greetings and salutations!
Posted:
Sun Mar 27, 2016 10:54 pmby moldy meat
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
Re: greetings and salutations!
Posted:
Mon Mar 28, 2016 7:23 pmby moldy meat
thanks, i am looking forward to making some great cured meat and i can't wait to get started.
MM
Re: greetings and salutations!
Posted:
Mon Mar 28, 2016 10:01 pmby NCPaul
What projects are you planning?
Re: greetings and salutations!
Posted:
Mon Mar 28, 2016 10:19 pmby moldy meat
salami, landjaeger and pepperoni snack sticks to begin with, but coppa and capacola are on my radar also.
MM
Re: greetings and salutations!
Posted:
Thu May 12, 2016 5:23 amby BriCan
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
Re: greetings and salutations!
Posted:
Thu May 12, 2016 8:11 pmby moldy meat
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.
MM
Re: greetings and salutations!
Posted:
Fri May 13, 2016 5:46 amby BriCan
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
Re: greetings and salutations!
Posted:
Sat May 14, 2016 6:47 amby moldy meat
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
