Cotto

NePaSmoKer · December 02, 2011, 10:43:36 AM

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.

Ground thru the fine plate 1/8"

Using my fatty piston to fill the bags.

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.

viper125 · 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?

NePaSmoKer · December 02, 2011, 11:49:29 AM

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

viper125 · 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.

NePaSmoKer · December 02, 2011, 11:52:44 AM

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.

SamuelG · December 02, 2011, 12:52:30 PM

NepaS I'm very intrigued? Is your dry chamber up and running?

SamuelG

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viper125 · 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?

NePaSmoKer · December 03, 2011, 07:50:59 AM

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.

NePaSmoKer · December 03, 2011, 07:55:29 AM

Got my cure and PDM being mixed with the water. Will add the other dry before mixing.

Casings soaking (had to add another later)

Seasoning all mixed and ground thru the med plate. Cover and fridge while the casings soak.

All stuffed and a small cellulose chub.

Going to hang overnight for the dextrose to do its stuff.

viper125 · December 03, 2011, 05:24:24 PM

Ok I take pdm is a mold culture of some sort?

NePaSmoKer · December 03, 2011, 05:47:00 PM

PDM is Powder Dry Milk

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ACW3 · December 03, 2011, 07:04:21 PM

rick,
This looks like something else I may need to try. I'll be following this post (and all your other posts, too).

Art

viper125 · December 04, 2011, 05:41:27 AM

Duh! Wasn't thing i guess.

Quote from: NePaSmoKer on December 03, 2011, 05:47:00 PM
PDM is Powder Dry Milk

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NePaSmoKer · December 04, 2011, 05:52:19 AM

Ready fer smoke.

bundy · December 04, 2011, 09:05:05 AM

Fatty Piston?????????