New member.
Re: New member.
Thanks fellas thing to think about for next round..
Re: New member.
Next time I will debone cure then roll like pancetta to dry .
Re: New member.
Finally it has arrived after 4 weeks
Now to find a good source for backfat..
Does 30% loss sound right for pancetta? Going by my notes last one I stopped at 30% and was good just second guessing myself. Is 30% consider shelf stable?Now to find a good source for backfat..
Re: New member.
Congrats on the new toy! Will definitely help you in crafting salami and in gaining a better understanding how fermentation works.
Usually 25 -30% weight loss in pancetta is quite normal because of the high fat content, so there isn't enough moisture in there from the beginning. I'm sure it's ready.
Usually 25 -30% weight loss in pancetta is quite normal because of the high fat content, so there isn't enough moisture in there from the beginning. I'm sure it's ready.
Re: New member.
Awesome thanks redzed.
Re: New member.
So something bit left of field was checking my coppa just now expecting to pull it and slice it up being 35% loss. Squeezing all round then bam mushy strip .5-1 inch wide up one side would this be a strip of fat or because of case hardening or is it rotting. There is zero bad smell all i can smell is the mould 600..
Re: New member.
I wouldnt describe it just as soft but more mushy. When deformed it holds some of its shape..
Re: New member.
Cut into it no sign of nasties. Just soft. Suspect some case hardening, vac bagged will wait month or so see what its like.
Re: New member.
Any idea what %loss for spalla crudo? One is at 32% other one that has been getting smoked is at 20% loss.
Thinking I will debone at about 35% ?
Thinking I will debone at about 35% ?