Post by: Angry Perch on December 12, 2014, 10:22:31 AM
Post by: Skillet on December 12, 2014, 10:27:51 AM
Post by: NRA4LIFE on December 12, 2014, 10:31:22 AM
Post by: Whitpirate on December 12, 2014, 10:52:51 AM
Post by: Angry Perch on December 12, 2014, 11:01:51 AM
You will need some sort of humidity control for dry curing also.
I'm thinking upright fridge with thermostat, and ultrasonic humidifier with hygrostat.
Post by: quadrafire on December 18, 2014, 08:25:28 AM
I was about to post on this same topic. Guess I watch too much food network :chuckle: looks easy enough, but like Whitpirate said gotta have the right set-up.
Post by: Angry Perch on December 18, 2014, 09:47:46 AM
Post by: grundy53 on December 18, 2014, 07:29:53 PM
Post by: Mtn.Ghost on December 20, 2014, 05:06:32 PM
I've messed around and made hard salami one batch looked great on the outside after hanging and curing for 4 months, when I cut into a stick to sample it I had mold inside due to air pockets from not getting it stuffed tight enough >:( I wish you luck and success keep us posted :tup:
Post by: Angry Perch on December 21, 2014, 04:33:05 PM
Post by: Mtn.Ghost on December 21, 2014, 06:34:12 PM
Post by: Angry Perch on December 21, 2014, 08:58:39 PM
Post by: Angry Perch on November 03, 2016, 04:55:11 PM
to-do list. Well, I guess that PM was the spark I needed! Just ordered an upright freezer, humidity and temperature controllers, and a computer fan for air circulation. I think I have an old ultrasonic humidifier in the closet, so I can tell my wife I'm being frugal by using what we already have. :chuckle: Hopefully I'll be up and running in a few weeks.
Post by: SteelheadTed on November 03, 2016, 05:14:11 PM
https://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298 (https://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298)
Post by: Angry Perch on November 03, 2016, 05:16:47 PM
While you are ordering stuff, buy Ruhlman's book too!
https://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298 (https://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298)
Already have it!
Post by: Ddouble on November 03, 2016, 05:30:26 PM
Post by: GBoyd on November 03, 2016, 06:01:02 PM
Since I started that, I always like to have some in the fridge if I can. It's the best way I've found to turn deers into lunch meat.
Post by: Carl on November 04, 2016, 01:24:11 PM
I guess I’m taking the blame for Angry Perch re-starting his project! :chuckle: :chuckle: :chuckle:
I’m absolutely brand new to this hobby. I think we need a salumi get-together and share some knowledge. :hello: This new hobby shouldn’t take up too much time, I think, once the initial setup is done and product is hanging (notice I said product)!
I'm looking for an upright freezer or frig as my curing chamber and looking at temperature and humidity controls.
On a recommendation of reading order, I’ve ordered this book:
https://www.amazon.com/gp/product/0982426739/ref
and will probably follow with:
https://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298
Let’s keep this going.
Carl
Post by: Igottanewknee on November 04, 2016, 03:14:47 PM
Post by: Angry Perch on November 04, 2016, 03:23:52 PM
I don't think they will allow " salami get togethers "...... It just doesn't sound right... :yike:
You have a point. Sausage fest is out of the question also. It'll require some thought...
Post by: Bigluke1981 on November 04, 2016, 04:46:46 PM
Post by: Carl on November 04, 2016, 07:30:15 PM
Salumi not salami. But I get it. :chuckle:
Post by: Angry Perch on November 05, 2016, 02:25:12 PM
Hygro thermometer to monitor temp and humidity.
1 pound Instacure 2
1 pound powdered dextrose
A precision scale and calibration kit for measuring cure/ spices.
Post by: Ddouble on November 05, 2016, 08:55:09 PM
Post by: Angry Perch on November 06, 2016, 09:29:26 AM
Post by: NRA4LIFE on November 06, 2016, 09:51:52 AM
Post by: Angry Perch on November 10, 2016, 09:40:07 AM
Pork belly in the brine for a dry cured Pancetta Arrotolata that will cure for 10 days or so, and then hang for a month or 2. Two venison roasts thawing and will attempt Venison Bresaola.
Post by: Angry Perch on November 17, 2016, 09:31:56 AM
Post by: NRA4LIFE on November 17, 2016, 09:38:04 AM
Post by: Carl on November 17, 2016, 10:06:24 AM
Is the temp and humidity holding within your parameters?
Carl
Post by: Angry Perch on November 17, 2016, 10:13:21 AM
Perch,
Is the temp and humidity holding within your parameters?
Carl
Since I don't have a dedicated incubation chamber (yet) I got a mini space heater, and switched the temp controller from cool to heat, and am using the camber for incubating. Of course this only works once, as I can't incubate a new batch if I already have product in there. Temp is holding between 82 and 87F, and humidity 75 - 85. Tonight I'll switch back to cooling, and run it at 55F and 70-75 RH. Yes, it's holding temp well. Humidity dips a little low when the freezer runs, but catches up very quickly. I stuck a computer fan pointing up next to the humidifier that runs when the humidifier runs. This drastically reduced lag time.
Post by: Ddouble on November 17, 2016, 11:21:15 AM
Post by: Angry Perch on November 17, 2016, 11:56:58 AM
Post by: Angry Perch on November 17, 2016, 11:57:59 AM
Dang you don't mess around! I'm still cleaning my fridge...
You do realize I started this thread 2 years ago! :chuckle:
Post by: Boss .300 winmag on November 17, 2016, 12:54:15 PM
Post by: Angry Perch on November 17, 2016, 01:49:09 PM
You going to some Landjaeger? :drool:
Yes, just need to get a cold smoker rigged up. My favorite!
Post by: hollymaster on November 17, 2016, 02:20:43 PM
Last night I was explaining the set up to my wife. She asked if the fridge/ freezer would be an older model or a newer model. I had to fess up that it was going to be "pretty new". Like delivered from Home Depot new. But then I explained how much money we'd save in cured meats! She said something about a boat, and price per pound of fish or something... I don't know, I wasn't really listening...:chuckle: :chuckle:
Post by: Boss .300 winmag on November 17, 2016, 02:22:46 PM
:lol4:Last night I was explaining the set up to my wife. She asked if the fridge/ freezer would be an older model or a newer model. I had to fess up that it was going to be "pretty new". Like delivered from Home Depot new. But then I explained how much money we'd save in cured meats! She said something about a boat, and price per pound of fish or something... I don't know, I wasn't really listening...:chuckle: :chuckle:
Post by: grundy53 on November 17, 2016, 03:02:29 PM
Sent from my E6782 using Tapatalk
Post by: aaronoto on November 17, 2016, 03:18:33 PM
https://itunes.apple.com/us/podcast/hunt-gather-talk-hank-shaw/id1075569003?mt=2
It's episode 6.
Post by: Angry Perch on November 17, 2016, 04:05:30 PM
Very good podcast on the topic and equipment here:
https://itunes.apple.com/us/podcast/hunt-gather-talk-hank-shaw/id1075569003?mt=2
It's episode 6.
I'll have to check that out.
Post by: Ddouble on November 17, 2016, 04:51:47 PM
Well I'm counting from Fridge delivery date ... :-)Dang you don't mess around! I'm still cleaning my fridge...
You do realize I started this thread 2 years ago! :chuckle:
Post by: Angry Perch on November 17, 2016, 09:27:10 PM
Post by: Ddouble on November 17, 2016, 11:40:31 PM
I'm beginning to realize the 3 weeks is a really long time when you go downstairs and take a peek every 25 minutes...lol Ye when I did my duck Prosciutto I realized how long 2 weeks was I can't imagine the long hangs yet!
Post by: Angry Perch on November 18, 2016, 12:08:43 PM
Post by: Angry Perch on November 18, 2016, 09:02:45 PM
Post by: Angry Perch on November 20, 2016, 12:07:33 PM
Post by: Carl on November 27, 2016, 02:13:19 PM
Post by: Angry Perch on November 27, 2016, 03:44:56 PM
Post by: Angry Perch on November 27, 2016, 03:47:19 PM
Man, I'm really falling behind. :drool:
Don't worry, you're not missing anything. :chuckle:
Post by: cem3434 on November 27, 2016, 04:45:24 PM
Post by: Angry Perch on December 04, 2016, 11:16:18 AM
:o Cured Squirrel Hams......LMAO!!!!
Yard to table!
Post by: losdaddy7 on December 04, 2016, 11:40:11 AM
Following!
Post by: Angry Perch on December 05, 2016, 07:44:19 PM
Post by: NRA4LIFE on December 05, 2016, 08:11:18 PM
Post by: 92xj on December 05, 2016, 08:13:11 PM
:chuckle: that's awesome.
What's your salt recipe? I'm going to hang some duck breast soon.
Post by: sumpnz on December 05, 2016, 08:24:40 PM
Squirrel prosciutto is hanging!
Mocetta. Prosciutto requires the skin to still be on.
Post by: Angry Perch on December 05, 2016, 09:44:41 PM
It's so cute!
:chuckle: that's awesome.
What's your salt recipe? I'm going to hang some duck breast soon.
I have a goose breast that's been hanging for a couple weeks now. I'll let you know how it turns out, and provide recipe if it doesn't suck.
Post by: Angry Perch on December 06, 2016, 06:58:24 PM
Post by: Angry Perch on December 11, 2016, 09:31:24 AM
Post by: Angry Perch on December 19, 2016, 07:08:40 PM
Post by: Skillet on December 19, 2016, 09:37:59 PM
But, I would be more sure if I could taste it...
