I started by rinsing the beef fat off and cubing. Cut and trim all the membrane, tallo, tendons and veins.
Right is good fat, Left throw out.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00315-1.jpg)
Ground thru the fine plate 1/8"
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00316.jpg)
Using my fatty piston to fill the bags.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00320.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00319.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00321-1.jpg)
This batch of Cotto is only 5lbs so the 9oz in the zip baggy is what i will use. 4, 1 lb bags ready for the freezed.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00325-1.jpg)
I thought Cotto was a dried type of Salami! That just looks like beef fat or did I miss something? What did you start with beef trimmings?
Quote from: viper125 on December 02, 2011, 10:58:58 AM
I thought Cotto was a dried type of Salami! That just looks like beef fat or did I miss something? What did you start with beef trimmings?
just started with the fat grind. this will have gb and poke in it to
Well I'll sure be watching. Some day i'll learn enough to try. Little scared of meat kept at regular temps even though my family use to do it.
Quote from: viper125 on December 02, 2011, 11:51:21 AM
Well I'll sure be watching. Some day i'll learn enough to try. Little scared of meat kept at regular temps even though my family use to do it.
you be surprised how easy this is.
NepaS I'm very intrigued? Is your dry chamber up and running?
SamuelG
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Nepasmoker will a basement with a 72 humidity and temp at 52 degrees work as good as a dryer? What do you set yours to?
Quote from: viper125 on December 02, 2011, 04:36:43 PM
Nepasmoker will a basement with a 72 humidity and temp at 52 degrees work as good as a dryer? What do you set yours to?
This is a non R/H Cotto. I'm hanging in the fridge.
Got my cure and PDM being mixed with the water. Will add the other dry before mixing.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00328-1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00329-1.jpg)
Casings soaking (had to add another later)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00331.jpg)
Seasoning all mixed and ground thru the med plate. Cover and fridge while the casings soak.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00333.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00332.jpg)
All stuffed and a small cellulose chub.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00335-1.jpg)
Going to hang overnight for the dextrose to do its stuff.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00337.jpg)
Ok I take pdm is a mold culture of some sort?
PDM is Powder Dry Milk
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rick,
This looks like something else I may need to try. I'll be following this post (and all your other posts, too).
Art
Duh! Wasn't thing i guess.
Quote from: NePaSmoKer on December 03, 2011, 05:47:00 PM
PDM is Powder Dry Milk
Sent from my SAMSUNG-SGH-I997 using Tapatalk
Ready fer smoke.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00339-1.jpg)
Fatty Piston?????????
Quote from: bundy on December 04, 2011, 09:05:05 AM
Fatty Piston?????????
Yup
Thats all i can say bout it.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00340-1.jpg)
Now does taste like a salami or what. Really looks good!
Is it Cotto time?
YU BETCHA
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00342-1.jpg)
Rick that looks very good
seemore
Hows bout some Cotto $$ shots.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00345.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00346.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00347.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00348-1.jpg)
Outstanding NepaS
SamuelG
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fatty piston, deep secret??
Wow looks great! Hey if you have trouble ever finding a place to send that. Im here in Ohio. Lol
Quote from: bundy on December 04, 2011, 06:10:22 PM
fatty piston, deep secret??
Naw, they have been around a while and you can find them all over different forums
http://www.smokingmeatforums.com/a/fattie-piston (http://www.smokingmeatforums.com/a/fattie-piston)
http://cowgirlscountry.blogspot.com/2011/03/how-to-make-fattie-fatty-piston.html (http://cowgirlscountry.blogspot.com/2011/03/how-to-make-fattie-fatty-piston.html)
just google "fattie piston"
Thanks GR
Looks good Rick. grab a plate full of those chunks and some Ritz and I am a happy camper.
KC
Got the chubs cut for the party.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00374.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00376.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00377.jpg)
Im hungry!