Search found 72 matches

by rgreenberg2000
Sun Feb 21, 2021 20:11
Forum: Dry Cured Meats and Sausages
Topic: Expected weight loss for fatty cuts?
Replies: 2
Views: 100

Re: Expected weight loss for fatty cuts?

Thanks, Red. Neither of these was frozen, and my weight loss calcs are based on pre-cure weights. I'll probably trim a bit off the pancetta at 25% to see if I like where it's at, and just go by firmness of the lean portion of the Lomo for that one.

R
by rgreenberg2000
Sun Feb 21, 2021 19:01
Forum: Dry Cured Meats and Sausages
Topic: Expected weight loss for fatty cuts?
Replies: 2
Views: 100

Expected weight loss for fatty cuts?

Looking for some insight from the experts. I've got a Lomo and Pancetta that have been in the drying/curing chamber for almost three months. Both of these cuts have significantly higher fat content than the Coppa that I did, and I took those to 35% and 42% weight loss respectively. I think that I sh...
by rgreenberg2000
Thu Feb 04, 2021 04:34
Forum: Dry Cured Meats and Sausages
Topic: First Coppa
Replies: 41
Views: 2476

Re: First Coppa

Never tasted it before! Good gracious where have you been? Ha! :) I'm sure I've had some in a grinder or other similar "Italian" sandwich along the way, but I have never sat down to a charcuterie plate that had coppa on it. I may have to scope out the local Italian deli counters to see if I can sco...
by rgreenberg2000
Wed Feb 03, 2021 23:40
Forum: Dry Cured Meats and Sausages
Topic: First Coppa
Replies: 41
Views: 2476

Re: First Coppa

You can safely use a total of 2.5%. 22.5g sea salt and 2.5g Cure #2 The coppa looks perfect! Thanks! I think I will test out 2.5% and 2.75% total on the next batch I get going. Looks great and how does it taste? (Please feel free to gloat if you want) :D Thanks, BB! It tastes great! Now, I'm not su...
by rgreenberg2000
Wed Feb 03, 2021 20:15
Forum: Dry Cured Meats and Sausages
Topic: First Coppa
Replies: 41
Views: 2476

Re: First Coppa

You may want to consider an EQ cure the next time, perfect salt content every time. No guesswork involved. Thanks, Bob. I will definitely let the second piece go to 42-45%, and then I'll have a comparison baseline for what I prefer. On the EQ cure...... I used Victor's Capicola recipe on TasteOfArt...
by rgreenberg2000
Wed Feb 03, 2021 01:43
Forum: Dry Cured Meats and Sausages
Topic: First Coppa
Replies: 41
Views: 2476

Re: First Coppa

Stefan, it is definitely cured, I think it's just the picture. It is definitely red, though! To my inexperienced eye it looks like it cured fully, and evenly, and I don't see any excess drying at the edges. I do have a second one hanging that I'll take to at least 40%, but I'm very happy with it at ...
by rgreenberg2000
Wed Feb 03, 2021 00:05
Forum: Dry Cured Meats and Sausages
Topic: First Coppa
Replies: 41
Views: 2476

Re: First Coppa

Well, folks, the first coppa is done! I checked the two pieces I have hanging for firmness today, and I decided that the smaller one was done. It finished up at just shy of 36% weight loss, and, while it is a touch on the salty side, I would call it a complete success. Cured all the way through, gre...
by rgreenberg2000
Mon Jan 25, 2021 23:36
Forum: Dry Cured Meats and Sausages
Topic: Lomo Embuchado in the cure
Replies: 8
Views: 413

Re: Lomo Embuchado in the cure

Hey, all. This project is still ongoing (15% loss after 5 weeks), but I had a question..... Since this has a decent fat cap, is my target weight loss still 35-40%, or does that change with more fat? I expected the weight loss to be slower due to the fat, so not concerned that it'll get there eventua...
by rgreenberg2000
Fri Jan 22, 2021 22:28
Forum: Dry Cured Meats and Sausages
Topic: First Coppa
Replies: 41
Views: 2476

Re: First Coppa

I'm back with another (not very exciting) weigh-in on the Coppa! They are both up to about 31% weight loss. A couple of weeks ago, I brushed off a fair bit of mold and dropped the chamber temp a couple of degrees to try and combat some of the ammonia production. I don't think that did much, as every...
by rgreenberg2000
Sun Jan 10, 2021 23:56
Forum: Smoked pork products
Topic: Boneless Pork Loin - Kasseler Style
Replies: 19
Views: 1216

Re: Boneless Pork Loin - Kasseler Style

This looks great, Red! We have a great german butcher in the town I grew up in who always has Kassler Ripchen made up. My dad and I loved to just eat them cold. Herr Buber passed away a couple of years ago, but his son is carrying on their award-winning traditions. https://www.dittmers.com/smoked-me...
by rgreenberg2000
Fri Jan 08, 2021 18:40
Forum: Dry Cured Meats and Sausages
Topic: First Coppa
Replies: 41
Views: 2476

Re: First Coppa

I like that smell too. If you start getting a strong ammonia smell turn dow the temp a bit, and lightly brush off some of the mould. Mould is most beneficial during the early process. What changes did you make to your chorizo compared to the last one? I'll file that tip away if the ammonia picks up...
by rgreenberg2000
Fri Jan 08, 2021 16:32
Forum: Dry Cured Meats and Sausages
Topic: First Coppa
Replies: 41
Views: 2476

Re: First Coppa

This project is still going well (as far as I can tell.) When I took everything out for the weekly weigh-in this morning, the coppa were definitely getting firmer, though they are still squeezable. The aromas coming out of the chamber are a bit less pronounced than when the failed chorizo were in th...
by rgreenberg2000
Wed Jan 06, 2021 18:46
Forum: Dry Cured Meats and Sausages
Topic: Chorizo soft & tacky @ 33%
Replies: 7
Views: 312

Re: Chorizo soft & tacky @ 33%

could be yeast growing on the chorizo in place of the beneficial white mould.... Thanks, Indaswamp. I'm relatively familiar with what yeast would look like (from my cheesemaking stint), and I don't think that was it. As noted in another post about this Chorizo, I ended up trashing it due to poor te...
by rgreenberg2000
Mon Jan 04, 2021 05:52
Forum: Dry Cured Meats and Sausages
Topic: Help diagnose what went wrong?
Replies: 14
Views: 505

Re: Help diagnose what went wrong?

Indaswamp wrote:
Mon Jan 04, 2021 05:42
To check your humidity sensor:
https://www.thesprucepets.com/how-to-ca ... er-1239116
Thanks. That's how I've always done it before......just haven't tested it in about a year. :)

R
by rgreenberg2000
Sun Jan 03, 2021 22:00
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 398933

Re: WD Daily Chat - Talk about anything You Like

Dang, Red, what's that about 75-100lbs?