Homemade Sausage Making

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Semi Dry Cured Pepperoni

Last post by jcflorida « Mon Apr 22, 2019 00:52
Replies: 4
by jcflorida » Sat Apr 20, 2019 18:54 » in Homemade Sausage Making » Sausages

First post

It's kind of sad that there has been no new activity on this GREAT site in over 10 days :(
So I decided to post the pepperoni we made over the last week or so. Nothing spectacular, but at least it lights up the board :D
Here's the recipe:

We've tried many dry cured and semi dry cured pepperoni...

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Hi redzed,

Hope you had a great Easter yourself . . . and also that work slacks off a bit soon. I vaguely remember those long hour days, but as an old retired guy, I have lots of time to post on forums that I like to learn from.

lactic acid bacteria are intolerant of a high acid environment...

4 Replies

85 Views

Last post by jcflorida
Mon Apr 22, 2019 00:52
Smoking a beef roast

Last post by Herrybraun « Tue Apr 09, 2019 18:23
Replies: 4
by Blackriver » Wed Nov 23, 2016 01:03 » in Homemade Sausage Making » BBQ

First post

Hi I have a older Traeger pellet smoker a friend of mine gave me. I am going to smoke a 4 lb beef roast on it for shredded beef. On the setting they suggest for temp the traeger for smoking tends to bounce from 165-200. It will go up to 200 then drop to 165 then back up to 200. My question is at...

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I love smoky roasted beef recipes all the time.

4 Replies

3159 Views

Last post by Herrybraun
Tue Apr 09, 2019 18:23
Cured air dry bacon

Last post by Butterbean « Mon Apr 08, 2019 18:25
Replies: 1
by tdh10 » Mon Apr 08, 2019 08:44 » in Other Topics » Hyde Park

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I cured a 1kg piece of pork shoulder in the fridge for 18 days. I am planning to use it as bacon. It had 2.5 grams of cure number 1 and 28 grams of salt. It has been in my curing in my garage and then into my curing chamber which is set at 12 degrees C. The humidity in the chamber has drifted up to...

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Rarely do I use a chamber to cure meat but prefer to work the seasons and its been my experience when the humidity gets high - around 80%+ there seems to be an influx of native molds that attempt to colonize in spite of a heavy white mold population. Most of this mold seems to be isolated spots of...

1 Replies

145 Views

Last post by Butterbean
Mon Apr 08, 2019 18:25
Why use Cure #2 in UMAi Dry aging.

Last post by Devo « Thu Apr 04, 2019 13:00
Replies: 10
by Thewitt » Sat Feb 02, 2019 23:10 » in Homemade Sausage Making » Dry Curing with Tublin: Umai and Banquet Bags

First post

I have made several dry aged products now with the UMAi Dry process, and I really enjoy the results. Everything has worked very well, but the more I do it, the more this one question bothers me.

The UMAi Dry recipes use Cure #2.

Cure #2 includes both Sodium Nitrite (at the same level as Cure #1)...

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Baglady-
Great to hear from the folks a UMAi !
Could you also comment why you recommend a culture like T-SPX which is designed to be used for a long production traditional fermented sausage? A fast fermenting culture, formulated for shorter production time may be a better choice.

The UMAi Dry...

10 Replies

723 Views

Last post by Devo
Thu Apr 04, 2019 13:00
Almost There

Last post by BBQBob « Sun Mar 31, 2019 16:13
Replies: 2
by BBQBob » Sun Mar 31, 2019 14:09 » in Other Topics » Hyde Park

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Hey gang!
Was able to get a small fridge from work that will be my fermentation chamber. As you can see I got stuff to get me started soon. Waiting on a portable heater and humidifier which should be here tomorrow.
As for my curing chamber, I'm trying to get an old freezer I have fixed. I may have...

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Thanks Bob! Yes, it's the MW 102 with MA920B/1 thanks to your recommendations to others here. I did my homework😃
I've been looking for frost free freezers but they are mostly manual around here. I have 3 freezers. Two working manual and frost free. And one that's not work is frost free. Hope I van...

