Search found 573 matches
- Thu Mar 21, 2019 04:06
- Forum: Dry Cured Meats and Sausages
- Topic: Fermentation
- Replies: 10
- Views: 5610
Fermentation
Ok, so here’s a question. I made the one batch without using culture and it came out quite good, but I never feremented it to the fullest due to paranoia after 72 hours. If I was to do it again, would you: 1-add more dextrose to get get the ph to drop? 2- let it ferment longer? 3- add more wine to d...
- Sat Mar 09, 2019 13:26
- Forum: Dry Cured Meats and Sausages
- Topic: It's been a while
- Replies: 17
- Views: 6504
Re: It's been a while
According to the bottle, all it says is peppers and salt, but my first thinking is whether it makes it oilier. What is your take on this? I was thinking the Olive oil would have made the texture less firm. I assume you got yours from Craft Butcher Pantry as that's the only one I have seen without a...
- Thu Mar 07, 2019 18:12
- Forum: Dry Cured Meats and Sausages
- Topic: It's been a while
- Replies: 17
- Views: 6504
Re: It's been a while
By the way, I used 5% pepper paste and 1.6% wine by weight. I am noticing that they are much softer versus the same weight loss that I normally pull them. So, if you're planning on using this much more liquid, you'll probably need to take that into consideration when you decide to pull them based o...
- Thu Mar 07, 2019 14:37
- Forum: Dry Cured Meats and Sausages
- Topic: It's been a while
- Replies: 17
- Views: 6504
Re: It's been a while
Culture just seems to be very predictable, but I can say to find one you are happy with. Try a simple culture like F-LC, it can be fermented at a variety of temps and speeds and also without a lot of the flavor enhancing properties that 007 and T-SPX have. I have an FLC in the freezer. I will defin...
- Thu Mar 07, 2019 14:14
- Forum: Dry Cured Meats and Sausages
- Topic: It's been a while
- Replies: 17
- Views: 6504
Re: It's been a while
Gees Lou that's a lot of stuff! Those dry Italian- are you pressing them by hand? How would you compare the pepper paste to the dried red pepper? By the way, I used 5% pepper paste and 1.6% wine by weight. I am noticing that they are much softer versus the same weight loss that I normally pull them...
- Thu Mar 07, 2019 14:10
- Forum: Dry Cured Meats and Sausages
- Topic: It's been a while
- Replies: 17
- Views: 6504
Re: It's been a while
That's where the problem was. I'm on it now:)Bob K wrote: ↑Thu Mar 07, 2019 14:08Make sure both the notification and email boxes are checkedLOUSANTELLO wrote: ↑Thu Mar 07, 2019 13:58I checked my settings and I should be getting email notifications, but I'm not.
- Thu Mar 07, 2019 13:58
- Forum: Dry Cured Meats and Sausages
- Topic: It's been a while
- Replies: 17
- Views: 6504
Re: It's been a while
Man, sorry I haven't replied. For some reason, I am not getting email notifications. I'm still trying to figured out this new forum,,,just when I was finally getting used the old one. I checked my settings and I should be getting email notifications, but I'm not.
- Thu Mar 07, 2019 13:56
- Forum: Dry Cured Meats and Sausages
- Topic: It's been a while
- Replies: 17
- Views: 6504
Re: It's been a while
Wow! That's quite the production. Looks like you never rest! BTW how is that batch made without starter cultures? I decided to make one batch without the use of starter cultures. I still used a cure along with the same dextrose. The only thing I changed in the recipe was the removal of 007 and the ...
- Thu Mar 07, 2019 13:45
- Forum: Dry Cured Meats and Sausages
- Topic: It's been a while
- Replies: 17
- Views: 6504
Re: It's been a while
Gees Lou that's a lot of stuff! Those dry Italian- are you pressing them by hand? How would you compare the pepper paste to the dried red pepper? The Italian 24mm are not pressed. The photo below are the soppressata done in a 55-60 to 60-65mm beef middle, For a while, I used to wait about 10 days t...
- Sun Mar 03, 2019 17:13
- Forum: Dry Cured Meats and Sausages
- Topic: It's been a while
- Replies: 17
- Views: 6504
It's been a while
Well, It's been while since I posted, But I wanted to let you know that I haven't stopped making cured meats. Thanks for all of your help. Attached are some photos with explanations for each. https://imagizer.imageshack.com/v2/640x480q90/921/ETfLLp.jpg Culatello hung 6 months ago https://imagizer.im...
- Wed Feb 27, 2019 12:38
- Forum: Curing chambers and Related Equipment
- Topic: Humidity / Temperature Combo Controller
- Replies: 4
- Views: 5472
Re: Humidity / Temperature Combo Controller
On the Auber side, here's the best way to do it. The HD-220-W is a wifi humidity and dehumidify unit. If you don't need wifi, the model is an HD-220 For Heating and cooling, they TD420P is a dual temp unit. Unfortunately they do not make this available in a wifi unit. Make sure to calibrate all of y...
- Fri Feb 08, 2019 12:57
- Forum: Hyde Park
- Topic: Business License/Wholesale Issues
- Replies: 4
- Views: 7698
Re: Business License/Wholesale Issues
3 things. Wholesalers don't want to deal with individual people coming in to buy small quantities. There's a cost involved when dealing with that. Secondly, if a butcher found out that a wholesaler was chopping his nuts off by selling direct, there would be a real good chance the butcher would boyco...
- Fri Jan 04, 2019 17:07
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 20829
- Fri Jan 04, 2019 16:18
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 20829
- Fri Jan 04, 2019 15:02
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 20829