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Don Nalley

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Everything posted by Don Nalley

  1. Here is a great link....https://www.youtube.com/watch?v=LMPx4hJkPyc it doesn't show salt amounts but, it demonstrates trimming and cold smoking. Plus the percussion section is good. Enjoy
  2. Good find, somehow deep in my soul I knew much greater things were occurring at the molecular level.
  3. You may not understand what he is saying but watch and pick up some tip for your proscuitto production. Regards, Don
  4. Do you mean like this? ....or like this... Awe shucks, I'm just showing off. As far as the flavor goes, the most important thing is starting with exceptional product. a great pig or beef. I understand that American pigs are shipped to Parma then returned because of the difference in raising/tending practices. I don't have the proof at hand but I'm sure I can produce it. They taste different. The other thing is the feed, very important. So that should around about answer #1 #2) As for treating a pork loin as a bresaola,,,, yes, this can be done but maybe not as you think. Ok think of it like this. What happens to wine in and uncorked bottle? Now what happens to wine in a corked half drunk bottle? Yes, good answer, the flavor goes away. So to do small pieces of ham you have to wrap it in something that breaths really slowly, like a beef bung! or cake on pepper and spices to make a crust. ​Time that is what this product is about. Smaller pieces will cure faster and especially meat with little fat cures fastest yet the squeeze test and cutting it right down the middle is the best test. a normal loin takes around 3 to 4 months. I have not used a container just my sunroom and living room. it make the place smell like bacon. now what could be better than that lol.
  5. Wow! you guys are very scientific! I like it! I learned to cure meat the old fashioned way. Like Dave said squeeze it! haha Well men, funny enough, when salting we never measured we, Taste it. Cook and eat a little, thats the test. Agreed on the final, somewhat lower humidity. The more fat like lonzino will take three to four months but deer loin, no fat takes around 1 in a half or two. Cold smoke in the beginning helps the cure for sure, just saying. pancheta has lots of fat like guanciale (jowls) Looks like your doing great with your products Chris. Remember, Time................. Enjoy this little video..https://www.youtube.com/watch?v=LMPx4hJkPyc And this one lonzo:https://www.youtube.com/watch?v=3rX8eWh4YGA
  6. Well, I never tried in a contained unit, always had a room, but I don't think your doing anything wrong! You may not be used to seeing the color change, but believe me it is drying slowly W/90% humidity. Thats how its supposed to dry, slowly. Its best in my opinion, to allow the humidity to fluctuate some 60-100 but more on the high side early until the end of the second month. Three to four months curing for capicola but depending upon how big/thick will determine finish, squeeze it after two months. if you have to open it just smear lard on the open surfaces and hang it again, never plastic wrap. On nice days you can take it out and hang it somewhere there are no black flies. The black fly is death to the proscuitto/capicola maker he will lay eggs and the meat will have maggots. Just a "TIP" So your temperature is fine, your humidity is fine. did you cold smoke? I think a little fresh air some days a small amour of indirect sun a dash of cold smoke fruit is best and some time. Then you can slice it like this one I made and enjoy it with some bread and wine.
  7. Josh, black mold is out! all the way out! Are you sure they aren't peppercorns pushing to and near the skin. Well if they aren't don't chance it! Sad because I know how much work is involved but, you will live for next years batch. As for white that is how and what you want to begin. Then it does what we have come to know as the bloom! it flowers! So, it will turn green and bluish no harm actually good also. and the bloom can grow quite long and furry depending upon the humidity. My deal is you can't give me enough humidity but a sweet even light wind flow is also good in between times. Did you cold smoke in the beginning? That preps the outside skin somewhat and adds extra protection, I use any fruitwood. also we never eat the casings, I asked a guy once if he chews up the cork before he drinks his good bottle of wine? Same principal we don't do it. Here are a few photos of some good molds this year created around 40-60F and 70-100% humidity. A lot of makers use a starter to get it going and it may be good for some. Keep the faith and if you have some questions about conditions or mix or salt just shoot!
  8. Thats right, at some point its good to stop or slow the drying process otherwise it will taste like a Tony Lama boot! plus the olive oil shines the appearance of the retail product. Good link for olive oil chemical breakdown. http://www.oliveoilsource.com/page/chemical-characteristics
  9. Hey Gents, this topic was started by Chris in 2009, what a great topic and I go back to his original beautiful recognizable photos of sausage as how I know it! I have been making this stuff for some 20 years and never used a chamber or starter. I believe the starter is in ones mix (naturally). I can understand a product for the masses but, then is not the sausage master & product diminished ? Anyway, I had my best year last year beginning December and this year with yet a proscuitto and some loins & capicola's yet curing. I made approximately 200 lbs which will yield about 90 lbs when finished. I haven't found the button on how to load photos like Chris but I think I may have to load to this server first? Oh got it! (More reply options button on the bottom right)! The ham or proscuitto will age through the summer almost one year total. some sausagesome more sausage/sopressatta testing the product wow! Currently I only make it for family and friends but if anyone is ever over to Indiahoma, Oklahoma stop in for a free sample.
  10. Another of my favorite cured meats! pork loin Don Nalley
  11. This is one of my favorite vids of prosciutto making. I know, I know he's speaking Italian. Forgitabout the words. There are some important steps occurring here quickly that, if you're a' sharp, you will pick a' them up. Enjoy! Don Nalley
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