ben 10 Posted May 30, 2019 Share Posted May 30, 2019 def: salted and dry cured meats..... Link to comment Share on other sites More sharing options...
ben 10 Posted May 30, 2019 Author Share Posted May 30, 2019 Pork shoulder Spices, liquids and equipment. From the top left: curing salt (#2); iodine free salt; chilli, cayenne, coriander seed, mace, pepper; bacteria and sugar; pear cider (I didn't have any wine). After grinding and mixing Hanging in the cupboard for a few days to ferment then cured in the fridge as it is easier and safer for me in my house. 9 Link to comment Share on other sites More sharing options...
Cerveja Posted May 30, 2019 Share Posted May 30, 2019 I so want to do this... Link to comment Share on other sites More sharing options...
The Captain!! Posted May 30, 2019 Share Posted May 30, 2019 3 hours ago, Cerveja said: I so want to do this... I hope you do but Read and self education is a must in this field. There is a lot of things going on that can be very detrimental to health if not done properly. Ben has pointed me in the right direction with a book called Charcuterie. Amazing read. 2 1 Link to comment Share on other sites More sharing options...
Spudley Posted May 30, 2019 Share Posted May 30, 2019 The Curing & Smoking Handbook by Steven Lamb is another good book 2 Link to comment Share on other sites More sharing options...
ben 10 Posted May 30, 2019 Author Share Posted May 30, 2019 (edited) Any book that adequately explains the reasons and behind the use of nitrates and nitrites and salt and bacteria in smallgoods manufacture will be a worthwhile self education tool. Below is a picture of some I opened last night. The last of my last batch and superb it is. Edited May 30, 2019 by Ben 10 8 Link to comment Share on other sites More sharing options...
ben 10 Posted May 31, 2019 Author Share Posted May 31, 2019 24hours later.... Note the colour change, this indicates the bacteria is doing its thing. 5 Link to comment Share on other sites More sharing options...
Cerveja Posted May 31, 2019 Share Posted May 31, 2019 22 hours ago, The Captain!! said: I hope you do but Read and self education is a must in this field. There is a lot of things going on that can be very detrimental to health if not done properly. Ben has pointed me in the right direction with a book called Charcuterie. Amazing read. Yep, on the lookout for that book and Salumi. Not in a hurry so checking second hand places when I'm there. 1 Link to comment Share on other sites More sharing options...
joolbag Posted May 31, 2019 Share Posted May 31, 2019 15 hours ago, Ben 10 said: Any book that adequately explains the reasons and behind the use of nitrates and nitrites and salt and bacteria in smallgoods manufacture will be a worthwhile self education tool. Below is a picture of some I opened last night. The last of my last batch and superb it is. MAte that Salumi looks phenomenal! I haven't yet tried curing anything with pink salt #2. But i Have the Charcuterie book on your recommendation and am getting keener by the day 1 Link to comment Share on other sites More sharing options...
ben 10 Posted June 7, 2019 Author Share Posted June 7, 2019 Benny what temp do you ferment the meat at? And where do you procure the inoculant from? And do you inoculate and ferment those you intend to smoke? The salami hangs in my cupboard at whatever that is. 20°c or thereabouts is good. I do 48 hours when it is cool, less if not. The meat changes colour and you can smell it.https://www.smokedandcured.com.au/cures-cultures-additives/ Yes, any time I make salami I use the bacteria. I have made very nice chorizo and mettwurst this way. I use https://www.smokedandcured.com.au/misty-gully-banquet-bags-salami-casings-5m/ and cure in my fridge. It is the best for me in my climate. 2 Link to comment Share on other sites More sharing options...
