|
Post by nath on Sept 15, 2014 11:32:57 GMT 10
It works best with "snorkel" type sealers. Bit tricky with the channel type sealer like I have. Sunbeam foodsaver 780, as the bags are smooth on the inside and don't have channels to allow the air out, so you need to use the extra vac helper material you can buy from them. It's a bit tricky trying to get all the air out and then a good seal over the helper material
Nath
|
|
|
Post by nath on Nov 6, 2014 20:59:05 GMT 10
Well, today came the day when the Coppa had lost 35% in weight. It still felt as if it would be softish in the centre, but I wanted to cut it open anyway. It turned out OK, a little soft in the centre, though I think that the misty gully bags allowed it to dry a little too quickly on the outside for my liking. Being dried in the normal indoor fridge, there was not control over humidity. I notice the Misty Gully bag had broken its seal a couple of weeks in, and then became loose around the meat. I soldiered on here and just left it in the bag. You can see that outside of one end of the Coppa started growing a white mould. I think this mould is OK, the coppa does not smell off at all, and the mould not furry as such though hard to describe. You can see the "grey" creeping in towards to middle, not sure what caused this, on review of Smokey's coppa. he had a nice even pink colour all the way through. Anyway, its cut now, and i will likely leave it wrapped in cheesecloth in the fridge a little longer whilst shaving off some to eat. The taste is nice, though not quite as strong as i was expecting in regards to the flavor. I think a longer drying time would help develop the flavor.
|
|
|
Post by smokey on Nov 7, 2014 13:27:52 GMT 10
I used Cure No 2. It's used for long shelf life. It looks ok to me. I can't see any Gray, Just darker meat around the crust. It should taste quite salty at 3%. With my salamis we don't use any cure, just 3% salt but they only dry for six weeks. If it smells ok it shoul be ok, The White mold is good mold and a good sign Id slice it up and cryovac it in portions. From memory WA can be low humidity through winter/ spring? Salt water in a tray at the bottom of the fridge doesn't really work. A pot of water heated up with a small fish tank heater does work. Just use its thermostat to dial in the water temp required to humidify the fridge you have. Its only critical for the first week weeks, After that you can lower the humidity or in some cases Finnish it off with just the water unheated. Say 60% RH. You really want 70-80% RH to start. And if using Cure No 2, a fridge temp of 12deg C is required.
|
|
|
Post by nath on Nov 7, 2014 18:33:22 GMT 10
I used Cure No 2. It's used for long shelf life. It looks ok to me. I can't see any Gray, Just darker meat around the crust. It should taste quite salty at 3%. With my salamis we don't use any cure, just 3% salt but they only dry for six weeks. If it smells ok it shoul be ok, The White mold is good mold and a good sign Id slice it up and cryovac it in portions. From memory WA can be low humidity through winter/ spring? Salt water in a tray at the bottom of the fridge doesn't really work. A pot of water heated up with a small fish tank heater does work. Just use its thermostat to dial in the water temp required to humidify the fridge you have. Its only critical for the first week weeks, After that you can lower the humidity or in some cases Finnish it off with just the water unheated. Say 60% RH. You really want 70-80% RH to start. And if using Cure No 2, a fridge temp of 12deg C is required. Thanks Mick, Yep I think for the next run. I need higher humidity. It was just done in my kitchen refrigerator in the misty gully bags. So humidity was almost certainly very low. Yep planning on slicing and cryovac. I've sliced some up to take to a picnic dinner with friends in Kings Park tonight, I'm sure they'll be impressed. Tastes great! P.s. Sliced open the pancetta this afternoon also.
|
|
|
Post by nath on Nov 18, 2014 22:40:54 GMT 10
|
|
|
Post by smokey on Nov 19, 2014 6:42:45 GMT 10
Hmm, I dunno Nath an air pocket. Maybe get it looked at on that forum that Hoddo linked to.
|
|
|
Post by nath on Nov 19, 2014 20:24:22 GMT 10
Definitely didn't seem rancid at all. I've eaten some a few weeks ago with no I'll affects? But maybe I should get it looked at.
|
|
|
Post by smokey on Nov 19, 2014 22:02:02 GMT 10
Then it must be all good. And you have wog guts like me We will work on it. How about you and I both do something at the same time, I'll supply the No 2 cure ?
|
|
|
Post by nath on Nov 19, 2014 22:08:28 GMT 10
Then it must be all good. And you have wog guts like me We will work on it. How about you and I both do something at the same time, I'll supply the No 2 cure ? i think it wasn't a "pocket" of air as such, but was a tunnel open to one end. I've still got some cure #2 I'll need to eat all this first before making more. Seeing it only took 2 months to dry. Surprising how many portions I got out of the two pieces!
|
|
|
Post by nath on Mar 12, 2015 0:39:20 GMT 10
Craving some of this again. I've been lazy, haven't made a start and the freezer supply is at its end.
|
|