Post by: Angry Perch on January 03, 2017, 09:20:42 AM
Pressed between 2 sheet pans in the fermentation box for 2 days, then will cold smoke and hang in the chamber for a couple weeks.
Post by: Angry Perch on January 04, 2017, 02:30:52 PM
Post by: GBoyd on January 05, 2017, 05:50:52 PM
Post by: DoubleJ on January 10, 2017, 06:04:16 PM
Venison bresaola just hit the target of 35% weight loss. Funky, herby, meaty, and so good.
I have my first ever batch of this hanging in the basement right now. What was your recipe? I don't know that I'm happy with mine. Seemed like I was doing something wrong
Post by: Angry Perch on January 10, 2017, 06:48:44 PM
Venison bresaola just hit the target of 35% weight loss. Funky, herby, meaty, and so good.
I have my first ever batch of this hanging in the basement right now. What was your recipe? I don't know that I'm happy with mine. Seemed like I was doing something wrong
I did 2 small pieces totaling 1135 grams. Here are measurements and percentages of total weight.
Kosher salt - 28g (2.5%)
Cure #2 - 3g (.25%)
Sugar - 25g (2.2%)
Black pepper - 6g (.5%)
Fresh rosemary - 6g (.5%)
Thyme (dry) - 1 Tbsp (don't know why I didn't weigh?)
Juniper berries - 5 (.05%)
Last 4 ingredients ground in spice grinder
Rub 1/2 of cure on meat. Seal in Ziploc for a week. Drain liquid (there was very little), and add second half of cure for another week. Rinse, dry and hang.
I pulled at about 35% weight loss, and it was great. But I hung it back up to dry longer, and it was better.
If it makes you feel any better, I've felt like I was doing something wrong for a couple months, and everything tastes great!
Post by: DoubleJ on January 11, 2017, 06:15:26 AM
Post by: Angry Perch on January 11, 2017, 09:17:54 AM
Thank you. Have you done a wine wash on anything yet? On my venison bresaola, I rinsed the cure off with a cabernet. The recipe I had said to do that because the wine will help flavor a little bit as well as act as a little bit of a mold deterrent. I also wrapped mine in muslin before hanging. I did 4lbs of meat total but there were 9 pieces so each one is about half a pound to start. They are hanging in the basement now at about 45 degrees (I'd like a little warmer but....) and 80-83% humidity. After 1 week of hanging, they will be moved to the garage to 50 degrees and 70% humidity to hang until they lose 40% of their weight. I was told to start them in the higher humidity to avoid case hardening
I rinsed one with cabernet, and vacuum packed it. I have yet to try that one. My chamber runs around 50-53F, and 75-80% humidity. (It spikes to 85% when I add new product, so I'm installing a dehumidifier with a separate controller). I did not wrap them in muslin, but it certainly wouldn't hurt, especially if it's in a common living area where there might be dust, bugs, etc. Sounds like you've got some sweet natural conditions at your place.
Post by: DoubleJ on January 11, 2017, 12:11:23 PM
Thank you. Have you done a wine wash on anything yet? On my venison bresaola, I rinsed the cure off with a cabernet. The recipe I had said to do that because the wine will help flavor a little bit as well as act as a little bit of a mold deterrent. I also wrapped mine in muslin before hanging. I did 4lbs of meat total but there were 9 pieces so each one is about half a pound to start. They are hanging in the basement now at about 45 degrees (I'd like a little warmer but....) and 80-83% humidity. After 1 week of hanging, they will be moved to the garage to 50 degrees and 70% humidity to hang until they lose 40% of their weight. I was told to start them in the higher humidity to avoid case hardening
I rinsed one with cabernet, and vacuum packed it. I have yet to try that one. My chamber runs around 50-53F, and 75-80% humidity. (It spikes to 85% when I add new product, so I'm installing a dehumidifier with a separate controller). I did not wrap them in muslin, but it certainly wouldn't hurt, especially if it's in a common living area where there might be dust, bugs, etc. Sounds like you've got some sweet natural conditions at your place.
In the winter time I do. Summer, it never holds that much humidity
Post by: DoubleJ on January 12, 2017, 07:38:11 AM
I set the cure on my pork loin a couple of days ago, vacuum sealed them, and put them in the fridge for what will be 2 weeks. I checked them yesterday and, while the seal is still good and the bags are holding tight to the meat, it looks like a LOT of moisture has been pulled from the loin and is laying in the bag, with my spices/cure. Should I open them up, re-spice/cure and put into new bags or just let them sit? I'm worried they won't cure properly now but I'm worried about over salting/curing if I pull them and re-apply
Post by: quadrafire on January 12, 2017, 07:40:33 AM
Post by: sumpnz on January 12, 2017, 08:44:00 AM
Post by: Angry Perch on January 12, 2017, 08:55:35 AM
Angry perch, help!
I set the cure on my pork loin a couple of days ago, vacuum sealed them, and put them in the fridge for what will be 2 weeks. I checked them yesterday and, while the seal is still good and the bags are holding tight to the meat, it looks like a LOT of moisture has been pulled from the loin and is laying in the bag, with my spices/cure. Should I open them up, re-spice/cure and put into new bags or just let them sit? I'm worried they won't cure properly now but I'm worried about over salting/curing if I pull them and re-apply
Are you making Lonzino? Canadian bacon? Did you use an equilibrium cure (EQ) or pack it in salt? I am far from an expert, but I'd be inclined to do one of 2 things.
1) Let it ride.
2) If the piece is big enough, cut it in half, and let 1/2 ride as is, and re pack the other.
In my limited experience, I've found you can't take too may notes. I think the only real risk you run is over salting, as whole muscles are pretty safe. If you used an EQ cure, it's not possible to over salt. It could cure for 6 months.
Post by: DoubleJ on January 12, 2017, 09:03:45 AM
Per 1kg of meat
Salt 28gm
Cure #2 6gm
Sugar 2.5gm
pepper 8gm
paprika 8gm
garlic powder 1.5gm
rub and vacuum pack and place in fridge for 12-14 days
Remove and rinse with Cabernet until cure mixture is gone
Tie up pork until tight
completely cover with new paprika, use as much as it takes
Add Cayenne pepper to taste if desired
hang to dry until 40% weight loss
Post by: Angry Perch on January 12, 2017, 09:34:06 AM
Post by: DoubleJ on January 22, 2017, 09:21:20 AM
Post by: DoubleJ on January 22, 2017, 01:41:42 PM
(https://i.imgsafe.org/52674396b5.jpg)
Post by: Boss .300 winmag on January 22, 2017, 05:40:08 PM
Post by: Wetwoodshunter on January 22, 2017, 05:45:49 PM
Post by: DoubleJ on January 22, 2017, 05:57:06 PM
Can we please wait until June so I will have my new stuff set up and dialed in ;)
No way. I can only make it in the winter
Post by: Angry Perch on January 23, 2017, 10:44:21 AM
Here's the rest of the venison bresaola and the 2 capicolla's I just hung about 10 minutes ago. 53 degrees and 77% humidity
(https://i.imgsafe.org/52674396b5.jpg)
Looking good!
Post by: Angry Perch on January 23, 2017, 10:47:42 AM
2 beef bresaola, one had dried, ground bolete mushroom powder in the cure, and coated again before casing. Hoping it provides some extra funk.
Post by: DoubleJ on January 23, 2017, 01:29:20 PM
Post by: Angry Perch on January 23, 2017, 01:57:09 PM
Post by: DoubleJ on January 24, 2017, 04:29:01 PM
(https://mail.google.com/mail/u/0/?ui=2&ik=cf8512ad00&view=fimg&th=159d303ae2273eb8&attid=0.1&disp=inline&realattid=1557454053377572864-local0&safe=1&attbid=ANGjdJ-kIEnmEu_MRPHDkTMJIJdWf99ABIme8w3oTCdtbQT4W1vvzS-WT1RRUdLsXQYAdECXaF4KQGWwPee2dVzim6wynDCJyeiphHK5j51zok627U8E0bVvIzTu9RY&ats=1485304049910&rm=159d303ae2273eb8&zw&sz=w1680-h915)
Post by: DoubleJ on January 24, 2017, 04:31:26 PM
I'm wondering if I should remove the muslin for the rest of the drying process. Thoughts?
Post by: Angry Perch on January 24, 2017, 06:58:46 PM
Post by: quadrafire on January 24, 2017, 07:45:36 PM
First time using beef bung. Really nice to work with.Lung? Kinda looks like omentum??
2 beef bresaola, one had dried, ground bolete mushroom powder in the cure, and coated again before casing. Hoping it provides some extra funk.
Where do you get that??
Post by: DoubleJ on January 24, 2017, 07:57:28 PM
First time using beef bung. Really nice to work with.Lung? Kinda looks like omentum??
2 beef bresaola, one had dried, ground bolete mushroom powder in the cure, and coated again before casing. Hoping it provides some extra funk.
Where do you get that??
Bung, as in lower intestine/colon
Post by: JJB11B on January 24, 2017, 07:58:15 PM
do you stuff it after its been removed from the cow?First time using beef bung. Really nice to work with.Lung? Kinda looks like omentum??
2 beef bresaola, one had dried, ground bolete mushroom powder in the cure, and coated again before casing. Hoping it provides some extra funk.
Where do you get that??
