Search found 47 matches

by Tom
Wed Dec 09, 2015 13:56
Forum: Dry Cured Meats and Sausages
Topic: Pancetta project.
Replies: 4
Views: 3091

Thanks Redzed and yes the belly was very lean. The pigs are slaughtered in North Carolina and I get the pig within 3 days of that. The butcher said all the pigs they are getting now are very lean for some reason. It does make great regular bacon. I have several more in the freezer and will be trying...
by Tom
Tue Dec 08, 2015 20:53
Forum: Dry Cured Meats and Sausages
Topic: Pancetta project.
Replies: 4
Views: 3091

Thanks Bob k but i don't do Facebook and don't need another complicated sign up software just for a photo. :roll: Not worth the effort. I'll stick to text. :grin:
by Tom
Tue Dec 08, 2015 19:43
Forum: Dry Cured Meats and Sausages
Topic: Pancetta project.
Replies: 4
Views: 3091

Pancetta project.

Just tried my Pancetta after the 20th day mark in my curing chamber. Looks good but the Pancetta is very tough even when sliced thin. The fat is nice and soft. Is that a cause of the curing or did I do something wrong. This is a Len Poli's recipe followed to the letter. I tried to post photo's but c...
by Tom
Tue Dec 08, 2015 13:39
Forum: For beginners
Topic: Salt in brine
Replies: 5
Views: 4924

Martin that would be great. My hydrometer is a 60 degree model. Tom
by Tom
Sun Dec 06, 2015 20:19
Forum: For beginners
Topic: Salt in brine
Replies: 5
Views: 4924

Salt in brine

Trying to wrap my head around the salt required in a specific wet brine and it's ratios. I read that a salinometer is required if you want to make precise brine. I have a specific gravity hydrometer could this be used to measure the salinity of salted water? Tom
by Tom
Sat Dec 05, 2015 22:10
Forum: Hyde Park
Topic: Brining/Cure calculators
Replies: 5
Views: 3716

Ok I used Len Poli's recipe for Pancetta-Italian Style Rolled Bacon-Dry Cured. 8 days in cure 3 days air dry then encase and hung for 20 days. This recipe calls for cure#1. Is this correct safe? It calls for the final product to be refrigerated after this. Stupid question, can this be eaten as is or...
by Tom
Sat Dec 05, 2015 19:28
Forum: Hyde Park
Topic: Brining/Cure calculators
Replies: 5
Views: 3716

Thanks Bob K now, knowing this, I feel I can explore outside a known recipe by using the calculator for proper percentages. The only question now is using the calculator with a brine. Personally I like the flavors imparted by a dry cure vs a wet. I think I'll skip the USDA stuff I already have a hea...
by Tom
Sat Dec 05, 2015 15:13
Forum: Hyde Park
Topic: Brining/Cure calculators
Replies: 5
Views: 3716

Brining/Cure calculators

I found two great calculators here one from the sister site and another from DigginDigFarm. I like the added features, salt and sugar, on DDF's calculator. I however get very confused about the dry cure and wet cure. The more I read the more confused I get. The brine cure is the most confusing for m...
by Tom
Fri Dec 04, 2015 20:53
Forum: Sausages
Topic: Cotto Salami
Replies: 3
Views: 3568

Bob K I cooked it the oven at 185 degree F. It called for between 180 and 190 degrees. It took a long time, approx. 10 plus hours plus and it was room temp when I put it in. Recipe said cook till 165 degrees. Funny the poach called to cook it to 155 degree and the smoker cook, without smoke also to ...
by Tom
Fri Dec 04, 2015 17:19
Forum: Sausages
Topic: Cotto Salami
Replies: 3
Views: 3568

Cotto Salami

I'm looking for a cotto salami recipe that is similar to the taste of the type you buy from the local deli. I just finished and tasted my rendition and I'm not happy with the taste or texture. The texture is similar to the bologna I made, a bit dry even though there was plenty of fat in the recipe. ...
by Tom
Fri Dec 04, 2015 14:40
Forum: Hyde Park
Topic: Textured Vegetable Protien (TVP)
Replies: 2
Views: 3270

Textured Vegetable Protien (TVP)

Need some help with TVP and its use. Several recipes I've found ask for TVP. A little searching shows it's a soy product. I'm really not sure what it is and why it's used in the process. Is there other TVP's that aren't soy based that could be used as a substitute? Tom
by Tom
Fri Dec 04, 2015 14:25
Forum: Other products
Topic: collagen wrap sheets
Replies: 18
Views: 22164

Collegan Sheets or Rolls

My USA source and the only one I could find, Zip-net. Linda will help you with whatever you need. They have some very good specials and are very accommodating. A pleasure to do business with. Tom Linda M. Geiger ZIP-net, Inc. 801 William Lane Reading, PA 19604 1-877-632-8638 Ext. 1 www.zip-net.com
by Tom
Fri Dec 04, 2015 03:02
Forum: Other products
Topic: collagen wrap sheets
Replies: 18
Views: 22164

I'm new here and I have read a bit about using the collagen sheet/wraps. I have found a supplier in the US who will supply these sheets or rolls in small quantities. Anyone interested can contact me not use if I can post the company here. Tom
by Tom
Fri Dec 04, 2015 02:32
Forum: Sausages
Topic: Happy Thanksgiving!
Replies: 4
Views: 3232

redzed those look yummy. :grin: Would you share the recipe for these? What type of casing do you use for something like this. Tom
by Tom
Fri Dec 04, 2015 02:28
Forum: Smokehouses. Construction and Maintenance.
Topic: Finished Smokehouse - pic heavy
Replies: 10
Views: 11783

For someone with minimal carpentry skills that's a job you can be proud of. It's wonderful and should provide many years of service. Again job well done. Tom