Search found 24 matches
- Wed Apr 08, 2020 16:04
- Forum: Dry Cured Meats and Sausages
- Topic: Good green mold
- Replies: 2
- Views: 2599
Good green mold
I thought I'd share a cool example of good green mold, https://tasteofartisan.com/wp-content/uploads/2020/04/White-mold-on-salami-1.jpg which I am 99% sure is Penicillium nalgiovense, given these examples here: https://tasteofartisan.com/wp-content/uploads/2020/04/Good-green-mold-salami-1.jpg https:...
- Wed Apr 08, 2020 15:50
- Forum: Dry Cured Meats and Sausages
- Topic: Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?
- Replies: 5
- Views: 3173
Re: Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?
Curing meats without nitrates is quite common in Italy. I've communicated with a number of artisan salumi makers from there - some are huge proponents of using curing salts and some are against it. But both camps pretty much agree that you can only produce high quality nitrate-free product if you co...
- Fri Dec 13, 2019 06:35
- Forum: Smokehouses. Construction and Maintenance.
- Topic: MiniMax Smokehouse
- Replies: 10
- Views: 8391
Re: MiniMax Smokehouse
Made a few more sausages, all turned out quite good. Loving the consistency and the quality of smoke, as well as the ability of the smokehouse to hold target temperature. https://tasteofartisan.com/wp-content/uploads/2019/11/Smoked-meatloaf-recipe-7.jpg Kabanos - https://tasteofartisan.com/kabanos/ ...
- Sun Nov 03, 2019 17:50
- Forum: Smokehouses. Construction and Maintenance.
- Topic: MiniMax Smokehouse
- Replies: 10
- Views: 8391
Re: MiniMax Smokehouse
Yes, it works very well. Mind you, I had to redesign it several times, and fully insulate before I got it to where it is now. But now, 90F, 110F, 130F or 140F are easily attainable. The range easily goes up to 200F and even higher, about 220F. But those high temps are hardly necessary as I find myse...
- Sun Nov 03, 2019 17:19
- Forum: Smokehouses. Construction and Maintenance.
- Topic: MiniMax Smokehouse
- Replies: 10
- Views: 8391
Re: MiniMax Smokehouse
Beautiful smokehouse? Is the green egg adaptation your own idea? Judging from the pics of the sausages it obviously works well. I also took a look at your blog and am very impressed with your products. And it's commendable that you also research and apply science to the craft, as well as the histor...
- Thu Oct 24, 2019 13:11
- Forum: Smokehouses. Construction and Maintenance.
- Topic: MiniMax Smokehouse
- Replies: 10
- Views: 8391
Re: MiniMax Smokehouse
Thank you.
- Wed Oct 23, 2019 13:28
- Forum: Smokehouses. Construction and Maintenance.
- Topic: MiniMax Smokehouse
- Replies: 10
- Views: 8391
- Wed Oct 23, 2019 02:09
- Forum: Smokehouses. Construction and Maintenance.
- Topic: MiniMax Smokehouse
- Replies: 10
- Views: 8391
MiniMax Smokehouse
Here it is, my modest urban smokehouse that uses a MiniMax Green Egg as a fire pit. I had a heck of a time making it work how I wanted it to, went through 3 redesigns but now it finally works like a charm. https://tasteofartisan.com/wp-content/uploads/2019/10/smokehouse-tasteofartisan.com-7.jpg Why ...
- Sun Nov 15, 2015 23:25
- Forum: Curing chambers and Related Equipment
- Topic: My upgraded dual controller curing chamber
- Replies: 19
- Views: 24303
Looks Great Victor! You can easily even out the moisture at this point by Vac sealing an refridgerating...takes several weeks to a month. And I agree with Chris, I would look more towards fat smearing or fermenting in humidity lower than 90%. The high humidity while fermenting is critical. Do you k...
- Sun Nov 15, 2015 23:14
- Forum: Curing chambers and Related Equipment
- Topic: My upgraded dual controller curing chamber
- Replies: 19
- Views: 24303
IFB, you definitely have nailed it! I am impressed! Excellent colour, particle definition and balanced drying! Do you use sodium erythorbate? That colour is outstanding. And yes, there is a world of difference between your latest soppressata and the earlier finno. While it might be what you describ...
- Sat Nov 14, 2015 23:10
- Forum: Curing chambers and Related Equipment
- Topic: My upgraded dual controller curing chamber
- Replies: 19
- Views: 24303
Another update for those who may be interested. Today my sopressata hit 35% weight loss. It tastes and looks remarkably better than it did two weeks ago at 30% weight loss. http://ifoodblogger.com/wp-content/uploads/2015/08/Meat-Curing-Chamber-3.jpg?6a6eb8 Shortly after the sausages reached 30% weig...
- Fri Oct 30, 2015 20:23
- Forum: Curing chambers and Related Equipment
- Topic: My upgraded dual controller curing chamber
- Replies: 19
- Views: 24303
- Thu Oct 29, 2015 23:30
- Forum: Curing chambers and Related Equipment
- Topic: My upgraded dual controller curing chamber
- Replies: 19
- Views: 24303
My sopressata in the upgraded curing chamber is ready. Exactly at 30% weight loss. I plan on drying some of them to 35% weight loss as some like it softer, some drier. Quite pleased with the results. For this batch I used a stepped approach to humidity suggested by S. Marianski. I did five days at 8...
- Tue Oct 20, 2015 17:32
- Forum: Other products
- Topic: Beer!
- Replies: 3
- Views: 7015
Thanks! I made 3 gallons of black currant wine a few years ago. I paid very little attention to it, just threw some mashed currants, sugar and wine yeast together. Let it ferment for a a couple of months or so, filtered through cheese cloth and racked. We tried it a year later and it turned out abso...
- Tue Oct 20, 2015 15:15
- Forum: Curing chambers and Related Equipment
- Topic: My upgraded dual controller curing chamber
- Replies: 19
- Views: 24303
Initially I had my dehumidifier on the inside. Why? Even the misters spew some water droplets, that could have been causing them to get to wet and slimey. pumping the mist in through a tube eliminates that problem...and makes more room in the chamber :mrgreen: But as we have all found out there is ...