Search found 139 matches

by cajuneric
Fri Mar 02, 2018 16:49
Forum: Dry Cured Meats and Sausages
Topic: Bacon wrapped Filet!!
Replies: 22
Views: 8996

Nice. Very good info. I will slap that in the smoker right quick
by cajuneric
Fri Mar 02, 2018 16:06
Forum: Dry Cured Meats and Sausages
Topic: Bacon wrapped Filet!!
Replies: 22
Views: 8996

Would you suggest cold smoking now or after it dries?
by cajuneric
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...
by cajuneric
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...
by cajuneric
Fri Mar 02, 2018 01:54
Forum: Hardware
Topic: Can anyone reccomend a reliable aW Meter?
Replies: 15
Views: 8558

Thank you. I am reading that many prefer the longer cures like 40 or 45% loss. I know that many recipes call for at least 30% loss. What is your preference. Does a 40-45 mean a firmer more developed (Flavor) salami/salumi?
by cajuneric
Fri Mar 02, 2018 00:55
Forum: Dry Cured Meats and Sausages
Topic: Sausage Ready
Replies: 7
Views: 3288

Hi Kijek,

What are your conditions during fermentation? Temp/RH and for how long. Also what are your conditions for drying? Temp/RH and for how long?



Eric
by cajuneric
Thu Mar 01, 2018 23:12
Forum: Hardware
Topic: Can anyone reccomend a reliable aW Meter?
Replies: 15
Views: 8558

That's what I thought. I heard they were expensive. Thanks for the help. I think 35 % should be good enough

Eric
by cajuneric
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....
by cajuneric
Thu Mar 01, 2018 22:13
Forum: Hardware
Topic: Can anyone reccomend a reliable aW Meter?
Replies: 15
Views: 8558

Awesome,

You wouldn't know how much they costs do you. I'm trying to figure out how they work. Would I just cut a piece of salami off and stick it in the cup?
Eric
by cajuneric
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
by cajuneric
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...
by cajuneric
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...
by cajuneric
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 ...
by cajuneric
Mon Feb 12, 2018 14:21
Forum: Dry Cured Meats and Sausages
Topic: Sodium Nitrite or Nitrate for duck prosciutto
Replies: 2
Views: 1786

Great,

That's what I was thinking!! Thanks for clearing that up for me.

Eric
by cajuneric
Mon Feb 12, 2018 14:20
Forum: Sausages
Topic: Collagen Casings
Replies: 9
Views: 4059

I see the error of my ways.... In my response I was referring to Kijek's base size. Fortunately my stuffer came from TSM so I know they will fit. LOL I see where it looks like I was talking about mine... sorry for the confusion