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bluc
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New member.

Post by bluc » Thu Jul 30, 2020 05:41

Hello everyone new member. Also new to susauges and charcuterie.
I have done few batchs of fresh sausages. Just got my curing chamber done and have two coppa's and two bresaola's hanging. Looking forward to diving into salami. First question small dry cured sausages in natural casing should casing be stripped or eaten? Things like small pepperoni chorizo,etc in 32mm casing. Plan on using mould 600 .

First batch
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Bob K
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Re: New member.

Post by Bob K » Thu Jul 30, 2020 16:33

Welcome Bluc!
Hog casing are edible but usually get chewy when dry cured. Beef casing should always be removed.
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Re: New member.

Post by bluc » Fri Jul 31, 2020 02:26

Bob K wrote:
Thu Jul 30, 2020 16:33
Welcome Bluc!
Hog casing are edible but usually get chewy when dry cured. Beef casing should always be removed.
Thanks :)
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Re: New member.

Post by Butterbean » Sat Aug 01, 2020 21:01

Welcome to the forum Bluc, can't wait to see your finished bresaola, that's one of my favorites.
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Re: New member.

Post by bluc » Sun Aug 02, 2020 05:24

The mould 600 I sprayed on has not yet bloomed. As of now day 5 Is this ok or should I re apply the mould?
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Re: New member.

Post by bluc » Sun Aug 02, 2020 05:25

Butterbean wrote:
Sat Aug 01, 2020 21:01
Welcome to the forum Bluc, can't wait to see your finished bresaola, that's one of my favorites.
Will be sure to post pics :)
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Re: New member.

Post by redzed » Tue Aug 04, 2020 01:32

Hi bluc and welcome aboard! If you are using 32mm casings for dried sausage, you might be able to remove the casings. If they adhere firmly to the salami, brush off the mould and slice. If you have only a light coat of noble mold, you can serve it with the mould on. But do a taste test first.
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Re: New member.

Post by bluc » Thu Aug 06, 2020 06:51

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Thanks @redzed. My mould 600 is now covering. Noticed start on day 6 now day 8
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Re: New member.

Post by bluc » Wed Aug 12, 2020 05:36

At two weeks in my coppa and bresaola have gained weight :shock: :? not sure what happening there.
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Re: New member.

Post by bluc » Wed Sep 16, 2020 03:32

First piece of salumi from chamber(first piece of anything really). Spicy Coppa Dried to 35% weight loss love it. Used Eric from youtube" 2 guys and and a cooler recipe".
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Meat slicer works a treat also.
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redzed
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Re: New member.

Post by redzed » Wed Sep 16, 2020 16:11

Looks great! Congrats! What did you use for casing the coppa?
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Re: New member.

Post by bluc » Wed Sep 16, 2020 22:04

Collagen sheet.
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Re: New member.

Post by bluc » Sat Oct 03, 2020 12:33

First lot salami. Pork meat from green ham, backfat and beef eye of round for pepperoni chorizo and cajun erics buffulo wings.
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Re: New member.

Post by redzed » Sun Oct 04, 2020 00:52

Looks good!ImageLooking forward to seeing the results.
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Re: New member.

Post by bluc » Tue Oct 06, 2020 07:01

Moved my salami over to drying fridge. I couldnt get a readingbwith ph strips using homer brew narrow range 3-5.4 range. So made a slurry with ro water and meat. 1 part meat 2 part water. Used my homebrewing ph bulb type meter got a reading 5.1 after 72 hours. Pretty confident the samples of meat were like rubber def texture and colour change and they are firming up. Although the buffulo wings one was a bit softer but I think is just because i used a bit more water when re hydrating starter.
I need to get a second rack made and re arrange stuff to fit more in I want to get started on some hams. So much for only doing a bit and only needing a small fridge . Will grab decent ph meter asap.
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