greetings and salutations!

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greetings and salutations!

Postby moldy meat » Sun Mar 27, 2016 10:54 pm

greetings everyone, i have always enjoyed cured meats and wanted to try my hand at making my own. now, i am doing just that. i have bought such things as a kitchenaid mixer, meat grinder/sausage stuffer, etc. i am just about finished building my curing chamber, (waiting for parts), but have made a few raw sausages already. my first sausage was a beer brat that turned out well, and my second was a fine chorizo that i will be making again, it was very well received and made great taco meat as well. i am glad i found this forum, it looks like a wealth of information with a great group of experienced and friendly people. see you on the boards!

MM
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Re: greetings and salutations!

Postby NCPaul » Mon Mar 28, 2016 10:11 am

Welcome to the forum. :D
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Re: greetings and salutations!

Postby moldy meat » Mon Mar 28, 2016 7:23 pm

thanks, i am looking forward to making some great cured meat and i can't wait to get started.

MM
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Re: greetings and salutations!

Postby NCPaul » Mon Mar 28, 2016 10:01 pm

What projects are you planning?
Fashionably late will be stylishly hungry.
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Re: greetings and salutations!

Postby moldy meat » Mon Mar 28, 2016 10:19 pm

salami, landjaeger and pepperoni snack sticks to begin with, but coppa and capacola are on my radar also.

MM
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Re: greetings and salutations!

Postby BriCan » Thu May 12, 2016 5:23 am

moldy meat wrote:salami, landjaeger and pepperoni snack sticks to begin with, but coppa and capacola are on my radar also.

MM


Where about's in the Pacific Northwest are you

No need for a curing chamber for the Landjäger's if your ambient temperature and humidity are good
But what do I know
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Re: greetings and salutations!

Postby moldy meat » Thu May 12, 2016 8:11 pm

BriCan wrote:
moldy meat wrote:salami, landjaeger and pepperoni snack sticks to begin with, but coppa and capacola are on my radar also.

MM


Where about's in the Pacific Northwest are you

No need for a curing chamber for the Landjäger's if your ambient temperature and humidity are good


i am in the seattle area. around here, the humidity is already too low. the humidity in my house is already 43%. i decided that whole muscle projects would be easier, so i started with two coppas and a beef bresaola. i just cased and hung them yesterday. the bresaola is on the left.

Image

MM
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Re: greetings and salutations!

Postby BriCan » Fri May 13, 2016 5:46 am

moldy meat wrote:
i am in the seattle area. around here, the humidity is already too low. the humidity in my house is already 43%. i decided that whole muscle projects would be easier, so i started with two coppas and a beef bresaola. i just cased and hung them yesterday. the bresaola is on the left.


You are 4 - 5 hours South of me :)

I shall be making another 30kg batch of Landjäger's this coming week and as with last months batch (the same amount) these will be dried in the perp area of the kitchen at work

Humidity is the easiest thing to control with a pan f salt water in a enclosed space :)
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Re: greetings and salutations!

Postby moldy meat » Sat May 14, 2016 6:47 am

BriCan wrote:
moldy meat wrote:
i am in the seattle area. around here, the humidity is already too low. the humidity in my house is already 43%. i decided that whole muscle projects would be easier, so i started with two coppas and a beef bresaola. i just cased and hung them yesterday. the bresaola is on the left.


You are 4 - 5 hours South of me :)

I shall be making another 30kg batch of Landjäger's this coming week and as with last months batch (the same amount) these will be dried in the perp area of the kitchen at work

Humidity is the easiest thing to control with a pan f salt water in a enclosed space :)


care to share your recipe?

MM
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Re: greetings and salutations!

Postby BriCan » Sun May 15, 2016 1:05 am

moldy meat wrote:
care to share your recipe?

MM


:) :)

viewtopic.php?t=8314&highlight=landj%E4ger
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Re: greetings and salutations!

Postby moldy meat » Sun May 15, 2016 2:22 pm

BriCan wrote:
moldy meat wrote:
care to share your recipe?

MM


:) :)

viewtopic.php?t=8314&highlight=landj%E4ger


thanks!

MM
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