Search found 50 matches

by Lorenzoid
Fri Jul 02, 2021 14:10
Forum: Curing chambers and Related Equipment
Topic: Commercial refrigerator/drink cooler conversion to a curing chamber
Replies: 16
Views: 374

Re: Commercial refrigerator/drink cooler conversion to a curing chamber

. . . Are you using an override temperature controller or cooling with the built in one? Any rust issues on the inside? Yes, I use a temperature controller with my little Beverage Air. The interior is white, and it looks refurbished (painted), probably by the local Coca-Cola bottler whose stickers ...
by Lorenzoid
Wed Jun 30, 2021 15:35
Forum: Curing chambers and Related Equipment
Topic: Commercial refrigerator/drink cooler conversion to a curing chamber
Replies: 16
Views: 374

Re: Commercial refrigerator/drink cooler conversion to a curing chamber

My drying chamber is based on a small older-model Beverage Air glass door cooler. The original fan was way too powerful, causing too much air circulation, so I replaced it with a computer fan rated at 60 CFM, which is probably still a little high. As originally wired, the fan runs continuously, not ...
by Lorenzoid
Sat Jun 19, 2021 19:39
Forum: Dry Cured Meats and Sausages
Topic: difficulty getting mold to grow
Replies: 16
Views: 405

Re: difficulty getting mold to grow

redzed wrote:
Sat Jun 19, 2021 18:40
Those of you who have not already done so, check out Bactoferm Meat Manual Vol. 2. Reat the section on trouble shooting, or better yet, read the whole thing. https://hjemmeriet.com/da/ChrHansen/Bro ... 20(UK).pdf
Great information. Thank you.
by Lorenzoid
Thu Jun 10, 2021 16:44
Forum: Dry Cured Meats and Sausages
Topic: difficulty getting mold to grow
Replies: 16
Views: 405

Re: difficulty getting mold to grow

I have mold starting to grow on the bresaola I inoculated and put in the drying chamber five days ago, but although I re-inoculated the uncooperative coppa at the same time, nothing is growing on the coppa yet. I don't have a good way of logging the temperature, but I suspect the chamber has been av...
by Lorenzoid
Wed Jun 09, 2021 18:29
Forum: Dry Cured Meats and Sausages
Topic: difficulty getting mold to grow
Replies: 16
Views: 405

Re: difficulty getting mold to grow

Try increasing the chamber temp to 58*F. Mold grow is very slow at 52*F....it will eventually grow to cover the product, but the increased temp. will help get it started. I need to experiment with moving the temperature probe around. It's at the top of the chamber, and the temperature controller's ...
by Lorenzoid
Tue Jun 08, 2021 16:24
Forum: Dry Cured Meats and Sausages
Topic: difficulty getting mold to grow
Replies: 16
Views: 405

Re: difficulty getting mold to grow

Thanks, Ed and Stefan. The first effort didn't develop visible mold after 7 days, but then I had to terminate the experiment because I was leaving town for a couple of weeks and couldn't tend to my drying chamber's humidifier refills, so I vacuum-sealed it and put it in the regular fridge, knowing t...
by Lorenzoid
Mon Jun 07, 2021 16:50
Forum: Dry Cured Meats and Sausages
Topic: difficulty getting mold to grow
Replies: 16
Views: 405

difficulty getting mold to grow

These are my very first efforts at dry curing. I cured my first few coppe without mold to establish a baseline of what to expect. The results were fine. Now I am trying the same recipes except that I want to see what effect mold might have on flavor and texture. I prepared the mold by adding somethi...
by Lorenzoid
Thu May 13, 2021 14:59
Forum: Dry Cured Meats and Sausages
Topic: collagen casings vs. collagen sheets?
Replies: 7
Views: 387

Re: collagen casings vs. collagen sheets?

Looking back at some coppa recipes, I see where I got the idea that 100mm collagen casings would work: From Marianski's recipe: "6. Stuff the butt into beef bungs or 100 mm collagen casings." Same instruction for bresaola. My guess is that collagen casings may or may not adhere enough as the meat dr...
by Lorenzoid
Tue May 11, 2021 18:20
Forum: Dry Cured Meats and Sausages
Topic: collagen casings vs. collagen sheets?
Replies: 7
Views: 387

Re: collagen casings vs. collagen sheets?

Thanks, Bob. I see Butcher & Packer's casings are indeed a couple of bucks less than TSM, Allied-Kenco and Craft Butcher's Pantry. I didn't bother shopping around because I figured prices couldn't be that different for a commodity item. I suppose commodity items become less of a commodity when packa...
by Lorenzoid
Tue May 11, 2021 16:51
Forum: Dry Cured Meats and Sausages
Topic: collagen casings vs. collagen sheets?
Replies: 7
Views: 387

collagen casings vs. collagen sheets?

For my first experiments with my new chamber I cased a coppa in a beef bung I had in the fridge (left from a haggis experiment a few years ago). Wanting to make some more, I noticed how expensive they are when I went to place an order. I bought another beef bung but also bought some 100mm collagen c...
by Lorenzoid
Mon May 10, 2021 21:43
Forum: Dry Cured Meats and Sausages
Topic: Put a coppa in the fridge for curing
Replies: 3
Views: 1038

Re: Put a coppa in the fridge for curing

Another newbie here. I asked this very question recently. See this thread
by Lorenzoid
Sun May 02, 2021 22:34
Forum: Sausages
Topic: Vac sealer upgrade
Replies: 9
Views: 1071

Re: Vac sealer upgrade

I have the VP210, which is slightly less expensive and less heavy than the VP215. The VP215 is suitable for commercial or otherwise high-volume packaging operations because it uses an oil-bath pump, whereas the VP210 has a sealed pump that apparently won't withstand that kind of heavy use. The VP210...
by Lorenzoid
Wed Apr 21, 2021 15:07
Forum: Sausages
Topic: Salt vs. Sodium in getting a bind
Replies: 4
Views: 305

Re: Salt vs. Sodium in getting a bind

I agree NaCl is likely the only source of the sodium that the label lists. If they make soy sauce with MSG, I sure have never bought it.
by Lorenzoid
Tue Apr 20, 2021 16:11
Forum: Dry Cured Meats and Sausages
Topic: Why add cure/spice mixture in stages?
Replies: 4
Views: 330

Re: Why add cure/spice mixture in stages?

That's an interesting (historical?) point, Bob, about adding the mixture in stages in a process where the meat is allowed to drain. Now that would make sense. But for we who are curing in vacuum-sealed bags, where the liquid gets reabsorbed, there may be no benefit to adding in stages. I'm thinking ...
by Lorenzoid
Mon Apr 19, 2021 16:52
Forum: Dry Cured Meats and Sausages
Topic: Why add cure/spice mixture in stages?
Replies: 4
Views: 330

Why add cure/spice mixture in stages?

In curing whole-muscle cuts, I noticed that some recipes (e.g., the coppa and bresaola recipes on meatsandsausages.com) call for adding half the cure/spice mixture at the beginning of curing period, and then adding the other half roughly mid-way through the curing period. In that Italian video Chris...