Search found 40 matches

by jrittvo
Sun Dec 16, 2018 22:26
Forum: Dry Cured Meats and Sausages
Topic: Drying question
Replies: 31
Views: 5312

I have been buying pork from "Colorado Meat Company" in Avon. It is a small butcher shop that sells locally sourced meats. They butcher whole hogs and cut butts (for instance) with a lot of hard fat still left on. They also sell back fat, which I freeze, and it seems to keep just about forever, but ...
by jrittvo
Mon Dec 10, 2018 06:18
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 23
Views: 5283

Lou,

How did the T-SPX taste different from the 007? Is it something you can describe? Did you ferment them both to the same pH? I have only ever used T-SPX, so I'm curious how you found another culture to be different in taste.
by jrittvo
Mon Dec 10, 2018 06:12
Forum: Dry Cured Meats and Sausages
Topic: Sugna
Replies: 3
Views: 1523

I'm seeing equal weights of lard and rice flour, and then pepper equal to about 1.5% of their combined weight added.
by jrittvo
Fri Oct 12, 2018 05:46
Forum: Smoked pork products
Topic: Dextros sub for sugar
Replies: 5
Views: 2250

Dextrose tastes about 75% as sweet (by weight) as plain sugar, so you could take the sugar weight in a recipe and multiply it by 1.33 to get the amount of dextrose for "equal sweetness". I suspect it will burn at about the same cooking temperature as regular sugar or honey. I've used all 3 in candy ...
by jrittvo
Fri Aug 31, 2018 04:14
Forum: For beginners
Topic: Mixing Molded & Unmolded In The Same Cabinet?
Replies: 13
Views: 4103

I`ll do a good controlled experiment on the next batch. These are 2 slightly different recipes, 5% fat difference and 30 ml. of wine different (for 4.4 kilo each). Not sure if either is enough to make a real difference, but it would be better to remove all variables except the casing material. But t...
by jrittvo
Tue Aug 28, 2018 03:23
Forum: For beginners
Topic: Mixing Molded & Unmolded In The Same Cabinet?
Replies: 13
Views: 4103

You nailed it, redzed. At 3 weeks there is a hint of white mold starting to be visible on the PS treated items. I`ll brush it off and retreat them today. Interesting side note. The pieces are both jowls, same size. One is hanging naked. The other has a coating of spices on the outside after rinsing ...
by jrittvo
Wed Aug 22, 2018 19:51
Forum: Hardware
Topic: Apera PH60S pH Meter
Replies: 31
Views: 9630

Thanks for the responses. I calibrated at the start and end of about 60 hours of fermentation. The error was 0.03 in all cases, so not worrisome. I also had noticed the smiley face is not a stable indicator. I`ve set the "hold" function on, and it only shows "hold" after about 10 seconds of a smiley...
by jrittvo
Wed Aug 22, 2018 04:29
Forum: Hardware
Topic: Apera PH60S pH Meter
Replies: 31
Views: 9630

Apera users: Do you calibrate before each measurement session, or less often? Do you add any distilled water to your sample to make a slurry? I am on my first run of salami and the readings vary somewhat based on where I insert the probe in the sample. I`ve been taking 5 readings, ignoring the highe...
by jrittvo
Sat Jul 21, 2018 04:32
Forum: For beginners
Topic: Mixing Molded & Unmolded In The Same Cabinet?
Replies: 13
Views: 4103

Seems I am moving much slower than I anticipated. I added a new piece to the chamber recently that has others drying in it already, with good coatings of mold. They were dipped, but the new one was not, and it acquired nice white mold pretty fast, so I know the chamber is "lively" with the 600 mold....
by jrittvo
Fri Jul 20, 2018 17:10
Forum: Dry Cured Meats and Sausages
Topic: Salami done pics
Replies: 2
Views: 1343

They look great! Bon appetite! (Are we invited??)
by jrittvo
Wed Jul 18, 2018 06:32
Forum: Hyde Park
Topic: Salumi Workshop in Tuscany
Replies: 3
Views: 2166

I was a vegetarian for 15 years and I am still reconciling myself to eating meat again. One of my goals is to use all of the hog with no waste, out of "respect" for the loss of life, so I really should be doing my own butchering from at least half a hog. The workshop you found would get me started b...
by jrittvo
Tue Jul 17, 2018 03:28
Forum: Hyde Park
Topic: Salumi Workshop in Tuscany
Replies: 3
Views: 2166

Salumi Workshop in Tuscany

Has anyone done one of these workshops?

http://www.sapori-e-saperi.com/advanced ... scany.html

Looks like a dream learning experience for me, and I`m due a "big" vacation right around when they have their March session (or at least I am very close to convincing myself of that).
by jrittvo
Mon Jul 02, 2018 05:49
Forum: For beginners
Topic: Back Fat
Replies: 5
Views: 2030

Is this in the neighborhood? It`s like a fermento style.

https://thaifoodmaster.com/preparation/fermentation/155
by jrittvo
Sat Jun 30, 2018 23:25
Forum: For beginners
Topic: Back Fat
Replies: 5
Views: 2030

. . . off to hunt a recipe . . .
by jrittvo
Sat Jun 30, 2018 21:09
Forum: For beginners
Topic: Back Fat
Replies: 5
Views: 2030

Back Fat

When cutting a slab of back fat for fresh sausage or dry cured salami, is it better to take all the skin off, or can some be left on?