Ha! I had read previously on reddit views that there could be some issues - maybe a washed rind may be more susceptible than a hard cheese wax sealed? Great photo to illustrate the viability though, that looks perfect to me!Bob K wrote:Cross Contamination? I guess it could depend on the type of cheese.
Search found 50 matches
- Sat Jul 01, 2017 01:08
- Forum: Other products
- Topic: Alternating cheese and meat in the curing chamber
- Replies: 2
- Views: 3836
- Fri Jun 30, 2017 01:36
- Forum: Dry Cured Meats and Sausages
- Topic: Starting first Lonzino tonight
- Replies: 34
- Views: 17811
- Fri Jun 30, 2017 01:35
- Forum: Other products
- Topic: Alternating cheese and meat in the curing chamber
- Replies: 2
- Views: 3836
Alternating cheese and meat in the curing chamber
I am thinking about curing cheese and salami in the curing chamber. Not doing both at the same time, which could give rise to contamination issues but doing a few runs of salami to build up stock and then a couple of batches of cheese and rotate back again. Does anyone else do this, or envisage any ...
- Tue Jun 20, 2017 22:35
- Forum: Dry Cured Meats and Sausages
- Topic: What type of Paprika for Peperoni
- Replies: 6
- Views: 4447
I would make a bowl of pasta and stir a couple of grams through with any paprika labelled hot. Pasta is cheap and you can get a sense of how much heat is in a chilli easily this way. I grew leutschauer paprika last season and recently used it in a batch of bbq sauce I was making for my wife. It had ...
- Sun Jun 18, 2017 03:15
- Forum: Dry Cured Meats and Sausages
- Topic: Types of salt
- Replies: 7
- Views: 4799
- Sun Jun 18, 2017 03:04
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 455022
- Sun Jun 18, 2017 01:14
- Forum: Dry Cured Meats and Sausages
- Topic: Types of salt
- Replies: 7
- Views: 4799
- Sat Jun 17, 2017 21:53
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Calabrese
- Replies: 42
- Views: 27242
- Sat Jun 17, 2017 00:50
- Forum: Dry Cured Meats and Sausages
- Topic: Aging salami in a vacuum pack bag?
- Replies: 8
- Views: 8252
Aha! I did wonder whether you were referring to storing or not. I was looking into this a while back - consensus on here and on reddit where I asked the question about storing seems to be vac pack is beneficial to smooth the flavours and to store for product not immediately to be consumed. vac pack ...
- Fri Jun 16, 2017 23:57
- Forum: Dry Cured Meats and Sausages
- Topic: Aging salami in a vacuum pack bag?
- Replies: 8
- Views: 8252
Hi Fishhead In a regular vac pack bag you would just be curing but not ageing - no weight loss would be possible. Ideally you need to be able to control both temperature and humidity and air flow to do this. If you aren't in a position to control the temp and humidity using controllers with a chambe...
- Mon Jun 12, 2017 00:51
- Forum: Curing chambers and Related Equipment
- Topic: My new coppa cabana
- Replies: 29
- Views: 23599
Neat job. I have a freezer fridge combo with half the hanging space of yours at the moment, but it was essentially free - other than controllers and humidifiers - from when my wife and I moved in together and merged goods). I haven't drilled anything as intend to trade it for another second hand fre...
- Mon Jun 12, 2017 00:02
- Forum: Sausages
- Topic: Test run of new equipment
- Replies: 3
- Views: 3526
For those who haven't tried Newmarket sausages, it is well worth making a batch. A beautiful sausage, especially with a nice brown onion gravy, mashed potatoes and peas. The nutmeg, lemon and parsley really lift this one up. I have only have 1 pack left... Oh for those buying tre spade mincers, just...
- Sun Jun 11, 2017 23:54
- Forum: Smoked pork products
- Topic: Another bacon thread - but mine!
- Replies: 7
- Views: 7549
- Sun Jun 11, 2017 23:46
- Forum: Dry Cured Meats and Sausages
- Topic: The last product in my "world of bacon" project.
- Replies: 3
- Views: 2741
- Thu Jun 08, 2017 10:58
- Forum: Smoked pork products
- Topic: equilibrium cured, sous vide VS. brined and poached
- Replies: 3
- Views: 4968