Bung, as in lower intestine/colon
Post by: quadrafire on January 24, 2017, 08:02:59 PM
Ha. Guess I missed that. That will explain the funk. LolBung, as in lower intestine/colonFirst time using beef bung. Really nice to work with.Lung? Kinda looks like omentum??
2 beef bresaola, one had dried, ground bolete mushroom powder in the cure, and coated again before casing. Hoping it provides some extra funk.
Where do you get that??
Post by: NRA4LIFE on January 24, 2017, 08:12:29 PM
Post by: Angry Perch on January 25, 2017, 08:09:07 AM
Post by: Angry Perch on January 25, 2017, 11:37:47 AM
Post by: DoubleJ on January 25, 2017, 03:40:21 PM
Post by: DoubleJ on January 31, 2017, 04:21:52 PM
(https://mail.google.com/mail/u/0/?ui=2&ik=cf8512ad00&view=fimg&th=159f6f34ac680e41&attid=0.1&disp=inline&realattid=1558086225751965696-local0&safe=1&attbid=ANGjdJ8x-JFuioLI8-jIUN_oyBq9lhp5rGIzzCuN9BXmlZ5MT6GMPOmbutjJRmuOMexnWBi9lBdN1rFjzYh4isMk3bfJ6WI5omoVeUXfjmXOTdB9MOasu23SLEtGEoU&ats=1485908404894&rm=159f6f34ac680e41&zw&sz=w1680-h915)
Post by: DoubleJ on February 03, 2017, 04:23:20 PM
Post by: NRA4LIFE on February 03, 2017, 08:27:52 PM
Post by: Ddouble on February 05, 2017, 07:40:21 PM
My rack of lamb that's been cured then hanging for 6weeks then boiled then smoked. Crazy Norwegians wife loved it I thought it was okay. I will play with the recipes a bit more next time.
Post by: Angry Perch on February 06, 2017, 11:04:18 AM
Cured, boiled, smoked Norwegian rack of lamb?
You guys are killing me. I gotta get busy!
Post by: Ddouble on February 06, 2017, 11:20:53 AM
24 month Prosciutto?I believe Carl's chamber is loaded up aswell now!
Cured, boiled, smoked Norwegian rack of lamb?
You guys are killing me. I gotta get busy!
Post by: DoubleJ on February 06, 2017, 12:32:37 PM
24 month Prosciutto?
Cured, boiled, smoked Norwegian rack of lamb?
You guys are killing me. I gotta get busy!
I'm trying to figure my prosciutto out. My garage will not hold ideal temp and humidity ranges long term. About March, it's going to heat up and start drying out. At that point, I think I'll have to move it to the basement and hope for the best. Basement right now is 40 degrees and 83% humidity
Post by: DoubleJ on February 06, 2017, 01:43:39 PM
#1 2020g
#2 1556g
Weight now Feb 6
#1 1693
#2 1323
About 15-16% so far
Post by: DoubleJ on February 07, 2017, 05:15:15 PM
Post by: DoubleJ on February 07, 2017, 06:15:43 PM
Post by: Angry Perch on February 07, 2017, 06:41:50 PM
Post by: DoubleJ on February 07, 2017, 06:54:02 PM
That sucks. Sorry to here that. But better to find out now than after a couple years of TLC!
True. It does suck to throw $60 in the trash though :(
I kind of smelled it when I salted it but I was hoping the salt would save it. Wrong
Post by: quadrafire on February 07, 2017, 06:54:19 PM
Post by: DoubleJ on February 18, 2017, 08:19:50 PM
Post by: DoubleJ on February 19, 2017, 10:58:00 AM
(https://mail.google.com/mail/u/0/?ui=2&ik=cf8512ad00&view=fimg&th=15a57b65acb84327&attid=0.1&disp=inline&realattid=1559788485852790784-local0&safe=1&attbid=ANGjdJ-hAl-2ziriz16LNE0pqcTu5OZQoSOQKpKra9eQRDrCefgCsdGY-WvMXFMhZB-AYbN8x-uJF5ZjsTz0kf4XkBC1inFumFXFtIcEAx1Lfm_M1e2Toe2B4aKDHQE&ats=1487530571626&rm=15a57b65acb84327&zw&sz=w1680-h915)
Post by: DoubleJ on February 20, 2017, 11:27:39 AM
Post by: Angry Perch on February 20, 2017, 01:54:41 PM
through some experimentation, I've discovered something wonderful. If you have something in your curing chamber that is covered in good mold, take it and rub it on a piece of meat that isn't, like a new piece of meat you're just hanging. Get some of that good mold to physically transfer over. BAM, instant good mold on the new meat. I hung a capicolla and rubbed it that day with one of my mold covered bresaola's covering all sides just a little bit. It didn't harm the mold on the bresaola but within about 3 days, the new capicolla was completely encased in good mold. The bresaola's covered naturally with good mold but even that took about 6 days being left to themselves, about twice the time.
Funny, I did the exact same thing. No more buying packs of mold 600. Every time something new goes in, it get's a proper introduction to it's new chamber friends, and voila!
Post by: sumpnz on February 20, 2017, 06:54:52 PM
Post by: Angry Perch on February 20, 2017, 07:09:20 PM
Post by: DoubleJ on February 20, 2017, 07:26:42 PM
Do you clean off that mold at the end before you eat it?That mold, as long as it's powdery white mold, is completely edible. In the penicillin family. It is left on
Post by: DoubleJ on February 20, 2017, 07:29:21 PM
Post by: sumpnz on February 20, 2017, 08:55:29 PM
Do you clean off that mold at the end before you eat it?That mold, as long as it's powdery white mold, is completely edible. In the penicillin family. It is left on
Last time I took amoxicillin I broke out in a head to toe rash. Not sure if I'd react to the mold like that, but I think if I get into curing like this I'll be cleaning that mold off before I eat it.
Post by: DoubleJ on February 20, 2017, 09:00:39 PM
Do you clean off that mold at the end before you eat it?That mold, as long as it's powdery white mold, is completely edible. In the penicillin family. It is left on
Last time I took amoxicillin I broke out in a head to toe rash. Not sure if I'd react to the mold like that, but I think if I get into curing like this I'll be cleaning that mold off before I eat it.
Best to do it like Angry Perch does it then. Take all of your meat and case it in beef bung or collagen casings. Then, when it's ready to eat, you can peel the casing and the mold right off. I hang mine naked. I don't have a reason for it, just that I don't have casings and don't want to buy any :chuckle:
Post by: merkaba93 on March 19, 2017, 06:43:39 PM
I also have two computer fans on timers, one behind a one way vent to recirculate air out of the freezer and one fan inside to create some "breeze" at times.
I've cured a lot of coppas, guanciale, pancetta, salamis, and a few 500+ day prosciuttos.
Yeah, pretty much any fermented foods I'm a fan of. My parents make wine (have their own vineyard). I make cheese, cure meat, ferment soy sauce, vinegar, kimchi, sauerkraut.
Post by: merkaba93 on March 19, 2017, 06:54:57 PM
Post by: Angry Perch on March 20, 2017, 11:46:41 AM
Post by: merkaba93 on March 20, 2017, 11:55:05 AM
Post by: merkaba93 on March 21, 2017, 02:04:46 PM
Post by: DoubleJ on March 21, 2017, 06:44:12 PM
Post by: JimmyHoffa on March 21, 2017, 07:20:46 PM
I'm so done with pork products. I have thrown out about $100 worth this year. I just can't get it right, or even edible really. I will stick to bresaola here and there and making sausage. At least I can get that rightSalt? Circulation?
What keeps happening?
Post by: merkaba93 on March 21, 2017, 07:24:30 PM
I'm so done with pork products. I have thrown out about $100 worth this year. I just can't get it right, or even edible really. I will stick to bresaola here and there and making sausage. At least I can get that right
Yeah, what is the issue? Mold? Ever try Lonza or a Coppa? Basically the same theory behind bresola.
Granted prosciutto is a bit more complicated but not horribly so.
Salami, now that is a bit temperamental. I've had a few misfires there.
Where are you getting your pork?
Post by: DoubleJ on March 21, 2017, 08:43:22 PM
Post by: merkaba93 on March 21, 2017, 09:32:40 PM
Not the best pork but, I don't trust that I wouldn't ruin the best pork. The flavor sucks. The texture sucks, and I think I got sick from some of it. Just not trying pork anymore
Don't despair. Pork is the mainstay of Charcuterie. By all means take a break because it's irritating you. But try again someday.
Post by: The Weazle on March 21, 2017, 09:46:58 PM
Post by: merkaba93 on May 03, 2017, 06:29:53 PM
Post by: Wetwoodshunter on May 03, 2017, 07:58:02 PM
Post by: jmscon on May 03, 2017, 08:52:52 PM
That looks phenomenal
:yeah:
Mmmmm-mmmmm
Post by: Angry Perch on May 04, 2017, 01:44:44 PM
3 different salamis. Made from some Berkshire hog.What size collagen casings do you use?
Post by: merkaba93 on May 04, 2017, 06:18:26 PM
3 different salamis. Made from some Berkshire hog.What size collagen casings do you use?
That's a 85mm casing. I used to always cure salami in beef middles but I started to like using collagen for curing. Just easier to work with and seemed like everyone was tearing off the mold covered casing anyway. (I usually eat it if it was a natural casing). All fresh sausage I use sheep or hog middles. When I cure coppa I stuff it in a beef bung.
