Search found 72 matches
- Sun Jan 03, 2021 18:18
- Forum: Dry Cured Meats and Sausages
- Topic: Help diagnose what went wrong?
- Replies: 14
- Views: 2897
Re: Help diagnose what went wrong?
IMHO - i do not know your whole process of making that chorizo but by your description and pictures can think about couple reasons. Firstly - case hardening - my explanation below. Secondly - fat smearing - possible but I can not say it for sure because do not know meat/fat temperatures during proc...
- Sun Jan 03, 2021 16:46
- Forum: Dry Cured Meats and Sausages
- Topic: Help diagnose what went wrong?
- Replies: 14
- Views: 2897
Re: Help diagnose what went wrong?
Ed, this is definitely a dry sausage (at least with this recipe/method.) It's not cooked at all, which I think most semi-dry ones are.... Bob, it looked good, it smelled.....odd? I could not get past the somewhat squishy mouthfeel, even with the piece I re-hung that got much firmer. The mouthfeel wa...
- Sun Jan 03, 2021 03:23
- Forum: Dry Cured Meats and Sausages
- Topic: Help diagnose what went wrong?
- Replies: 14
- Views: 2897
Re: Help diagnose what went wrong?
To get a clear picture did you take notes of your quantities, temps times during each phase? Someone more experienced can chime in but 7.0 sounds like fresh raw pork. I followed this recipe to the tee ( https://www.meatsandsausages.com/sausage-recipes/fermented/spanish/chorizo-asturiano ) minus the...
- Sat Jan 02, 2021 17:04
- Forum: Dry Cured Meats and Sausages
- Topic: Help diagnose what went wrong?
- Replies: 14
- Views: 2897
Re: Help diagnose what went wrong?
Just checking in to see if anyone has some thoughts on this one, and where I might focus on the process for mistakes/improvement based on the result. I still think the 7.0 pH reading I got was crazy, but I calibrated the meter three times just to be sure (and measured in four spots.) Since I'll neve...
- Thu Dec 31, 2020 22:22
- Forum: Dry Cured Meats and Sausages
- Topic: Help diagnose what went wrong?
- Replies: 14
- Views: 2897
Help diagnose what went wrong?
I'm a noob at this dry curing thing, so would love to get your thoughts on what went wrong with my Chorizo Asturiano. I followed the recipe as printed on the meatsandsausages.com site through the fermentation and drying steps. Three days ago, I hit 40% weight loss, but still had some softness to the...
- Tue Dec 29, 2020 16:36
- Forum: Dry Cured Meats and Sausages
- Topic: Chorizo Tasting - B/B+
- Replies: 6
- Views: 1190
Re: Chorizo Tasting - B/B+
For me, I can't see any flaws. It looks delicious. I really have to make some movement on getting the curing chamber in gear. Still using it as a lagering fridge Thanks! Just happy it wasn't grey and putrid inside! :) My curing chamber is repurposed home-brew gear, too. I got out of the brewing gam...
- Tue Dec 29, 2020 02:13
- Forum: Dry Cured Meats and Sausages
- Topic: Chorizo Tasting - B/B+
- Replies: 6
- Views: 1190
Chorizo Tasting - B/B+
So, one of my two chorizos hit 40% weight loss today (I was a bit surprised that it was the larger one.) There was still some give to the sausage in places, indicating some uneven drying (especially along the inside of the casing since I hung these in rings, which seems to have slowed drying on the ...
- Sun Dec 27, 2020 20:12
- Forum: Hardware
- Topic: Merry Christmas to me!
- Replies: 5
- Views: 3003
Re: Merry Christmas to me!
You will be happy with the Apera. I've had mine now for 3 years and it's still performing well. None of my previous electrodes lasted that long. I also have an additional electrode for measuring pH in wine. Testing pH and understanding its role in meat and fermenting sausage is so important in achi...
- Sun Dec 27, 2020 19:50
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 41
- Views: 10017
Re: First Coppa
Looks like things are unfolding as they should. Are you getting any ammonia smell from your chamber? Thanks, I'm happy with progress so far. I didn't get any ammonia smell until I loaded my Lomo and Pancetta into the chamber (at week 3 for the coppa), but it only lasted a day or so. I still have th...
- Fri Dec 25, 2020 16:53
- Forum: Hardware
- Topic: Merry Christmas to me!
- Replies: 5
- Views: 3003
Merry Christmas to me!
My awesome in-laws got me an Apera PH60S meter for Christmas. It won't make me any better at knowing exactly what I'm doing yet, but at least I can measure pH and track progress through the various steps now. :) Planning to try a Finnochiona for my first salami once I clear out some room in my littl...
- Fri Dec 25, 2020 16:31
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 41
- Views: 10017
Re: First Coppa
Ok, I missed last week's update....kinda on purpose since the coppa don't really look any different. Just a lovely white, and a bit lighter. :) The two pieces have lost 20% and 22% of their weight so far on day 28. I'm guessing in the neighborhood of 6-8 weeks to go..... https://live.staticflickr.co...
- Thu Dec 24, 2020 22:37
- Forum: Dry Cured Meats and Sausages
- Topic: Chorizo soft & tacky @ 33%
- Replies: 7
- Views: 1714
Re: Chorizo soft & tacky @ 33%
To be honest I think you are worrying too much. It wont really get firm until a 40-45% loss. If you have not calibrated your hygrometer...you should, they can be off quite a bit. Thanks, Bob. I have tested the hygrometer previously for accuracy, and it was +/-2%, but that was quite some time ago. Y...
- Thu Dec 24, 2020 19:12
- Forum: Dry Cured Meats and Sausages
- Topic: Chorizo soft & tacky @ 33%
- Replies: 7
- Views: 1714
Re: Chorizo soft & tacky @ 33%
Here's a bigger picture of just the chorizo that I took just now.....
- Thu Dec 24, 2020 18:55
- Forum: Dry Cured Meats and Sausages
- Topic: Chorizo soft & tacky @ 33%
- Replies: 7
- Views: 1714
Re: Chorizo soft & tacky @ 33%
My guess is humidity too low or you either smeared or you have case hardening or both, like mine. A pic is worth a thousand words. Thanks, bluc, I appreciate your input! I've been watching the humidity like a hawk, and while it ranges up and down as the fridge warms and cools, the average has proba...
- Wed Dec 23, 2020 21:52
- Forum: Dry Cured Meats and Sausages
- Topic: Chorizo soft & tacky @ 33%
- Replies: 7
- Views: 1714
Chorizo soft & tacky @ 33%
Hey, all. Hope everyone is getting ready for whatever holiday they celebrate! I've got some chorizo (Chorizo Asturiano) hanging in my chamber that's at 33% weight loss after 19 days (32mm hog casing.) I've had to clean white mold off of them a couple of times using vinegar and water (not harmful mol...