Search found 563 matches

by LOUSANTELLO
Fri May 03, 2019 20:57
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAI drybag questions
Replies: 22
Views: 11115

Re: UMAI drybag questions

If you are using Umai, they are made for refrigeration. If you are curing without umai, 62 is still very high, although supposedly the Calabria pork shop hangs their’s from the ceiling in the store and they told me they keep it at 62. I wouldnt.
by LOUSANTELLO
Mon Apr 29, 2019 13:05
Forum: Dry Cured Meats and Sausages
Topic: prosciutto
Replies: 7
Views: 2063

Re: prosciutto

I've made about 6 prosciutto a while ago, and let's just say I will most likely not make it again. I made a couple of them by removing the bone prior to salting, and others by leaving the bone in until completed. Pressing was a pain. Not only that, but you're waiting 1 year not knowing whether it sp...
by LOUSANTELLO
Sun Mar 24, 2019 11:28
Forum: Dry Cured Meats and Sausages
Topic: Fermentation
Replies: 10
Views: 2069

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. Try BLC-007 with .3% dextrose. It should ferment to around 5.3 in 30-36 hours at 70F. That culture is much more mild than T-SPX. Once I started using 007, I have not gone back to T...
by LOUSANTELLO
Sun Mar 24, 2019 01:42
Forum: Dry Cured Meats and Sausages
Topic: Fermentation
Replies: 10
Views: 2069

Re: Fermentation

I have no tang with the cultures if the proper dextrose was fed. What culture have you been using?
by LOUSANTELLO
Sat Mar 23, 2019 12:03
Forum: Dry Cured Meats and Sausages
Topic: Fermentation
Replies: 10
Views: 2069

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, ...
by LOUSANTELLO
Thu Mar 21, 2019 04:06
Forum: Dry Cured Meats and Sausages
Topic: Fermentation
Replies: 10
Views: 2069

Fermentation

Ok, so here’s a question. I made the one batch without using culture and it came out quite good, but I never feremented it to the fullest due to paranoia after 72 hours. If I was to do it again, would you: 1-add more dextrose to get get the ph to drop? 2- let it ferment longer? 3- add more wine to d...
by LOUSANTELLO
Sat Mar 09, 2019 13:26
Forum: Dry Cured Meats and Sausages
Topic: It's been a while
Replies: 17
Views: 2724

Re: It's been a while

According to the bottle, all it says is peppers and salt, but my first thinking is whether it makes it oilier. What is your take on this? I was thinking the Olive oil would have made the texture less firm. I assume you got yours from Craft Butcher Pantry as that's the only one I have seen without a...
by LOUSANTELLO
Thu Mar 07, 2019 18:12
Forum: Dry Cured Meats and Sausages
Topic: It's been a while
Replies: 17
Views: 2724

Re: It's been a while

By the way, I used 5% pepper paste and 1.6% wine by weight. I am noticing that they are much softer versus the same weight loss that I normally pull them. So, if you're planning on using this much more liquid, you'll probably need to take that into consideration when you decide to pull them based o...
by LOUSANTELLO
Thu Mar 07, 2019 14:37
Forum: Dry Cured Meats and Sausages
Topic: It's been a while
Replies: 17
Views: 2724

Re: It's been a while

Culture just seems to be very predictable, but I can say to find one you are happy with. Try a simple culture like F-LC, it can be fermented at a variety of temps and speeds and also without a lot of the flavor enhancing properties that 007 and T-SPX have. I have an FLC in the freezer. I will defin...
by LOUSANTELLO
Thu Mar 07, 2019 14:14
Forum: Dry Cured Meats and Sausages
Topic: It's been a while
Replies: 17
Views: 2724

Re: It's been a while

Gees Lou that's a lot of stuff! Those dry Italian- are you pressing them by hand? How would you compare the pepper paste to the dried red pepper? By the way, I used 5% pepper paste and 1.6% wine by weight. I am noticing that they are much softer versus the same weight loss that I normally pull them...
by LOUSANTELLO
Thu Mar 07, 2019 14:10
Forum: Dry Cured Meats and Sausages
Topic: It's been a while
Replies: 17
Views: 2724

Re: It's been a while

Bob K wrote:
Thu Mar 07, 2019 14:08
LOUSANTELLO wrote:
Thu Mar 07, 2019 13:58
I checked my settings and I should be getting email notifications, but I'm not.
Make sure both the notification and email boxes are checked
That's where the problem was. I'm on it now:)
by LOUSANTELLO
Thu Mar 07, 2019 13:58
Forum: Dry Cured Meats and Sausages
Topic: It's been a while
Replies: 17
Views: 2724

Re: It's been a while

Man, sorry I haven't replied. For some reason, I am not getting email notifications. I'm still trying to figured out this new forum,,,just when I was finally getting used the old one. I checked my settings and I should be getting email notifications, but I'm not.
by LOUSANTELLO
Thu Mar 07, 2019 13:56
Forum: Dry Cured Meats and Sausages
Topic: It's been a while
Replies: 17
Views: 2724

Re: It's been a while

Wow! That's quite the production. Looks like you never rest! BTW how is that batch made without starter cultures? I decided to make one batch without the use of starter cultures. I still used a cure along with the same dextrose. The only thing I changed in the recipe was the removal of 007 and the ...
by LOUSANTELLO
Thu Mar 07, 2019 13:45
Forum: Dry Cured Meats and Sausages
Topic: It's been a while
Replies: 17
Views: 2724

Re: It's been a while

Gees Lou that's a lot of stuff! Those dry Italian- are you pressing them by hand? How would you compare the pepper paste to the dried red pepper? The Italian 24mm are not pressed. The photo below are the soppressata done in a 55-60 to 60-65mm beef middle, For a while, I used to wait about 10 days t...
by LOUSANTELLO
Sun Mar 03, 2019 17:13
Forum: Dry Cured Meats and Sausages
Topic: It's been a while
Replies: 17
Views: 2724

It's been a while

Well, It's been while since I posted, But I wanted to let you know that I haven't stopped making cured meats. Thanks for all of your help. Attached are some photos with explanations for each. https://imagizer.imageshack.com/v2/640x480q90/921/ETfLLp.jpg Culatello hung 6 months ago https://imagizer.im...