bluc wrote:I will have to eat it make sure its safe :teasing-neener:
bluc wrote:starting my adventure with salumi whole muscle cured and dried.
Curing chamber like cheese fridge is humidity and temp controlled.
Stronger rack for hanging stuff.
Meat pork neck(coppa) and Beef sirloin(Bresaola) dry cured chemically with salt Nitrate/nitrate salt(cure number 2) and herbs/spices for added flavour.
wrapped in coloagen sheet and netting then Sprayed down with mould 600 and hung to dry till it loses 35% of its original weight.
Cheese will live up top in sealed containers to stop cross contamination of the moulds.
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