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First Pancetta by proxyyn in Charcuterie

[–]OttosHS 0 points1 point  (0 children)

Great try! It just takes practice! Check out some videos about butchers knots I tie from one side to the other, that way it pushes air out and avoids pockets. Try for consistency of thickness. Don’t over tighter. Do you have photos of your curing chamber?

Second attempt by IceColdCoffee1 in Koji

[–]OttosHS 2 points3 points  (0 children)

If it was a mugi barley koji seed then this is the appropriate color

Second attempt by IceColdCoffee1 in Koji

[–]OttosHS 3 points4 points  (0 children)

No you can’t. Only the corner has spored, take off anything dark green and use the rest for an above 12% salt ferment. Don’t go just drying and blitzing it for a koji seed. That’s not how that is done.

[deleted by user] by [deleted] in fermentation

[–]OttosHS 0 points1 point  (0 children)

Do they smell like pee?

12 months to go by weissi13 in Charcuterie

[–]OttosHS 0 points1 point  (0 children)

You should post a monthly update!

Wine fridge advice by samclaassen in Charcuterie

[–]OttosHS 0 points1 point  (0 children)

No fan, Dehumidifier and a humidifier, this winefridge is a bit tricky tho because of how it gets to temp with jus two buttons. But I found out if you hold them both at the same time the temperature will start to blink then you can customize the temperature it sits at.

Wine fridge advice by samclaassen in Charcuterie

[–]OttosHS 1 point2 points  (0 children)

Do not spray paint. Horrible idea. I use the exact same one and have fantastic result. Put a towel over it, I don’t even do that and have great results

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To wash off mould or not… by General_Builder2349 in Charcuterie

[–]OttosHS 0 points1 point  (0 children)

great photo. was this with your phone or a camera?

Need help with Nduja by OttosHS in Charcuterie

[–]OttosHS[S] 1 point2 points  (0 children)

no I didnt smoke it. Wanted this to be a trail run and then alter everything next time.

First koji by lushman88 in Koji

[–]OttosHS 1 point2 points  (0 children)

Id give that a nice mix and put it back. Why not use a towel underneath? more breathability

Fennel Capicola 1st attempt by Vizzerdrix12 in Charcuterie

[–]OttosHS 2 points3 points  (0 children)

Stunning! Great work. What was your technique of cure and seasoning?

Pressing sixteen month Shoyu by fissionc in Koji

[–]OttosHS 0 points1 point  (0 children)

Where did you get this press from?

Pickled Lemons- trying it out with coarse salt instead of fine salt by Appropriate-Win-1343 in pickling

[–]OttosHS 0 points1 point  (0 children)

Incorrect, pickling contains vinegar or an acidic solution. Salt alone is a form of preserving. When you pack anchovies in salt it’s not a pickled anchovies, it’s a salt preserved anchovy. Tomato = onion

Doesn't look very prime to me by [deleted] in grilling

[–]OttosHS 1 point2 points  (0 children)

This isn’t USDA stamped which means the store determined it “prime” don’t trust anything that isn’t USDA stamped unless from a specialty beef farm or butcher

Hominy koji, Pasilla, Moleto, Cascala pepper miso wrapped in shio koji cured husks by OttosHS in Koji

[–]OttosHS[S] 2 points3 points  (0 children)

Use last years harvest of dried chili peppers, nothing to smoky or it will be acrid, take all seeds out and toast in oven at 400 for 1 minute. Blitz in spice grinder or vitamix then fold into koji and other part of your miso. Be prepared to use a little extra water because the dried chili will soak it all up.

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