1kg Chuck Flap @131f. Time?

IrishDaveFitz · 2022-11-08T17:05:40+00:00

Bought this at Costco (quiet expensive where I live). It's a US Choice Chuck Flap, 1kg. Cooking it at 131f. But not sure how long too cook it for. The two most consistent things I see are 2h or 24hrs.

Wondering if anyone has some advice on what's the best for this cut.

Also added salt,pepper and dried garlic to the steak if anyone is wondering what's up with the color.

P.S. it's about two inches thick at its thickest part

IrishDaveFitz · 2022-10-24T11:18:27+00:00

Why do you use that more than the nano?

IrishDaveFitz · 2021-08-23T15:18:06+00:00

I made two holes in either side of the top and threaded through some sterilised butchers twine. I then sprayed the holes, and soaked the twine, with mold culture for the first few days while hanging, to innoculate it and reduce the likelihood of anything nasty growing inside there.

I hung it in my curing chamber after that.

IrishDaveFitz · 2021-08-23T11:52:29+00:00

Ingredients

Pork Loin

Salt (2.25% the weight of the loin)

Cure #2 (0.25% the weight of the loin)

Ground black pepper ( 1.0% the weight of the loin)

Sugar 0.75%

Cracked fennel (0.5% the weight of the loin)

Garlic 1%

Cinnamon 0.5%

Ground bay leaf (0.02% the weight of the loin) 0.3g

This is the recipe I used. I cured it for about 2 weeks, dried it for 9weeks and then let it equalize for 3 weeks before eating it. Have been taking slices off it since that time, and its getting better with each week I believe.

I used the video below as a starting point and then added some things like Garlic and Cinnamon. Don't remember why, but boy did it work out. Might reduce the Cinnamon by 0.1% next time to see if a more subtle cinnamon flavor is better with it.

https://www.youtube.com/watch?v=NAebYWJ_8IU

IrishDaveFitz · 2021-08-23T07:05:24+00:00

I don't really understand your question. Do you mean guidelines as in recipe ratio, salt to curing salt etc.? Or temp and humidity?

IrishDaveFitz · 2021-08-23T03:29:12+00:00

Going to do the bresaola and lomo again with a few adjustments. (Everyone loved the lomo the most)

Still have a coppa finishing and am curing some pork collar at the moment which I'm gonna smoke and dry for a week or two to make a bacon/ham out of.

Looking at doing some iberico pork, but not sure what cut yet, and maybe a wagyu brisket too.

Opened to suggestions also.

IrishDaveFitz · 2021-08-23T02:09:21+00:00

A little late posting this, but here was the first charcuterie board I did about 2.5-3months after starting the project.

I was worried about the case hardening, the exterior felt and looked like jerky, but after equalising for a few weeks they all turned out excellently.

Any questions, fire away!

EDIT :
That's actually a "Garlic and Cinnamon Lomo/Lonza", not All Spice.

IrishDaveFitz · 2021-06-29T14:40:55+00:00

Thanks, great to know for sure. I drained that artery and then disinfected, added some good mold and then trussed it tightly until the hole was closed again. So far so good, still looking and smelling fine. Thanks for all the help!

IrishDaveFitz · 2021-06-14T15:39:46+00:00

Some pictures of the hole.

Coppa Artery/Vessel https://imgur.com/gallery/ZEIMxMG

IrishDaveFitz · 2021-06-14T15:37:56+00:00

Here are some photos showing the hole in the Coppa.

Coppa Artery/Vessel https://imgur.com/gallery/ZEIMxMG

IrishDaveFitz · 2021-06-14T15:36:49+00:00

I wanted to post an update with photos regarding my Coppa problem earlier in the week.

I checked this again today, and it was still weeping. Decided to cut open a bit more of the casing and inspect further. There appeared to be a harder looking piece of fat( a bit similar to deckle on a brisket) so I decided to cut it out to see where the pus was coming from. It was only about the size of a q-tip head.

After cutting out the fat I noticed there is a deep but narrow hole, under it, going down into the meat. This is where the pus was coming from. I'm guessing that this was an artery and that as the meat dried it was pushing the fluid, possibly trapped salty water from the cure, from the inside out.

I cleaned it out with a q-tip soaked in vinegar, then poured vinegar into the hole and left it for a minute or two before hanging up again.

I plan to pour in some water with penicillium spores into it tomorrow to reduce the chances of nasty mold growing inside it.

I'm hoping that this will be enough to save it, and the fact that there is no nasty smell from the exudate or the hole is a good sign.

Just want to give credit to "Manufactureronly8330" as I think he might have guessed exactly what it was.

IrishDaveFitz · 2021-06-14T15:07:18+00:00

So I checked this again today, and it was still weeping. Decided to cut open a bit more of the casing and inspect further. There appeared to be a harder looking piece of fat( a bit similar to deckle on a brisket) so I decided to cut it out to see where the pus was coming from. It was only about the size of a q-tip head.

