Few days ago I have finished my new batch of wedzonki. Here a basic details on brine - 1 g/3.75l of water, 270 g of salt, 29 g Cure#1, 4 cloves of garlic (smashed), black pepper - 10 g, allspice 5 g, bay leaves - ~10. Weight of meat - 8.15 kg, 10 days in brine, refrigerator 4-6 *C. Ham and piece of ...

PostPosted: Today 7:20 Post subject: Stefan- What was wrong with the Hog bladder? I have soaked it for 18 hours but bladder do not return to elastic form so it wasn't stretchable, in some areas were air pockets so it should be much more densely tied up. Also it is more difficult to saw opening - eas...

Today i have added 3 pieces more to curing chamber Fiocco - http://i356.photobucket.com/albums/oo6/stefan536/DSC_0400_zps8acfboo4.jpg Culatello - I have used dried hog bladder (I do not recommend) http://i356.photobucket.com/albums/oo6/stefan536/DSC_0401_zpswwpdag8t.jpg http://i356.photobucket.com/a...

There is Genoa type, but it is not Bung - it is what Butcher/packer called - Genoa Sack Hog/Beef casing - on label it calls - usage: for 5 Lb of meat.......
for my surprise there is 11 Lb !

During last weekend and sharing skills with Podlasiak, we have made some Ham Kielbasa (Szynkowa). Just want to share some pictures of it, recipe is on beginning of that topic. http://i356.photobucket.com/albums/oo6/stefan536/DSC_0384_zpsrgo97ixt.jpg http://i356.photobucket.com/albums/oo6/stefan536/D...

Saturday and Sunday with my friend Podlasiak, we have made some salamis: Genoa type, Sopresatta type and Piemonte type. Reason for using word "type" is that we do not follow recipes exactly. Example- we do not use only hard back fat bat also jowls, in Genoa content of beef was less than 40%. Other p...

My curing chamber finally is ready so i made some efforts to prepare some staff to be matured/aging. http://i356.photobucket.com/albums/oo6/stefan536/DSC_0362_zpsmplr8ohl.jpg http://i356.photobucket.com/albums/oo6/stefan536/DSC_0354_zpszbaxbadl.jpg Some of then not ready yet (during curing) but 4 pi...

Bob K wrote:But what type of meats are you drying?

To answer that question - I will start new topic in Dry cured meats - reason - a few different meats

What have you made that is drying now? Bob K. - your question is bothering me so finally is my idea - :lol: My door bell is broken and not working, but somebody can ask - what the hell has door bell to do with condensation system in my curing chamber? - It has a lot.... :idea: In condensation pan w...

Don't believe that sausage supplier as it is not true at all, :) it all comes down to the dry cure and the aging/maturing which takes up to twelve weeks total agree with your statement BriCan with aging/maturing method, but - there is another way to prepare that cut - wet curing in brine, hot smoki...

Bob - I didn't change anything in that field. Don't think so that there will be any condensation.
Anyway - as today unit is working almost perfectly with fresh load inside. Temperature is constant 52-53 F, humidity on 80-82 RH. There are 5 pieces already hanged and 7 pieces in curing process.

Only that fan is for air exchange inside. I got that fan some time ago and to my surprise its dimensions were exactly like ice dispenser inside opening, this situation is giving me possibilities to use that fan to choose air flow in or out (not decides yet - experimenting). There also 3 other openin...

Thx Bob. No there wasn't any electric, high or low pressure lines. Because i didn't know that , it was one of main reasons for using small laminate router with 1/8" straight router bit. I set depth of cut just below thickness of metal sheathing and cut it on both sides. (warning - use face mask and ...

More than 1 year ago I have got a old free refrigerator. Small fix and it was working again - At that time decision had been made also - curing chamber. Preparing, searching for ideas of electronics, ideas -how to do it and transfer it for my needs. Finally it is. http://i356.photobucket.com/albums/...

Hi All. Today photobucket is working a little better so I would like to share something very simple but also very popular in center Europe. It is called in Polish - Kotlet schabowy - pan fry pork loin. That recipe is specially dedicated for Butterbean for try. So i used a slices of fresh center cut ...