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  1. Hey,so I made capicollo few weeks ago,and for drying I got small Danby fridge,I placed some water with vinegar inside,turn the fridge up so in the end the temp was like 6-8 C,and humidity 90% and the thing still dry more on outside,forming dark harder layer what am I doing wrong? Thanks.
  2. For the past several years I've used a wine fridge as a curing chamber. This had the advantage of being dead simple: I just set the temperature as low as it would go (55°F, 13°C) and left it alone. This worked fine for short cures (a month or so), but the temperature control was poor, and humidity was controlled via the wet salt method, which results in humidity that is a bit too high. Because the cooling was thermoelectric, during the hot summer months here the fridge ran constantly and was still more like 65°F/18°C, which is bit higher than I would like. I also wanted to move the chamber to the garage so it wasn't taking up space in the kitchen, which would be completely untenable in the summer with only thermoelectric cooling. They also proved to be unreliable, repeatedly breaking down over the years (I've replaced both fans and Peltier units in two fridges). SO.... I wanted a new, more reliable, more accurate, more controllable system. I also wanted an excuse to goof around with my fledgling microcontroller skills. Here are the goals of the project: Temperature controlled to any set point between 10°C and 38°C (for fermentation stage). Humidity controlled to any set point between 60%RH and 90%RH. External readout of temp and humidity. Long-term average display of temp and humidity. Looks cool. Is fun to create.Actually, number six was probably the primary driver here, if I'm being honest with myself. The others followed from that! To address temperature control over that range, I needed to use a compressor-driven refrigerator, rather than a thermoelectric unit (basically none of which can reliably get the interior temperature that low when living in the garage). At the other end of the spectrum the plan is to simply use a lamp as a "heater" -- this is unimplemented as of yet, because I don't need a fermentation stage in my current curing projects. For humidity control the plan was to use a humidifier in a box below the fridge that vents into the fridge itself, and to use an exhaust fan at the top of the unit to dehumidify (given the nearly-always-low humidity here in central Oklahoma). I have not implemented the actual humidifier yet because I don't need upward control at the moment, my problem is dehumidification. To control all of this I am using an Arduino Uno development board coupled with a DHT22 temp/humidity sensor, plus four pins used to control the fridge (via an AC relay), lamp (AC relay), humidifier (AC relay), and exhaust fan (transistor). I've also got a 16x2 LCD wired up to display the status and averages. Here is a shot of the breadboarded system (obviously once I'm happy with it I'll ditch the breadboard...): The LCD is set up to display the current conditions on the top line, and a rotating set of averages (hourly, daily, and monthly) on the bottom line: Here's the installed prototype (you can see the chamber for the humidifier below the fridge): A closeup of the electronics: The sensor placement (obviously not permanent, the whole thing is still in the prototype stage): My fancy dehumidifier (there is a hole drilled into the fridge beneath the fan): If you are of a technical bent you can see the control code at GitHub. Once I've finalized the system I'll also publish the schematics there.
  3. Following my posting a supermarket bought roast rabbit in the Dinner topic, @Anna N expressed her surprise at my local supermarkets selling such things just like in the west supermarkets sell rotisserie chickens. I promised to photograph the pre-cooked food round these parts. I can't identify them all, so have fun guessing! Rabbit Chicken x 2 Duck Chicken feet Duck Feet Pig's Ear Pork Intestine Rolls Stewed River Snails Stewed Duck Feet (often served with the snails above) Beef Pork Beijing Duck gets its own counter. More pre-cooked food to come. Apologies for some bady lit images - I guess the designers didn't figure on nosy foreigners inspecting the goods and disseminating pictures worldwide.
  4. I have been making pancetta for the first time. I have experience with the curing process doing things like bacon and cold smoked salmon in the past but this is the first time I have ever hanged anything. After a week of curing it has had 11 days hanging so far (I was planning on taking it to 28 days hanging) Although I foolishly forgot to weigh it. It smells really good like some awesome salami and the outer rim of the pancetta looks lovely and rich and dark. It was a recipe by Kuhlman in one of their charcuterie books. But when I inspected it today it had the mould growing on it as in the pics below. I have since scrubbed the mould off with white wine vinegar and returned it to the cellar. Is it wise to continue? Daniel
  5. DanM

    Smoked Beef

    One of the surprises from our move to Switzerland is the availability of kosher charcuterie. Sausages of all types, confit, mousse, rietttes, etc... One of the recent finds is this block of smoked beef. It has a nice fat layer in the middle. Any thoughts on how to use it? Should I slice it thin and then fry? Any thoughts would be appreciated.