2 Replies

179 Views

Last post by BBQBob
Sun Mar 31, 2019 16:13
Kaszanka - Polish Blood Sausage

Last post by jjnurk « Fri Mar 29, 2019 17:44
Replies: 23
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2
by redzed » Fri Aug 07, 2015 06:59 » in Homemade Sausage Making » Offal products

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Once in a while I am overcome with a desire for something that I haven't eaten in a while and for some reason I have been wanting a bit of kaszanka (also known as Kiszka Kaszana ). My dad used to make it at home now and then and it usually resulted in a traffic jam on our street with his Polish and...

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Yea I did, none of them have it. They figure in about 3 weeks, lots of beef blood though. I was also going to try to make some liverwurst but there are no middles around here either. Maybe next week. I guess weekend off :lol: .
23 Replies

11510 Views

Last post by jjnurk
Fri Mar 29, 2019 17:44
Fermentation

Last post by jrittvo « Thu Mar 28, 2019 04:22
Replies: 10
by LOUSANTELLO » Thu Mar 21, 2019 04:06 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Ok, so here’s a question. I made the one batch without using culture and it came out quite good, but I never feremented it to the fullest due to paranoia after 72 hours. If I was to do it again, would you:

1-add more dextrose to get get the ph to drop?

2- let it ferment longer?

3- add more wine...

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Thank you both. I picked up meat today and will start rolling tomorrow. I'm going to pull aside a little and do it without culture and a longer, warmer fermentation as I saw in Italy, to find out what happens. The bulk of it I will do with the BLC-007 because I know that will work.

10 Replies

453 Views

Last post by jrittvo
Thu Mar 28, 2019 04:22
Using Vacmaster Chamber Machine

Last post by udaman « Sun Mar 24, 2019 15:32
Replies: 29
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by Rich » Thu Jul 07, 2016 06:34 » in Homemade Sausage Making » Hardware

First post

RedZed, I'm back like a bad penny ! I pulled the trigger and bought a VP215 chamber vacuum machine...any suggestions on the vacuum time/seal time/cool time...you mentioned you thought that may have been an issue on a different batch ?

Still here, and Still Learnin' :mrgreen:

cheers,

Rich

Last post

thank you i will look at their site.
i really like the sealer , works a lot
better then my old bag sealer.
29 Replies

12475 Views

Last post by udaman
Sun Mar 24, 2019 15:32
Cured, dried and fermented by StefanS

Last post by StefanS « Thu Mar 21, 2019 18:08
Replies: 73
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by StefanS » Sun Apr 23, 2017 18:36 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

My curing chamber finally is ready so i made some efforts to prepare some staff to be matured/aging.

Some of then not ready yet (during curing) but 4 pieces in.
#1 - pork loin 07 kg. (salt, cure #1, Black pepper, garlic and red Vermouth 25 ml/kg, cured for 18 days, staffed in beef bung, used...

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find it hard to believe that what I see in the last pic can be entirely attributed to the collagen casings.
mainly there is discoloration that I'm blaming for collagen casing -
Then cross cut by double- walled collagen end- section of salami ( it was little loose packed than regular part ) -...
73 Replies

15203 Views

Last post by StefanS
Thu Mar 21, 2019 18:08
[USA] Chuckwagon's Canadian Bacon

Last post by Butterbean « Wed Mar 20, 2019 18:53
Replies: 36
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by Gray Goat » Mon Jan 24, 2011 20:17 » in Homemade Sausage Making » Smoked pork products

First post

I am making canadian bacon for the first time with the following recipe. The amount of cure #1 seems like it's way too much but I wanted to get some answers from those with more experience. I don't know if the amount is so high because it's a wet cure?
Thanks,
Wayne

Last post

It was a handy smoker and near about foolproof. I liked the design and think its similar to yours. The smoke box came in handy. Duel smokers like this were rare around here but I'm beginning to see more of them.
36 Replies

24672 Views

Last post by Butterbean
Wed Mar 20, 2019 18:53

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Last post: Re: Semi Dry Cured Pepperoni by jcflorida, Mon Apr 22, 2019 00:52

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