I'm pumped and I'm stressed at the same time. I kicked off this dry curing adventure with this recipe
Salami Milano Style (http://lpoli.50webs.com/index_files/Salami%20Milano.pdf)
I used Beef Middles for the casings, tough suckers thats for sure, no blow outs with these things ;D
Day one, in the Dry Cure Cabinet @ 12 PM.
Incubate @ 85°F and 90% R/H for 24 hours.
Seems easy enough ??? ??? We will see :-\
The small one with the string weighed in at 463 grams. Needs to loose 30% of its weight
(https://lh3.googleusercontent.com/-nc0TUmUElJE/T6vpqU9mwCI/AAAAAAAAChI/pbi6aTUWybY/s1024/DSC_0017.JPG)
And here is what they are suppose to look like when they are done.
(https://lh5.googleusercontent.com/-3bWWBdkN16k/T6vxH6gWBlI/AAAAAAAAChY/0LulsfKSAAE/s640/Milano.jpg)
Cool, now its wait time. I clicked on the link and it automatically all by itself downloaded the recipe to my kindle app on my cell phone, that was weird.
Ditto
I like them beef middles, nice and thick.
Like Aaron said...now the wait.
Nice job.
gorgeous
Great job Devo.
You'll have to give use a good taste report on that recipe. I was also eyeing that one if I ever get my cabinet underway.
Mike
Starting to get some action on these. Took three days but the white mold is starting, that,s a good thing by the way. Thanks Aaron for telling me to just relax and let it do its thing. ;)
Hopefully this will just keep getting better.
(https://lh3.googleusercontent.com/-HmJh8M9NdHU/T7Alr0JfnXI/AAAAAAAACiM/r6i2NqPUFFY/s640/DSC_0018.JPG)
(https://lh6.googleusercontent.com/-psCdmq3BmRA/T7AlrZukZJI/AAAAAAAACiE/np-rWLsdoOE/s640/DSC_0019.JPG)
(https://lh6.googleusercontent.com/-6sncrwtkivg/T7Aloi9fOmI/AAAAAAAACh8/_UsUUd4j-vQ/s640/DSC_0020.JPG)
You must be doin something right to get the mold growing right on time, Looks just right!!!
Looks most excellent. Gotta like that mold 600.....EH
QuoteYou must be doin something right to get the mold growing right on time, Looks just right!!!
Dam Aaron I'm almost at the point of telling my boss I gotta go home to check on things :)...... the good part is he knows what I can produce and has eaten many a good meal so he tells me if you need to go than just5 go. :)
Are you using a freezer for the dry curing? I am thinking about getting into the dry curing and interested in what other people have done.
Thanks
Eleridge
Looks great Don. I have a large old upright freezer I could do some of this with.
Don
While my fridge is down for maintenance i have found these minor issues.
Even with using distilled water in your humidifier it can still get a slimy build up and slight mold growth on the outside. I wiped mine down with vinegar.
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/DSC00644.jpg)
Thanks Rick for the heads up, I will keep an eye on that.
QuoteAre you using a freezer for the dry curing? I am thinking about getting into the dry curing and interested in what other people have done.
Thanks
Eleridge
Yes. You can use a fridge or pop cooler also. The price was right on the freezer....FREE ;)
Kirby hope you get better soon bud and look forward to seeing if you get into this. Its sure is fun watching and waiting ;D ;D
Day Four
Gave the little guy another spray of Bactoferm Mold-600 (Penicillium nalgiovense). Seems slower than the others to get the mold happening.
(https://lh5.googleusercontent.com/-oNViFmDmeiM/T7EtpksxeyI/AAAAAAAACiY/1CxpfuUIGUA/s1024/DSC_0021.JPG)
Lookin' great Don!
I am sssoooo jealous... Still haven't had time to look for a cabinet yet.
Mike
WOW!!
Lookin' Good!
If my calculations are right ??? from weighing the small one today they will take about 6 weeks to reach a 35% loss in weight. I am not very good at waiting for things but in this case I'm sure it will be worth while ;)
devo that salami is looking might fine. It'll be great with some crusty fresh bread, cheese & a fine glass of vino!
Very cool Devo!
Looks like they are coming along nicely ;)
Day 8 and the little guy is down to 402gms. Seems things have settled in as far as the high R/H I was experiencing.
Top shelf
(https://lh5.googleusercontent.com/-VGS2NUKoqYY/T7az7GlqOjI/AAAAAAAACko/Hn5_i80xsPw/s1024/Day%25208%2520Top.JPG)
Bottom shelf.....back side of the little guy ( the runt of the litter ;D) still is having a hard time getting mold
(https://lh6.googleusercontent.com/-t1QQlm2Pvk0/T7az25voAjI/AAAAAAAACkg/0ZEcwJAzxjE/s1024/Day%25208%2520Bottom.JPG)
Lookin like success. I think it was about day 11 I started getting a slight ammonia odor from the mold 600.
Had to add a Eva Dry EDV-1100 Thermo Electric Peltier Dehumidifier, 16 Oz Removable Water Tank, Effectiveness 1,100 Cubic Feet to help keep the humidity down. Its been very humid here the last little while.
Right now the weight loss
START: 463g
NOW: 357g
(https://lh5.googleusercontent.com/-4lS2XvFUkew/T7z1nfVbEnI/AAAAAAAACmw/-1RStYPfbOY/s1024/DSC_0033.JPG)
Thats awesome Don
Looking good Don. How much longer before they are done?
Well its been loosing an average of 6-7 grams a day and I need to get down to around 300grams for the recommended 35% reduction. I will test one when it gets there but I think I still want it to be a bit dryer but we will see. Now with the dehumidifier helping to keep the humidity down it should be interesting to see what the weight lose will be per day. ???
Looking really good Don! 8)
That's about a 23% reduction so far. ;)
Mike