So this was Saucisson Sec (just garlic and pepper), Cacciatore (garlic, red pepper flakes, coriander, caraway and pepper) Finocchiona (garlic, pepper and fennel pollen). I had harvested some pollen last spring and dried it, so I used that instead of fennel seeds.
Post by: Angry Perch on June 13, 2017, 11:31:56 AM
Post by: Carl on June 13, 2017, 12:49:25 PM
Post by: Angry Perch on June 13, 2017, 01:17:24 PM
Ssoooooo.... Where are you guys sourcing the Berkshire pork? :dunno:
Uwajimaya stocks it all the time, although I'm not sure how it compares to small farm, pasture raised, etc.
Post by: NRA4LIFE on June 13, 2017, 02:15:53 PM
Post by: Angry Perch on June 13, 2017, 02:55:56 PM
I'll trade you some plywood for some of that.....
Wasn't that a wine cellar you were building? Now we might be getting somewhere!
Post by: NRA4LIFE on June 13, 2017, 03:34:53 PM
Post by: merkaba93 on June 13, 2017, 08:45:24 PM
Post by: Angry Perch on June 16, 2017, 07:48:06 AM
Post by: merkaba93 on June 19, 2017, 06:09:00 PM
Popped a few into my new high end cold smoker for a few hours.
I've got the same maze cold smoker! Good call.
Post by: Whitpirate on June 21, 2017, 09:00:42 AM
Ssoooooo.... Where are you guys sourcing the Berkshire pork? :dunno:
I know a guy that can get you pasture-raised Berkshire and Yorkshire.
Post by: Carl on June 21, 2017, 09:32:37 AM
Ssoooooo.... Where are you guys sourcing the Berkshire pork? :dunno:
I know a guy that can get you pasture-raised Berkshire and Yorkshire.
Do tell... :)
Post by: Whitpirate on June 23, 2017, 07:56:04 PM
Post by: Angry Perch on June 26, 2017, 09:05:08 AM
Post by: merkaba93 on June 26, 2017, 08:56:38 PM
Looking good after 2 weeks in the chamber. Got another 10 pounds of 50/50 venison/pork in the fermentation box yesterday. 5 pounds spicy garlic salami and 5 pounds pepperoni.
That looks nice! Good mold. Should taste great.
Post by: Angry Perch on July 09, 2017, 02:19:57 PM
Post by: Timberstalker on July 09, 2017, 02:53:06 PM
Post by: merkaba93 on July 10, 2017, 08:02:09 AM
Post by: Angry Perch on November 08, 2017, 11:56:40 AM
Post by: NRA4LIFE on November 08, 2017, 02:08:17 PM
Post by: Angry Perch on November 08, 2017, 02:33:36 PM
Looking good once again. I might just have to come up there with a nice bottle of wine sometime.
This batch should be ready in 5 or 6 weeks!
Post by: Wetwoodshunter on November 08, 2017, 02:40:29 PM
Post by: merkaba93 on November 08, 2017, 02:45:03 PM
Do you use sugar or dextrose?
Mold 600 or no mold 600?
I'm just curious what other guys use.
And what kind of curing chamber did you set up? And what incubation set up do you use?
Post by: Angry Perch on November 10, 2017, 09:46:00 PM
Post by: Skillet on November 10, 2017, 09:48:12 PM
Post by: Whitpirate on November 14, 2017, 08:27:31 AM
Post by: Spuddieselwwu on November 18, 2017, 09:59:40 PM
Post by: Carl on November 20, 2017, 08:15:09 AM
Has anyone tried the Umai dry bagsv? I have some capicola curing now. I also just finished up some venison pepperoni and salami using umai and it turned out excellent.
Yup, first hand experience with the Umai bags. I made Capicola and it turned out great! Super easy and no need for a curing chamber (although I have one now). I used the $24 Charcuterie Kit. It gives you everything you need - except the meat, of course.
https://www.drybagsteak.com/shop-umai-charcuterie.php
Post by: Angry Perch on November 20, 2017, 12:40:33 PM
What are you using for a chamber Perch? Special controls/fans? This winter is the year I get a dry curing station built.
Frigidaire frost free upright freezer plugged into a Wilhi temp controller.
Ultrasonic humidifier plugged into a Wilhi hygrostat.
Small dehumidifier plugged into a Wilhi Hygrostat. (only runs with new product in the chamber, as humidity spikes)
A small computer fan (not seen) on the bottom pointing up and running 24/7.
I also have a small seed germination mat in the bottom to provide a little bit of heat. This forces the unit to cycle more often in the winter when it's cold in the garage. The frost free freezer dries out the air, otherwise the little humidifier couldn't keep up.
Target temp is 50 F, and RH of 75%.
Looks a little Ted Kaczynski-ish, but it gets the job done.
Post by: Skillet on December 26, 2017, 07:36:57 PM
Post by: Angry Perch on December 27, 2017, 08:05:57 AM
Checking in on the last batch of charcuterie. How'd it go?
Good, but not as good as the previous batch. Think I'll go back to T-SPX starter, and do an identical batch to the previous one, as I've been keeping really detailed notes. Once I hit on a worthy concoction, I'll get a good address for you up north!
Post by: Whitpirate on December 29, 2017, 11:31:03 AM
Post by: Angry Perch on December 29, 2017, 01:02:12 PM
Ok, I'm on the hunt for a good chamber.... I'm sure I'll have questions and pester you all soon.
This is it!
https://seattle.craigslist.org/sno/app/d/frigidaire-14-cuft-frost-free/6441724412.html
Post by: Angry Perch on April 03, 2018, 08:14:42 AM
A freshly filled curing chamber.
Post by: Angry Perch on April 06, 2018, 09:30:45 AM
Post by: 206 on April 06, 2018, 10:45:39 AM
Post by: Angry Perch on April 06, 2018, 11:11:12 AM
I'm only up to Cure#1 but never #2. Some day I am going to do that.
Just a little equipment and you're in. It's not at all difficult, and well worth it.
Post by: lokidog on April 07, 2018, 12:03:18 AM
There's a good learning page Cured Meats and Sausage Making on FB.
Next will be Canadian Bacon since I won't need to do the drying part.
BTW, the coating is an amazing Spanish Paprika from Fred Meyer bulk with a deep, rich, smoky flavor.
Post by: Angry Perch on April 07, 2018, 06:50:03 AM
Loki - A big bowl of salt saturated in water should hold it at ~75% if the chamber is relatively small and not too drafty
Post by: NRA4LIFE on April 07, 2018, 09:58:39 AM
Post by: lokidog on April 07, 2018, 10:02:08 AM
Sweet! Your cardboard chamber would work perfect with my cardboard smoker!
Loki - A big bowl of salt saturated in water should hold it at ~75% if the chamber is relatively small and not too drafty
I had a bowl of water under it. I used my little chief rack holder to support my wire trays and the box was/is about twice as big in volume. 55 degrees and 65% humidity. I kept the box slightly open so that there would be some airflow as was recommended since I had quite a bit of white mold the first time through. I rinsed them with vinegar and then recoated with paprika until I ran out and fresh ground pepper on the rest. As you can see in the photo, the second go-around still had a little mold on the paprika ones, but not on the pepper. I love the flavor of the paprika, but will probably use pepper next time for all of them.
Post by: Angry Perch on April 07, 2018, 10:40:59 AM
Did you case them in anything?
Post by: lokidog on April 07, 2018, 11:11:53 AM
Mold is good!
Did you case them in anything?
No, just packed the Spanish Paprika on the outside.
Post by: Angry Perch on April 07, 2018, 12:28:03 PM
Post by: lokidog on April 07, 2018, 03:42:57 PM
If you want to keep it sealed up to manage humidity, and still have some air moving, a computer fan is a cheap, easy solution. I have one of these just sitting in the bottom of my chamber. It's been running 24/7 for a year and a half with no issues.
Good idea. I honestly don't get the air moving thing, if the air is 75% humidity, it is that whether or not it is moving. Unless, no movement allows for higher humidity pockets to form and thus more mold. I still got mold at only 65% though. I might try bagging next time just so I can peel the mold off but am not sure how those work for different sized pieces. Are they stretchy? Does one size fit diameters x-y and another y-z?
Post by: Angry Perch on April 10, 2018, 12:33:05 PM
Post by: merkaba93 on July 22, 2018, 02:51:34 PM
720 days since I started this prosciutto. The flavor is amazing. No complaints here.
Post by: Brushcrawler on July 22, 2018, 04:57:14 PM
Post by: Angry Perch on July 22, 2018, 09:56:55 PM
Post by: Carl on July 23, 2018, 08:32:20 AM
Post by: Stein on July 23, 2018, 09:11:48 AM
Post by: quadrafire on July 23, 2018, 09:38:46 AM
You Da Man :tup:
Post by: merkaba93 on August 06, 2018, 11:33:56 PM
Post by: W_Ellison2011 on August 07, 2018, 02:39:54 PM
So decided to do a prosciutto meal. Used veggies and herbs from my garden and made some sourdough for it. Not to shabby.sooo... just wondering when we all get invites for dinner? lol!
Post by: shallowforks on August 22, 2018, 09:46:56 PM
Post by: merkaba93 on September 09, 2018, 05:59:59 PM
Got two different salamis and pepperoni. Prosciutto as well, pre strutto application.
Post by: Angry Perch on April 18, 2019, 08:32:32 AM
Merkaba,
What kind of craziness do you have going on lately?
