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Charcuterie - Show us your work
Comments
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I have a freezer that never quit running so I bought a Inkbird thermostat controller @botch you just plug it into the wall and the freezer in line, set the temp, hang the probe on a shelf and it kicks your freezer on and off.You can use them for heat or whatever, people use them for terrariums, converting freezers to keezers, brooders for birds, the options are endless.Apparently they make one for moisture too, pretty cool.Check this article out if you want a peek into the shenanigans
South of Columbus, Ohio. -
Temp/Humidity controller BrandBotch said:Um, what's an "ink bird"?
Visalia, Ca @lkapigian -
2 guys and a cooler have a great website for charcuterie. All you need is a working refrigerator to get started. I did 2 pork tenderloins, a pork loin and 2 pork shoulders that I took the coppa muscle out. The coppas are still curing.
Dont ask how I was able to hang those in the frig. It's top secret.South Buffalo, New York -
Ah, thanks guys. I've been following this thread but must've missed any mention of the "Inkbird"."First method of estimating the intelligence of a ruler is to look at the men he has around him."
- Niccolo MachiavelliOgden, UT, USA
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Boom!BUFFALOMOOSE said:2 guys and a cooler have a great website for charcuterie. All you need is a working refrigerator to get started. I did 2 pork tenderloins, a pork loin and 2 pork shoulders that I took the coppa muscle out. The coppas are still curing.
Dont ask how I was able to hang those in the frig. It's top secret.Visalia, Ca @lkapigian -
Botch said:
Inkbird is a company that makes controllers - for charcuterie use they make temperature and humidity controllers to cycle the fridge on and off, same with humidifier/dehumidifier.Um, what's an "ink bird"?MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
Stuffed and hung, I’ll check in 8 weeks, was unable to achieve the @BUFFALOMOOSE inverted hang, so loss of points there LoL
Visalia, Ca @lkapigian -
@lkapigian. I will PM you my secret if you can answer my questions. LOL. When i took the tenderloins out of the cure there were inconsistancies in the coloration and it looked like some parts of it didn't cure. If you zoom in the pictures you can see it. Obviously I will see it to the end but what is your experience? Also capucola is my favorite deli meat. You said that yours was cured for 30 days. So it looks like that is your sweet spot. Would gladly cure it for 30 days. I assume the 30 instead of the 7 days(assuming 3 inch thickness) is worth it. Thanks for your advice.South Buffalo, New York
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@BUFFALOMOOSEim sure it will be fine , I EQ cure at least 3 weeks for whole muscle, 1 week is fine for bacon but I think it’s but short for a loin ( tenderloin may be ok but not loin) at the end of the day , it will continue to cure even while drying as the salt is still there , I don’t bother rinsing all that good seasoning off from the EQ cure .. looking forward to seeing your results, be patient and let them rideBUFFALOMOOSE said:@lkapigian. I will PM you my secret if you can answer my questions. LOL. When i took the tenderloins out of the cure there were inconsistancies in the coloration and it looked like some parts of it didn't cure. If you zoom in the pictures you can see it. Obviously I will see it to the end but what is your experience? Also capucola is my favorite deli meat. You said that yours was cured for 30 days. So it looks like that is your sweet spot. Would gladly cure it for 30 days. I assume the 30 instead of the 7 days(assuming 3 inch thickness) is worth it. Thanks for your advice.
looking at it, that color on yours just looks like fat which is normalVisalia, Ca @lkapigian -
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Company that makes cheap PID temperature and humidity controllers, in context, one of their controllers.Botch said:Um, what's an "ink bird"?
______________________________________________I love lamp.. -
@ikapigian what ph meter do you have and would you recommend it?
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@Elijah , I have the Apera PH60S and it works great, plan on new probes every couple years.....Truth be told, I don't obsess about PH anymore, I am pretty comfortable going by feel sight smell. I do spot check.Elijah said:@ikapigian what ph meter do you have and would you recommend it?
