Search found 41 matches
- Sat Jun 30, 2018 21:09
- Forum: For beginners
- Topic: Back Fat
- Replies: 5
- Views: 3193
Back Fat
When cutting a slab of back fat for fresh sausage or dry cured salami, is it better to take all the skin off, or can some be left on?
- Fri Jun 29, 2018 00:53
- Forum: Dry Cured Meats and Sausages
- Topic: Drying Rate for Whole Muscles
- Replies: 6
- Views: 3207
- Thu Jun 28, 2018 19:17
- Forum: Curing chambers and Related Equipment
- Topic: Post pictures of your fermentation chambers and drying rooms
- Replies: 4
- Views: 5458
Top one is for initial fermenting, it has a small heater inside. The bottom one is for dry curing. The temperatures and humidities shown were during "post assembly testing". Now that I am starting to use them, I am feeling my way through the right settings. https://imageshack.com/a/img921/413/jkWmBg...
- Thu Jun 28, 2018 18:57
- Forum: Dry Cured Meats and Sausages
- Topic: Drying Rate for Whole Muscles
- Replies: 6
- Views: 3207
- Thu Jun 28, 2018 18:35
- Forum: Dry Cured Meats and Sausages
- Topic: Drying Rate for Whole Muscles
- Replies: 6
- Views: 3207
Thank you for this advice. Your drying humidity is higher than I usually see listed for muscles, but again, I think my 75% setting is going to be too low for larger pieces, so I'm game to bump it up to just above 80%. My next try is going to be salami, probably in 2.25" to 2.5" casings. I would like...
- Thu Jun 28, 2018 16:37
- Forum: Dry Cured Meats and Sausages
- Topic: Drying Rate for Whole Muscles
- Replies: 6
- Views: 3207
Drying Rate for Whole Muscles
I've had my first 3 pieces dry curing for a few weeks now, so I am able to calculate the rate at which they have been losing moisture. I have my chamber set at 75% humidity, but I think that with fluctuations as the humidifier cycles, it is actually a bit below that. I dried a 3/4 pound pork tenderl...
- Sat Jun 23, 2018 05:40
- Forum: For beginners
- Topic: Beef Mortadella Lyoner receipt
- Replies: 18
- Views: 8184
I Googled a few of the ingredient names. They all come from the same company, Friedrich Ingredients, so that must be where the recipe originally came from. The first few are their branded seasoning mixes. You could probably substitute the seasonings from the pork mortadella recipe you tried before, ...
- Fri Jun 22, 2018 10:18
- Forum: For beginners
- Topic: Beef Mortadella Lyoner receipt
- Replies: 18
- Views: 8184
I found this, which looks like a pretty thorough explanation of making a mortadella type product using only beef.
https://www.ingredients.de/gfx/file/rec ... adella.pdf
https://www.ingredients.de/gfx/file/rec ... adella.pdf
- Fri May 04, 2018 18:06
- Forum: For beginners
- Topic: Mixing Molded & Unmolded In The Same Cabinet?
- Replies: 13
- Views: 6814
Butcher shop visit permitting, I should be putting my first products into the chambers in the next 10 days. My goal is more about watching and learning than anything else on this first round. So I can experiment. They are virgin chambers, so not a very good test because there will be no ambient mold...
- Mon Apr 16, 2018 21:09
- Forum: For beginners
- Topic: Mixing Molded & Unmolded In The Same Cabinet?
- Replies: 13
- Views: 6814
I cut two holes, and both went through the lines that I guess are the waste heat dissipation coils. I didn't realize I'd cut the first (at the very top of the hole) until I cut the second (right across the middle of that hole). The saving grace is that were I live, in western Colorado, the air is ve...
- Sun Apr 15, 2018 20:34
- Forum: For beginners
- Topic: Mixing Molded & Unmolded In The Same Cabinet?
- Replies: 13
- Views: 6814
Mixing Molded & Unmolded In The Same Cabinet?
I`m a few days away from having a working dry curing cabinet. (Also a separate fermenting chamber, after I killed the first refrigerator by cutting two 2" holes in the sides, before reading here about coils buried inside of the side walls.) Someday, I can envision having a few different things aging...