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davidcross

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About davidcross

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    Estacada, OR, USA

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  1. I made some Lonza and cured it for 2 weeks. In the drying chamber (70% humidity and 55F with gentle air flow) it's only been 4 days but it's already lost 30% of its pre-drying chamber weight. Normally that can take weeks. Is that normal, and is the meat ready? Thank you
  2. Guanciale; mold?

    My first Guanciale is looking good. It smells clean, fresh, and is firming up nicely after about 3 weeks in the curing chamber at 65% humidity and 55F. First piece slices nicely and it seems great. I've a question… On the outside are some tiny white/straw-colored flecks (ignore darker flecks - this is some remaining Thyme from the cure). They do not penetrate the skin and I am not sure whether it's mold or salt coming out or fat or what. Thoughts? Likely safe? Thank you
  3. Mold on Bresaola?

    This is elk bresaola 3 weeks after hanging in the drying chamber, and losing weight as expected. The growth on the outside seems mainly green on the outside of the netting. Probably safe... or pitch it? And if safe, wash or spray with anything? Strip the netting off, or...? Thank you
  4. Charcuterie: Dry-Cured Salami / Salumi

    Hi, What did you determine to be the most accurate method for testing Ph using test strips based on the 3 or so methods you tested in this thread, please? Thank you
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