First time cure, with finished product

Started by lumpy, November 18, 2013, 02:40:27 PM

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lumpy

November 18, 2013, 02:40:27 PM Last Edit: November 22, 2013, 07:53:10 PM by lumpy
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.




Stay tuned ;D

Lumpy

.

Gafala

#1
November 18, 2013, 02:45:05 PM
looking good.
Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24"
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

Saber 4

#2
November 18, 2013, 03:06:42 PM
looks good, I'll be keeping an eye on this one for sure.

KyNola

#3
November 18, 2013, 07:55:33 PM
What cure mix did you use?

Tenpoint5

#4
November 18, 2013, 08:07:38 PM
I'll admit it CURE # 2 projects scare the bejeezes out of me!
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

KyNola

#5
November 18, 2013, 08:11:30 PM
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.

devo

#6
November 18, 2013, 09:01:35 PM
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.

lumpy

#7
November 19, 2013, 04:56:09 AM
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

NePaSmoKer

#8
November 19, 2013, 07:32:05 AM
Looks good Lump

Your using a kindle. My nook has this recipe on page 125

devo

#9
November 19, 2013, 08:05:47 AM
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

lumpy

#10
November 19, 2013, 09:14:01 AM
Don- Your eyes are good, yes it is white mould. Should I just leave it?

lumpy

#11
November 22, 2013, 07:54:53 PM
Here is the finished product.
It turned out even better than I had hoped.


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Tenpoint5

#12
November 22, 2013, 07:56:11 PM
I hate you! and that NEPAS fella too!! making me really want to do this cure 2 thing
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

lumpy

#13
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!

Saber 4

#14
November 22, 2013, 08:21:59 PM
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.
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