Cured, dried and fermented by StefanS
Cured, dried and fermented by StefanS
My curing chamber finally is ready so i made some efforts to prepare some staff to be matured/aging.
Some of then not ready yet (during curing) but 4 pieces in.
#1 - pork loin 07 kg. (salt, cure #1, Black pepper, garlic and red Vermouth 25 ml/kg, cured for 18 days, staffed in beef bung, used Bactoferm Mold 600)
#2 - pork loin 1.24 kg - with oranges
#3 - pork loin - salt, cure, black pepper, garlic, allspices, juniper berries, sugar, hot red pepper.
#4 - beef round-aye - salt, cure #1, black pepper, hot red pepper, sweet red pepper
Here in beef bung ready to go in curing chamber
After one week in curing chamber - mold growing
More pieces are during curing so will show them later.
Some of then not ready yet (during curing) but 4 pieces in.
#1 - pork loin 07 kg. (salt, cure #1, Black pepper, garlic and red Vermouth 25 ml/kg, cured for 18 days, staffed in beef bung, used Bactoferm Mold 600)
#2 - pork loin 1.24 kg - with oranges
#3 - pork loin - salt, cure, black pepper, garlic, allspices, juniper berries, sugar, hot red pepper.
#4 - beef round-aye - salt, cure #1, black pepper, hot red pepper, sweet red pepper
Here in beef bung ready to go in curing chamber
After one week in curing chamber - mold growing
More pieces are during curing so will show them later.
Saturday and Sunday with my friend Podlasiak, we have made some salamis: Genoa type, Sopresatta type and Piemonte type. Reason for using word "type" is that we do not follow recipes exactly. Example- we do not use only hard back fat bat also jowls, in Genoa content of beef was less than 40%. Other production requires were done like in recipes orders: curing contents like Cure #2, temperature of meat and fat, grinding, staffing, fermenting.
pH dropped to 5.15 -5.20 in 35 hours ( temp 72-74 F, Rh at 85-88%) Here are some pictures:
pH dropped to 5.15 -5.20 in 35 hours ( temp 72-74 F, Rh at 85-88%) Here are some pictures:
Today i have added 3 pieces more to curing chamber
Fiocco -
Culatello - I have used dried hog bladder (I do not recommend)
Also small piece of pork loin - Lomo?? - I have used standard curing recipe and before loading in beef bung I have rubbed some special spices - it is mix of ground fennugreek, garlic, sweet red peeper, hot (cayenne) red pepper, black pepper, white pepper, salt plus some mix from Caucasus region called - Adjika. That mix i call - Bastrma style (very hot and spiced)
Fiocco -
Culatello - I have used dried hog bladder (I do not recommend)
Also small piece of pork loin - Lomo?? - I have used standard curing recipe and before loading in beef bung I have rubbed some special spices - it is mix of ground fennugreek, garlic, sweet red peeper, hot (cayenne) red pepper, black pepper, white pepper, salt plus some mix from Caucasus region called - Adjika. That mix i call - Bastrma style (very hot and spiced)
- Butterbean
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PostPosted: Today 7:20 Post subject:
Stefan-
What was wrong with the Hog bladder?
I have soaked it for 18 hours but bladder do not return to elastic form so it wasn't stretchable, in some areas were air pockets so it should be much more densely tied up. Also it is more difficult to saw opening - easy to tear up needle holes.
Bob K - Also, Did you sew the ends of the casings?
Yes, IMO that way looks more elegant
Stefan-
What was wrong with the Hog bladder?
I have soaked it for 18 hours but bladder do not return to elastic form so it wasn't stretchable, in some areas were air pockets so it should be much more densely tied up. Also it is more difficult to saw opening - easy to tear up needle holes.
Bob K - Also, Did you sew the ends of the casings?
Yes, IMO that way looks more elegant
Stefan you are certainly running on all 8 cylinders! Super looking products and such professional tying! I am jealous! And Podlasiak sure looks happy in helping you and modelling the meats! How is your curing chamer handling all the new products loaded in there? Are managing to keep the humidity at around 80%?
hmmm - but soon it will be V12 with turbo.....
PostPosted: Tue May 02, 2017 12:45 Post subject:
Stefan you are certainly running on all 8 cylinders!
after i have added additional control and dehumidifier it is running perfectly in that unsteady weather - outside humidity - 95%, temp. 48-56F and rain, rain...Are managing to keep the humidity at around 80%?
After 5 weeks first 4 pieces have been cut and tested. They are marked on previous pictures as #1, #2, #3 and #4. Weight loss is 28% beef (biggest piece) to 34% smaller piece of pork loin.
Before cutting
pork loin #1 - adition of 20 ml Sweet Red Vermouth
Pork loin #2 - orange Lonzino
#3 - spicy Lonzino - BP, garlic, allspice, juniper berries, red hot Cajun pepper,
#4 - beef roundeye - hot with addition of sweet red pepper and hot Cajun pepper.
here are beef #4 and Lonzino #3
Before cutting
pork loin #1 - adition of 20 ml Sweet Red Vermouth
Pork loin #2 - orange Lonzino
#3 - spicy Lonzino - BP, garlic, allspice, juniper berries, red hot Cajun pepper,
#4 - beef roundeye - hot with addition of sweet red pepper and hot Cajun pepper.
here are beef #4 and Lonzino #3