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Novice at meat-curer looking for advice. I'm making 2 pancettas this season.
The first one I used the over-salting technique. What I didn't expect was that the salt would all turn into brine in a day, and I expected that I could scrape away the excess salt at the end. Instead, I left it on the brine for too long, and the result was too salty. The meat firmed up in 2 days so I should've taken it out then.
For my second one, which is currently in the fridge, I used the equilibrium salting technique. I added about 100g salt for 3.5kg meat. The problem now is that it's not firming up seemingly at all! It has been 9 days in the fridge, and flipping it every day or 2. After 6 days, however, there was no pool of brine left. I put the meat in a folded over but unsealed bag. Did the brine evaporate or resoak into the meat?
Any advice on how to continue would be appreciated.
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?
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...?
Hi! i am working at a restaurant in south africa where we are curing our own meet.
We are having a problem with tiny little white bugs (they look almost like lice) that are inside our leg hams.
Does anyone know what they are and how we should get rid of them.
the picture attached is the damage they have done on one of our legs.
I'm not sure if the "cookbook" section of the forum is the best choice for this post, but...
I recent was gifted "Dry-Curing Pork" by Hector Kent - a purely self serving gift from my boyfriend, I might add!
I'm going to make the coppiette this weekend, and his instructions for slicing the loin are a bit vague to me.
He directs to slice it in "... 3/4 inch strips at least 8 inches long."
Do you suppose the 3/4" dimension refer to thickness of the slice (ie the smallest of 3 dimensions), or might he mean thinner slices that are 3/4" wide? Misinterpreting this would really change the cure/dry time... Am I making sense?
And for fun, here's my report on my first attempt at his bacon recipe (among other things). Um... wow!
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