The Captain!! Posted August 28, 2020 Share Posted August 28, 2020 2 hours ago, Ben 10 said: Not once. That’s amazing. And do much better for us blokes that work away. Link to comment Share on other sites More sharing options...
Pezzza Posted August 29, 2020 Share Posted August 29, 2020 Yesterdays Foray to keep the production going... two bits of Pork Belly.... now in fridge w weight and salt-sugar-freshly ground pepper-fresh herbs... one with a bit of Maple Syrup as well... 10 days and then controlled drying... 3 Link to comment Share on other sites More sharing options...
Pezzza Posted September 3, 2020 Share Posted September 3, 2020 (edited) The porkers are firming up now in the 'dry brine' with herbs etc at 2 deg C... turning them over ever cuppla days... and then they'll go in for the dry cure Edited September 3, 2020 by Bearded Burbler 2 Link to comment Share on other sites More sharing options...
ben 10 Posted September 6, 2020 Author Share Posted September 6, 2020 2 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted September 6, 2020 Share Posted September 6, 2020 Good? @Ben 10 Link to comment Share on other sites More sharing options...
ben 10 Posted September 6, 2020 Author Share Posted September 6, 2020 Yes, very goo @The Captain!!. Perhaps a little early. The lighter bit under the skin is still a bit soft. Also, there is a little white mould on the shoulder now..... 1 Link to comment Share on other sites More sharing options...
Pezzza Posted September 7, 2020 Share Posted September 7, 2020 The Porkers now out of their 10 days of cold temp dry-brine-rub, fresh herbs and peppercorns brushed off and dried a bit with kitchen towel (disposable) and then rubbed with white wine vinegar-olive oil emulsion... now into dry cure aiming to drop 30% weight... they already are firm and far more dense than at Day 0.... 4 Link to comment Share on other sites More sharing options...
ben 10 Posted September 13, 2020 Author Share Posted September 13, 2020 Second go is chorizo. I'm sold. I have some bigger pig casings and some even bigger beef middles to use for proper big salami this week. 3 Link to comment Share on other sites More sharing options...
The Captain!! Posted September 13, 2020 Share Posted September 13, 2020 2 minutes ago, Ben 10 said: Second go is chorizo. I'm sold. I have some bigger pig casings and some even bigger beef middles to use for proper big salami this week. How dry did you go Ben Link to comment Share on other sites More sharing options...
ben 10 Posted September 13, 2020 Author Share Posted September 13, 2020 8 minutes ago, The Captain!! said: How dry did you go Ben They have a little snap... 1 Link to comment Share on other sites More sharing options...
ben 10 Posted September 13, 2020 Author Share Posted September 13, 2020 Here is the bone in Spalla... looking good with some penicillin growing. 3 Link to comment Share on other sites More sharing options...
ben 10 Posted September 13, 2020 Author Share Posted September 13, 2020 Bresaola. I had to bin some as there was a little furry mould (white) and some green. But this is STUNNING. 3 Link to comment Share on other sites More sharing options...
The Captain!! Posted September 13, 2020 Share Posted September 13, 2020 23 minutes ago, Ben 10 said: They have a little snap... Peeeerfecct Link to comment Share on other sites More sharing options...
ben 10 Posted September 15, 2020 Author Share Posted September 15, 2020 First go with beef middles.... chunky. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted September 16, 2020 Author Share Posted September 16, 2020 Next day.... 3 Link to comment Share on other sites More sharing options...
The Captain!! Posted September 16, 2020 Share Posted September 16, 2020 (edited) I gotta get a fridge. GO AND FLUFF YASELF BEN. Looks so good!!!!!!! Edited September 16, 2020 by The Captain!! Link to comment Share on other sites More sharing options...
ben 10 Posted September 16, 2020 Author Share Posted September 16, 2020 I'm pleasantly really fuggles excited. I love nitrites and pig fat, bonus penicillin now too! 2 Link to comment Share on other sites More sharing options...
Pezzza Posted September 17, 2020 Share Posted September 17, 2020 On 9/13/2020 at 6:18 PM, Ben 10 said: ooking good with some penicillin growing. Benny did you use an inoculum for the mould or just let things naturally develop... It's just that I did purchase a mould inoculum pack but have not been using it... but been doing smaller sized pieces anyway that run shorter... Link to comment Share on other sites More sharing options...
Pezzza Posted September 17, 2020 Share Posted September 17, 2020 Pork Belly Pancetta flat not rolled... nice... good flavour from the fresh herbs and freshly ground spices... 2 Link to comment Share on other sites More sharing options...
ben 10 Posted September 17, 2020 Author Share Posted September 17, 2020 7 hours ago, Bearded Burbler said: naturally develop... 1 Link to comment Share on other sites More sharing options...
Beerlust Posted September 19, 2020 Share Posted September 19, 2020 @Ben 10 My word, you have been a busy boy since you got that drying fridge! Good stuff mate! Cheers, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted September 25, 2020 Author Share Posted September 25, 2020 2 Link to comment Share on other sites More sharing options...
Guvna Posted September 25, 2020 Share Posted September 25, 2020 (edited) pork sausage,? salt pepper fennel and other magic? cheers for your many awesome pics too B10 Edited September 25, 2020 by Guvna Link to comment Share on other sites More sharing options...
ben 10 Posted September 25, 2020 Author Share Posted September 25, 2020 6 hours ago, Guvna said: pork sausage,? salt pepper fennel and other magic? cheers for your many awesome pics too B10 Salt, pepper, chilli, bactoferm, wine, time 1 Link to comment Share on other sites More sharing options...
Pezzza Posted September 26, 2020 Share Posted September 26, 2020 9 hours ago, Ben 10 said: Salt, pepper, chilli, bactoferm, wine, time Benny do you think that the Bactoferm brings a flavour of its own to the wurst? Link to comment Share on other sites More sharing options...
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