what is the bacterferm you are using and are the amounts the same as in the first recipe?

Thanks Wally, that was the correct recipe. Just made a batch this morning and it is in the fermentation chamber. Will let you know in a couple of months how it turns out.

uwanna61, I saw a recipe posted for soppressatta and I believe you posted it but I can not find it now. It call for cornsyrup solids. Can you help me?

Rand

nice posting. good information

I have to agree with what I am reading, that is one of the reasons I am trying to learn as much as I can about making dry sausages. The one question I have is what happens if one can not get a bactoferm culture? The early settlers must have used another technique that didn't require the use of a cul...

Nice rolls, very creative. I am sending a picture of my recent attempt on making pepperoni following chuckwagons instructions. They are in the drying stage. Let me know if the pictures come thru. I tried to send a picture but I do not know how to get it down loaded. Any suggestions?

Rand

Thanks for the clarification. We all have to start somewhere and we all make mistakes along the way. I am a certified culinarian and don't like wasting good food and valuable time either. I was told Rulmans book was solid and started using it but now I know to throw it in the trash. By the way I am ...

I was asking for help and I do not appreciate being talked down too!

I packed the ham bone in kosher salt for two weeks while draining the liquid evevy other day. I then washed off the salt and rubbed some cracked pepper on it and wrapped it in cheese cloth. It has been hanging in my basement with temp of 65 degrees and humudity of around 70 -80 percent.

New question - different subject. I have had a ham bone hanging in my basement for 4 months hoping to end up with proscuitto. I followed Rulmans instructions but have learned recently that he seems to leave out a lot of information in his book. I have the ham bone hanging in cheese cloth. I keep che...

I have been following Chuckwagons directions for pepperoni and have just taken my pepperoni out of the fermentation stage ( 72 hours at 65 degrees and 91 percent humidity) this morning and have started the drying stage. I checked the pepperoni and I have a nice white mold forming but I have a questi...

Ross

Are you using a humidifier along with the jugs of ice?

Ross,

According to the recipe I need to ferment for 72 hours. How long do the jugs of ice last?

Chuckwagon,

I bought a small humidifier to put in my freezer. I ran it for about an hour and the temp went up to a 100 degrees. Now that i got the humidity up in my fermentation box, how do I keep the temp down?

Rand

Chuck Wagon,
I received my materials to start a batch of pepperoni that you offered to help me put together. Let me know when you what to begin.