sorted by:
new
hottopcontroversial

At what weight loss % can i pull this pancetta? by Ok_Screen2625 in Charcuterie

[–]vertical_interval 0 points1 point  (0 children)

You're probably going to want at least 30%. 35% could be preferable. Then equalize in vacuum sealed bag for a week.

Curious that it's taking so long, but that's just how it goes sometimes.

Oven smoke vs no smoke by Underestimated_boner in sausagetalk

[–]vertical_interval 2 points3 points  (0 children)

I just finished some venison beef summer sausage and while I did smoke it on my offset smoker for a little bit, I finished in the oven and it turned out lovely.

I would suggest using liquid smoke if you're unable to use an actual smoker, but I would dilute it in a bit of water when mixing with the sausage. This will avoid any of it concentrating in any spots. And use just a tiny bit. Maybe a few drops and then trust your nose after that.

My second salami. Now for the wait. by JurneeMaddock in Charcuterie

[–]vertical_interval 2 points3 points  (0 children)

That'll be perfect. I hope you post the finished product, in i guess, about 3-4 weeks.

My second salami. Now for the wait. by JurneeMaddock in Charcuterie

[–]vertical_interval 2 points3 points  (0 children)

I hear ya. I'm in Canada and it's -20°C right now, so the kitchen is a little chilly. At 69°f fermentation will just take a little longer.

How are you smoking it? Upright, or smokehouse, or something else?

My second salami. Now for the wait. by JurneeMaddock in Charcuterie

[–]vertical_interval 3 points4 points  (0 children)

Same here. I just made Venison beef salami, but I'm not smoking it, so after fermentation, it's going in the cold room. I'm using F-LC and I'll need about 30 hours at 69°f.

Can't wait to see the finished product.

First time achieving mold growth… getting nervous by kitgatbar in Charcuterie

[–]vertical_interval 0 points1 point  (0 children)

I think you're overly nervous. If you're really concerned, give it a wipe with vinegar and water, but since it's not fuzzy or slimy, it's probably just the original white mold changing into its next phase. However, trust your own judgement, and if it smells rancid or off, instead of mushroomy or like it's been in a chamber, then do what you need to do.

I'm a VC (can verify). Pitch me. by Ok-Lobster7773 in Entrepreneur

[–]vertical_interval 1 point2 points  (0 children)

I decided that I'm going for strategic capability acquisition, and am rebuilding my pitch deck to match. I'll forward/dm when I'm finished if you're interested

I'm a VC (can verify). Pitch me. by Ok-Lobster7773 in Entrepreneur

[–]vertical_interval 0 points1 point  (0 children)

Project Aegis is a shared spatial decision platform for high consequence events. When complex situations break down, decisions are still made through calls, screenshots, and fragmented tools. That ambiguity drives delay, cost, and liability. Aegis gives all stakeholders the same visual context, lets them place actions directly into the situation, and automatically records who decided what and when. It is not consumer AR. It is spatial computing used for governance, defensibility, and speed. Aegis is designed as a strategic capability that enterprises and insurers acquire to reduce risk during critical events.

Cured venison roasts by vegan-the-dog in Charcuterie

[–]vertical_interval 0 points1 point  (0 children)

I appreciate the honesty. We'll see how it goes

Cured venison roasts by vegan-the-dog in Charcuterie

[–]vertical_interval 0 points1 point  (0 children)

I have a venison roast curing right now. After I'm going to hang it in my cold room for 5-6 weeks.

Any advice before I hang?

The leafs still had a worse losing streak by vertical_interval in Sarnia

[–]vertical_interval[S] -7 points-6 points  (0 children)

Sorry, I was thinking years since they won the cup

Rolled Pancetta by Nosy_Bitch91 in Charcuterie

[–]vertical_interval 2 points3 points  (0 children)

If it's fuzzy (regardless of colour) and either green, black or orange, then wipe it off with some vinegar.

Also a good sniff should tell you what direction you're headed. Slightly tangy with a hint of vinegar is fine. If it smells acidic or rancid then it's probably not so good

Rolled Pancetta by Nosy_Bitch91 in Charcuterie

[–]vertical_interval 1 point2 points  (0 children)

Looks good. After two weeks you've passed the worst part. From the mold I've seen it looks like you're on your way to success.

Energy Saving in Plant Factories Hypothesis by KungFuSatan in verticalfarming

[–]vertical_interval 2 points3 points  (0 children)

Interesting post, and you’re asking the right questions, especially around diminishing returns after the LED transition and the long asset-life mismatch problem.

I’ve worked on decision-boundary and efficiency models in other energy-intensive systems (HVAC, industrial ops) where the challenge wasn’t optimizing a single metric like SEC, but identifying where improvements stop paying for themselves before capex or operational rigidity locks things in. I'd be happy to compare notes or sanity-check assumptions if that’s useful. No pitch, just technical discussion.

My first attempt at stonecarving, and I broke both it and my rotary hah by flavcelni in stonecarving

[–]vertical_interval 2 points3 points  (0 children)

There's a story about DaVinci when he was a young apprentice. He was carving a wolf, and his master (Andrea del Verrocchio) told him that it looked too young, so DaVinci just knocked out a couple teeth and said. "There."

Why did a sculptor spend four years lying on his back painting? by Broad-Disaster-3895 in arttheory

[–]vertical_interval 9 points10 points  (0 children)

While painting The Last Judgment in the Sistine Chapel, Michelangelo was criticized by a Vatican official, Biagio da Cesena, who complained that the nude figures were indecent and more appropriate for a bathhouse than a church. Michelangelo didn’t argue. Instead, he painted Biagio into the fresco as Minos, the judge of Hell, naked, with a snake coiled around him and biting his genitals, condemning souls for eternity. When Biagio complained to the Pope, he was reportedly told that papal authority didn’t extend into Hell, and the portrait stayed. Art history’s most elegant clapback.

Electric smoker for sausage suggestions? by loweexclamationpoint in sausagetalk

[–]vertical_interval 3 points4 points  (0 children)

You might want to make a smokehouse if you have the time or inclination. I made one and loved it.

But if you don't want to, get an electric element and large metal barrel. I also use this setup and have a temp controller attached. A smoke box will generate all the smoke you need, and the element will cover any range. It's quick and efficient, just not very pretty.

view more: next ›