G'Day Bruces :becky:
Since it's getting bloody cold in downside up land, I booked in for a Salami course at a place close to me for a bit of a refresher. The last one I did was several years ago.
Well, I didn't learn much but went home fairly inspired to do some curing "old style". That is without Cure #2. I figured the bloke teaching the course was not dead yet, so why not!
Started with a pork neck and a belly which I coated in plain old salt for 48 hours... as you can see here with the fluid running out to the bottom of the tray.
After 2 days it looked like this:
I made a simple rub to coat: NO SALT! The salting is already done.
Nicely mixed up:
For the pork neck, which is to be copocollo I soaked collagen sheeting in red wine.
Wrapped it up.
Got my netting on the "bazooka" (Much harder than I thought).
Fed it through.
The pancetta, I just rubbed and hang it with one of my Chinese chicken hooks with a length of dowel to push the hooks apart. Pretty handy.
Both look pretty good hanging now in the shed.
I got a thermometer / hygrometer as well just to check how it's gonna go. This is a 3 month exercise by the looks of it with daily monitoring for the wrong kind of mould. Never quite done anything like this before so I really don't know how it's going to go.
Anyway, I'll keep you updated.
Cheers!
Bill
Since it's getting bloody cold in downside up land, I booked in for a Salami course at a place close to me for a bit of a refresher. The last one I did was several years ago.
Well, I didn't learn much but went home fairly inspired to do some curing "old style". That is without Cure #2. I figured the bloke teaching the course was not dead yet, so why not!
Started with a pork neck and a belly which I coated in plain old salt for 48 hours... as you can see here with the fluid running out to the bottom of the tray.
After 2 days it looked like this:
I made a simple rub to coat: NO SALT! The salting is already done.
Nicely mixed up:
For the pork neck, which is to be copocollo I soaked collagen sheeting in red wine.
Wrapped it up.
Got my netting on the "bazooka" (Much harder than I thought).
Fed it through.
The pancetta, I just rubbed and hang it with one of my Chinese chicken hooks with a length of dowel to push the hooks apart. Pretty handy.
Both look pretty good hanging now in the shed.
I got a thermometer / hygrometer as well just to check how it's gonna go. This is a 3 month exercise by the looks of it with daily monitoring for the wrong kind of mould. Never quite done anything like this before so I really don't know how it's going to go.
Anyway, I'll keep you updated.
Cheers!
Bill