  6. Alright so as of a few months ago, I decided to take an impromptu trip to Europe--mostly unplanned but with several priorities set in mind: find the best food and locate the most game-changing ice cream spots on the grounds of each city I sought out for. One of the greatest, most architecturally unique and divine cities I have visited thus far has gotta be Vienna, Austria. But what in the heck is there to eat over there?! (you might ask). 'Cause I sure as hell didn't know. So, I desperately reached out to a local Viennese friend of mine, who knows and understands my avid passion for all things edible, and she immediately shot back some must-have food dishes. Doing a bit of research beforehand, I knew I had to try the classic "Kasekreiner". Please forgive my German if I spelled that wrong. But no matter how you say it- say it with passion, because passion is just about all I felt when I ate it. Translated: it basically means cheese sausage. Honestly, what is there not to love about those two words. Even if that's not necessarily your go-to, do me a favor and give it a shot. Trust me, you won't regret it. A classic Austrian pork sausage with pockets of melty cheese, stuffed into a crisp French Baguette. No ketchup necessary (...and as an American, that's saying a lot). YUM. Best spot to try out this one-of-a-kind treat?! Bitzinger bei der Albertina – Würstelstand. Now here's a shot of me with my one true love in front of this classic Viennese green-domed building-- Karlskirche. Now, go check it.
  7. I'm looking for guanciale, preferably in the Sonoma County area but am willing to travel a bit or order online if necessary. Any ideas?
  8. I just finished curing my first lomo, and all looks/smells/tastes great except a couple sections inside the lomo that could be black mold? I kept the exterior clean from mold (I had mostly white and some green pop up during curing, but wiped with vinegar to keep clean). This picture shows one of those spots closer to the edge in the fat, but there was a second near the middle of the loin that I cutout already. Unless I find more substantial sections, I think I'm good just cutting away those parts, but would love second opinions.. Thanks.
  9. Looking to learn and ask questions about home curing meats. I have an 11 lb batch of genoa salami going and it is my first batch. Worried about the PH level not dropping as needed. Need some advice. I followed the Marianski recipe exactly. I have a pH meter and the starting point was 6.15pH which I thought was unusually high. 2.5 months in, I am about 73% of starting weight yet my pH is only 5.88pH. My curing chamber is consistently at 57deg. F. /80% humidity. My pH tester seems calibrated properly using the calibration solutions. I am using the meat probe adapter and just sticking it in the salami until the tip is submerged etc...Thanks in advance for any suggestions or reassurances. Glen
  10. Coppa is a classic italian delicacy of matured cured meat. Not as widely known as prosciutto and, in my opinion, not justifiably. The curing time takes weeks, as it should for a well matured and multilayered flavour. Good things come to those who wait, but while you do, why not treat yourself to a quick fix of cooked coppa? Here is what I do: Salt the meat in 2% dry rub (nitrate salt and regular salt 50/50) in a vacuum bag for 5 days; Rub dry herbs and spices (whatever comes to mind). The meat will be sticky, so it's easy; Cook on rack above a tray in the oven on fan setting at 80 celcius to internal temperature 67 celsius. This will take a couple of hours. When internal temperature reaches 60 -ish I add some boiling water in the tray to speed up the heat delivery; Cool in the fridge overnight; Enjoy. This is a seriously moreish ham.
  11. Hello to all... At this stage of my dry salami making I'm afraid I have more questions than I'm entitled to. However any help I receive will be most appreciated. 1. I followed directions on the 5 lb. batch as well as I was able... Three weeks into this I have achieved about 43% reduction in weight on all links. I use a wine fridge to cure.. My neighbor took one link home at the same time and just "hung it in his refrigerator" with no special settings for humidity or temperature... This one came out IDENTICAL to all the rest in appearance and weight reduction of 43%. How can this be? 2. I put the left over Mold 600 in a bowl in with the drying salami links. Is this good or not good ? 3. Now that desired weight has been achieved is further aging beneficial? Thanks so much for offering a site like this... All the best to all of you... Joe Wood
  12. DanM

    Diced Bresaola

    Normally, the local market has bresaola in tissue paper thin slices. Today they also had packages in small dice, probably the leftover ends, bits and pieces. Any thoughts on how to enjoy them, besides nibbling on it? Thank you!
  13. Hello All! I wanted to share some great news-- my friend, French cook and culinary instructor Kate Hill, is bringing famed butcher and charcuterie master Dominique Chapolard for a bunch of workshops. There's still seats available at some of the sites--here is a link with the details: http://kitchen-at-camont.com/2013/02/24/two-day-workshops-in-the-usa-the-french-pig-making-farmstead-charcuterie/ TTFN, jeff
  14. Hello All- I often purchase lamb necks and they usually come in 1 inch slices. Well..............I went to the slaughterhouse this time and purchased three and each was 5 -6 inches tall. I'm not quite sure how to approach it. I'm just creating chopped meat for some merguez patties so it doesn't have to be pretty, but I have NO idea of what to do first. I'm sure all of the butchers are laughing at me, but any suggestions would be appreciated. Thanks.
