Awesome, if you haven't seen it - here is a page from what I've learned converted about x5 so far. You'll also find a ebook pdf download on that pag - best of luck Tom - eatcuredmeat.com/dry-curing/how-to-build-a-curing-chamber-for-dry-cured-meat/
Expat southern italian here... been preserving meat for generations. Always keeping a cautious eye on what others are publishing. First video of yours I've watched.... I look forward to seeing what you're about... I hope you're not like those Two Hacks And A Cooler. They just delete comments that illustrate their incompetence so they look like they know what they're doing. I like this start with you being transparent about the realty of the craft process. Thank you for that
Ciao Joe, I agree! looking forward to 4 month in Italy later this year! Castagne (Chestnut -500yr old trees) Flour and Porcini business venture with a friend maybe. If there is someone I should visit over there, happy to take recommendations - love a good Nona! Challenges of commercial farming practices in the Western world, alot of terrible poor quality meat. I've always said its up to the individual to decide what they put inside them. I've done a lot of research on botulism cases historically in USA. Mainly meat canning and indigenous fermentation of meat (under 30 cases a year last time I looked). Kindest regards, Tom
@@eatcuredmeat I may be of assistance if you're going to be in Sicilia (north coast), Calabria (Cosenza region) or Campagnia. I'll be there myself much of the summer. I may also head to Puglia to connect with a friend who moved back this past year to start a B&B
@@eatcuredmeat Bravo! I look forward to your videos. E pazzo perche... OK,English... Everything gets twisted in English language text, millennia of wisdom is thrown out the door to accommodate "dirty meat" by sanitizing it. So many people buying their meat at big box and grocery stores to try and get in on the practice of curing meat are duped into killing the life within it. .... I doubt many have ever killed and broken down a pig. I think this is part of the process of understanding and respecting the meat/animals we harvest. Respect for being responsive.
@EatCuredMeat - I have no issue with mold 600. It's good, clean stuff.... I would only suggest that it's "the standard". Not a bad standard, just the standard. If in the old country... from region to region... from cantina to cantina...... accepting the natural molds in the environment can bring about some amazing flavours. I understand that a business selling salami needs to deliver a consistent product as that's what customers expect.... I've carved out a little culture local to me based on the notion that it's "craft" and will not be the same each and every time. Salumi with different quality of vintage from year to year. The result has been that I have made a salumi that I have not liked at all... but others considered the best I've ever produced... and Some that I thought completely knee-buckling that others though.... "good" I realize this is no business model.... but perhaps nothing "good" is ;) Keep it coming.... and please keep your open approach. Too many have been stifled by regulation, prescribed by dirty mass production Good work
Agreed! Yeah for most of the converted fridges I've used over 20 years - all have actually mean naturally 'innoculated' just from the meat/environment. Funny actually, in the last 4 years, I've been collaborating and teaching a friend who bought a 'Stagionella' commercial double door drying fridge. It's been quite a challenge, since it has too many settings! Hundreds of years ago in the caves of Umbria, don't think they had any buttons to push. Kindest regards, Tom
Dude, great info. I'm researching up while getting ready to start this project. Its years in the making, but I've got a lot of life prep to do to be ready for this.
All is good but yellow red and black molds.. I know that yellow tells you that there's PH alterations in negative way in the salame, others are probably related to either contamination or not properly initiated fermentation.. Green means there's not enough air flow or high humidity or combined.. worst Green can do is alterate the taste if left unattended for long periods of time.. you will know because products start getting mushroom smell.. either way you can brush off and wipe with vinegar/water solution any type of mold off your salame.. note that salame making is not easy.. It is time consuming with very long learning curve, and I'd suggest to start with something easier other then salame and see how it goes on.
@@hammertiming8423 Thanks for taking the time, you sound like you study mold! After 10 years of making salami and studying it. Vinegar is definitely you friend, as well as cold smoke to knock back the growth with its anti-bacterial and anti-fungal properties. Agree with nearly everything you said. Advanced Good white mold, can often be green - I've seen this in both convert fridges, Stagionella Drying Fridge I use and across commercial operators in Italy. In the video are some Italian Pancetta from Calabria covered in dark green/white mold- Lavasi, Calabria - Cheers Tom
@EatCuredMeat - I just noticed that I have the same Hanna PH meter that you do. I'm pretty old school and haven't used it a lot. Perhaps the subject of a video but if you have the opportunity, I'd like to know your experience with it... how accurate you feel it is and how you calibrate etc....
Hey Joe, that one lost its accuracy after about 18 months. The spearhead probe isnt' replaceable either, it 'was' acccuate. Good idea will do a video at some point :-) Tom
Almost finished making my curing fridge. Glad I found your channel.
