Dry aged experiment
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Dave R Looks good, such a hard thing to tell others to do though. We probably won’t ever provide instructions on how to do this outside of pH drops and then time, temp and humidity because so many things can happen if you don’t have dedicated equipment. We got 75 lb going in our cabinet right now, Hab BBQ, Pepperoni and Salami that we added red wine too, ours should be done in 2 weeks or so!
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Dave R Looks good, such a hard thing to tell others to do though. We probably won’t ever provide instructions on how to do this outside of pH drops and then time, temp and humidity because so many things can happen if you don’t have dedicated equipment. We got 75 lb going in our cabinet right now, Hab BBQ, Pepperoni and Salami that we added red wine too, ours should be done in 2 weeks or so!
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Jonathon thanks, I don’t have a cooler in the fermentation cabinet so it will likely be a winter process. I’m using your auto sponge trick under the heat lamp, it creates a decent humidity. I will let you know how it goes
Dave R 2 day fermentation with a weight loss of about 4-5 percent. 1 week in the refrigerator 14-15 percent weight loss. The casing is separating from the stick, which I guess it’s supposed to do. Smells awesome. My uncased test patties look like they are ready, but I’m going to see what the look like at 2 wks.
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Dave R 2 day fermentation with a weight loss of about 4-5 percent. 1 week in the refrigerator 14-15 percent weight loss. The casing is separating from the stick, which I guess it’s supposed to do. Smells awesome. My uncased test patties look like they are ready, but I’m going to see what the look like at 2 wks.
Dave R week 4. A 41 percent weight loss and finally the sticks are firm enough to slice on my new Walton’s 12" slicer I received for a present. The pepperoni tastes great. However, it took twice as long as Umai dry said it would. The other disappointment was that my new 12" slicer from Walton’s only went down to 2mm.
![IMG_20200520_163213805.jpg]
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Looking for help on the slicer… are there any adjustments for the thickness and carriage adjustments? -
Dave R week 4. A 41 percent weight loss and finally the sticks are firm enough to slice on my new Walton’s 12" slicer I received for a present. The pepperoni tastes great. However, it took twice as long as Umai dry said it would. The other disappointment was that my new 12" slicer from Walton’s only went down to 2mm.
![IMG_20200520_163213805.jpg]
(/assets/uploads/files/1590014339896-img_20200520_163213805-resized.jpg)
Looking for help on the slicer… are there any adjustments for the thickness and carriage adjustments?Dave R pictures look good how do they taste?
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I wish I had the room to attempt something like that. Hopefully when I move into a bigger house I can get an old drink cooler or fridge and can start dry curing meat also. Inkbird controllers are the ones I hear/read you want.
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Dave R I used the 12" to slice our dry-cured lomo (dry-cured pork loin) thin enough to see through, so it can definitely do thinner than 2mm. If it is “jumping”(going right to 2 mm) when you try to make it really thin it might just be stiff, working the action for a while on the knob should make it smoother and allow you to set it as thin as you would like. Then, when you have it thin as you want, go ahead and set the depth protecting screw on the back to keep it at that depth.
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Dave R those are the brand that I have been using to build my control board. I haven’t had the opportunity to put them to work, still rebuilding the reach in. They work good for control on an ‘essential oil’ still though. Many good reviews.
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Dave R I used the 12" to slice our dry-cured lomo (dry-cured pork loin) thin enough to see through, so it can definitely do thinner than 2mm. If it is “jumping”(going right to 2 mm) when you try to make it really thin it might just be stiff, working the action for a while on the knob should make it smoother and allow you to set it as thin as you would like. Then, when you have it thin as you want, go ahead and set the depth protecting screw on the back to keep it at that depth.
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Dave R I used the 12" to slice our dry-cured lomo (dry-cured pork loin) thin enough to see through, so it can definitely do thinner than 2mm. If it is “jumping”(going right to 2 mm) when you try to make it really thin it might just be stiff, working the action for a while on the knob should make it smoother and allow you to set it as thin as you would like. Then, when you have it thin as you want, go ahead and set the depth protecting screw on the back to keep it at that depth.
Jonathon well, I guess I win the dumb azz question of the week award. Thank you. I need to eat my Wheaties I guess. The adjustment knob was super tight and after excercising it back and forth a dozen times I was able to get full adjustment out of it. The Meatgistics forum solves another problem. Just in time my capicola is almost ready for the slicer. Thanks
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We expect pics as payment! I’m getting so excited to get some free time coming up (haha) and start doing some more dry-cured stuff!
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We expect pics as payment! I’m getting so excited to get some free time coming up (haha) and start doing some more dry-cured stuff!
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We expect pics as payment! I’m getting so excited to get some free time coming up (haha) and start doing some more dry-cured stuff!
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Dave R Glad to hear it! Yeah, the knob on ours stayed tight like that for the first few times and then eased up a little bit. Let me know if it continues past a few more uses and I will see what can be done as far as removing that and lubricating something in there to make it slide a little easier.
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Dave R Glad to hear it! Yeah, the knob on ours stayed tight like that for the first few times and then eased up a little bit. Let me know if it continues past a few more uses and I will see what can be done as far as removing that and lubricating something in there to make it slide a little easier.
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