ben 10 Posted September 26, 2020 Author Share Posted September 26, 2020 Yes, absolutely 1 Link to comment Share on other sites More sharing options...
Pezzza Posted September 28, 2020 Share Posted September 28, 2020 Four Pork Loin sections... Lonza... a few different salt-spice-dry brine preps for 4 days or so - then rub off with wine and do some different outside rubs... smashed up some black pepper in the coffee grinder and also got fresh thyme and rosemary across a couple blended with the salt and the pepper... One portion - that orangey looking one is a Propriertary Smoked-and-Cured Maple Bacon cure blend... and I might bake that one off.... as don't have the smoking capacity just yet... and will be good to see how that goes... supplier lad seemed to think 90 minutes in the oven at 120 did a reasonable job... Anyway will be nice to see how these go - got the rind and fat left on this time... last Lonza was just fillet... Cheers Salumi Makers! 4 Link to comment Share on other sites More sharing options...
Pezzza Posted October 4, 2020 Share Posted October 4, 2020 And now after salting/spice-herbing -- in for the controlled humidity/temp dry cure: 2 Link to comment Share on other sites More sharing options...
Pezzza Posted October 4, 2020 Share Posted October 4, 2020 The fourth Loin section was rubbed with the packet-maple bacon cure - and after the week's salting - into the oven for a bake as I do not have hot-smoking capacity at this stage - came up very nice - that fat sort of 'rendered' and the meat coming as very tasty and tender... Ate a thick slice as a bacon steak with boiled spuds n Rotkohl and fresh snap peas from the garden... came up very nice 3 Link to comment Share on other sites More sharing options...
Pezzza Posted October 4, 2020 Share Posted October 4, 2020 And the Pork Bellies were 'harvested' and cryovacced before the Loins went in - quite salty - am wondering whether it is possible to reduce the recipe Salt levels at all? 1 Link to comment Share on other sites More sharing options...
ben 10 Posted October 4, 2020 Author Share Posted October 4, 2020 22 minutes ago, Bearded Burbler said: And now after salting/spice-herbing -- in for the controlled humidity/temp dry cure: What are you hanging them in? Link to comment Share on other sites More sharing options...
Pezzza Posted October 5, 2020 Share Posted October 5, 2020 (edited) On 10/4/2020 at 8:50 PM, Ben 10 said: What are you hanging them in? Guess... think you have a similar white plastic drip tray in yours ; ) Edited October 5, 2020 by Bearded Burbler 1 Link to comment Share on other sites More sharing options...
ben 10 Posted October 6, 2020 Author Share Posted October 6, 2020 11 hours ago, Bearded Burbler said: Guess... think you have a similar white plastic drip tray in yours ; ) I didn't need the edit. What size? 1 Link to comment Share on other sites More sharing options...
ben 10 Posted October 8, 2020 Author Share Posted October 8, 2020 3 Link to comment Share on other sites More sharing options...
Pezzza Posted October 11, 2020 Share Posted October 11, 2020 On 10/6/2020 at 9:05 PM, Ben 10 said: I didn't need the edit. What size? Small - ex demo model... Link to comment Share on other sites More sharing options...
Pezzza Posted October 11, 2020 Share Posted October 11, 2020 On 10/8/2020 at 3:40 PM, Ben 10 said: Wow - they are beautiful - what make-up of meat is this? 1 Link to comment Share on other sites More sharing options...
ben 10 Posted October 11, 2020 Author Share Posted October 11, 2020 4 minutes ago, Bearded Burbler said: Wow - they are beautiful - what make-up of meat is this? Cheers, sopressa - pork. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted October 11, 2020 Author Share Posted October 11, 2020 Annnnnnd... cold smoked in beef casing on the left, not smoked in pig casing on the right, hungarian salami 7 Link to comment Share on other sites More sharing options...
Pezzza Posted October 18, 2020 Share Posted October 18, 2020 Nibblies to go with the latest Ale... Home Salami and spiced salted herbed dry cured pork belly... should really try to make home crackers one day... 5 Link to comment Share on other sites More sharing options...
Naughty Corner Brewing Posted October 19, 2020 Share Posted October 19, 2020 On 10/18/2020 at 5:22 PM, Bearded Burbler said: home crackers Sour dough ones are amaze balls! https://www.kingarthurbaking.com/recipes/sourdough-crackers-recipe 1 Link to comment Share on other sites More sharing options...
ben 10 Posted November 3, 2020 Author Share Posted November 3, 2020 @Otto Von Blotto - I think you bought a meat slicer? What did you get? Link to comment Share on other sites More sharing options...
pilotsh Posted November 3, 2020 Share Posted November 3, 2020 On 10/11/2020 at 9:23 PM, Ben 10 said: hungarian salami Yummo. They all look delicious. It looks like your sausages are hanging in a custom fridge or smoker.... is it? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 3, 2020 Share Posted November 3, 2020 7 hours ago, Ben 10 said: @Otto Von Blotto - I think you bought a meat slicer? What did you get? Yeah I did, can't remember what the brand is off the top of my head. I think I got it on eBay though. Link to comment Share on other sites More sharing options...
ben 10 Posted November 3, 2020 Author Share Posted November 3, 2020 10 hours ago, pilotsh said: custom fridge Curing cabinet Link to comment Share on other sites More sharing options...
ben 10 Posted November 4, 2020 Author Share Posted November 4, 2020 Hungarian Salami... Few gaps but pretty good. The pepper was home grown and really nice actually. Kinda lemony. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted November 4, 2020 Author Share Posted November 4, 2020 19 hours ago, Otto Von Blotto said: Yeah I did, can't remember what the brand is off the top of my head. I think I got it on eBay though. cheapy? Link to comment Share on other sites More sharing options...
Pezzza Posted November 4, 2020 Share Posted November 4, 2020 1 hour ago, Ben 10 said: Hungarian Salami... Few gaps but pretty good. The pepper was home grown and really nice actually. Kinda lemony. Looks magnificent Benny - and bllllardy home grown pepper on top of that - wonderful stuff.... very very nice indeed Was that one a smoker ? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 4, 2020 Share Posted November 4, 2020 13 hours ago, Ben 10 said: cheapy? About $90-$100 if I remember correctly 1 Link to comment Share on other sites More sharing options...
ben 10 Posted November 4, 2020 Author Share Posted November 4, 2020 12 hours ago, Bearded Burbler said: Was that one a smoker ? Yes, need o smoke for longer next time. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted November 5, 2020 Share Posted November 5, 2020 4 hours ago, Ben 10 said: Yes, need o smoke for longer next time. So Ben it was fermented and then cold-smoked for ?? hours then dry cured? Link to comment Share on other sites More sharing options...
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