Search found 86 matches

by bluc
Tue Nov 24, 2020 12:19
Forum: Dry Cured Meats and Sausages
Topic: country ham
Replies: 6
Views: 227

Re: country ham

Great idea thanks.
by bluc
Tue Nov 24, 2020 04:58
Forum: Dry Cured Meats and Sausages
Topic: lamb prosciutto
Replies: 16
Views: 1131

Re: lamb prosciutto

My lamb proscuitto now is at 37% after 3months and it has a fair amount of green mould. What is best way to remove the mould and sugna? scrape then brush then wipe down with vinegar? Plan to debone and slice on deli slicer Thanks in advance will post some pics later today when I start cleaning it up...
by bluc
Tue Nov 24, 2020 03:48
Forum: Dry Cured Meats and Sausages
Topic: country ham
Replies: 6
Views: 227

Re: country ham

I have some port which is dregs from a port barrel. It has a lot of wine sediment and oak barrel sediment and stuff in it. It is still fine to drink not sour but just not that great due to sediemnt etc. Is it ok to use this to wash down my two legs before ageing them or am I better off with buying n...
by bluc
Thu Nov 19, 2020 13:07
Forum: Dry Cured Meats and Sausages
Topic: 190mm Genoa Salami Starts drying today
Replies: 6
Views: 113

Re: 190mm Genoa Salami Starts drying today

Watching with interest👍
by bluc
Thu Nov 19, 2020 11:38
Forum: Dry Cured Meats and Sausages
Topic: 190mm Genoa Salami Starts drying today
Replies: 6
Views: 113

Re: 190mm Genoa Salami Starts drying today

Did you compress this like sopressa? Sopprasatta?
by bluc
Thu Nov 19, 2020 10:39
Forum: For beginners
Topic: New member.
Replies: 34
Views: 3326

Re: New member.

Couple more goodies for chamber. Coppa and nuther panchetta arrotalata. This time i rolled belly opposite way short fat rather than long thin. Will see how that works out..hope to order my ph meter next week get some more salami happening. @Cajuneric your buffulo hot wings salami is a winner!! image...
by bluc
Thu Nov 19, 2020 10:31
Forum: Dry Cured Meats and Sausages
Topic: 190mm Genoa Salami Starts drying today
Replies: 6
Views: 113

Re: 190mm Genoa Salami Starts drying today

Looks like its going to be tasty. What recipe did you use?. I agree flipping but weekly prob be enough but am total newb..
by bluc
Tue Nov 03, 2020 07:40
Forum: For beginners
Topic: New member.
Replies: 34
Views: 3326

Re: New member.

A small win. This recipe is cajuneric's buffulo wings. Tasty but could benifit from more weight loss still a bit doughy at 38% loss. Will take rest to 45% .
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by bluc
Sun Nov 01, 2020 02:26
Forum: Dry Cured Meats and Sausages
Topic: country ham
Replies: 6
Views: 227

Re: country ham

The size is main reason I didn't do the rear leg I don't think it would fit in my chamber. :)
by bluc
Sat Oct 31, 2020 03:43
Forum: For beginners
Topic: New member.
Replies: 34
Views: 3326

Re: New member.

I did it just to try. After 4ish hours it has a nice amount of smoke flavour very tasty.
by bluc
Thu Oct 29, 2020 04:23
Forum: Dry Cured Meats and Sausages
Topic: country ham
Replies: 6
Views: 227

Re: country ham

Thought it was a nice day for a picnic. image000001 (6).jpg image000000 (9).jpg Proscuitto 3.6kg 3.5% salt .3% cure #2 35g bpepper Proscuitto salted bagged, and pressed Country ham 3.9kg 4.7% salt .3% cure #2 2% bpepper 2% sweet paprika. Country ham rubbed with cure mix wrapped in paper and ham sock.
by bluc
Wed Oct 28, 2020 06:56
Forum: For beginners
Topic: New member.
Replies: 34
Views: 3326

Re: New member.

Sliced up some goodies
Spicy bresaola, breasaola, fennel coppa, smoked panchetta, and panchetta.
Few hours cold smoke did wonders for pancetta.
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Panchetta cold smoked by far my fav!!
by bluc
Tue Oct 27, 2020 07:53
Forum: For beginners
Topic: New member.
Replies: 34
Views: 3326

Re: New member.

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Pancetta is awesome bigger half resting in smoker at about 27c.
by bluc
Tue Oct 27, 2020 05:19
Forum: Dry Cured Meats and Sausages
Topic: country ham
Replies: 6
Views: 227

country ham

I pick up two picnic hams in couple days one will be prosciutto as seen here http://curedmeats.blogspot.com/2014/08/prosciutto-crudo.html?m=1#more the other a country ham. For the country ham I am following the university of kentucky video in wich he says "8lb salt 2lb brown sugar black pepper red p...
by bluc
Mon Oct 26, 2020 14:28
Forum: For beginners
Topic: New member.
Replies: 34
Views: 3326

Re: New member.

My pancetta has reached 30% weight loss. it was cured with salt and cure #2. so plan to slice some next weekend. I was wondering if I cold smoke half for 4-8 hrs would it then have to be cooked to internal temp to be safe or is it ok to eat without further cooking because it has dried out in chamber...