One note, I quit using starter cultures some time back, so you PH drop is much slower than with starter cultures, as long as it is in the right direction, it will get thereVisalia, Ca @lkapigian -
Chamber is healthy …only 2 weeks and heading down the right path …not obsessing over weight of these, just letting them ride
Visalia, Ca @lkapigian -
You're my hero!
______________________________________________I love lamp.. -
Started some Spanish Chorizo today , fermenting at room temp for a day or so
Visalia, Ca @lkapigian -
How this stuff changes in a day #justdoitlkapigian said:Started some Spanish Chorizo today , fermenting at room temp for a day or so
Visalia, Ca @lkapigian -
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Added some Pitina to the mix ….Spanish Chorizo in Polenta instead of Casing
Visalia, Ca @lkapigian -
Bacon down for a soak.
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Looks awesome! FWIW, no need to soak an equilibrium cure , just a quick rinse if even that, it won’t be over salty unless you really went heavy in the saltFarmingPhD said:Bacon down for a soak.
looks incredible!!!Visalia, Ca @lkapigian -
I followed the base I got from maybe here, 2.5%salt, 0.25% #1, and then whatever is your fancy for pepper, sugar, and other spices. Is that heavy on the salt? It is usually a bit salty y for my wife’s taste so I’ve resorted to a rinse and 6-10 hour soak on the last one that I thought was lacking in salt flavor.lkapigian said:
Looks awesome! FWIW, no need to soak an equilibrium cure , just a quick rinse if even that, it won’t be over salty unless you really went heavy in the saltFarmingPhD said:Bacon down for a soak.
looks incredible!!! -
That’s a perfect amount, yup , personal preference on the salt flavor…I’ll slice a little pice off and taste it first ( yes raw lol )FarmingPhD said:
I followed the base I got from maybe here, 2.5%salt, 0.25% #1, and then whatever is your fancy for pepper, sugar, and other spices. Is that heavy on the salt? It is usually a bit salty y for my wife’s taste so I’ve resorted to a rinse and 6-10 hour soak on the last one that I thought was lacking in salt flavor.lkapigian said:
Looks awesome! FWIW, no need to soak an equilibrium cure , just a quick rinse if even that, it won’t be over salty unless you really went heavy in the saltFarmingPhD said:Bacon down for a soak.
looks incredible!!!
max 3% , I’m usually 2.5-2.75 all in for cured meat 1.5-1.75% all in for sausage
if you have never done it, give this a try , take some of that and let it air dry in a chamber or fridge for a week or two basically pancetta Tessa at that point, much deeper flavor
great work right there none the less !Visalia, Ca @lkapigian -
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I imagine they will go the way of the US and use celery cure for the nitrite/nitrate and call it natural lol… I’ve been backing out the cure in my cured meats, not out of fear, but just to see the variance using just salt …. I’d say the only product that it really changes is bacon as we know italaskanassasin said:Visalia, Ca @lkapigian -
In what way? The coloring?lkapigian said:
I imagine they will go the way of the US and use celery cure for the nitrite/nitrate and call it natural lol… I’ve been backing out the cure in my cured meats, not out of fear, but just to see the variance using just salt …. I’d say the only product that it really changes is bacon as we know italaskanassasin said: -
@alaskanassasin , @Elijah yes and it does impart a familiar “ cured bacony” flavor albeit slight …Elijah said:
In what way? The coloring?lkapigian said:
I imagine they will go the way of the US and use celery cure for the nitrite/nitrate and call it natural lol… I’ve been backing out the cure in my cured meats, not out of fear, but just to see the variance using just salt …. I’d say the only product that it really changes is bacon as we know italaskanassasin said:Visalia, Ca @lkapigian -
Pitina-Spanish Chorizo -the salamis will be excellent when done , this is just a few weeks in , small test sample
Visalia, Ca @lkapigian -
If you want to read a huge load of marketing bullsh!t, check this out.The paragraph "What is uncured ham?" is where they fail to mention their "natural" cures of celery/beet extract are the SAME F*CKING CHEMICAL as the nitrites that are added in their scary "cured" example.
______________________________________________I love lamp.. -
Bacons out of the cure and hot smoked on Saturday with apple. Slicing and packing for the freezer and smells fantastic.
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