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Re: Curing more meat today
Posted: Sat Oct 05, 2019 9:56 pm
by Copasspupil
So here’s a head to head of mine vs a commercial one. The one on the far left which was aged less, the one in the middle which was 6 weeks longer and the commercial one. I have another week of curing for the current batch then will adjust accordingly. I believe I’ll go another 6 weeks at the minimum mine is more tender then the commercial one and the flavor is about the same but drier and better chew.
Re: Curing more meat today
Posted: Sun Oct 06, 2019 5:25 am
by OldUsedParts
Re: Curing more meat today
Posted: Sun Oct 06, 2019 10:07 am
by Copasspupil
Pepperoni style Lonzino
My last one from June. I won’t go into detail but I think I should have waited longer on some of them I’m finding. This one turned out well.
Re: Curing more meat today
Posted: Sun Nov 17, 2019 11:38 am
by Esprit77
Copasspupil wrote:I had to buy a new gasket for the refrigerator so the timing was right. My humidity is way to high so it’s a leak in the gasket. I’ll get it and replace the gasket next week so I’m the mean time, the meat heads for curing. I used the EQ method to cure each bag plus add the needed flavors to them. They all have a various amount of wine in them for the color to absorb in the curing state. I’m hoping to get the color to bleed throughout the muscle
meilleur tauxso the color should be pretty nice. The Mini Lonza are three flavors. Each bag has two tenderloins in them so I’ll be hanging everything after it cures. The Bresaola is Similar to Ruhlmans recipe. The Coppo is pretty traditional. See them in three weeks for the washing, wrapping and netting.
Hello everyone. Thank you for exposing this with us, I find it important! However, a detail trots me a little, I would like to expose it if it is possible. Thank you for your return. Good luck to all
Re: Curing more meat today
Posted: Sun Nov 17, 2019 12:28 pm
by Txdragon
Copasspupil wrote:Pepperoni style Lonzino
My last one from June. I won’t go into detail but I think I should have waited longer on some of them I’m finding. This one turned out well.
"Turned out well." ? That one turned out textbook!!
Re: Curing more meat today
Posted: Sun Nov 17, 2019 11:11 pm
by Copasspupil
Thanks TX! I'm two months almost into the next batch. I'm planning on hanging these at the end of the month and let them go for 6 months or more. The taste test was close to the flavor of the manufactured version just not as dry. I kind of preferred the drier version. The next round are definitely more Spanish influenced as half of them are the Spanish style. Should be interesting.
Re: Curing more meat today
Posted: Mon Nov 18, 2019 8:04 am
by Rambo
You have advanced your skills as time has passed, I applaud your tenacity and will.
Re: Curing more meat today
Posted: Tue Nov 19, 2019 6:52 pm
by Copasspupil
Thanks Rambo. We will see how this next batch turns out
Before any applause.
Re: Curing more meat today
Posted: Thu Nov 28, 2019 12:07 pm
by Copasspupil
Exactly one month in the umai bags which I initially thought it was two.
Interesting thus far. My total weight loss is between 5-12% depending on the item. Each were placed in a similar bag, sealed the same way but different losses.
Check it out:
Savory capicola 12%
Spicy capicola 12%
Savory Lomo 8%
Spicy Lomo 5%
Re: Curing more meat today
Posted: Thu Nov 28, 2019 1:07 pm
by Norway Joe
This look fantastic and it's a very interesting thread. Thanks for posting.
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Re: Curing more meat today
Posted: Thu Nov 28, 2019 8:44 pm
by Copasspupil
You betcha. It’s a learning process. The first two batches came out well. I’m hoping to see how these turn out but it’s just time like watching the paint dry.
Re: Curing more meat today
Posted: Sun Dec 01, 2019 1:42 am
by atcNick
Very nice!! Makes me want to blow the dust of my curing fridge and play with some meat
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