- Views: 3810
Re: Lime Juice instead of Vinegar
I’d go with the lime juice. Lime zest ends up tasting bitter to me as an ingredient. It’s different from lemon or orange zest, at least for the limes available at my supermarket.
- Mon Apr 29, 2019 02:32
- Forum: Dry Cured Meats and Sausages
- Topic: prosciutto
- Replies: 9
- Views: 5042
Re: prosciutto
https://butcherspantry.com/product/auth ... ther-case/
Only one I've ever seen for sale. Expensive, and I think it takes quite some experience to know what the different smells mean, but you gotta start somewhere if that's your goal . . .
Only one I've ever seen for sale. Expensive, and I think it takes quite some experience to know what the different smells mean, but you gotta start somewhere if that's your goal . . .
- Thu Mar 28, 2019 04:22
- Forum: Dry Cured Meats and Sausages
- Topic: Fermentation
- Replies: 10
- Views: 5108
Re: Fermentation
Thank you both. I picked up meat today and will start rolling tomorrow. I'm going to pull aside a little and do it without culture and a longer, warmer fermentation as I saw in Italy, to find out what happens. The bulk of it I will do with the BLC-007 because I know that will work.
- Sun Mar 24, 2019 22:00
- Forum: Dry Cured Meats and Sausages
- Topic: Fermentation
- Replies: 10
- Views: 5108
Re: Fermentation
Lou,
What temperature(s) do you ferment at with BLC-007? What pH do you ferment to? About how long does it take?
Thanks,
Joel
What temperature(s) do you ferment at with BLC-007? What pH do you ferment to? About how long does it take?
Thanks,
Joel
- Sun Mar 24, 2019 17:00
- Forum: Dry Cured Meats and Sausages
- Topic: Fermentation
- Replies: 10
- Views: 5108
Re: Fermentation
Have some unopened in the freezer. I will give it a try. Milder is what I am looking for. Thanks!
- Sun Mar 24, 2019 06:48
- Forum: Dry Cured Meats and Sausages
- Topic: Fermentation
- Replies: 10
- Views: 5108
Re: Fermentation
T-SPX. I think I have been fermenting too much. Targeting just below 5.0. I will try just below 5.2 on the next batch.
- Sat Mar 23, 2019 17:43
- Forum: Dry Cured Meats and Sausages
- Topic: Fermentation
- Replies: 10
- Views: 5108
Re: Fermentation
Nope on the pH. Their end products were "milder" than what I have been making. Less tang, less seasoning overall. They let the pork speak more.
- Fri Mar 22, 2019 19:23
- Forum: Dry Cured Meats and Sausages
- Topic: Fermentation
- Replies: 10
- Views: 5108
Re: Fermentation
I attended a salumi workshop in Tuscany last week. None of the butchers used cultures or sugars, and only one used wine (to infuse garlic into the mix). I have no clue what cultures were ambient in their cellars, though. They fermented for 6 to 8 days at around 20 to 22 C. No nitrates or nitrites, 2...
- Sat Mar 16, 2019 14:50
- Forum: Dry Cured Meats and Sausages
- Topic: Humidity Issue with my curing chamber
- Replies: 10
- Views: 4262
Re: Humidity Issue with my curing chamber
I am just getting home from a salumi workshop in Tuscany. We spent a day at a time with 4 different small producers. The only time any of them used back fat was cubed about 1/4", like you see in a mortadella, or whole for lardo. Everything else was made with jowl or belly fat, through the grinder. I...
- Thu Feb 21, 2019 04:44
- Forum: Announcements
- Topic: Forum Software Upgrade
- Replies: 26
- Views: 15307
Re: Forum Software Upgrade
This hobby requires a great deal of patience. I guess waiting for message board fixes does also.
- Fri Jan 04, 2019 05:14
- Forum: Dry Cured Meats and Sausages
- Topic: Fat Back
- Replies: 6
- Views: 3753
- Mon Dec 31, 2018 17:59
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 18202
Masterbuilt sells an external smoke unit that attaches to the outside of the main unit where the wood chip holder is. It is supposed to sit right against the main unit but I added a few feet of metal flex duct between the two to keep the smoke even cooler. For cold smoking with this setup, I don`t u...
- Mon Dec 31, 2018 17:35
- Forum: BBQ
- Topic: Tusiaczek pastrami - by StefanS
- Replies: 9
- Views: 6713
I have a similar routine for pastrami, but I use about double the amount of paprika, and I use smoked paprika rather than plain. Seems to add enough smoke flavor to cover that aspect of the flavor profile. Before serving, I lay the pile of slices in a large skillet with a tablespoon or two of water ...