Awesome, if you haven't seen it - here is a page from what I've learned converted about x5 so far. You'll also find a ebook pdf download on that pag - best of luck Tom - eatcuredmeat.com/dry-curing/how-to-build-a-curing-chamber-for-dry-cured-meat/
Expat southern italian here... been preserving meat for generations. Always keeping a cautious eye on what others are publishing. First video of yours I've watched.... I look forward to seeing what you're about... I hope you're not like those Two Hacks And A Cooler. They just delete comments that illustrate their incompetence so they look like they know what they're doing. I like this start with you being transparent about the realty of the craft process. Thank you for that
Ciao Joe,
I agree! looking forward to 4 month in Italy later this year! Castagne (Chestnut -500yr old trees) Flour and Porcini business venture with a friend maybe. If there is someone I should visit over there, happy to take recommendations - love a good Nona!
Challenges of commercial farming practices in the Western world, alot of terrible poor quality meat. I've always said its up to the individual to decide what they put inside them. I've done a lot of research on botulism cases historically in USA. Mainly meat canning and indigenous fermentation of meat (under 30 cases a year last time I looked). Kindest regards, Tom
@@eatcuredmeat I may be of assistance if you're going to be in Sicilia (north coast), Calabria (Cosenza region) or Campagnia. I'll be there myself much of the summer. I may also head to Puglia to connect with a friend who moved back this past year to start a B&B
@@eatcuredmeat Bravo! I look forward to your videos. E pazzo perche... OK,English... Everything gets twisted in English language text, millennia of wisdom is thrown out the door to accommodate "dirty meat" by sanitizing it. So many people buying their meat at big box and grocery stores to try and get in on the practice of curing meat are duped into killing the life within it. .... I doubt many have ever killed and broken down a pig. I think this is part of the process of understanding and respecting the meat/animals we harvest.
Respect for being responsive.
@EatCuredMeat - I have no issue with mold 600. It's good, clean stuff.... I would only suggest that it's "the standard". Not a bad standard, just the standard. If in the old country... from region to region... from cantina to cantina...... accepting the natural molds in the environment can bring about some amazing flavours. I understand that a business selling salami needs to deliver a consistent product as that's what customers expect.... I've carved out a little culture local to me based on the notion that it's "craft" and will not be the same each and every time. Salumi with different quality of vintage from year to year. The result has been that I have made a salumi that I have not liked at all... but others considered the best I've ever produced... and Some that I thought completely knee-buckling that others though.... "good"
I realize this is no business model.... but perhaps nothing "good" is ;)
Keep it coming.... and please keep your open approach. Too many have been stifled by regulation, prescribed by dirty mass production
Good work
Agreed! Yeah for most of the converted fridges I've used over 20 years - all have actually mean naturally 'innoculated' just from the meat/environment. Funny actually, in the last 4 years, I've been collaborating and teaching a friend who bought a 'Stagionella' commercial double door drying fridge. It's been quite a challenge, since it has too many settings! Hundreds of years ago in the caves of Umbria, don't think they had any buttons to push. Kindest regards, Tom
I’ve spent time in Umbria. Pushing the wrong buttons can be a mistake 😂.
Dude, great info. I'm researching up while getting ready to start this project. Its years in the making, but I've got a lot of life prep to do to be ready for this.
Thanks, I'd always say don't overthink, it's not hard. But trusting your senses is key. Tom
All is good but yellow red and black molds.. I know that yellow tells you that there's PH alterations in negative way in the salame, others are probably related to either contamination or not properly initiated fermentation.. Green means there's not enough air flow or high humidity or combined.. worst Green can do is alterate the taste if left unattended for long periods of time.. you will know because products start getting mushroom smell.. either way you can brush off and wipe with vinegar/water solution any type of mold off your salame.. note that salame making is not easy.. It is time consuming with very long learning curve, and I'd suggest to start with something easier other then salame and see how it goes on.
@@hammertiming8423 Thanks for taking the time, you sound like you study mold! After 10 years of making salami and studying it. Vinegar is definitely you friend, as well as cold smoke to knock back the growth with its anti-bacterial and anti-fungal properties. Agree with nearly everything you said. Advanced Good white mold, can often be green - I've seen this in both convert fridges, Stagionella Drying Fridge I use and across commercial operators in Italy. In the video are some Italian Pancetta from Calabria covered in dark green/white mold- Lavasi, Calabria - Cheers Tom
Holy cow this is interesting. Never knew the white coating on salami was mold. Subbed your channel for sure.
Thanks! Hope I can showcase some more, lots of video recording done, just need to edit it! Cheers Tom
In fermented curing... good mold is your friend. White or green is great. Black is bad. Throw that out
@EatCuredMeat - I just noticed that I have the same Hanna PH meter that you do. I'm pretty old school and haven't used it a lot. Perhaps the subject of a video but if you have the opportunity, I'd like to know your experience with it... how accurate you feel it is and how you calibrate etc....
Hey Joe, that one lost its accuracy after about 18 months. The spearhead probe isnt' replaceable either, it 'was' acccuate. Good idea will do a video at some point :-) Tom