Search found 50 matches

by Bumper
Thu Jun 08, 2017 10:52
Forum: Dry Cured Meats and Sausages
Topic: cacciatore advice
Replies: 14
Views: 5597

Bob K wrote:Once a week would be fine. After you reach your goal I would keep drying a few chubs a while longer..... you may like the texture/mouth-feel better
Thanks Bob! Yes, definitely going to 40% possibly a little higher for all of them. I prefer a slightly drier harder salami.
by Bumper
Wed Jun 07, 2017 01:59
Forum: Smoked pork products
Topic: Another bacon thread - but mine!
Replies: 7
Views: 4622

Thanks - oxidization makes sense - I found it hard to get all the air out - will use a vac sealer and do smaller cuts next time. I'll cook some up and see how it goes.

Thanks again, really appreciate the help.

B
by Bumper
Tue Jun 06, 2017 02:37
Forum: Dry Cured Meats and Sausages
Topic: cacciatore advice
Replies: 14
Views: 5597

Sorry lots of newbie questions, how often should I be weighing these? Once a week?
by Bumper
Tue Jun 06, 2017 02:05
Forum: Smoked pork products
Topic: Another bacon thread - but mine!
Replies: 7
Views: 4622

Bump! Any assistance greatly appreciated. I have frozen all but 1 bag of it but will need to cook that in the next day or so. Thanks again. B
by Bumper
Sun Jun 04, 2017 08:51
Forum: Dry Cured Meats and Sausages
Topic: cacciatore advice
Replies: 14
Views: 5597

Cacciatore went pretty smoothly today. Mold to be brushed on tomorrow. The black pad on the side is a waterproof hydroponic heater that maxes out at 25c. I use this to make the curing chamber a fermenting chamber. After the photo I moved them slightly so none are touching. The little computer fan on...
by Bumper
Sat Jun 03, 2017 21:39
Forum: Smoked pork products
Topic: Another bacon thread - but mine!
Replies: 7
Views: 4622

So I think this is ok, just a deep cure penetration? The belly went consistently grey across both pieces. It hasn't been cooked, just very lightly cold smoked. No off smell or other concerns other than the off outer color. I used maple syrup as the option in the recipe. I trimmed a bit of the grey b...
by Bumper
Sat Jun 03, 2017 10:48
Forum: Dry Cured Meats and Sausages
Topic: cacciatore advice
Replies: 14
Views: 5597

Thanks to you both - fonts of knowledge indeed. I picked up a bag of dextrose accordingly. Given the price of meat here, it is not worth taking any risks. Photos to come.
by Bumper
Fri Jun 02, 2017 07:57
Forum: Dry Cured Meats and Sausages
Topic: cacciatore advice
Replies: 14
Views: 5597

cacciatore advice

I'm going to make this recipe on Sunday. I'm going to sub the 'red flakes' for smoked hot hungarian paprika.. However I don't have dextrose, just sugar. Can I substitute or is it worth the trip to the brew store for some? I'm using T-PX. cacciatore recipe As an aside, I found a new farm to home meat...
by Bumper
Wed May 31, 2017 12:18
Forum: Smoked pork products
Topic: Bacon question...
Replies: 10
Views: 4061

No need to smoke to a specific internal temp for safety reasons, cold smoking is fine. You don't want to exceed 140° when smoking as the fat can start to render. You are somewhat high at 156 ppm cure for bacon, it should not exceed 120 ppm or .192 % http://www.wedlinydomowe.pl/en/viewtopic.php?t=74...
by Bumper
Wed May 31, 2017 10:22
Forum: Smoked pork products
Topic: Bacon question...
Replies: 10
Views: 4061

Glad you posted this one, I have been mulling exactly the same after reading all the bacon threads. I have made bacon before using the Ruhlman recipe in my recent thread and all turned out fine, so I was surprised to see the consistent pre cooks happening here.
by Bumper
Mon May 29, 2017 06:12
Forum: Smoked pork products
Topic: Another bacon thread - but mine!
Replies: 7
Views: 4622

Another bacon thread - but mine!

I have a nice 3.5kg batch of bacon on the go, using Michael Ruhlman's bacon recipe.

Image

bacon recipe
by Bumper
Mon May 29, 2017 04:11
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 108
Views: 26778

They look absolutely delicious Stefan!
by Bumper
Mon May 29, 2017 00:07
Forum: Dry Cured Meats and Sausages
Topic: Salame Calabrese
Replies: 35
Views: 15034

Thanks red - makes sense - a little smoke is good, a lot of heat probably isn't. I might do my first batch with some cherry wood smoked cayenne or just the smoked paprika at your rates and go from there. The hungarian paprika I grew this year has a heat profile at a guess of around 30k scoville so m...
by Bumper
Mon May 29, 2017 00:01
Forum: Sausages
Topic: Test run of new equipment
Replies: 3
Views: 2486

Those sausages look wonderful! Reminds me that I need to make some fresh sausages, especially since the grilling season is here. How about posting the recipes for the above sausages? And congrats on getting a Tre Spade grider and stuffer, excellent quality! Is the stuffer horizontal or vertical? Th...
by Bumper
Sun May 28, 2017 12:04
Forum: Dry Cured Meats and Sausages
Topic: Prosciutto
Replies: 101
Views: 31596

Looking for a 'like' button Red, that looks incredible.