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#3367552 - 09/20/13 01:51 PM Re: No Rolling Back [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
Loc: Memphis

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Even though it seems to be contained only to the silverskin areas?
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#3367662 - 09/20/13 02:58 PM Re: No Rolling Back [Re: TAFKAP]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: TAFKAP
Even though it seems to be contained only to the silverskin areas?


Yeah, only on the fat and silverskin. The moisture runoff is green, too. I did come across this: http://meatsci.osu.edu/archive/tp1.html
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#3367663 - 09/20/13 02:59 PM Re: No Rolling Back [Re: Poser]
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Mud Dauber
16 Point


Registered: 07/28/10
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-just spent $12 on salt and basically filled the meat lug.
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#3367699 - 09/20/13 03:24 PM Re: No Rolling Back [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
Loc: Memphis

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Looking at the first picture, it almost appears like the green hue was starting to show before your drying period. Does it pass the smell test?

I would keep on with the salting route.....not far enough along to consider it a loss yet.
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#3367723 - 09/20/13 03:45 PM Re: No Rolling Back [Re: TAFKAP]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: TAFKAP
Looking at the first picture, it almost appears like the green hue was starting to show before your drying period. Does it pass the smell test?

I would keep on with the salting route.....not far enough along to consider it a loss yet.


I'm on day 5 of salting. Ruhlman said a day per pound and it started off at 13 lbs, so not quite halfway there. If it is mold or bacteria, there's no way it can survive that kind of salting. Its also weird that mold would spring up in 3 days when there is no other mold in that fridge. I keep it clean for curing purposes and no green mold on any of the other sausages. Worst case, even it this experiment fails, I'll get it right next time.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3368249 - 09/21/13 08:21 AM Re: No Rolling Back [Re: Poser]
BamaProud
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Registered: 04/03/11
Posts: 7326
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I don't know much at all about curing although I have wanted to get started doing it for about a year or so.

Just a thought about sanitation, I use a no rinse(consumable) acid sanitizer called Star San when brewing. Would a light mist of sanitizer on the meat before adding anything else help kill off bacteria and help prevent things going down hill? Or are there good bacteria/enzymes on the surface of the meat that need to survive to cure properly? I don't think the Sanitizer would kill anything not almost directly on the surface.
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#3368356 - 09/21/13 09:41 AM Re: No Rolling Back [Re: BamaProud]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: BamaProud
I don't know much at all about curing although I have wanted to get started doing it for about a year or so.

Just a thought about sanitation, I use a no rinse(consumable) acid sanitizer called Star San when brewing. Would a light mist of sanitizer on the meat before adding anything else help kill off bacteria and help prevent things going down hill? Or are there good bacteria/enzymes on the surface of the meat that need to survive to cure properly? I don't think the Sanitizer would kill anything not almost directly on the surface.


You need the good bacteria to keep the bad bacteria from forming.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3368411 - 09/21/13 10:23 AM Re: No Rolling Back [Re: Poser]
BamaProud
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Registered: 04/03/11
Posts: 7326
Loc: Shelby County, TN

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Thought so...oh well.
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Save the Little ones for the Little Ones.
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#3372334 - 09/24/13 10:11 AM Re: No Rolling Back [Re: BamaProud]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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Update. I packed the entire muscle in salt and flipped each day:



I was able to remove the oxidized areas of fat and silverskin. No actual meat was affected. The leg was 3 pounds lighter than when I salted it and noticeably flatter.


I patted it dry, wrapped it in cheesecloth and hung it up. In about a month, I'll coat it in lard and hang it in the laundry room.

Lesson learned: large muscles must be packed in salt. Next time, I'll will but some high quality sea salt in bulk. I also may salt it in a turkey bag instead of a tub.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3372358 - 09/24/13 10:26 AM Re: No Rolling Back [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
Loc: Memphis

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That's a relief. I'm glad it didn't become a mad scientist experiment.
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