Post by: LDennis24 on April 18, 2019, 09:42:12 AM
Post by: Angry Perch on April 18, 2019, 09:47:19 AM
WOW! You guys amaze me! I consider myself a snack meat connoisseur! Send some to me and I'll tell you if it's any good... :chuckle:
Remind me in 6 weeks or so, and I'll send you one.
Post by: merkaba93 on April 22, 2019, 12:57:13 PM
After reverting the chamber to a refrigerator for the holidays, I'm finally getting back in business. So nice to have the house filled with the sour smell of fermenting salami! 11 pounds of Berkshire pork spicy salami started last night. I also just finished my last Blacktail backstrap bresaola, so it's time to pull more out of the freezer and get them in the cure.
Merkaba,
What kind of craziness do you have going on lately?
Hey man, that looks good! How was the blacktail bresaola? What spices did you use? Juniper and sage (or bay leaf)?
The spicy salami, what did you use for heat? So many options. Chipotle chili powder, cayenne, chili flake, dried thai chilies?
I've just got one prosciutto going at the moment. Currently 8 months old. But last year I put a rack in my curing chamber so that I could cure more than one prosciutto at a time (due to weight). So getting pretty close to time to get the second one going.
Did just cure out a batch of bacon and a picnic ham for Easter. The bacon is amazing. And oddly enough the thing I decided to do was to simplify my recipe. Less aromatics. Less smoke. Just a dry brine of salt, sodium nitrate, brown sugar, black peppercorns, and some thyme and rosemary. Then since I did two 5 lb slabs at the same time I used the weight of each other while flipping. Then smoked over a mix of cherry and apple wood but only loaded my smoker twice on the way to 150 degrees internally. Worked out well.
Now for the picnic ham. Did a wet brine of salt, sodium nitrate, brown sugar, then mustard seeds, cloves, juniper berries, thyme, rosemary, garlic. Injected the ham with the liquid pre aromatics (so not to jam up the injector). Brined for 5 days. Then pulled and let air dry for a bit, scored the skin, then smoked over alder for 2 hours. Then moved to a 350 degree oven until it reached 130 internally, then let 'er rip at 425 until it reached 145 internally. At the very end added a mix of mustard, brown sugar and maple syrup.
Honestly, it's time to make some fresh sausage. With venison trim and pork shoulder butt.
What I always make each spring.
Uncased: Breakfast, Italian, Chorizo.
Cased: Country, Bratwurst.
Then I always try something new that is cased, andouille, currywurst, jagarwurst, kielbasa, I've done in the past. Thinking about mergez or an asian style sausage this time.
What are your guys favorite fresh sausage?
Post by: Angry Perch on April 23, 2019, 10:12:49 AM
Post by: Angry Perch on April 25, 2019, 08:01:45 AM
Post by: Macs B on April 25, 2019, 08:39:10 AM
Post by: merkaba93 on April 28, 2019, 12:33:16 PM
Mmmm...mold!
Looks good!
Post by: Angry Perch on June 06, 2019, 09:59:23 AM
WOW! You guys amaze me! I consider myself a snack meat connoisseur! Send some to me and I'll tell you if it's any good... :chuckle:
Remind me in 6 weeks or so, and I'll send you one.
LDennis24, you have a PM.
@LDennis24
Post by: MacAttack on June 06, 2019, 10:24:14 AM
Post by: LDennis24 on June 07, 2019, 12:29:43 PM
Post by: Angry Perch on June 18, 2019, 09:15:01 AM
Post by: AL WORRELLS KID on July 31, 2019, 10:44:21 AM
Quote from: Angry Perch "Imagine tiny little hams salted up and hanging to dry. I was sitting at my desk at work Friday thinking about that and cracking myself up. Char-CUTE-erie".
[/quote
[/quote
When word gets out about how good your Smoked Squirrel Ham tastes, it will really be "Open Season". Look out Squirrel's! :tup:
Doug
Post by: LDennis24 on September 09, 2020, 08:07:38 AM
Post by: Angry Perch on September 09, 2020, 08:21:17 AM
Thought I would revive this thread and see what everyone's been up to. Has anyone done anything interesting this year in regards to curing or smoking?
I've been busy building, and have had my chamber shut down for a while. I really need to gt my butt in gear and fill it up.
Post by: kyle dillehay on September 19, 2020, 09:45:25 PM
Post by: Angry Perch on September 21, 2020, 01:51:29 PM
My system is pretty basic, but I can't think of anything I'd change.
Upright freezer
Ultrasonic humidifier
Small dehumidifier (probably optional)
Temp controller
(2) humidity controllers
Post by: kyle dillehay on September 23, 2020, 09:01:45 AM
Post by: Stein on January 19, 2021, 09:31:23 AM
I chose a freezer over a refrigerator simply because it's easier to find an upright freezer than an upright fridge without a freezer on to or bottom. As long as it's frost free, it makes no difference. one of my biggest pieces of advice is don't waste time and money on a fancy fermentation chamber. A plastic storage container with some steel rods through it for hangers is all you need.
My system is pretty basic, but I can't think of anything I'd change.
Upright freezer
Ultrasonic humidifier
Small dehumidifier (probably optional)
Temp controller
(2) humidity controllers
I'm taking the plunge and rounding up the equipment buying a bit every paycheck. I looked at upright freezers, but they all seem to have the coils in the shelves which prevent moving them and restrict the length of items you can hang.
Are there types of freezers that don't have the coils in the shelf, any terms I can google to find them?
I'm looking at a frige/freezer combo and cutting an opening between them.
Post by: Angry Perch on January 19, 2021, 09:51:10 AM
I chose a freezer over a refrigerator simply because it's easier to find an upright freezer than an upright fridge without a freezer on to or bottom. As long as it's frost free, it makes no difference. one of my biggest pieces of advice is don't waste time and money on a fancy fermentation chamber. A plastic storage container with some steel rods through it for hangers is all you need.
My system is pretty basic, but I can't think of anything I'd change.
Upright freezer
Ultrasonic humidifier
Small dehumidifier (probably optional)
Temp controller
(2) humidity controllers
I'm taking the plunge and rounding up the equipment buying a bit every paycheck. I looked at upright freezers, but they all seem to have the coils in the shelves which prevent moving them and restrict the length of items you can hang.
Are there types of freezers that don't have the coils in the shelf, any terms I can google to find them?
I'm looking at a frige/freezer combo and cutting an opening between them.
The key is "frost free".
Post by: Stein on January 19, 2021, 09:56:43 AM
Post by: Angry Perch on January 19, 2021, 10:11:12 AM
:tup:
Also, there's more to it than just inability to move/ re-arrange shelves. When a frost free fridge/ freezer cycles on, it dries the air. Without it, you'd need to exclusively rely on a dehumidifier to keep your humidity in the target zone (I shoot for 75-80%). With fresh product hanging, that's a ton of moisture, and therefore lots of emptying with a small dehumidifier.
Post by: Stein on January 19, 2021, 10:18:09 AM
I'm planning on basically copying what 2 Guys & a Cooler do on their YouTube channel and website.
Post by: Stein on January 31, 2021, 12:35:50 PM
The humidity inkbird runs both a humidifier and dehumidifier.
I've spent the last two days adjusting the control parameters so it's fairly stable, doesn't cycle all the time and doesn't have heat/cool or humidify/dehumidify fighting. Temp is easy, humidity takes some tinkering. I now wish I had a PID for humidity, but it will work fine.
I also decided on a lonza for my first project, the pork is super cheap at Costco and it seems simpler since you don't have the fermenting steps with salami. Second project probably will be a bresaola for the same reasons, then maybe a rolled pancetta if things are going well.
(https://uploads.tapatalk-cdn.com/20210131/739aaa8cb3291b4a3a19d703b096753e.jpg)
Post by: Angry Perch on January 31, 2021, 01:49:15 PM
Post by: Angry Perch on February 01, 2021, 08:49:22 AM
Mojama is traditionally made with yellowfin tuna, salted and air dried until hard. It is then thinly sliced or grated over dishes to add flavor.
I had few albacore loins leftover from Skillet, so have a couple chunks already salted and hanging in the garage. It's not the windswept Spanish coast. but it'll have to do.
I've also been wanting to do Bottarga. Basically the same thing but with fish roe. I haven't been out perch fishing lately, so I'm using some chicken egg yolks. Salted for 2 days, rinsed and dried in the fridge for two days, cold smoked, and now wrapped in cheese cloth and hanging with the Mojama.
Post by: Stein on February 03, 2021, 03:39:16 PM
I’ll calibrate the sensors and sanitize again right before I need it.
(https://uploads.tapatalk-cdn.com/20210203/b96592c386e29f682ff0f67a928bd0b8.jpg)
Sent from my iPhone using Tapatalk
Post by: Angry Perch on February 03, 2021, 04:02:55 PM
What are the plans for your first product(s)?
Post by: Stein on February 03, 2021, 04:49:52 PM
For the first couple, I wanted to find some things where the technique was less complicated and the ingredients inexpensive and easy to find so I won't cry as much if it doesn't turn out. I have the controls set, but the settings are for an empty chamber, so it will likely need some fine tuning when product goes in.
I scouted Costco and they have pork loin and beef center round that were surprisingly inexpensive, so my first project will be lonza, followed by bresaola. I got two recipes for the bresaola as it comes cut in half so I figured I would mix it up.
Assuming all goes well, I really want to try a rolled pancetta and then maybe branch into some type of salami, eventually working wild game in.
Long term, I hope to get a half or whole pig next fall and cut it myself and do some of the more challenging and longer term projects.