The Captain!! Posted June 7, 2019 Share Posted June 7, 2019 This is also where I’ve got my curing salts from. Good service and prices. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted June 8, 2019 Share Posted June 8, 2019 22 hours ago, Ben 10 said: The salami hangs in my cupboard at whatever that is. 20°c or thereabouts is good. I do 48 hours when it is cool, less if not. The meat changes colour and you can smell it.https://www.smokedandcured.com.au/cures-cultures-additives/ Yes, any time I make salami I use the bacteria. I have made very nice chorizo and mettwurst this way. I use https://www.smokedandcured.com.au/misty-gully-banquet-bags-salami-casings-5m/ and cure in my fridge. It is the best for me in my climate. Thanks Benny. I have been brewing and growing and cooking for years - but never done any meat curing and smoking though my people have done that for many years. I have got the good books on order... and got some really good input from Spudley… and reckon I can have a go. Just wanna say thanks! BB 1 Link to comment Share on other sites More sharing options...
ben 10 Posted June 8, 2019 Author Share Posted June 8, 2019 No worries. Fell free to ask me for help anytime. I am not an expert but have managed some pretty spectacular results. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted June 9, 2019 Share Posted June 9, 2019 All... a bit of a silly question - but I always thought SalAmi was salami... not SalUmi? Think the plural in Italian is SALAME... Where has that U magically appeared from? Mmm... seems like Salami is a subset of a range of cold cuts including Mortadella (deffo not salami)… Is that the way you Charcuterie experts see this? Salumi (singular salume) are Italian cold cuts predominantly made from pork. Salumi include bresaola , which is made from beef, and also cooked products such as mortadella and prosciutto cotto . Salami is a specific type of salumi. Link to comment Share on other sites More sharing options...
Pezzza Posted June 9, 2019 Share Posted June 9, 2019 17 hours ago, Ben 10 said: No worries. Fell free to ask me for help anytime. I am not an expert but have managed some pretty spectacular results. When you do the bioferment thing - say for your pork shoulder in the magnificent pictures... how much of the 25g Yeast Sachet would you use ? They don't seem to come very cheap. Cheers. Tx BT. BB Link to comment Share on other sites More sharing options...
ben 10 Posted June 9, 2019 Author Share Posted June 9, 2019 about 1/4 teaspoon Link to comment Share on other sites More sharing options...
Pezzza Posted June 9, 2019 Share Posted June 9, 2019 5 minutes ago, Ben 10 said: about 1/4 teaspoon So a 25g pack would prolly go a long way then Benny? Link to comment Share on other sites More sharing options...
ben 10 Posted June 9, 2019 Author Share Posted June 9, 2019 Yes. I am on my second. Lasts for ages 1 Link to comment Share on other sites More sharing options...
Spudley Posted June 17, 2019 Share Posted June 17, 2019 Update on the Salami, 4 weeks young now and coming along nicely, bit like beer really, not gunna wait 6 weeks, just can’t wait 7 Link to comment Share on other sites More sharing options...
ben 10 Posted June 17, 2019 Author Share Posted June 17, 2019 Looks GREAT!!!!!! 1 Link to comment Share on other sites More sharing options...
Pezzza Posted June 19, 2019 Share Posted June 19, 2019 On 6/17/2019 at 2:32 PM, Spudley said: Update on the Salami, 4 weeks young now and coming along nicely, bit like beer really, not gunna wait 6 weeks, just can’t wait A beautiful thing! Link to comment Share on other sites More sharing options...
Spudley Posted June 23, 2019 Share Posted June 23, 2019 5 weeks young now so time to slice in half, vacuum pack in bags then refrigerate 7 Link to comment Share on other sites More sharing options...
ben 10 Posted June 23, 2019 Author Share Posted June 23, 2019 Nice. I like the vaccuumm packing, such a good way to let the things mellow and equalise or whatever. Yours look SUPERB!!!!! 1 Link to comment Share on other sites More sharing options...
Pezzza Posted June 23, 2019 Share Posted June 23, 2019 24 minutes ago, Spudley said: 5 weeks young now so time to slice in half, vacuum pack in bags then refrigerate Silly question Spudders - mate cut in half just so easier to do the vacuum seal or is there some other reason? Great job mate - great job! They look very good. Link to comment Share on other sites More sharing options...
Spudley Posted June 23, 2019 Share Posted June 23, 2019 31 minutes ago, Bearded Burbler said: Silly question Spudders - mate cut in half just so easier to do the vacuum seal or is there some other reason? Great job mate - great job! They look very good. Yes mate , they are a about 14 inches long when full length, halving them makes packaging easier and halving makes for a good snack size 1 Link to comment Share on other sites More sharing options...
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