ben 10 Posted August 3, 2020 Author Share Posted August 3, 2020 1 minute ago, Bearded Burbler said: So these are fermented and are now in dry cure...If I wanted to cold smoke some when would I need to do it Ben can you advise? I'm a little confused, are they fermented? Or cured? 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted August 3, 2020 Share Posted August 3, 2020 1 hour ago, Ben 10 said: @The Captain!! the curing fridge is down the hill, need to get it up here. So your driving down the hill tomorrow then? I couldn’t handle it! It’d have to Link to comment Share on other sites More sharing options...
ben 10 Posted August 3, 2020 Author Share Posted August 3, 2020 5 hours ago, The Captain!! said: So your driving down the hill tomorrow then? Working 6am until 6pm for three days.... Link to comment Share on other sites More sharing options...
The Captain!! Posted August 4, 2020 Share Posted August 4, 2020 11 hours ago, Ben 10 said: Working 6am until 6pm for three days.... Bummer! Link to comment Share on other sites More sharing options...
Pezzza Posted August 4, 2020 Share Posted August 4, 2020 21 hours ago, Ben 10 said: I'm a little confused, are they fermented? Or cured? Apologies mate - the Wursts are fermented with normal input of salt n wine - bactoferm - plus curing salt No. 2 - and now in the drying cabinet... the Lonza just salted spiced and then in the drying cabinet. But I thought you could cold smoke a fermented wurst for flavour and then also preserving aspects? Or do you cold smoke without fermentation? Link to comment Share on other sites More sharing options...
ben 10 Posted August 4, 2020 Author Share Posted August 4, 2020 4 hours ago, The Captain!! said: Bummer! All good, wifey organised elivery... 21 minutes ago, Bearded Burbler said: and now in the drying cabinet I smoke after ferment before drying... I am sure you can do it whenevr. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted August 4, 2020 Share Posted August 4, 2020 57 minutes ago, Ben 10 said: I smoke after ferment before drying... I am sure you can do it whenevr. Suspect yours is better way - while nice lots of fats in there - to capture the nice smokey flavour - anyway - will see how things go and can always smoke stuff another time. If doing a Lonza/Loin or Pancetta/Belly whole piece of meat - salting - to dry cure... if wanted to do a smokey version - cold smoked - would I probably smoke earlier like you do with the Salami - rather than later? Link to comment Share on other sites More sharing options...
ben 10 Posted August 4, 2020 Author Share Posted August 4, 2020 Yes, look at Spec, cured, smoked, dried 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted August 4, 2020 Share Posted August 4, 2020 @Ben 10 your wife’s too good to you.... So happy for ya mate Link to comment Share on other sites More sharing options...
The Captain!! Posted August 6, 2020 Share Posted August 6, 2020 Sausages are now dry. End up with 19 of these. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted August 6, 2020 Author Share Posted August 6, 2020 5 hours ago, The Captain!! said: End up with 19 of these. Look good.... Sliced picture sometime please. Link to comment Share on other sites More sharing options...
ben 10 Posted August 6, 2020 Author Share Posted August 6, 2020 3 Link to comment Share on other sites More sharing options...
The Captain!! Posted August 6, 2020 Share Posted August 6, 2020 @Ben 10 how good does that look!!!! Link to comment Share on other sites More sharing options...
ben 10 Posted August 6, 2020 Author Share Posted August 6, 2020 I am happy with it for sure 1 1 Link to comment Share on other sites More sharing options...
Beerlust Posted August 6, 2020 Share Posted August 6, 2020 13 hours ago, Ben 10 said: @Ben 10 Lookout!! Link to comment Share on other sites More sharing options...
The Captain!! Posted August 6, 2020 Share Posted August 6, 2020 1 hour ago, Ben 10 said: I am happy with it for sure Did you say it was the small one? Link to comment Share on other sites More sharing options...
ben 10 Posted August 7, 2020 Author Share Posted August 7, 2020 1 hour ago, The Captain!! said: Did you say it was the small one? Medium 1 1 Link to comment Share on other sites More sharing options...
ben 10 Posted August 8, 2020 Author Share Posted August 8, 2020 So, not having done it this way before. @The Captain!! what casings on yours? I just used my sausage skins then thought how the hell do I hang these??? Perhaps I should tie them as I go next time? @Bearded Burbler are yours round end casings??? I'm happy, worked okay Set at 15°c and 65% 2 Link to comment Share on other sites More sharing options...
The Captain!! Posted August 8, 2020 Share Posted August 8, 2020 @Ben 10 We used synthetic ones this year. Made some mistakes. Oh well learn for next year. Slightly hollow in places. if ya got some hog ties and pliers you could put some string through before clamping to hang. Link to comment Share on other sites More sharing options...
ben 10 Posted August 15, 2020 Author Share Posted August 15, 2020 Alright... Pancetta Bresaola and Spalla on salt for curing soon. I can't have the thing empty. The Spalla should be ready in just under a year!!!! 2 Link to comment Share on other sites More sharing options...
Pezzza Posted August 15, 2020 Share Posted August 15, 2020 On 8/8/2020 at 3:01 PM, Ben 10 said: are yours round end casings??? Yep Link to comment Share on other sites More sharing options...
Pezzza Posted August 15, 2020 Share Posted August 15, 2020 Ha ha Sneak Preview.... think I want to go a bit longer but so far 30% which seems to be the moisture loss we are chasing....... lookin' and tasting great. Wow - home made Salami/Wurst? 3 Link to comment Share on other sites More sharing options...
ben 10 Posted August 15, 2020 Author Share Posted August 15, 2020 37 minutes ago, Bearded Burbler said: Ha ha Sneak Preview Do you think you stuffed them tight enough? Looks perhaps a little crumbly. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted August 15, 2020 Share Posted August 15, 2020 (edited) 12 minutes ago, Ben 10 said: Do you think you stuffed them tight enough? Looks perhaps a little crumbly. Good Question.... mmm.... was not wanting to burst the natural skins... honestly was a bit tricky.... But I think the pack was ok.... when wurst is cut there is no crumbliness at all.... very nice cohesive slice.... Any suggestions for next-time for me - to try to improve the pack Benny? @Ben 10 you have been me SuperCoach (with a few other great coaches....Spudley and Captain) for Wurst making.... ha ha..... so am happy for any suggestions? Edited August 15, 2020 by Bearded Burbler Link to comment Share on other sites More sharing options...
ben 10 Posted August 15, 2020 Author Share Posted August 15, 2020 1 minute ago, Bearded Burbler said: very nice cohesive slice... Cool, just looks a bit loose there. I'm gonna make some mettwurst again soon, I rated mine better than the Barossa stuff i tried (side by side) that I grew up on. 1 Link to comment Share on other sites More sharing options...
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