Post by: Angry Perch on February 03, 2021, 05:33:28 PM
Post by: Stein on February 04, 2021, 11:14:15 AM
Post by: Angry Perch on February 04, 2021, 11:21:31 AM
Post by: Stein on February 04, 2021, 11:31:47 AM
I'm basically on hold waiting for my Sausage Maker order, they've had it for a week and it hasn't shipped. Cure #2 is about impossible to find online, everyone is out. I can't think of anyplace local that would carry it, so I guess I wait.
Post by: Angry Perch on February 04, 2021, 11:40:50 AM
Nice, I should go back and re-read this entire thread.
I'm basically on hold waiting for my Sausage Maker order, they've had it for a week and it hasn't shipped. Cure #2 is about impossible to find online, everyone is out. I can't think of anyplace local that would carry it, so I guess I wait.
I've got #2. If you want some, shoot me your address. A little goes a long way!
Post by: Stein on February 04, 2021, 11:48:42 AM
Post by: Angry Perch on February 04, 2021, 11:56:33 AM
Awesome, thanks. Yeah, I think it's only like 0.25% by weight or something, I'll have to double check the recipe.
Exactly. .25%
I write all my recipes like this, so it's straight math.
Cure #2 .0025
Salt .022
etc.
Take lots of notes in order to adjust future batches. When you aren't tasting something for a month after you make it, things get a little hazy. Once I've got a keeper, I punch it into a Google spreadsheet, so I can enter meat weight, and it tells me the weight of all the ingredients. I'm no pro, but I've got no secrets, and am happy to share what's worked for me.
Post by: Angry Perch on February 04, 2021, 02:08:31 PM
What did you use for a casing on the rolled pancetta? Looks like beef bung or collagen sheets & netting, I've never used either.
Just sayin'...
Post by: Remnar on February 04, 2021, 08:38:53 PM
Post by: Stein on February 05, 2021, 05:02:10 PM
They are in the frige for equilibrium cure for at least 8 days or whenever my order from Sausage Maker arrives. If you are thinking about ordering stuff, they are more than a week backlogged on shipping so take that into account.
(https://uploads.tapatalk-cdn.com/20210206/d3eadd0a90d77212840bf99fbd27bb01.jpg)
Post by: Angry Perch on February 07, 2021, 06:48:16 AM
Working on a couple odd things.
Mojama is traditionally made with yellowfin tuna, salted and air dried until hard. It is then thinly sliced or grated over dishes to add flavor.
I had few albacore loins leftover from Skillet, so have a couple chunks already salted and hanging in the garage. It's not the windswept Spanish coast. but it'll have to do.
I've also been wanting to do Bottarga. Basically the same thing but with fish roe. I haven't been out perch fishing lately, so I'm using some chicken egg yolks. Salted for 2 days, rinsed and dried in the fridge for two days, cold smoked, and now wrapped in cheese cloth and hanging with the Mojama.
I pulled the first "chicken egg bottarga" last night and grated a little with the microplane. It was life altering. The craziest salty, funky, creamy, amazingness I'd ever put in my mouth. Made a little bucatini with brown butter and grated some on top. Fantastic. The funny thing is, it has a hint of fish (in a really good way) because I used the same salt that I cured the tuna loins in. I think it was a happy accident. I've got 2 more yolks in fresh salt, so in a week or so I'll have a taste test.
Post by: Stein on February 08, 2021, 01:01:16 PM
Post by: Angry Perch on February 08, 2021, 01:05:16 PM
Post by: Stein on February 08, 2021, 01:07:02 PM
Sounds like they also are a bit slower with COVID precautions, people working from home, their suppliers delays and everything else. Super nice people and very responsive and honest with where they are.
Post by: Angry Perch on February 08, 2021, 01:08:59 PM
Post by: Angry Perch on February 15, 2021, 08:23:11 AM
Post by: Stein on February 15, 2021, 09:15:57 AM
Post by: Angry Perch on February 15, 2021, 09:18:35 AM
Post by: RobinHoodlum on February 15, 2021, 11:11:13 AM
Until this past week, I had mostly only done cured and cooked jerky and sausage. But, I've been inspired by the Hank Shaw cookbooks I recieved as Christmas presents and some of the great sausages Angry Perch, Stein and others have posted here.
This weekends projects are duck landjaeger, which is now in my fermentation chamber and venison Kabanosy, which is air drying in my basement and providing the house with a great smoked sausage smell. Yumm!
Both were stuffed in narrow sheep casings, which was quite the learning curve. I had a heck of a time getting them threaded onto the stuffer tube and split a few when hand compressing the individual sausages. If anyone has any helpful tips, I'd appreciate it.
Sounds like I was fortunate to get my order from Sausage Maker in only a week.
Post by: KFhunter on February 15, 2021, 11:49:28 AM
Sent from my SM-G965U using Tapatalk
Post by: LDennis24 on February 15, 2021, 12:24:16 PM
Post by: LDennis24 on February 15, 2021, 12:26:37 PM
Post by: Bigshooter on February 15, 2021, 12:41:30 PM
Post by: Angry Perch on February 15, 2021, 12:51:33 PM
Do those pellet pans work fairly consistently as far as staying lot and time frame for replacing pellets etc... Assuming your pellets are the same density and you use the same ones throughout?
I've never timed a pan, but it stays lit, and burns for at least 9-10 hours.
Post by: Angry Perch on February 15, 2021, 12:52:21 PM
Hopefully somebody can answer this for me. I started 2 pancetta's last Monday and have been turning them every other day. I figured that I would see some liquid in the bag by now but there is no liquid in the bag at all. Is this normal? The belly is pretty fatty. It's from a home grown heritage breed. Not sure if that makes a difference.
The more fat, the less liquid. I would not be concerned.
Post by: Bigshooter on February 15, 2021, 12:59:03 PM
Hopefully somebody can answer this for me. I started 2 pancetta's last Monday and have been turning them every other day. I figured that I would see some liquid in the bag by now but there is no liquid in the bag at all. Is this normal? The belly is pretty fatty. It's from a home grown heritage breed. Not sure if that makes a difference.
The more fat, the less liquid. I would not be concerned.
Thanks
Post by: Buckmark on February 15, 2021, 02:18:27 PM
I need to find a supply of duck eggs.Might check the Metropolitan market near you, or Goose and Gander farm in carnation
Post by: Angry Perch on February 15, 2021, 02:24:02 PM
I need to find a supply of duck eggs.Might check the Metropolitan market near you, or Goose and Gander farm in carnation
Thought about Met Market. I'm sure they'll be pretty proud of them!
Post by: Stein on February 17, 2021, 06:19:25 PM
Once I'm convinced I have all the settings right and the chamber is doing it's thing I'll do some type of beef, those two look lonely.
(https://uploads.tapatalk-cdn.com/20210218/bfb1f670a669c8e55e7d823e4bd0bfe0.jpg)
Post by: Angry Perch on February 17, 2021, 07:13:54 PM
Post by: Blacktail135 on February 20, 2021, 07:02:34 PM
My order from Sausage Maker finally arrived, so I calibrated the sensors and slung the lonzas. Man, it smells good.Some day I hope to advance this far! Looking good!
Once I'm convinced I have all the settings right and the chamber is doing it's thing I'll do some type of beef, those two look lonely.
(https://uploads.tapatalk-cdn.com/20210218/bfb1f670a669c8e55e7d823e4bd0bfe0.jpg)
Post by: Stein on February 20, 2021, 07:54:21 PM
I had a bit of a hiccup in the chamber, the dehumidifier wasn't making much progress, so I picked up a bigger one and that seems to be doing the trick. There is also a curious thing, when the refrigerator kicks on, the gauge humidity drops 20-30% very quickly, then back up after it kicks off. I'm not sure why, but it makes adjusting the controller parameters a trick. I ended up unplugging the heater and humidifier as they would just kick on at the bottom and fight each other.
I also noticed the dehumidifer seems to be adding heat when it runs which is why the refrigerator runs about once an hour even though the chamber temp is about the same as the garage ambient.
So, right now, I just have the dehumidifier and refrigerator plugged in and the heat/humidifier unplugged. It's averaging 57 degrees and maybe 78%, so I'm fine with that. From what I read, one camp says 55-60 degrees and 60-70% and another camp says 80-85%, so I'm shooting in the middle, 75% or so.
(https://uploads.tapatalk-cdn.com/20210221/ebae18b7026048aaf05b39d84eb56aec.jpg)
Post by: Angry Perch on February 23, 2021, 09:38:11 AM
Project # 3 is curing, pancetta arrotolata, 2 Guys & a Cooler recipe. Costco must only stock prime eye round and the pork belly was the same price and sounded better so I went with that.
I had a bit of a hiccup in the chamber, the dehumidifier wasn't making much progress, so I picked up a bigger one and that seems to be doing the trick. There is also a curious thing, when the refrigerator kicks on, the gauge humidity drops 20-30% very quickly, then back up after it kicks off. I'm not sure why, but it makes adjusting the controller parameters a trick. I ended up unplugging the heater and humidifier as they would just kick on at the bottom and fight each other.
I also noticed the dehumidifer seems to be adding heat when it runs which is why the refrigerator runs about once an hour even though the chamber temp is about the same as the garage ambient.
So, right now, I just have the dehumidifier and refrigerator plugged in and the heat/humidifier unplugged. It's averaging 57 degrees and maybe 78%, so I'm fine with that. From what I read, one camp says 55-60 degrees and 60-70% and another camp says 80-85%, so I'm shooting in the middle, 75% or so.
