Search found 120 matches

by bluc
Thu Feb 11, 2021 03:45
Forum: Smoked pork products
Topic: Cold Smoke and Spoilage
Replies: 15
Views: 205

Re: Cold Smoke and Spoilage

Think cold smoking is supposed to be 25c max 77f
by bluc
Sat Feb 06, 2021 01:21
Forum: For beginners
Topic: New member.
Replies: 52
Views: 5315

Re: New member.

Cut into it no sign of nasties. Just soft. Suspect some case hardening, vac bagged will wait month or so see what its like.
by bluc
Fri Feb 05, 2021 07:11
Forum: For beginners
Topic: New member.
Replies: 52
Views: 5315

Re: New member.

I wouldnt describe it just as soft but more mushy. When deformed it holds some of its shape..
by bluc
Fri Feb 05, 2021 07:10
Forum: For beginners
Topic: New member.
Replies: 52
Views: 5315

Re: New member.

So something bit left of field was checking my coppa just now expecting to pull it and slice it up being 35% loss. Squeezing all round then bam mushy strip .5-1 inch wide up one side would this be a strip of fat or because of case hardening or is it rotting. There is zero bad smell all i can smell i...
by bluc
Sun Jan 31, 2021 00:45
Forum: For beginners
Topic: New member.
Replies: 52
Views: 5315

Re: New member.

Awesome thanks redzed.
by bluc
Sat Jan 30, 2021 07:45
Forum: For beginners
Topic: New member.
Replies: 52
Views: 5315

Re: New member.

Finally it has arrived after 4 weeks
IMG_20210130_163243.jpg
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Does 30% loss sound right for pancetta? Going by my notes last one I stopped at 30% and was good just second guessing myself. Is 30% consider shelf stable?

Now to find a good source for backfat..
by bluc
Sat Jan 02, 2021 06:59
Forum: For beginners
Topic: New member.
Replies: 52
Views: 5315

Re: New member.

IMG_20210102_155746.jpg
Lamb proscuitto on right. Took it another 10% and is very tasty.
Next time I will debone cure then roll like pancetta to dry .
by bluc
Sat Jan 02, 2021 00:35
Forum: Hardware
Topic: What kind of pH tester does everyone have?
Replies: 6
Views: 224

Re: What kind of pH tester does everyone have?

I just bought the meat one from hanna you pictured. Hopefully will arrive next week.
by bluc
Tue Dec 29, 2020 04:35
Forum: Hardware
Topic: Merry Christmas to me!
Replies: 5
Views: 215

Re: Merry Christmas to me!

I scored the cheaper hanna one for chrissy. Will be getting stuck in once it arrives..
by bluc
Sat Dec 26, 2020 00:58
Forum: Hardware
Topic: Merry Christmas to me!
Replies: 5
Views: 215

Re: Merry Christmas to me!

Nice
by bluc
Thu Dec 24, 2020 07:03
Forum: Dry Cured Meats and Sausages
Topic: Chorizo soft & tacky @ 33%
Replies: 7
Views: 229

Re: Chorizo soft & tacky @ 33%

My guess is humidity too low or you either smeared or you have case hardening or both, like mine. A pic is worth a thousand words.
by bluc
Fri Dec 18, 2020 06:39
Forum: Dry Cured Meats and Sausages
Topic: lamb prosciutto
Replies: 18
Views: 1849

Re: lamb prosciutto

i cut into it. At 32%loss waaaay to wet. Everything i read says 30-35% I reakon 40. Coppa is good at 35% but this is way to soft. No photos too peeved..
by bluc
Fri Dec 18, 2020 06:36
Forum: Dry Cured Meats and Sausages
Topic: lamb prosciutto
Replies: 18
Views: 1849

Re: lamb prosciutto

At 32% i cut into it. Waaaaay to wet. Was bone in No sign of rot or bad mold. Would have heen awesome if I left it to 38-40% . Wrapped chunks and will continue drying.
by bluc
Thu Dec 17, 2020 08:01
Forum: Hardware
Topic: Hanna HI981036 Meat pH Tester
Replies: 7
Views: 1448

Re: Hanna HI981036 Meat pH Tester

Ahh sweet I felt bad for suggesting it month or so ago when I saw this post :shock:
by bluc
Thu Dec 17, 2020 05:01
Forum: Hardware
Topic: Hanna HI981036 Meat pH Tester
Replies: 7
Views: 1448

Re: Hanna HI981036 Meat pH Tester

HI981036 on australia hanna site says
+- .05 accuracy ?
Is it new model
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