A quick photo of my first several pieces that were ready to come out. Eight total pieces of filetto, 4 in Thai curry, 2 lemongrass Szechuan peppercorn, and 2 gochujang.
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duggym122 on
I just pulled my first round of filetto, in three different recipes (4x Thai curry, 2x lemongrass Szechuan peppercorn, and 2x gochujang). They were rather small, so they dried to weight in about 2 weeks, no major case hardening, just a little need for equalizing on all but one. Only the Thai curry recipe seemed to let mold grow, with the gochujang and lemongrass/Szechuan peppercorn recipes not having more than a pinhead colony or two on some of the pieces.
I wasn’t prepared for how quickly these would dry in a real chamber. Because I’m obsessive, I track all my projects in a spreadsheet and the real chamber had a moisture loss rate of about 13g per day vs just 10g via the Umai bags on my last batch. Because of that, and my determination not to measure too often, I overshot a little bit on some of the pieces, and nothing was below 42%, but I do not regret it at all and my new target is probably 45-50% for filetto since the one we tasted was 48% and it was perfect and surprisingly not too chewy or anything.
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I just pulled my first round of filetto, in three different recipes (4x Thai curry, 2x lemongrass Szechuan peppercorn, and 2x gochujang). They were rather small, so they dried to weight in about 2 weeks, no major case hardening, just a little need for equalizing on all but one. Only the Thai curry recipe seemed to let mold grow, with the gochujang and lemongrass/Szechuan peppercorn recipes not having more than a pinhead colony or two on some of the pieces.
I wasn’t prepared for how quickly these would dry in a real chamber. Because I’m obsessive, I track all my projects in a spreadsheet and the real chamber had a moisture loss rate of about 13g per day vs just 10g via the Umai bags on my last batch. Because of that, and my determination not to measure too often, I overshot a little bit on some of the pieces, and nothing was below 42%, but I do not regret it at all and my new target is probably 45-50% for filetto since the one we tasted was 48% and it was perfect and surprisingly not too chewy or anything.