Search found 3326 matches

by redzed
Fri Sep 25, 2020 06:38
Forum: For beginners
Topic: summer sweats
Replies: 4
Views: 73

Re: summer sweats

As long as you tightly tie the boned out ham, a culatello is nearly foolproof. And a picnic (spalla Cruda) is also worth a shot. It's smaller, will cure faster and it's cheaper. Go for it!
by redzed
Wed Sep 23, 2020 17:38
Forum: For beginners
Topic: summer sweats
Replies: 4
Views: 73

Re: summer sweats

So-called summer sweating is only used in American country hams. The high temps accelerate enzymatic activity and evaporation. One reason that these hams are stable by the time summer rolls around is that they are heavily salted and have already been curing/drying for several months. I don't think t...
by redzed
Wed Sep 23, 2020 17:22
Forum: Dry Cured Meats and Sausages
Topic: Salame Strolghino
Replies: 7
Views: 223

Re: Salame Strolghino

Yeah, it looks like the amount of nitrite can also differ in looking at what you are using. I also noticed that another Cure #2 sold on Amazon (Hoosiers)contains 5.67% sodium nitrite and 3.63% sodium nitrate. So you have read the ingredients and know what you are buying.
by redzed
Tue Sep 22, 2020 16:32
Forum: Dry Cured Meats and Sausages
Topic: Salame Strolghino
Replies: 7
Views: 223

Re: Salame Strolghino

I use KNO3 in its pure form, so it's 100%. North American Cure #2 formulations all contain 6.25% sodium nitrite and anywhere from 1% to 6% sodium nitrate. Most people add 2.5g of Cure #2 to their products. That means that if you are using the product from the Sausagemaker, that is only 25ppm, if fro...
by redzed
Tue Sep 22, 2020 06:17
Forum: Dry Cured Meats and Sausages
Topic: Salame Strolghino
Replies: 7
Views: 223

Re: Salame Strolghino

Good question. There is a long held belief by many who make traditional charcuterie that products made with potassium nitrate (saltpetre), taste better than those made with nitrite. It's apparently attributed to the nitrate reductase enzymes. I'm not quite sure whether that is actually true, and nor...
by redzed
Sat Sep 19, 2020 07:12
Forum: Dry Cured Meats and Sausages
Topic: Salame Strolghino
Replies: 7
Views: 223

Salame Strolghino

This is my first attempt at creating this simple but interesting salame. Strolghino originates in Zibello, the home of Culatello and is made with trimmings from the preparation of that particular specialty. It is a narrow gauge sausage and is eaten when still young and soft, usually within three to ...
by redzed
Wed Sep 16, 2020 16:21
Forum: Dry Cured Meats and Sausages
Topic: Types of culture
Replies: 2
Views: 157

Re: Types of culture

German and Scandinavian salami is usually fermented (or soured using other methods), smoked to a cooked temp and then semi dried. Is that what you plan to do? If so, you can use just about any culture, where you will utilize only the fermentative bacteria and not the gram positive bacteria. Ferment ...
by redzed
Wed Sep 16, 2020 16:11
Forum: For beginners
Topic: New member.
Replies: 11
Views: 1117

Re: New member.

Looks great! Congrats! What did you use for casing the coppa?
by redzed
Sun Sep 13, 2020 19:24
Forum: Dry Cured Meats and Sausages
Topic: Pancetta skin on or off?
Replies: 11
Views: 3493

Re: Pancetta skin on or off?

Cooked ready to eat ham and ham that is cured and partially cooked, is made with nitrite only. Potassium nitrate is used only in long term dried products.
by redzed
Sun Sep 13, 2020 19:10
Forum: For beginners
Topic: Mixing salami meat
Replies: 3
Views: 173

Re: Mixing salami meat

You can do A or C. I would not do B because there is no benefit in doing that and you are further exposing the batter to unwanted bacteria. By using method A, your meat will firm up after cubing it and curing for 48hrs, it will grind better and you wont need to to mix it for as long to extract the m...
by redzed
Sun Sep 13, 2020 18:41
Forum: Sausages
Topic: Sausage day today (and roasting a whole pig)
Replies: 2
Views: 152

Re: Sausage day today (and roasting a whole pig)

Nice to to see that you are keeping busy with meat and sausage projects. How did the pig turn out? Did you turn it over charcoal and how long did it take? That beef would make a great summer sausage or something like the Harvest brand cooked salami. Also good as a natural binder when added to sausag...
by redzed
Fri Sep 11, 2020 16:37
Forum: For beginners
Topic: Scheduled power outage
Replies: 2
Views: 123

Re: Scedualed power outage

4 hours should not be a problem for product in your curing chamber, especially if it's been already hanging for at least 2-3 weeks.
by redzed
Wed Sep 02, 2020 14:43
Forum: Curing chambers and Related Equipment
Topic: Fermentation Chambers
Replies: 18
Views: 3173

Re: Fermentation Chambers

Laying the salami on the racks might deform it a bit, but any marks made during the fermentation will even out and disappear in the drying chamber. Nothing to worry about.
by redzed
Wed Sep 02, 2020 14:23
Forum: For beginners
Topic: Case is not shrinking
Replies: 8
Views: 234

Re: Case is not shrinking

Ba275 wrote:
Wed Sep 02, 2020 08:49
What shall I do with this batch ? Will it be safe to eat once it is cured ? Should I throw it away ?
As long as it's drying, that is there is the transfer of moisture from the inside, it should be fine. Just monitor the mould formation inside the casing.
by redzed
Wed Sep 02, 2020 06:22
Forum: For beginners
Topic: Case is not shrinking
Replies: 8
Views: 234

Re: Case is not shrinking

The problem here is that there are many different types of collagen casings. Not all are suited for dry cured products. As Bob pointed out, a good option is protein lined fibrous casings. I have had very good results with the ones I bought from the Sausagemaker. But my local supplu house also sells ...