  15. I've recently started discovering the joys of salt pork. I was introduced to it from reading old novels, where they describe cooking beans with salt pork, or (in the Little House books) laying strips of salt pork over a rabbit roast. So far I have thrown some in while cooking beans or soup, and occasionally I fry up some small pieces to top a salad (or, yes, even snack on -bring on the pucker). I really like old-school ingredients like this, so I would like to learn more ways to use it. Any ideas?
  16. Well, I finally cracked open my copy of Charcuterie. I've had a quick look at the thread(s) and index of the big thread here and I'n not sure if this has been discussed there (probably) but perhaps it warrants its own thread. In any event, I've started thinking about what I need to start having a go at the recipes and began looking at what I need and have started - as have many readers of the book, apparently - the futile search to find things like pink salt here. A quick google search provided a few leads which all proved fruitless. There seems to be a belief that pink salt is illegal to sell here (Ontario). I did a search of the statutes - it's not. But I've been told that at a couple places. It can be readily ordered online. But, I'm digressing a little bit. I had a chat with the butcher at the sausage place in St. Lawrence Market. His take on it was that it was probably hard to find because people/ restaurants want more"natural" products and so are moving away from the use of nitrites. So, do you think this is actually the case? And if so, what are the alternatives. I asked if I could just use salt, and his take on it was yes, but it's not going to give the pink coloration. I believe Ruhlman and Polcyn attribute same antibacterial properties to the nitrites as well though, and particularly to guard against botulism. So, is just using salt bad, and potentially dangerous, advice? And, just to be clear, I'm not talking about dry cured stuff that requires nitrates and nitrites. Cheers, Geoff
  17. I'm a big fan of pastrami and a big fan of lengua tacos, so when I saw a tongue at the butcher's shop I immediately thought "tonguestrami!" I've never had it before, but I know it exists and it sounds delicious. I'm going to use the Modernist Cuisine recipe, seeing as I've got copious amounts of the spice rub on hand, but I had a couple questions: First, do I need to skin the tongue? I always find my lengua more appetizing if this step has been followed, but am not sure if it's necessary if it is going to be sliced. I was thinking about blanching and peeling after the cure and before the cook. Second, what is the best temp/time to cook sous vide for a good sliceable texture? MC lists 154 F for 12 for a tender, juicy texture but don't know if thats equates to what I want. Other recipes seem to show much longer cooking times, like 24-48 hours, so I just want to make sure that I get the right formula. Thanks!
  18. Any thoughts? Tried making one following a chorizo recipe. Epic fail My thoughts: Needs 60 day cure to give it a stringy texture. Maybe needs an injection of bacteria. I don't know, I'm at a loss... that's why I'm asking for help Best regards.
  19. Please excuse my ignorance; I do not cook much with pork. I have a recipe in French that calls for "ventreche de cochon". I know this translates literally to "belly of pork". However, I am wondering if this is specific to raw, or some sort of cured product. The recipe calls for the ventreche de cochon to be sliced paper thin on a deli slicer, and it is briefly sauteed (3 minutes) into a fricassee of escargot. Does raw pork belly seem right to use in this scenario?
