Search found 139 matches
- Fri Mar 02, 2018 16:49
- Forum: Dry Cured Meats and Sausages
- Topic: Bacon wrapped Filet!!
- Replies: 22
- Views: 8996
- Fri Mar 02, 2018 16:06
- Forum: Dry Cured Meats and Sausages
- Topic: Bacon wrapped Filet!!
- Replies: 22
- Views: 8996
- Fri Mar 02, 2018 15:26
- Forum: Dry Cured Meats and Sausages
- Topic: Bacon wrapped Filet!!
- Replies: 22
- Views: 8996
Bacon wrapped Filet!!
So a few weeks ago I started thinking about all the different possibilities there was in the world of Salumi making. Being new and rather green to this I started experimenting with different proteins. Duck, bacon, coppa, things like that. What I decided on (only because my duck breast were too small...
- Fri Mar 02, 2018 14:25
- Forum: Dry Cured Meats and Sausages
- Topic: My first batch and everything looks good!! I Think!
- Replies: 57
- Views: 18704
Hi Kijek, Thanks. I was asking about your process because I read a study a few days ago (and as luck would have it I am haveing an impossible time finding it again) about fermenting times and temps and how it relates to drying times and temps. The outcome of this study pointed to the actual shape th...
- Fri Mar 02, 2018 01:54
- Forum: Hardware
- Topic: Can anyone reccomend a reliable aW Meter?
- Replies: 15
- Views: 8558
- Fri Mar 02, 2018 00:55
- Forum: Dry Cured Meats and Sausages
- Topic: Sausage Ready
- Replies: 7
- Views: 3288
- Thu Mar 01, 2018 23:12
- Forum: Hardware
- Topic: Can anyone reccomend a reliable aW Meter?
- Replies: 15
- Views: 8558
- Thu Mar 01, 2018 23:02
- Forum: Dry Cured Meats and Sausages
- Topic: My first batch and everything looks good!! I Think!
- Replies: 57
- Views: 18704
My first batch and everything looks good!! I Think!
Hello Everyone, This is my first attempt at this wonderful craft and I wanted to share some pictures with you. I'm hoping I can get some additional advice as I know that there is much I still need to learn. After waiting for a few final pieces of equipment to come in I was finally able to get going....
- Thu Mar 01, 2018 22:13
- Forum: Hardware
- Topic: Can anyone reccomend a reliable aW Meter?
- Replies: 15
- Views: 8558
- Thu Mar 01, 2018 21:56
- Forum: Hardware
- Topic: Can anyone reccomend a reliable aW Meter?
- Replies: 15
- Views: 8558
Can anyone reccomend a reliable aW Meter?
Looking for a reliable aW meter and having the worst time trying to source one. If you are familiar with one would you please provide a link to the site for purchase?\
Thanks a million
Eric
Thanks a million
Eric
- Tue Feb 13, 2018 04:57
- Forum: Dry Cured Meats and Sausages
- Topic: Pancetta Alla canard?
- Replies: 1
- Views: 1427
Pancetta Alla canard?
We had a wild idea to fuse 2 duck breast together and make a duck prosciutto with a fat ring around the edges (circular) or to take turkey, duck, Cornish hen and fuse them together to make a turducken prosciutto crudo. Another idea we had was to roll a pancetta around a duck breast to cure it then d...
- Mon Feb 12, 2018 19:09
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa cuts have cuts?
- Replies: 5
- Views: 2917
I just reviewed my order and it seems that they are called Clear Fibrous Coppa Casings not collagen. I think I may get a 5 inch pipe as the casings are 5 3/4 inch. It seems as if the coppas are roughly 4+ inches in diameter and my loins are 5 inches in diameter.. I'll keep youposted with pictures an...
- Mon Feb 12, 2018 15:16
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa cuts have cuts?
- Replies: 5
- Views: 2917
Thanks. I am very happy with the coppas. I guess I should have taken a better picture as those don't do the cuts much justice. Perhaps after the cure I can take a new pic.. Lets say for instance the cuts were visibly deeper. Should I worry about it then? I really wanted to use beef bung but here in ...
- Mon Feb 12, 2018 14:21
- Forum: Dry Cured Meats and Sausages
- Topic: Sodium Nitrite or Nitrate for duck prosciutto
- Replies: 2
- Views: 1786
- Mon Feb 12, 2018 14:20
- Forum: Sausages
- Topic: Collagen Casings
- Replies: 9
- Views: 4059