Malawi Style Cob Curing.

[Lean Green]

Some pics of the cobs I made. Anyone on the fence about trying this,don't hesitate.
To be able to eat my herb without the need to cook it and deal with the mess = Priceless!!

 

[Snook]

Some pics of the cobs I made. Anyone on the fence about trying this,don't hesitate.
To be able to eat my herb without the need to cook it and deal with the mess = Priceless!!

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carbon steel.. sharp as a razor..

 

[Lean Green]

And super flexible... gotta keep her oiled.

It's an oldie, but a goodie. I've filleted a few snook and Reds with it in a past life.

 

[Tangwena]

Some pics of the cobs I made. Anyone on the fence about trying this,don't hesitate.
To be able to eat my herb without the need to cook it and deal with the mess = Priceless!!

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Nice work brother, perfect cure you can see from the cross section the color is the same right through the cob.
I really like the color of the finished cobs, this would smoke very nicely and have good taste and aroma.

If you can get this level of cure in your cobs first time you will easily produce even more outstanding cobs in the future.

You have the feel now there will be nothing stopping you making mind blowing cobs in the future.
Much respect my friend you have Aced it.

 

[Samuel Caldwell]

Dang, Lean Green, that's spectacular! Very inspiring! I can't wait to get started on my own cobs. Thanks!

 

[Snook]

And super flexible... gotta keep her oiled.

It's an oldie, but a goodie. I've filleted a few snook and Reds with it in a past life.

this was from my father-in-laws estate, at a sushi party at my home, the 'chef' forgot his filet knife and roled his eyes when I presented him with this... he was impressed with, as you said, its sharpness and flexibility.. like a scalpel.


sorry Tangwena..

 

[Tangwena]

this was from my father-in-laws estate, at a sushi party at my home, the 'chef' forgot his filet knife and roled his eyes when I presented him with this... he was impressed with, as you said, its sharpness and flexibility.. like a scalpel.


sorry Tangwena..

I fillet a lot of fish 40kg of fillets on my last trip. Nothing beats a good knife with a flexible sharp blade hang on to it my friend.

 

[Snook]

And super flexible... gotta keep her oiled.

It's an oldie, but a goodie. I've filleted a few snook and Reds with it in a past life.

I'm back! and just woke up - WTF do you mean "filleted a few snook"!!??

 

[Lean Green]

I'm back! and just woke up - WTF do you mean "filleted a few snook"!!??

Legal size, in season, with a license...

We are from the same area, Sebastian inlet is one of my fav places to fish, surfing at Ponce is an old past time too, I miss home,lol!

 

[Guest]

Hi Tang,guys.It may have been asked before,but could someone mention an alternative to corn husks for the cob making?I have used parchment (cooking)paper but it lacks the moisture of the husk and it probably doesn't help with sweating.Thanks!

 

[Tangwena]

Hi Tang,guys.It may have been asked before,but could someone mention an alternative to corn husks for the cob making?I have used parchment (cooking)paper but it lacks the moisture of the husk and it probably doesn't help with sweating.Thanks!

Hi Syd if I cant find maize husk I just vac seal and sweat for 24 to 48rs then semi dry the buds so that most of the perspiration is gone. Then bind the presweated buds up in thick brown paper to cure for a month vacuum sealed.

Alternatively after sweating and drying as above just vacuum seal them up either loose or compacted in a brick or slab.
Both work well.

 

[Guest]

Thanks a lot brother,you 're the man!

 

[CosmicCharlie]

^

Have you tried looking for tamale wrappers in the grocery store? They are made of corn husks.

 

[Guest]

No ,unfortunately not a lot of mexican delicatessen around my neck of the woods...Thanks ,I guess I will go the way Tang said and post some photos of the results.

 

[antheis]

ive done it before with just printer paper straight from the ream. i wonder - has anyone tried fan leaves yet?

 

[brown_thumb]

No ,unfortunately not a lot of mexican delicatessen around my neck of the woods...Thanks ,I guess I will go the way Tang said and post some photos of the results.

I'm sure they can be purchased online.

 

[HaHaHashish]

Hi Syd if I cant find maize husk I just vac seal and sweat for 24 to 48rs then semi dry the buds so that most of the perspiration is gone. Then bind the presweated buds up in thick brown paper to cure for a month vacuum sealed.

Alternatively after sweating and drying as above just vacuum seal them up either loose or compacted in a brick or slab.
Both work well.

I've used thick brown paper, the thick type I tried was very touch. Parchment baking paper works very well for cobbing.

If you don't have a Latino crocery store, Mercado near you then try an Asian store as Chinese also wrap things up in leaves (and steam them) or you could go to a wholesale vegetable market or farmer's market to score the leaves, but why bother when you can buy parchment paper from any supermarket.

and if you don't have a vacuum machine cobbing is still doable with plastic kitchen wrap In the US it's often called "Saran Wrap", in the UK it's called "cling wrap" or "food wrap".

This is how I do it - Roll up the cob tightly, string tie the cob (I do this several times so the cob is tightly wound and compacted) then wrap it tightly in "Saran" wrap, place it in a sandwich bag for about 48 hours on heat and when unwrapped and semi-dried, re-wrap and string the cob the same way : wrapped in wrap.

 

[ReikoX]

ive done it before with just printer paper straight from the ream. i wonder - has anyone tried fan leaves yet?

At first I thought you were asking if anyone has fermented fan leaves with this process. I would have answered yes to that question. I did that for the wrapping of the cannagar I made. Then I realized you were asking if anyone used fan leaves to wrap cobs.

 

[IgmarBudman]

So I have read through this (entire!) thread a couple of times and decided I needed to give it a try. The only thing I wanted to ask was when you sweat the cobs in the yogurt maker, seems you put water in it, then do you submerge the vacsealed cob in the water or just let it float. Also after you finish the initial sweat, do you just dry off the husk or do you open the husk and dry the inside as well? I'm not really clear on how much you dry it before sealing it back up. I'm looking forward to trying my first cob!

 

[Tangwena]

So I have read through this (entire!) thread a couple of times and decided I needed to give it a try. The only thing I wanted to ask was when you sweat the cobs in the yogurt maker, seems you put water in it, then do you submerge the vacsealed cob in the water or just let it float. Also after you finish the initial sweat, do you just dry off the husk or do you open the husk and dry the inside as well? I'm not really clear on how much you dry it before sealing it back up. I'm looking forward to trying my first cob!

I can only tell you what I do, others may do it differently.
I do not put any water in the yogurt maker just the vacuum sealed cob. You can put water in it will not harm anything.

After sweating for 24 to 48hrs (the longer the darker the result)
I remove the cob and air dry with the maize skin intact.
Once the maize skin is dry to the touch (it wont take long)
I re seal the still wrapped in maize skin cob and let it cure for 2 weeks at room temp vacuum sealed.

You can leave it like that for up to a month. Then remove the cob from the vacuum bag and dry to a smoke able but still slightly moist state.
It then needs to be aged for another month to 3 months sealed in the vacuum bag at room temp. At this stage you can remove the maize skin or keep it on it makes no difference.

For long term storage you can fully dry or leave it slightly moist.
As long as it is vacuum bagged and sealed its fine.
Fully dried you dont need to vacuum seal it but I do anyway until I am sure it will not mold.

This is for cobs wrapped in maize for compressed bricks or loose buds its the same except of course its not wrapped in maize leaf.
Good luck and let us know how you go. Pics would be great as well.