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7 votes
Accepted

Can you cure pork belly with skin and not replace the water?

I'm not exactly sure what you mean by "not replace the water". Pancetta is cured using a dry cure process. This does result in water/liquid leaching from the belly. It does, of course, become part ...
moscafj's user avatar
  • 75.8k
5 votes

Can I dehydrate homemade sausage with a dehydrator?

Safety concerns aside (although this is related), the issue with this approach is case hardening. That is, the sausage, salumi, or whole muscle dries too quickly and unevenly. The exterior becomes ...
moscafj's user avatar
  • 75.8k
4 votes

What would happen if I dehydrated fresh sausages for a couple hours?

You would potentially grow bacteria that would make you sick. The production of cured sausage has to follow a specific process that makes use of the correct balance of salt, water activity, and ...
moscafj's user avatar
  • 75.8k
3 votes

What's the difference between Prosciutto, Jamon Serrano and Speck?

Disclaimer: This answer doesn't include anything about Speck. There is a great article by Roberta Schira where the differences between Prosciutto di Parma and Jamón Iberico are explained. I'll try to ...
gevra's user avatar
  • 131
3 votes

What is the difference between Capocollo and Coppa di parma?

Coppa (aka capocollo) is a type of cold cut (salume) in Italy. You'll see it with different names, including capocollo, lonza, and lonzino. They are all made from the same part of pork. It comes from ...
myklbykl's user avatar
  • 5,084
2 votes

What would happen if I dehydrated fresh sausages for a couple hours?

To clarify, after your comments on Moscafj's answer and your comments: To have your sausages safe, it is not enough to have them in an oven set to 150 F. Rather, you have to ensure that their internal ...
rumtscho's user avatar
  • 139k
2 votes

Can I dehydrate homemade sausage with a dehydrator?

Typically, the hanging of meat is done to promote certain microorganisms, so that they can ferment certain sugars in the meat. This leads to the production of lactic acid by the various strains of ...
Neil Meyer's user avatar
  • 4,894
2 votes

Is very slow smoking of meat allowed commercially in the US?

There are several additional questions that your original question brings about, if you are in the context of the USDA and regulations. Whether or not the USDA allows for this kind of sausage ...
Jennifer S's user avatar
  • 1,554
1 vote
Accepted

What is the difference between Capocollo and Coppa di parma?

There's no real difference, coppa and capocollo are synonyms. We call this cut also "ossocollo" (neck bone) where I live (Veneto, northern Italy). Other regions call it with different names; ...
Andrea's user avatar
  • 26
1 vote

Pancetta leaking into cheesecloth

This is difficult to assess and provide a definitive solution for because you've got several conditions that are not ideal. As you point out, your temp is too high and your humidity is too low, for ...
moscafj's user avatar
  • 75.8k
1 vote

Corned Beef, Cabbage vs. Reuben - Multipurpose?

Canned corned beef is sort of Spam, but with different meat and flavoring. It's also more like hash, and doesn't always cleanly slice the same way Spam does. I definitely wouldn't put it on a Reuben ...
Erica's user avatar
  • 8,363
1 vote

Why is my meat grinder getting clogged with sinew?

I have a cheapo( Oster) meat grinder that I use once a year for maybe 15 lbs of deer meat. It never worked like I thought it should so I did some fine tuning on it this year. First, I took the ...
Charlie's user avatar
  • 11
1 vote

When curing sausage, which is more important temperature or humidity?

The short answer is within the ranges you describe, humidity is more important than temperature. Reasonable temperature fluctuations will have little effect, because you've already created an ...
Jim's user avatar
  • 11

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