  20. Nothing is better than to pull a "little gem" out of the fridge for a quick meal. I had a home-cured hickory duck breast lying around and decided to make a quick salad of it. This is "duck ham" from "charcuterie the art of salting smoking and curing". I toasted some almonds, made a vinaigrette and threw in some deep fried chevre. The shallow fried cheese turned out great, but it was not really needed for the dish. Nor did it bring anything extra "to the table" so to speak :-) But, it was an interesting experiment. (I wrapped pieces in a thin spring roll sheet). I am not very happy about the skin of my hot smoked breasts. It's black and hard. I think I might remove it before serving next time around. The texture of the duck is absolutely amazing. Love it on sandwiches as well. Yummy
  21. jmolinari

    Lardo

    Lardo 300 g salt 1 l water 2 cloves of garlic 9 g fresh rosemary 7 sage leaves 3 bay leaves (i used fresh) 7 juniper berries 1000 g hunk of backfat (as thick as you can find) Make a brine and bring to a boil, add the herbs and let it sit as if you were making a tea (i let it sit covered until it was cool) Put lard in a tightfitting tupperware or non reactive vessle that you don't need for 3 months pour brine with all the herbs over the lard. The lard is going to want to float, so you need to so something to keep it down. I used a clean meatl chain to weigh it down, and then put a weight on top of the tupperware lid. Put in the fridge Flip ever 30 days Leave minimum 3 months. Take it out, rinse and dry very well. Keywords: Appetizer, Hors d'oeuvre, Italian ( RG1728 )
  22. Orange Bacon This is a sweet bacon, but I find it works well in some savory dishes as well. The ingredients are for a small batch (since I generally buy small pieces of pork belly, rather than doing an entire belly at a time). References: Cooking (or curing) from Charcuterie, sausages, terrines, cured meats 1 T Lapsang Souchong Tea 1 T Pure Expressed Orange Oil 1 T Finely chopped dried orange peel 1/3 c Brown Sugar 1-1/2 T Basic cure (Charcuterie: The Craft of Salting, Smoking, and Curing ) 1-1/4 lb Pork Belly, Skin On Prepare the pork belly as normal with the cure mix (as per the cookbook referenced above). Pour the orange oil across the meat side, and then cover the meat side evenly with the dried peel and tea leaves and brown sugar, and then cure for one week as normal. Note: Yes, this really needs the cookbook. But the cookbook is worth it, and I'm not giving advice on meat curing when there is a perfectly good reference readily available. Additional note: I use FoodSaver bags for making bacon, because then I can keep the meat entirely in the cure, and flip it easily in the refridgerator. Keywords: Pork, Easy ( RG1727 )
  23. Sichuan Bacon This is a savory bacon, that I use primarily (but not exclusively) in Chinese cooking. The ingredients are for a small batch (since I generally buy small pieces of pork belly, rather than doing an entire belly at a time). References: Cooking (or curing) from Charcuterie, sausages, terrines, cured meats 1 T Lapsang Souchong Tea 1 T Sichuan Peppercorns 1-1/2 T Basic cure (Charcuterie: The Craft of Salting, Smoking, and Curing ) 1-1/4 lb Pork Belly, Skin On Prepare the pork belly as normal with the cure mix (as per the cookbook referenced above). Cover the meat side evenly with the peppercorns and tea leaves, and then cure for one week as normal. Note: Yes, this really needs the cookbook. But the cookbook is worth it, and I'm not giving advice on meat curing when there is a perfectly good reference readily available. Additional note: I use FoodSaver bags for making bacon, because then I can keep the meat entirely in the cure, and flip it easily in the refridgerator. Keywords: Easy, Chinese, Pork ( RG1721 )
  24. Bacon Cookies Serves 30 as Amuse. Savory bacon cookies that go well with stews, soups, or to make your dog very happy! 4 slices chopped bacon 2 c AP flour 1 pinch salt 1 pinch black pepper 1/2 c chilled butter 1 egg, lightly beaten 3 T heavy cream 1 egg yolk, beaten Saute the bacon bits until not quite crispy. Drain and cool. Mix flour, salt and pepper and cut in the butter. Mix in the egg and cream, just to combine. Add the bacon and form the dough into a log about 1 1/2" diameter. Wrap in plastic wrap and chill til firm. Preheat oven to 350'. Slice cookies and brush tops with yolk. Bake until brown (about 15 minutes) and cool on a rack. ( RG1718 )
  25. Venison Sausages Inspired by this book -- Charcuterie, the art of smoking, salting and curing, a whole bunch of us have become obsessed with home smoked bacon, homemade and stuff sausages, dry cured items, etc. Many of us have taken parts and parcels of the recipes and come up with our own creations. You'll find out about our obsession on this topic: Charcuterie My father-in-law gave me two deer this season. Recognizing that the freezer is not a safe deposit box, and recognizing that venison and sausage are a natural, this is what I did. I wanted something quite different from what most meat markets here do with venison and sausages. 3-1/2 lb diced venison, all tendons and sinew removed 1-1/2 lb diced pork back fat, skin removed 1/4 c minced sage (packed) 2 T toasted fennel seeds 1-1/2 T granulated or minced garlic 3 T Morton's kosher salt (scant 3 T.) 1/2 c diced dried cherries 1 c red wine 10 feet hog casings 1. If your casings are dried and packed in salt, remove 10' from the package, rinse with water. Open up the opening and flush water down through the casings. Soak in water in the fridge overnight. 2. Soak the cherries in wine for a couple of hours. Drain, reserving wine. Put wine in fridge. You'll want the wine to be very, very cold! 3. Combine venison, fat, sage, fennel seeds, garlic, salt and drained cherries. 4. Follow instructions in the book to grind, bind and stuff. Make sure that everything is as cold as possible as you grind and bind! You could also just grind and bind and fry the sausage as patties. These sausages were wonderful grilled to an internal temperature of 150 (F). Keywords: Main Dish, Intermediate, Game ( RG1716 )
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