Wow it's really darkened off. The fat layer still looks really moist though.
Thanks for the update.
Wazza
Wow it's really darkened off. The fat layer still looks really moist though.
Thanks for the update.
Wazza
Yep still trying to keep it at 75% humidity, will drop it down later if I think it needs it.
Nath
Been following your progress on this guys and reckon it'll be the bomb. Curiousity has me though........ why is it better to roll it than let it dry opened out? I realise that there'd be more skank to trim off ( which by the way you don't seem to have much of) but wonder about what's happening in the centre. Please understand I know jack shot about using Cures with meats.
Cheers, Wayne
Looking very good great to see the progress too
Been following your progress on this guys and reckon it'll be the bomb. Curiousity has me though........ why is it better to roll it than let it dry opened out? I realise that there'd be more skank to trim off ( which by the way you don't seem to have much of) but wonder about what's happening in the centre. Please understand I know jack shot about using Cures with meats.
Cheers, Wayne
Nath may qualify here, but my understanding is it's about getting an even cure, the more uniform the shape the more even the meat. Don't forget the cure was rubbed onto all exposed surfaces including those which are now internal from where the bone was removed.
If we don't die of botulism you're more than welcome to have some. Depending on when it's ready you'll see it at a speakeasy .
I think the main thing would be, like Waz said to get an even cure.
It's a pretty uniform thickness, and being a bit thicker it takes longer to dry therefor intensifying the flavour aswell.
I can't think of any other reason haha.
Obviously with things like pancetta, you can roll or dry flat. The flat being a lot quicker.
Nath
Not sue why it took so long to find this thread, but glad I did...So it is cured for X days, they you are hanging it to dry it out and let the cure continue to "cook" the meat?
Was always under the impression it had to be salt pack, so interesting to follow the progression...
Hi Bentley, glad you found it, hasn't had much attention!
We did a 15 day dry cure, then wash and hang.
Hanging at 12C and 65-75% RH
Nath
3008g, so we've dropped 192g in 7 days.
Seems quick, but it doesn't seem to be drying too quickly, the case is certainly drying out, though seems to not have case hardening.
My guess is it will slow down a bit from here on in, let's see!
Nath
So if my math is right....that's 6% loss
So overall 25-30% loss
So overall 25-30% loss
That'd be kinda on target.
Yer aiming for 35% overall ideally
Nath
Well, weighed at 2850 tonight.
Getting there. No pics will post up some pics next week.
It was a little "oozy" along the join line of the roll, still smells fine and luckily no mould I could see.
I've wiped it with vinegar and wacked it back in. Dropped the temp a degree or two, and plugged the fan to stay on constantly, not intermittently with the humidifier.
Let's see how it looks next week!
Nath
How did this turn out in the end?
Cheers,
Dave.
How did this turn out in the end?
Cheers,
Dave.
Really well.
I'll dig up some pics and post up.
Thanks, that would be awesome.
Cheers,
Dave.
Thanks, that would be awesome.
Cheers,
Dave
Hi Dave,
Let me get Uni out the way and I'll hunt them down. 99% sure I know which drive the pics are on (I'll need to shuffle some drives to plug it in). (but please feel free to send me a friendly reminder if they have not appeared in say a month)
I will do that for sure. I won't be ready to start until the new year some time but will be chomping at the bit I reckon.
Cheers,
Dave.
Don’t have an account yet? Register yourself now and be a part of our community!