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bluc
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Re: New member.

Post by bluc » Tue Dec 08, 2020 09:38

Thanks fellas thing to think about for next round..
bluc
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Re: New member.

Post by bluc » Sat Jan 02, 2021 06:59

IMG_20210102_155746.jpg
Lamb proscuitto on right. Took it another 10% and is very tasty.
Next time I will debone cure then roll like pancetta to dry .
bluc
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Re: New member.

Post by bluc » Sat Jan 30, 2021 07:45

Finally it has arrived after 4 weeks
IMG_20210130_163243.jpg
IMG_20210130_163239.jpg
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..
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redzed
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Re: New member.

Post by redzed » Sat Jan 30, 2021 17:47

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.
bluc
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Re: New member.

Post by bluc » Sun Jan 31, 2021 00:45

Awesome thanks redzed.
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Re: New member.

Post by bluc » Fri Feb 05, 2021 07:10

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..
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Re: New member.

Post by bluc » Fri Feb 05, 2021 07:11

I wouldnt describe it just as soft but more mushy. When deformed it holds some of its shape..
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Re: New member.

Post by bluc » Sat Feb 06, 2021 01:21

Cut into it no sign of nasties. Just soft. Suspect some case hardening, vac bagged will wait month or so see what its like.
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Re: New member.

Post by bluc » Tue Mar 16, 2021 03:08

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% ?
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