Search found 50 matches

by Bumper
Sat Jul 01, 2017 01:08
Forum: Other products
Topic: Alternating cheese and meat in the curing chamber
Replies: 2
Views: 1954

Bob K wrote:Cross Contamination? I guess it could depend on the type of cheese.
Ha! I had read previously on reddit views that there could be some issues - maybe a washed rind may be more susceptible than a hard cheese wax sealed? Great photo to illustrate the viability though, that looks perfect to me!
by Bumper
Fri Jun 30, 2017 01:36
Forum: Dry Cured Meats and Sausages
Topic: Starting first Lonzino tonight
Replies: 34
Views: 11045

They are looking great!
by Bumper
Fri Jun 30, 2017 01:35
Forum: Other products
Topic: Alternating cheese and meat in the curing chamber
Replies: 2
Views: 1954

Alternating cheese and meat in the curing chamber

I am thinking about curing cheese and salami in the curing chamber. Not doing both at the same time, which could give rise to contamination issues but doing a few runs of salami to build up stock and then a couple of batches of cheese and rotate back again. Does anyone else do this, or envisage any ...
by Bumper
Tue Jun 20, 2017 22:35
Forum: Dry Cured Meats and Sausages
Topic: What type of Paprika for Peperoni
Replies: 6
Views: 2839

I would make a bowl of pasta and stir a couple of grams through with any paprika labelled hot. Pasta is cheap and you can get a sense of how much heat is in a chilli easily this way. I grew leutschauer paprika last season and recently used it in a batch of bbq sauce I was making for my wife. It had ...
by Bumper
Sun Jun 18, 2017 03:15
Forum: Dry Cured Meats and Sausages
Topic: Types of salt
Replies: 7
Views: 2756

Butterbean wrote:Found some on sale and paid $4.95 for a 40# bag.
:shock: Converting AU$ to US$ that is 50% less than mine. Good deal right there.
by Bumper
Sun Jun 18, 2017 03:04
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 320638

Just a quick shot of the breakfast sausage I made last month that we cooked up for breakfast this morning.. Delicious!

Image
by Bumper
Sun Jun 18, 2017 01:14
Forum: Dry Cured Meats and Sausages
Topic: Types of salt
Replies: 7
Views: 2756

I buy bags of butchers salt like this:

https://www.butcherquip.com.au/ingredients/salt.html
by Bumper
Sat Jun 17, 2017 21:53
Forum: Dry Cured Meats and Sausages
Topic: Salame Calabrese
Replies: 35
Views: 15033

redzed wrote:Pulled the calabrese in the thinner casings. Did not weigh before or after but maybe a few days too long after 30 days in the chamber The star of anise substitution worked very well. Flavour and texture fantastic!
Red those look absolutely delicious.
by Bumper
Sat Jun 17, 2017 00:50
Forum: Dry Cured Meats and Sausages
Topic: Aging salami in a vacuum pack bag?
Replies: 8
Views: 4221

Aha! I did wonder whether you were referring to storing or not. I was looking into this a while back - consensus on here and on reddit where I asked the question about storing seems to be vac pack is beneficial to smooth the flavours and to store for product not immediately to be consumed. vac pack ...
by Bumper
Fri Jun 16, 2017 23:57
Forum: Dry Cured Meats and Sausages
Topic: Aging salami in a vacuum pack bag?
Replies: 8
Views: 4221

Hi Fishhead In a regular vac pack bag you would just be curing but not ageing - no weight loss would be possible. Ideally you need to be able to control both temperature and humidity and air flow to do this. If you aren't in a position to control the temp and humidity using controllers with a chambe...
by Bumper
Mon Jun 12, 2017 00:51
Forum: Curing chambers and Related Equipment
Topic: My new coppa cabana
Replies: 29
Views: 15183

Neat job. I have a freezer fridge combo with half the hanging space of yours at the moment, but it was essentially free - other than controllers and humidifiers - from when my wife and I moved in together and merged goods). I haven't drilled anything as intend to trade it for another second hand fre...
by Bumper
Mon Jun 12, 2017 00:02
Forum: Sausages
Topic: Test run of new equipment
Replies: 3
Views: 2486

For those who haven't tried Newmarket sausages, it is well worth making a batch. A beautiful sausage, especially with a nice brown onion gravy, mashed potatoes and peas. The nutmeg, lemon and parsley really lift this one up. I have only have 1 pack left... Oh for those buying tre spade mincers, just...
by Bumper
Sun Jun 11, 2017 23:54
Forum: Smoked pork products
Topic: Another bacon thread - but mine!
Replies: 7
Views: 4622

It cooked up and tasted great, and 3 days later I am still here, so all good. I was intending to give some to the folks, but the grey color will make this batch house bacon I think.
by Bumper
Sun Jun 11, 2017 23:46
Forum: Dry Cured Meats and Sausages
Topic: The last product in my "world of bacon" project.
Replies: 3
Views: 1818

Drool.... that looks delectable. There are 200 different types of bacon??? :shock: :neutral: :smile: :mrgreen: I need to get out more. Or build a bigger curing chamber...
by Bumper
Thu Jun 08, 2017 10:58
Forum: Smoked pork products
Topic: equilibrium cured, sous vide VS. brined and poached
Replies: 3
Views: 2820

Wow. Looks like you are a winner either way. Thanks for sharing!