Search found 136 matches
- Thu Feb 25, 2021 05:08
- Forum: For beginners
- Topic: Back fat
- Replies: 6
- Views: 4154
Back fat
Wondering how well backfat keeps in freezer. Having a hard time finding a source of small amounts wondering; if i buy in bulk(small bulk 5kg) will it keep, stay good for long periods? I can get a mix back fat and jowl but no idea how to identify different types, or maybe was told a story and it was ...
- Thu Feb 11, 2021 03:45
- Forum: Smoked pork products
- Topic: Cold Smoke and Spoilage
- Replies: 15
- Views: 6475
Re: Cold Smoke and Spoilage
Think cold smoking is supposed to be 25c max 77f
- Sat Feb 06, 2021 01:21
- Forum: For beginners
- Topic: New member.
- Replies: 53
- Views: 22571
Re: New member.
Cut into it no sign of nasties. Just soft. Suspect some case hardening, vac bagged will wait month or so see what its like.
- Fri Feb 05, 2021 07:11
- Forum: For beginners
- Topic: New member.
- Replies: 53
- Views: 22571
Re: New member.
I wouldnt describe it just as soft but more mushy. When deformed it holds some of its shape..
- Fri Feb 05, 2021 07:10
- Forum: For beginners
- Topic: New member.
- Replies: 53
- Views: 22571
Re: New member.
So something bit left of field was checking my coppa just now expecting to pull it and slice it up being 35% loss. Squeezing all round then bam mushy strip .5-1 inch wide up one side would this be a strip of fat or because of case hardening or is it rotting. There is zero bad smell all i can smell i...
- Sun Jan 31, 2021 00:45
- Forum: For beginners
- Topic: New member.
- Replies: 53
- Views: 22571
Re: New member.
Awesome thanks redzed.
- Sat Jan 30, 2021 07:45
- Forum: For beginners
- Topic: New member.
- Replies: 53
- Views: 22571
Re: New member.
Finally it has arrived after 4 weeks
Now to find a good source for backfat..
Does 30% loss sound right for pancetta? Going by my notes last one I stopped at 30% and was good just second guessing myself. Is 30% consider shelf stable?Now to find a good source for backfat..
- Sat Jan 02, 2021 06:59
- Forum: For beginners
- Topic: New member.
- Replies: 53
- Views: 22571
Re: New member.
Next time I will debone cure then roll like pancetta to dry .
- Sat Jan 02, 2021 00:35
- Forum: Hardware
- Topic: What kind of pH tester does everyone have?
- Replies: 6
- Views: 3876
Re: What kind of pH tester does everyone have?
I just bought the meat one from hanna you pictured. Hopefully will arrive next week.
- Tue Dec 29, 2020 04:35
- Forum: Hardware
- Topic: Merry Christmas to me!
- Replies: 5
- Views: 3519
Re: Merry Christmas to me!
I scored the cheaper hanna one for chrissy. Will be getting stuck in once it arrives..
- Sat Dec 26, 2020 00:58
- Forum: Hardware
- Topic: Merry Christmas to me!
- Replies: 5
- Views: 3519
- Thu Dec 24, 2020 07:03
- Forum: Dry Cured Meats and Sausages
- Topic: Chorizo soft & tacky @ 33%
- Replies: 7
- Views: 1751
Re: Chorizo soft & tacky @ 33%
My guess is humidity too low or you either smeared or you have case hardening or both, like mine. A pic is worth a thousand words.
- Fri Dec 18, 2020 06:39
- Forum: Dry Cured Meats and Sausages
- Topic: lamb prosciutto
- Replies: 18
- Views: 4900
Re: lamb prosciutto
i cut into it. At 32%loss waaaay to wet. Everything i read says 30-35% I reakon 40. Coppa is good at 35% but this is way to soft. No photos too peeved..
- Fri Dec 18, 2020 06:36
- Forum: Dry Cured Meats and Sausages
- Topic: lamb prosciutto
- Replies: 18
- Views: 4900
Re: lamb prosciutto
At 32% i cut into it. Waaaaay to wet. Was bone in No sign of rot or bad mold. Would have heen awesome if I left it to 38-40% . Wrapped chunks and will continue drying.
- Thu Dec 17, 2020 08:01
- Forum: Hardware
- Topic: Hanna HI981036 Meat pH Tester
- Replies: 7
- Views: 5977
Re: Hanna HI981036 Meat pH Tester
Ahh sweet I felt bad for suggesting it month or so ago when I saw this post