So I finally jumped into the ring and did my first curing project. Converted a small bar fridge for my curing chamber and am using the Auber temp and humidity controller. Funny thing is that I do not need any control on the humidity part as the fridge is holding a constant 63% humidity. Starting from the left, 2 pork tenderloins and the third is a loin.
I started about 10 days ago and the tenderloins have lost about 20% of their weight. The loin being thicker has lost about 18% of the original weight.
First picture is day one and the second was yesterday.
(http://i246.photobucket.com/albums/gg110/lumpysphotos/IMG-20131108-00017_zps6790f793.jpg) (http://s246.photobucket.com/user/lumpysphotos/media/IMG-20131108-00017_zps6790f793.jpg.html)
(http://i246.photobucket.com/albums/gg110/lumpysphotos/IMG-20131118-00023_zpse8fc25f5.jpg) (http://s246.photobucket.com/user/lumpysphotos/media/IMG-20131118-00023_zpse8fc25f5.jpg.html)
Stay tuned ;D
Lumpy
.
looking good.
looks good, I'll be keeping an eye on this one for sure.
What cure mix did you use?
I'll admit it CURE # 2 projects scare the bejeezes out of me!
Quote from: Tenpoint5 on November 18, 2013, 08:07:38 PM
I'll admit it CURE # 2 projects scare the bejeezes out of me!
One of the reasons I posed the question Chris.
Hey Lumpy
Can you tell us a little more about the recipe your following? Very interested in knowing which cures and cultures you might have used? I can't really tell if you have any good white mold growing yet.
I used the recipe from the book Salumi page 168, Filetto. For all 3, but did not dust the meats after curing as I wanted to see what it would taste like without all the aromatics on the outside. Just to get an idea of what it might need.
Don- I did not use a culture, wanted to try with out one for my first try. Have not taken that course yet :-\
Lumpy
Looks good Lump
Your using a kindle. My nook has this recipe on page 125
Starting to get that good dark color. I thought where the red arrow is pointing that you had some white mold growing but could not tell from the picture.
Keep us informed
(https://lh5.googleusercontent.com/P40B6X71GdNek433b6eNBcZTfSgurNP0ffMGNv9QE8o=w327-h474-no)
Don- Your eyes are good, yes it is white mould. Should I just leave it?
Here is the finished product.
It turned out even better than I had hoped.
(http://i246.photobucket.com/albums/gg110/lumpysphotos/IMG-20131122-00030_zpsdd4634cb.jpg) (http://s246.photobucket.com/user/lumpysphotos/media/IMG-20131122-00030_zpsdd4634cb.jpg.html)
[/img](http://i246.photobucket.com/albums/gg110/lumpysphotos/IMG-20131122-00029_zps68e97e5a.jpg) (http://s246.photobucket.com/user/lumpysphotos/media/IMG-20131122-00029_zps68e97e5a.jpg.html)
I hate you! and that NEPAS fella too!! making me really want to do this cure 2 thing
Yah, well I hate you even more. You make more funky stuff than I do. 8)
Thanks Chris!
Quote from: lumpy on November 22, 2013, 08:00:40 PM
Yah, well I hate you even more. You make more funky stuff than I do. 8)
Thanks Chris!
You're all killing me with this great looking stuff, I'm going to have to take out a loan to try all this new stuff.
looks real good lumpy
Quote from: lumpy on November 19, 2013, 09:14:01 AM
Don- Your eyes are good, yes it is white mould. Should I just leave it?
Sorry did not see this post till today. Yes white mold is good and it helps with the drying and fights off the nasty mold , even green mold is OK if you wipe it down with vinegar to remove it. Black mold is no good and you should get rid of the meat if it has black mold.
That there finished shot looks grrrrrreat!!
Great looking project Michael! 8)
Mike
Next time I will add aromatics after the cure time. I'm thinking freshly ground pepper and crushed fennel.
As all of the experimental meat is gone, :o :time to start round 2. ;D ;D