That certainly does make sense, but where the heck do we discuss dry cured muscle meats? ?:

Had a bit of my coppa today. This is the last of two I made way back in mid February. The flavour just keeps improving.

After nearly four months......intense flavour, 60% weight loss, no case hardening.

A little while ago my wife watched a Dr. Oz program extolling the health benefits of probiotics and fermented cabbage is one of the best sources. There is a great recipe on the Polish site for soured cabbage and vegetables and I will translate it and post it. We will definitely be making it this fall.

Ross, I really like that recipe! And I especially like that there are only a few spices and ones we all have in our pantry. Too often these days one is is frustrated with recipes that number 15 or 20 ingredients! Definitely will have a go at it when I find some time. I know that even though it sound...

Thanks for bumping up that sopressata recipe CW. I looked at it a while back and then kind of forgot. (happens often). Will definately give it a try when I get a bit more time. Fantastic weather here so far and have been busy hiking and camping these days, and the salmon have also been running. Will...

My better half has some Ukrainian blood, but I am much better at imbibing vodka than her. A couple of years ago we visited the beautiful city of Lviv and I found three Ukrainian maidens that I wanted to take home with me but my wife did not let me

Nice job on the sausage Mark. And I appreciate the fact that you thoughtfully analyze the process and try understand what happens at each step and why, rather than following a recipe, mixing the ingredients and then hoping for the best. Meat from a hoggett or mutton would probably be better in dry c...

Depends on the recipe and the individual spice. I often toast caraway, fennel and sometimes cilantro. I use a heavy bottom pan and just do it on the stove for a few minutes.

We finally have a server just for myself and i think it's time to think about the changes. :D Big help for us is click's on the ads. :D Unfortunately, the ad that I am looking at now advertises three women from Ukraine. Usually, the ads are not a problem, but occasionally an unsuitable one can "sne...

Thanks Jan Neither site mentions Clasic Plus. I am wondering if Clasic plus is the same as ultra Plus. I had to get some supplies today and had a chat with the staff. They got a packet out for me and it said for fermentation up to 28 degrees. No indication of how long to run the fermentation at thi...

Red, I use the low temperature because food doesn't spoil as quickly at that temperature. Milk will stay fresh for a month past the use by date. Since we don't use nitrates in the cure we don't depend on bacteria to convert the nitrates to nitrites. Water will freeze at 32° but it also melts at 32°...

Hold off on trying this until I get more data. I think that My dry cure method is close to equilibrium brining. I have one fridge that I keep at 32 degrees F and find that for the butt slab bacon I make 10 to 14 days is good followed by 2 or more days hanging to dry. Poultry seems to take up salt m...

For your computing enjoyment, here are a few of my favorite factors. There are a bazillion of 'em, by the way, so look 'em up on the internet if you need other units. ---454 grams per pound, or 2.2046 pounds per kilogram ---29.57 milliliters per US fluid ounce, or 33.81 US fluid ounces per liter (U...

Darned nice piece of work!

I wish I could source some tongues at a decent price. The best I could find around here is $6.99 lb. When my dad opereated his abattoir in the 70's and 80's he sold tongues for 20cents a lb!