meat curing/fermenting
- Thread starter erjaq
- Start date
OK guys now you made me hungry........
I was going to really start rocking some fermented sausages but ended up not getting divorced, so I don't have the whole house to myself with no objections to what I do with the space.
So that will have to wait for the next home......
So that will have to wait for the next home......
Well I have subscribed to this thread because I'm really interested but have little experience
Yeah.... Congrats..... Or not, lol hope it all works out
Got myself a whole bone in goat leg I am trying to decide how I will control humidity and temp in order to dry it properly. It will get salted and herbed with garlic, thyme, juniper, and rosemary likely. It's prosciutto (more specifically Violino di capra) which the literal translation is "cured leg of".
Yum. Sounds quite tasty. Have you ever done any curing? I suspect that you could follow the process for making ham -- a few days immersed in salt in the fridge, then store it at a temp near 60 with humidity in the 65-70 range until it loses 30% of its weight.
As far how to achieve these conditions, an old fridge works for me. You have to get an external temperature controller to cut power at 60. The humidity can be controlled in much the same way as your humidor -- beads or KL should do the trick. There are other solutions involving a hygrometer and a room humidifier, but they're in elegant at best. Or, maybe you have a basement? Some people are lucky enough to have these conditions in their basement year round.
I don't have a basement but my parents do. I will have to check humidity and temp to see how suitable their cellar is for curing. I figure I would want to salt it for about 15-20 days just to be safe. Then keep it cool and humid to dry it out quite a bit. I might start salting it next month to hang starting end of Sept beginning of Oct.
I have Ruhlman's books at home -- if you want I can look up the exact recipe for you. The amount of time in the salt is based on weight -- if it's a big one, 15-20 days may well be correct. You'll probably also want some curing salt (can't remember if it's #1 or #2 that's recommended for long cures).
Got the goat hanging now. Did it up a month ago with the cure and have had it hanging a few weeks. Its firming up nicely, shouldn't be much longer.
Let's see some photos!
I never got my act together to get back into this, but it's still in my plans.
This thread is awesome! My bbq-ing led to me curing my own bacon. I've really been interested in charcuterie since a trip to Barcelona a couple of years ago, but haven't had the balls to try it. I don't really have anything to contribute, I just posted to get updates, so keep updating!
It feels almost ready. I just hope it isn't too leathery on the surface because of it being skinless.
whodeeni
the Cigar "Gangsta" ;0(
Don't have a pic to post but no need to build a chamber for your Weber. On a could morning light up two coals and put a small chunk (preferably fruit wood/Pecan) on top and voila... You're cold smoking!
whodeeni
the Cigar "Gangsta" ;0(
That's cool Brotha! How did it turn out?
It feels almost ready. I just hope it isn't too leathery on the surface because of it being skinless.
Its damn good. Been eating it slowly the last couple weeks. Has a wilder gamy taste paired up with the "mountain" herb mix. I have plans on doing more, just need to find a cheaper source of legs.