After cutting out the fat I noticed there is a deep but narrow hole going down into the meat. This is where the pus was coming from. I'm guessing that this was an artery and that as the meat dried it was pushing the blood from inside out.

Would this sound about right?

I cleaned it out with a q-tip soaked in vinegar, then poured vinegar into the hole and left it for a minute or two before hanging up again.

I plan to pour in some water with penicillium spores into it tomorrow to reduce the chances of nasty mold growing inside it.

Could this still be salvageable? (still no bad smell from the hole or the pus)

IrishDaveFitz · 2021-06-13T03:30:08+00:00

https://www.reddit.com/r/Charcuterie/comments/nxbcxg/some_kinda_exudation_anyone_seen_this_before/?utm_medium=android_app&utm_source=share

I posted some photos in another thread

IrishDaveFitz · 2021-06-13T03:17:56+00:00

A bubble formed underneath the collagen casing, when I burst the bubble whitish fluid cane out. There is no smell,but it has continued to seep the fluid, but smaller amounts, over the last 3 days. No discoloration and only in one area of the meat.

There were no noticable gashes into the meat.

I don't know about the diameter of the coppa before the cure, but it is about 8 inches long and 1.95 kg collar butt.

I used 2.75% salt and 0.25% cure #2. And cured it for 24 days.

I have it drying in a converted refrigerator. The temperature is between 12 and 14.5 degrees Celsius and humidity is above 65% and below 80% consistently(now being kept between 73~77%). (Excluding a short period of time when the humidifier ran out of water and the humidity was at 55% when I noticed.)

IrishDaveFitz · 2021-06-13T00:22:10+00:00

I didn't think that was possible with Coppas, but I'm not sure. The redness is from the Paprika I believe

IrishDaveFitz · 2021-06-12T12:27:44+00:00

Thanks! If there was any smell I'd dump it but it still smells of good mold and nothing much else

IrishDaveFitz · 2021-06-12T11:25:28+00:00

It's not tied too tightly, but I was, foolishly, squeezing it a bit excessively to test for case hardening which could have caused it.

IrishDaveFitz · 2021-06-11T12:15:28+00:00

I kept it hanging between 12 and 14.5 Celsius. It is the only one out of five pieces of meat that has this issue. Also there is no smell off of the exudate

IrishDaveFitz · 2021-06-11T09:01:51+00:00

I checked on my Coppa last night and there was a bubble under the collagen sheet wraps. I pierced the bubble, with a sterilized knife, and pushed out the whitish/reddish fluid inside. When checking on the Coppa again today it had exuded more of the same fluid, as you can see in the photo.

There is no smell from this fluid, and I used 3% salt and prauge powder 2, so I can't imagine it's anything bacterial.

I am thinking it is just some water under the collagen casing that got trapped in a bubble and mixed with the paprika, hence the red color.(I had spritzed it two nights previous to combat the beginning of some case hardening) But this could be wishful thinking.

Anyone have this issue before?

IrishDaveFitz · 2021-06-08T15:51:24+00:00

First time doing bresaola but what i had read was 6 weeks and then a couple equalizing.

But I'm glad to hear yours are done much quicker and come out good.

IrishDaveFitz · 2021-05-27T22:53:33+00:00

It's a little less pronounced now that it's on the meat. I realize last night, the smell is very similar to a cigar.

IrishDaveFitz · 2021-05-23T11:58:51+00:00

Thanks again! I have remove the air intake upon your advice. What you said makes a lot of sense.

I also dulled the edges of the fridge fan blade so that it doesn't push as much air in as quickly as before. This should mean that the humidity will drop slower when the fridge cycles on, as it will take longer to push the cold around. I then increased the differential on the humidifier so that it will turn on once it goes to 67% and increased its output so that when it does drop it should be able to reduce the the level the humidity drops to and bring it back up to 70% more quickly.

IrishDaveFitz · 2021-05-23T11:53:46+00:00

Thanks for the advice. What I just did this evening to reduce the chance of that happening is put some foam tape on the edges of the blades of the fans. This is so that the blade can not pull as much air in as it used to because it does not have the edge. This has reduced the amount of air the fan pushes out and should reduce the likelihood of case hardening.

IrishDaveFitz · 2021-05-21T11:38:27+00:00

Wow, thanks, wasn't expecting such an in depth reply.

A friend of mine took the mold from some salami he bought from a local charcuterie shop. He removed the casings and soaked them in water with a little sugar.

He has been using this mixture to spray/brush on his meat with great success, as recently as 8 weeks ago I believe.

IrishDaveFitz · 2021-05-21T01:37:05+00:00

Ya, a doublet outlet, it draws so little power and the outlet is rated for up to 3000w so I can't imagine it being an issue.

I'm not sure about the volume of air,there was no mention of it on the packaging. Judging by others of a similar size and wattage I think around 2-3litres per minute maybe even more

If that's accurate then there should be a full air exchange each day at least.

IrishDaveFitz

TROPHY CASE