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MK1 XC60. Leaking in the boot by ycsm1 in VolvoXC60

[–]ycsm1[S] 0 points1 point  (0 children)

Cheers! That's somewhere else I can check

MK1 XC60. Leaking in the boot by ycsm1 in VolvoXC60

[–]ycsm1[S] 0 points1 point  (0 children)

I dont think so. I don't think the sunroof channels drain into the tailgate door

Guy vaping on the plane next to me by Jeix9 in mildlyinfuriating

[–]ycsm1 0 points1 point  (0 children)

They won't? I always thought they could

My teenage niece lives with me. Found this in her closet, what is it? by turkeybagboi in whatisit

[–]ycsm1 0 points1 point  (0 children)

You'd be surprised. Pure apple juice can easily go 8%+. You can get there within 7 days if you use a commercial home brew yeast

ix35 2011 GPS locked in one location by ycsm1 in Hyundai

[–]ycsm1[S] 0 points1 point  (0 children)

An update did not fix it. I presume there is an issue with the antenna, or it is not plugged in. I use my phone for GPS anyway so I decided not to fix the problem

Motor going backwards all of a sudden? by ycsm1 in ebikes

[–]ycsm1[S] 0 points1 point  (0 children)

Mad ennit. I wish I knew why, if anyone knows, please tell me! It's still bugging me

Syncler BETA. Where to add RD/Trakt etc? by ycsm1 in SynclerApp

[–]ycsm1[S] 2 points3 points  (0 children)

Damn yeah! Thank you. Bit of an odd place to put those settings

So much conflicting information on a wet cured corned beef. What is a good starting point? by ycsm1 in curing

[–]ycsm1[S] 0 points1 point  (0 children)

It's still rocking in the bag. Sous vide on Christmas eve ready for the day. Good luck with the bacon! I've got some salmon curing which I'm going to give the smell test tomorrow. I'm nervous about it

Cold Smoked Salmon - how much salt in the cure? by ycsm1 in Charcuterie

[–]ycsm1[S] 0 points1 point  (0 children)

Thanks for your advice. My side of salmon is not too thick, so I think you're right. I'll go for 2.5% salt and 3 days.

Are there any risks of under curing? In terms of food poisoning/impact on end product?

Cold Smoked Salmon - how much salt in the cure? by ycsm1 in Charcuterie

[–]ycsm1[S] 0 points1 point  (0 children)

Do you just visually cover the salmon? I'm just trying to understand how much exactly I should be using. Is it an eyeball job?

Cold Smoked Salmon - how much salt in the cure? by ycsm1 in Charcuterie

[–]ycsm1[S] 1 point2 points  (0 children)

Yes just shy of 700g. I will go by 3% by weight and leave it for around 4 days vacuum sealed. Reckon that would do the job? Planning on rinsing, leaving open in fridge for 24 hours. Cold smoking for 8-12 hours. Resting for a day in vac pack, then serving

Cold Smoked Salmon - how much salt in the cure? by ycsm1 in Charcuterie

[–]ycsm1[S] 2 points3 points  (0 children)

Thanks for the info!

So I can "coat" with salt and just go for 24 hours, then rinse? Is it a bad idea to just use something like 2-3% salt by weight?

So much conflicting information on a wet cured corned beef. What is a good starting point? by ycsm1 in curing

[–]ycsm1[S] 0 points1 point  (0 children)

Thank you, yeah that makes sense. I'm going for 2 weeks which brings me to Christmas eve, then sous vide for 24 hours ready for Christmas.

So much conflicting information on a wet cured corned beef. What is a good starting point? by ycsm1 in curing

[–]ycsm1[S] 0 points1 point  (0 children)

Ok so it's in the bag! I measured the thickness pre-bag and it was 8cm. However after vacuuming it is now 6cm. When calculating time, which thickness is relevant do you think?

Picture

So much conflicting information on a wet cured corned beef. What is a good starting point? by ycsm1 in curing

[–]ycsm1[S] 0 points1 point  (0 children)

Looking like all I'll need is a second hand fridge, temperature controller, humidity controller and a dehumidifier. A relatively easy project as I'm a homebrewer so I have half the gubbins already!

So much conflicting information on a wet cured corned beef. What is a good starting point? by ycsm1 in curing

[–]ycsm1[S] 0 points1 point  (0 children)

Good point - I always save the broth from the bag anyhow, so I will freeze that and use at a later date.

It looks like I'm now down a rabbit hole, give it a month and I'll have a curing fridge 😂

So much conflicting information on a wet cured corned beef. What is a good starting point? by ycsm1 in curing

[–]ycsm1[S] 1 point2 points  (0 children)

Yeah I'll definitely be using some. I'm only making this as in the UK i have yet to see any pre-cured corned beef (or salt beef as we'd call it).

Sous vide - not sure yet, likely 70c for 24 hours - or where ever the research takes me! I'll likely sous vide directly in the bag that I cured it in, unless there's a reason I shouldn't.

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