(https://uploads.tapatalk-cdn.com/20210221/ebae18b7026048aaf05b39d84eb56aec.jpg)
Fridge cycling is always going to drop humidity quickly and significantly, but it corrects darn near as quickly. Nothing to worry about. I monkeyed around quite a bit with the low/ high triggers on the humidifier as well as the output of the humidifier. My goal setting is 75-80%, and 45-50 F. Better too wet than too dry, and too cold than too warm in my book.
Post by: Stein on February 23, 2021, 10:42:56 AM
I did sanitize 3 one gallon water jugs and put them in there for a bit more thermal mass to hopefully smooth out the temps a bit. The compressor is now cycling about once an hour for a few minutes so that seems reasonable.
Right now, temp averages 56.8, min 55.2, max 58.8.
Humidity max is 79.5, min is 74.5.
I think I'll stop pushing buttons for now.
Post by: Angry Perch on February 23, 2021, 10:52:39 AM
Thanks, that confirms what I was thinking. I have a bluetooth puck in there that sends data to an app so I can track min, max and average which helps a bunch.
I did sanitize 3 one gallon water jugs and put them in there for a bit more thermal mass to hopefully smooth out the temps a bit. The compressor is now cycling about once an hour for a few minutes so that seems reasonable.
Right now, temp averages 56.8, min 55.2, max 58.8.
Humidity max is 79.5, min is 74.5.
I think I'll stop pushing buttons for now.
Lot's of different forces at work (and at odds) in there. You can drive yourself nuts watching everything cycle on and off, and levels all over the place.
Post by: Stein on February 28, 2021, 10:32:57 AM
(https://uploads.tapatalk-cdn.com/20210228/26e78b44cbc3dca4a6b65d63800ecd95.jpg)
Post by: Angry Perch on February 28, 2021, 10:05:06 PM
Project #4 is curing, bresaola. Costco Business in Lynwood had whole eye rounds for a good price, so I picked one up. I forgot to take a picture before I vac packed it.
(https://uploads.tapatalk-cdn.com/20210228/26e78b44cbc3dca4a6b65d63800ecd95.jpg)
What's in it? Rosemary? Juniper?
Post by: Stein on March 02, 2021, 12:11:29 PM
Salt2.25%
#20.25%
Sugar1.50%
Black pepper0.40%
Fresh rosemary0.20%
Thyme0.30%
Pancetta got rolled, wrapped, netted & tied today, probably about 500% overkill but I wanted to get it as tight as possible and not break and fall in the chamber.
(https://uploads.tapatalk-cdn.com/20210302/c48cb85b2239a6defc74f99d26ce1207.jpg)
Post by: Angry Perch on March 02, 2021, 01:52:19 PM
Here's the recipe I used for the bresaola:
Salt2.25%
#20.25%
Sugar1.50%
Black pepper0.40%
Fresh rosemary0.20%
Thyme0.30%
Pancetta got rolled, wrapped, netted & tied today, probably about 500% overkill but I wanted to get it as tight as possible and not break and fall in the chamber.
(https://uploads.tapatalk-cdn.com/20210302/c48cb85b2239a6defc74f99d26ce1207.jpg)
Don't want to be a stickler, but I see several areas of well over 1 cm² with no string coverage. I'd start over, but that's just me! :chuckle:
You appear to have attended the school of if you're gonna do it, do it right!
Post by: Stein on March 02, 2021, 02:00:46 PM
Post by: Angry Perch on March 08, 2021, 08:24:16 AM
Post by: Angry Perch on March 10, 2021, 01:22:45 PM
Post by: Stein on March 10, 2021, 01:30:36 PM
Lonza 1 is at 22%
Lonza 2 is at 26% (it's the narrower side of the loin)
Pancetta is at 6%
Post by: Angry Perch on March 10, 2021, 01:33:54 PM
There's not much that can go wrong with whole muscles.
Post by: Stein on March 10, 2021, 01:47:52 PM
Post by: Angry Perch on March 11, 2021, 08:20:20 AM
Started an experimental batch of bottarga. It's a Mediterranean condiment usually made with mullet or tuna roe, salted, dried, and shaved or grated over dishes for a salty, Umami flavor. I picked up some plump perch Saturday, and figured I'd give it a try. Soaked in a brine for a day, then patted dry, oiled, and coated in salt. Will change out salt daily until it feels nice and firm, then wrap in cheese cloth and hang to dry.
Out of the salt to dry for a couple days, then a cold smoke, and hang to dry for a week or two.
Post by: LDennis24 on March 23, 2021, 08:46:13 AM
Post by: Angry Perch on March 23, 2021, 08:51:38 AM
Hey Perch do you think those look like empty bladders!? Lol, let me know how that stuff tastes. I had never heard of it until this thread.
I just pulled the first one the other day. Peeled off the dried skein and sliced really thin. Salty, slightly fishy amazingness! Will be awesome grated over past, eggs, or ?
Oh, and I see the bladder resemblance, but I was thinking nuts!
Post by: Stein on April 21, 2021, 09:17:36 AM
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(https://uploads.tapatalk-cdn.com/20210421/9a5e32d50d9605fa68ffcf1c509f2ffb.jpg)
I have the bresaola equalizing in the refrigerator which only leaves the pancetta in the chamber. It is being stubborn, it slowly dried to 15% in 40 days but has been stuck at 15% for 10 days now. The chamber was about 80% and I lowered that to about 75% to see if that would help. If it is still at 15% next weekend I'll call it done but any advice on this would be appreciated. I was shooting for 20% which seemed to be the consensus number from the sources I used.
Post by: Angry Perch on April 21, 2021, 10:01:33 AM
It's so rewarding to not just make it yourself, but to have it be so incredibly good!
Post by: LDennis24 on April 21, 2021, 03:40:40 PM
Post by: Stein on April 21, 2021, 04:42:55 PM
What brand is that knife Stein? Japanese right?
Yep, hand made the old way in Japan and I love it for sushi but found it to work equally well slicing paper thin pork. I have their deba as well for fileting fish.
https://www.knifemerchant.com/product.asp?productID=9323
Post by: Stein on October 22, 2021, 11:34:33 AM
I took my first step into salami, I have to admit it's not a comfortable feeling putting raw pork in a chamber at 80 degrees for 36 hours..
Early morning to get the fermentation time right, sure smells good. It should be ready just in time for deer camp, it has both deer and antelope in there, the antelope is from the same ground we'll hunt this year.
I used Hank Shaw's landjaegar recipe for the most part and double checked with a couple other sources. Fermented 36 hours, cold smoked 2 hours and now in the drying chamber.
Post by: LDennis24 on October 22, 2021, 01:33:54 PM
Post by: IFunk on October 22, 2021, 04:32:17 PM
Time to drag this thread back up from the bottom of the deck now it's fall and lots of guys have or will have meat for cool projects.
I took my first step into salami, I have to admit it's not a comfortable feeling putting raw pork in a chamber at 80 degrees for 36 hours..
Early morning to get the fermentation time right, sure smells good. It should be ready just in time for deer camp, it has both deer and antelope in there, the antelope is from the same ground we'll hunt this year.
I used Hank Shaw's landjaegar recipe for the most part and double checked with a couple other sources. Fermented 36 hours, cold smoked 2 hours and now in the drying chamber.
Looks excellent! I love Hank Shaw's smoked salmon recipe.
Post by: Angry Perch on October 24, 2021, 01:09:36 PM
Time to drag this thread back up from the bottom of the deck now it's fall and lots of guys have or will have meat for cool projects.
I took my first step into salami, I have to admit it's not a comfortable feeling putting raw pork in a chamber at 80 degrees for 36 hours..
Early morning to get the fermentation time right, sure smells good. It should be ready just in time for deer camp, it has both deer and antelope in there, the antelope is from the same ground we'll hunt this year.
I used Hank Shaw's landjaegar recipe for the most part and double checked with a couple other sources. Fermented 36 hours, cold smoked 2 hours and now in the drying chamber.
Sweet! Isn't that sour smell of fermentation awesome?
Post by: RobinHoodlum on October 24, 2021, 01:29:09 PM
Post by: Stein on October 25, 2021, 10:53:16 AM
Would love to hear how it turns out Stein. I am 1 for 3 with Hank's LJ recipe. All were edible, but the ones in larger casings were less palatable. Chalk it up to my own inexperience, but the things I will do next time are: only use the narrower casings, cure longer, use a pH meter
Yeah, seems like you really need the meter for repeatable results but the cost coupled with the maintenance and lifespan put it out of range for me for a while.
I was tempted to stuff them in a smaller case, I had these on hand and just left them fairly loose. They are also a bit higher on fat percentage as I didn't have lean pork on hand so it's a combo of venison, fatty pork and backfat. I also ground it all through the final plate instead of only half as I don't like super chunky salami for the most part.
AP, the smell is funky for sure, especially when it's your first uncooked pork sausage.
Shaw's recipes seem to be top notch, I ran a comparison with his salumi against the well known books and his was hands down my favorite. Hopefully this will be the same. I did only make a fairly small batch, so we'll see.
Post by: Angry Perch on October 27, 2021, 07:27:09 AM
Would love to hear how it turns out Stein. I am 1 for 3 with Hank's LJ recipe. All were edible, but the ones in larger casings were less palatable. Chalk it up to my own inexperience, but the things I will do next time are: only use the narrower casings, cure longer, use a pH meter
Yeah, seems like you really need the meter for repeatable results but the cost coupled with the maintenance and lifespan put it out of range for me for a while.
I was tempted to stuff them in a smaller case, I had these on hand and just left them fairly loose. They are also a bit higher on fat percentage as I didn't have lean pork on hand so it's a combo of venison, fatty pork and backfat. I also ground it all through the final plate instead of only half as I don't like super chunky salami for the most part.
AP, the smell is funky for sure, especially when it's your first uncooked pork sausage.
Shaw's recipes seem to be top notch, I ran a comparison with his salumi against the well known books and his was hands down my favorite. Hopefully this will be the same. I did only make a fairly small batch, so we'll see.
I've got a decent amount of experience, and have never felt the need/ desire for a meter.
Post by: Whitpirate on November 23, 2021, 03:03:51 PM
Post by: RobinHoodlum on November 23, 2021, 04:37:23 PM
Per Angry Perch's comment about the pH meter, I'd certainly prefer not to buy one but the two batches I made in larger casings were soft centered. Thinking a pH meter would standardize at least this part of the process.
Any chance one of you more knowledgeable guys are willing to help me diagnose this? I'm putting in an for order for supplies here soon and planning to make LJ, kabanosy and maybe something else I haven't tried before.
Post by: Stein on December 12, 2021, 09:20:49 PM
The consistency was perfect, very uniform with no hard edge, very consistent. Good smoke flavor and a definite pleasant fermented flavor you don't get from commercial stuff. Like much of this stuff, it's very different than what I was used commercially to so the first couple bites have new flavors to get used to and then happy times.
RobinHoodlum:
36 hour fermentation @ 80 degrees and 90% humidity
2 hour cold smoke
16 days in the chamber 55 degrees and 80ish% gave about 40% weight loss, I was shooting for 35% but think 40% is about perfect.
I used Cure #2, so I vac packed them and kept them until 30 day mark before eating.
If yours were soft centered, maybe they weren't done drying or dried too fast? What diameter were you stuffing, mine were smaller than many that I see on the web, I was going for as close to the original as possible and found they are smaller in diameter and shorter than most US interpretations.
Post by: Angry Perch on December 13, 2021, 09:47:43 AM
I'm glad to see this topic bounce back up. How did the LJ turn out Stein? What was your total time in the chamber? Or, is it still curing?
Per Angry Perch's comment about the pH meter, I'd certainly prefer not to buy one but the two batches I made in larger casings were soft centered. Thinking a pH meter would standardize at least this part of the process.
Any chance one of you more knowledgeable guys are willing to help me diagnose this? I'm putting in an for order for supplies here soon and planning to make LJ, kabanosy and maybe something else I haven't tried before.
RobinHoodlum, what are the conditions in your curing chamber/ room? Sounds ass backwards, but too low of humidity will cause the center to stay soft.
Post by: RobinHoodlum on December 13, 2021, 07:10:37 PM
I followed the Hank Shaw duck landjaeger recipe for three batches last winter. Meat was mixed waterfowl species and local pork back fat.
I don't recall the exact casing size, but the first was narrow enough to resemble pepperoni when finished (20mm?). Flavor and consistency were both great. Next batch were small hog casings (32-35mm) and ended up with soft centers, but good flavor. Final batch was in sheep casings (between the 2 other sizes) with results similar to 2nd batch.
Fermentation time was about 1.5 days for all batches and at least two weeks dry cure time in the chamber. Pulled based on feel of firmness vs. weight loss. The soft sausages were left quite a bit longer, but never did completely firm up.
Chamber is repurposed wine chiller with humidity controlled by small portable units linked to and Inkbird regulator. Following Hank's recommendations, temp was kept at 55 and humidity at 80.
Though I'm not having mold issues, I am considering installing a small fan before rolling into this again this winter. Not sure if this would help the soft centers?
Thanks for trying to help troubleshoot this.
Post by: Angry Perch on December 13, 2021, 08:03:40 PM
Post by: RobinHoodlum on December 13, 2021, 09:12:31 PM
Just found this troubleshooting guide on Butcher & Packer website with some other possible issues to consider. Trying to post a screen shot.
Post by: Stein on December 13, 2021, 09:21:15 PM
I also have one of these in mine so I can log the temp and humidity over time. For humidity in particular, it's hard to get an average as the value goes crazy when the fridge is cooling.
https://www.amazon.com/gp/product/B07R586J37/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Post by: RobinHoodlum on December 18, 2021, 07:51:48 PM
Also, i appreciate the link for the sensor. I have more of an analog version (box store), so may upgrade.
Supplies from Butcher & Packer are en route. So, planning to put up some landjaeger, kabanosy, and jerky in the next few weeks
Post by: Stein on December 23, 2021, 11:06:25 PM
I did have one bad one, rolled pancetta that was all slimy and wet on the inside and smelled pretty bad. I'm fairly certain I didn't get it rolled tight enough and there was an air pocket.
Outside of that, I haven't turned out anything not delicious and most was better than I have had anywhere else.
Post by: merkaba93 on July 13, 2022, 04:22:46 PM
Post by: Brushcrawler on July 13, 2022, 05:40:28 PM
Post by: Magnum_Willys on July 13, 2022, 06:30:18 PM
Post by: merkaba93 on July 13, 2022, 08:03:08 PM
That is the general process for curing whole muscles.
Post by: Angry Perch on July 14, 2022, 07:31:26 AM
Post by: Stein on July 14, 2022, 09:29:15 AM
Post by: Angry Perch on November 21, 2022, 07:27:56 AM
Post by: LDennis24 on November 21, 2022, 08:00:59 AM
Post by: LDennis24 on January 14, 2023, 01:50:34 PM
https://www.tiktok.com/t/ZTRg3r6HU/
Post by: Stein on January 14, 2023, 01:51:56 PM
Post by: Stein on April 21, 2023, 03:58:42 PM
In the chamber to cure for 7-12 days at 35 degrees.
Post by: Stein on May 05, 2023, 11:26:55 AM
Post by: Angry Perch on May 05, 2023, 12:24:49 PM
Post by: Angry Perch on March 19, 2025, 05:54:36 PM
Sent from my iPhone using Tapatalk
Post by: brew on March 19, 2025, 05:56:50 PM
Pulled out a 6 year venison backstrap bresaola yesterday. Fantastic!(https://uploads.tapatalk-cdn.com/20250320/34b9d1421a5a0efc620819ae0e663ef9.jpg)Dang that looks delicious
Sent from my iPhone using Tapatalk
Post by: jmscon on March 19, 2025, 07:18:58 PM
How did you guys set up your chambers? Did you get a set of plans/schematics from somewhere or did you make it up yourselves.
Post by: Angry Perch on March 20, 2025, 07:49:44 AM
Everything you guys post on this thread looks amazing, even the squirrel!
How did you guys set up your chambers? Did you get a set of plans/schematics from somewhere or did you make it up yourselves.
You Tube and a Facebook Group for me, along with a bunch of trial and error.
Upright frost-free freezer
Ultrasonic humidifier
Cheap temp and humidity controls from Amazon
Post by: LDennis24 on March 20, 2025, 08:35:29 AM
Post by: Angry Perch on March 20, 2025, 08:47:01 AM
Perch that looks amazing! My mouth is watering just thinking of how that tastes and smells! Great job!
I was curious how it would be after 6 years. It did not disappoint!
Post by: LDennis24 on March 20, 2025, 09:33:12 AM
Post by: Angry Perch on March 20, 2025, 09:42:20 AM
How dry is that? Like is it hard a few minutes after slicing?
Not as hard as a dry salami.
Post by: jmscon on March 20, 2025, 07:58:00 PM
Thanks!Everything you guys post on this thread looks amazing, even the squirrel!
How did you guys set up your chambers? Did you get a set of plans/schematics from somewhere or did you make it up yourselves.
You Tube and a Facebook Group for me, along with a bunch of trial and error.
Upright frost-free freezer
Ultrasonic humidifier
Cheap temp and humidity controls from Amazon
I might head down this rabbit hole in the near future!
Have you looked into cheese that like some of the same environment as the curing meats?
Post by: LDennis24 on March 21, 2025, 02:18:28 PM
Post by: Angry Perch on March 24, 2025, 09:10:52 AM
Post by: AL WORRELLS KID on April 04, 2025, 10:16:31 AM
Now when you going to Dry some Fresh Cod Fish, so your Norwegian Wife can have some decent "Homemade Lutefisk?" :drool:
The history of lutefisk dates back to the Vikings. On one occasion, according to one legend, plundering Vikings burned down a fishing village, including the wooden racks with drying Cod. The returning villagers poured water on the racks to put out the fire. Ashes covered the dried fish, and then it rained. The fish buried in the ashes in the ashes thus became soaked in a lye slush. Later the villagers were surprised to see that the dried fish had changed to what looked like fresh fish. They rinsed the fish in water to remove the lye and make it edible, and then boiled it. The story is that one particularly brave villager tasted the fish and declared it “Not Bad!” :chuckle:
Post by: Fletch on April 09, 2025, 11:06:23 AM
Post by: Angry Perch on April 09, 2025, 11:08:21 AM
Just finished my second attempt at a Genoa Salami. First go worked out technically but lacked any flavor. Second attempt was a grand success and tasted amazing. I still am fond of the landjaeger since it tastes great and is a bit quicker to make, but excited that the salami turned out. I also completed some Snow Goose pastrami that never disappoints but always disappears.
That looks fantastic. How long did it hang? % of weight lost?
Post by: Fletch on April 09, 2025, 01:22:16 PM